Chicken Pot Pie with Biscuits

Published October 29, 2020. Updated October 30, 2020

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Delicious Chicken Pot Pie with Biscuits! In this recipe instead of a traditional pie crust you get buttery, fluffy, tender biscuits baked over the top. It’s pure comfort food that’s sure to satisfy!

Image of Chicken Pot Pie with Biscuits shown in a cast iron skillet with a scoop removed from pot pie.

Chicken Pot Pie with Biscuit Topping

A homestyle dinner that’s perfect to cozy up to after a long, cold day. And you’ll love that it’s all made from scratch with the help of a few shortcuts.

This easy, simplified version of pot pie is made with store-bought rotisserie chicken, pre-cut frozen vegetables and homemade drop biscuits (instead of the standard shape and cut biscuits).

And the rich and creamy, herb infused, gravy-like sauce is what leaves us craving more. It perfectly compliments and finishes off the filling ingredients.

So much to love about this hearty and flavorful pot pie!

Serving of chicken and biscuit pot pie on a white plater with a fork to the side.

Chicken Pot Pie with Biscuits Ingredients

  • Yellow onion: Here we lightly brown the onion just a little to add more flavor.
  • Butter: Use unsalted butter for this recipe.
  • All-purpose flour: I like to use unbleached flour.
  • Low-sodium chicken broth: For maximum flavor try it with homemade chicken stock.
  • Half and half: If you want it even richer you could try heavy cream, just keep in mind you’ll need a little more since it’s thicker.
  • Thyme, rosemary and parsley: You can use fresh or dried.
  • Frozen mixed vegetables: Opt for a blend that has carrots, peas, green beans and corn.
  • Rotisserie chicken: Another option is to make your own roasted chicken or use other leftover chicken meat.
  • Baking powder and baking soda: These leavening agents are used for the biscuits so they rise nice and tall.
  • Buttermilk: I like to use buttermilk in biscuits instead of milk, it adds a lot more flavor.
  • Salt and pepper: Careful not to forget this or the recipe will taste totally flat. I’ve learned this the hard way – with dinner rolls. They seemed tasteless.

Scroll down for full recipe with ingredient amounts.

Photo of ingredients that are used to make chicken pot pie with biscuits.

How to Make Chicken Pot Pie with Biscuits

How to make the filling:

  1. Prepare oven: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
  2. Saute onion in butter: Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 – 10 minutes.
  3. Make roux: Add flour and saute 1 minute longer.
  4. Add liquids and seasonings: While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.
  5. Let thicken: Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it’s just thickened slightly.
  6. Add vegetables: Mix in vegetables and chicken and cook about 30 seconds longer (it doesn’t need to be fully heated through). Remove from heat and set aside.

Collage of six images showing steps of making chicken pot pie filling in a cast iron skillet.

How to make the drop biscuits and assemble:

  1. Whisk dry ingredients: In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in center of mixture, set aside.
  2. Melt butter: Melt butter in a microwave safe dish until it’s about 2/3 of the way melted. Remove and whisk to melt fully (if you melted it all the way no worries, just let the butter cool a few minutes).
  3. Mix butter and buttermilk: Pour butter into buttermilk and whisk until mixture is clumpy.
  4. Combine wet and dry ingredients: Pour buttermilk mixture into well in flour mixture, then using a rubber spatula fold until just combined.
  5. Drop dough over pot pie filling in pan: Scoop dough out using a 1/4 cup volume ice cream scoop (or a greased measuring cup), and drop onto prepared pot pie filling in skillet. Repeat until all of the dough has been used up, making 8 biscuits.
  6. Bake through: Transfer to oven and bake until biscuits are cooked through, about 17 – 22 minutes, while broiling during the last minute if you’d like them more golden brown (keep a close eye on them).
  7. Rest and garnish: Let rest a few minutes before serving. Sprinkle parsley over top.

Collage of six images showing how to make biscuits for chicken pot pie.

Can store-bought biscuits be used?

Yes. Homemade truly are so easy, I recommend you to try them at least once. But when you don’t have the extra 5 minutes you could substitute store-bought biscuits such as Pillsbury or Annie’s. Just reduce oven temperature to 375 so biscuits don’t burn and check it a little early.

Can it be baked in a baking dish?

Yes this can also be baked in a 9 by 13-inch baking dish instead of a cast iron skillet. If you use glass or ceramic don’t use the broil option at the end though or dish can break.

Variations

  • You can use fresh vegetables. They’ll just need to be sautéed first since they aren’t as tender as the blanched frozen vegetables.
  • Add a leftover baked potato or some sliced fresh mushrooms. If adding extra vegetables then be sure to bake in a baking dish so filling doesn’t bubble over and cause a mess in your oven.
  • Finish biscuits with melted butter for extra buttery flavor.

