Chicken Pot Pie with Biscuits

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!

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!

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.

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.

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.

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.

More Pot Pie Style Recipes to Try

• Chicken Pot Pie Crumble (old photos but delicious nonetheless)
• Chicken Pot Pie Soup
• Easy Chicken Pot Pie

5 from 15 votes

Print Recipe

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 minutes

Cook35 minutes minutes

Ready in: 1 hour hour

Ingredients

Pot Pie Filling

• 1 1/2 cups chopped yellow onion (1 medium)
• 4 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 1/3 cups low-sodium chicken broth*
• 1 cup half and half
• 3/4 tsp dried thyme, or 2 tsp minced fresh
• 3/4 tsp dried rosemary, or 2 tsp minced fresh
• Salt and freshly ground black pepper
• 12 oz. frozen mixed vegetables
• 3 cups cooked shredded rotisserie chicken (breast and thigh meat)

Biscuits

• 1 1/2 cups (7.5 oz) unbleached all-purpose flour (scoop and level to measure)
• 2 tsp baking powder (preferably aluminum free)
• 1/4 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp unsalted butter, cut into 6 pieces
• 3/4 cup + 1 Tbsp buttermilk, well chilled
• 1 Tbsp minced fresh parsley

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.

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie with Biscuits

Author: Jaclyn