Helpful Tips

  • Don’t overwork biscuit dough. For fluffy, tender biscuits mix just until flour mixture is incorporated.
  • Brown onions just slightly for an added layer of flavor.
  • Go for homemade chicken stock if time allows. Lately I’ve even been making that stock recipe and using twice the amount of chicken bones/browned skin for a more concentrated broth then you can reconstitute it after you’ve frozen it. Or don’t reconstitute and it makes the most delicious homemade chicken gravy!
  • Use both breast and thigh chicken meat for great flavor.

Overhead image of chicken pot pie with biscuits shown in a cast iron skillet after baking and finished.

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Image of Chicken Pot Pie with Biscuits shown in a cast iron skillet with a scoop removed from pot pie.
5 from 15 votes

Chicken Pot Pie with Biscuits

In this recipe instead of a traditional pie crust you get buttery, fluffy, tender biscuits baked over the top. And you'll love the simple, hearty, creamy filling. It's pure comfort food that's sure to satisfy!
Servings: 6
Prep25 minutes
Cook35 minutes
Ready in: 1 hour

Ingredients

Pot Pie Filling

Biscuits

Instructions

  • Preparing pot pie filling: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
  • Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 - 10 minutes.
  • Add flour and saute 1 minute longer.
  • While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.
  • Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it's just thickened slightly.
  • Mix in vegetables and chicken and cook about 30 seconds longer (it doesn't need to be fully heated through). Remove from heat and set aside.
  • Prepare biscuits: In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in center of mixture, set aside.
  • Melt butter in a microwave safe dish until it's about 2/3 of the way melted. Remove and whisk to melt fully (if you melted it all the way no worries, just let the butter cool a few minutes).
  • Pour butter into buttermilk and whisk until mixture is clumpy.
  • Pour buttermilk mixture into well in flour mixture, then using a rubber spatula fold until just combined.
  • Scoop dough out Using an 1/4 cup volume ice cream scoop (or a greased measuring cup), and drop onto prepared pot pie filling in skillet. Repeat until all of the dough has been used up, making 8 biscuits.
  • Transfer to oven and bake until biscuits are cooked through, about 17 - 22 minutes, while broiling during the last minute if you'd like them more golden brown (keep a close eye on them).
  • Let rest a few minutes before serving. Sprinkle parsley over top.

Notes

  • *For even more flavor try it with homemade chicken stock.
  • If you'd like for even more buttery flavor you can brush tops of biscuits with a little melted butter.
  • If you don't own a cast iron skillet filling can be transfer to a 9 by 13-inch baking dish and topped with biscuits. Just don't use broil option at the end if using a glass or ceramic baking dish as it can break.
Nutrition Facts
Chicken Pot Pie with Biscuits
Amount Per Serving
Calories 575 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 129mg43%
Sodium 552mg24%
Potassium 783mg22%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 4g4%
Protein 32g64%
Vitamin A 3892IU78%
Vitamin C 14mg17%
Calcium 214mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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27 Comments

  • Alan

    Growing up we ate the small pot pies made for Banquet. The first time I ever saw pot pie topped with bisquets was when I was serving in the Navy…loved it, this is how we have this dish at home. My wife had the American Legion make it this way for a fund raiser, some patrons were unsure, many came back and bought a second plate.

  • Maria Gibson

    How would I incorporate potatoes into this? Thank you, you have delicious recipes!!

    • Jaclyn

      Jaclyn Bell

      I would add a leftover diced baked potato or frozen hash brown potato cubes, fresh would take too long to cook. Then you may want to increase the amount of butter/flour/broth just slightly for more sauce.

  • Jenny

    I made this tonight and it was SO good!! The biscuits were so light and fluffy. I will definitely make this again.

  • Las Vegas Michael

    Yes, Yes, Yes!!! I have been dying to try a recipe like this for a while now. When I worked in the casinos they use to serve something like this in the employee dining room in giant buffet pans and I always like it. This was WAY better. I got the chance while visiting my family in CO. We had to use a casserole dish because my mom doesn’t have cast-iron. It turned out so good. My mom was worried about the fresh biscuits because she had seen other recipes with those pop-can pre-made ones instead. But trust me, fallow this recipe and you can’t go wrong. Everyone loved this and I will be making it again. The only problem is with five family members there were no leftovers.

  • Terri

    So, so yummy! Have made it a couple of times now and everybody loves it. Question – will this freeze well?

    • Jaclyn

      Jaclyn Bell

      Unfortunately it wouldn’t freeze very well the biscuits will become soggy. I’m so glad you’ve enjoyed it though Terri!

  • Andrea

    This was so good. The biscuits were tender a perfect. Adding this to the collection

  • Kristi

    This turned out great! I doubled the recipe and used our own 🐔 😬 I didn’t have buttermilk or half and half but used whole milk instead. I’m really happy with this recipe. Thank you!