Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is my go-to when I want nourishing comfort without a complicated process. The savory gravy envelops tender chicken and vibrant vegetables, all tucked beneath golden, fluffy biscuits. Whether you use homemade or store-bought biscuits, the result is always heartwarming and perfect for a family dinner.

I love that my family requests this after chilly practice nights or on busy weekends. When my kids smell the onions and thyme start cooking they instantly ask if it’s biscuit pot pie night and it always brings everyone to the table.

Gather Your Ingredients

• Chicken breast: adds juicy protein to every bite look for firm pink fillets without excess liquid
• Chicken broth: is the base for luscious gravy use low-sodium if you can for better control of saltiness
• Unsalted butter: deepens flavor and helps sauté vegetables rich yellow butter signals freshness
• Onion, celery and carrots: create the classic aromatic trio choose firm bright stalks and sweet onions
• Fresh garlic: lifts the sauce with sharp savory notes fresh is best but pre-chopped garlic is a fine shortcut
• Onion powder, dry thyme, rosemary and sage: provide warm seasoning thyme should still have a faint herbal scent
• All-purpose flour: thickens the sauce look for fine grind and avoid lumps for smooth results
• Half-and-half: brings creamy richness heavy cream can be too thick but half-and-half is just right
• Bouillon cube or powder: adds umami if you can find low sodium use it for more balanced flavor
• Low sodium soy sauce or Worcestershire: brings gentle depth fresh unopened bottles maintain the best taste
• Frozen peas: for extra sweetness and color check for bright green peas that are not icy or clumped
• Biscuits homemade or store-bought: choose your favorite just make sure they are not expired for the best rise

How to Make It

Prepare the Biscuits:

Mix your favorite biscuit dough using cold butter for maximum flakiness then shape and keep chilled on a plate until the pot pie filling is ready do not bake them yet

Poach the Chicken:

Season chicken breasts with salt and pepper place them in a medium pot with the chicken broth cover and gently simmer for about fifteen minutes do not let it boil rapidly as this can toughen the meat

Shred and Reserve:

Once cooked remove the chicken set aside to cool then shred using two forks reserve all the poaching broth for the filling

Sauté the Aromatics:

In a wide pan melt butter and add diced onions celery and carrots cook over medium heat for five to six minutes stir occasionally until softened and the onions are translucent then add minced garlic and dried herbs stir well and cook for another minute

Make the Roux:

Sprinkle over the flour and stir to coat the vegetables continue stirring and cook for two full minutes until the raw flour smell disappears this step prepares your sauce for thickening

Build the Gravy:

Pour in two-thirds of the reserved chicken broth in slow additions stirring between each to avoid lumps add the half-and-half in the same way scrape up any browned bits at the bottom to build flavor

Finish the Filling:

Add the bouillon and soy sauce then stir in the shredded chicken mix everything well at this point the filling should be thick but smooth gently bring to a bubble for a thicker sauce if needed

Add Veggies:

Stir in the frozen peas and heat just until they become bright green and tender remove the pan from heat

Combine and Bake:

If your skillet is not oven safe transfer the filling to a greased baking dish arrange biscuit dough rounds on top then bake according to your chosen biscuit recipe until the tops are golden and the centers fully set

Optional Browning:

For extra color brush melted butter on the biscuits and return to the oven at higher heat for a few minutes until the tops deepen in shade

Ready for the Table:

Let the pot pie rest a few minutes before serving the biscuits will continue to absorb delicious gravy during this time

My favorite part is stirring in the frozen peas at the end. Something about their pop of green signals that dinner is almost done and always makes me smile. This recipe also brings back memories of snow days when steaming pot pie warmed the whole kitchen.

Flavor Boosters

Store leftovers in an airtight container in your refrigerator for up to three days. Reheat gently in the oven or microwave but add a splash of broth or milk to keep the biscuits moist and soft. If you plan to freeze, cool completely and wrap well in layers of foil before placing in a freezer bag for up to three months, baking straight from frozen with extra time.

Serving Suggestions

A crisp green salad makes a perfect side to balance the rich filling. Serve steaming bowls with extra biscuits on the side for serious biscuit lovers at your table. If you want to get fancy sprinkle chopped fresh parsley or chives before serving for a fresh finish.

Creative Twists

Rotisserie chicken works great if you are in a hurry just shred and add to the filling. Mix up the vegetables try adding corn diced potatoes or mushrooms depending on what you have. Gluten-free flour blends can be used instead of regular flour for those with sensitivities. Lighten up in spring by swapping in asparagus tips or fresh peas. Come fall and winter stir in a little heavy cream or add diced sweet potatoes for extra warmth. In summer, I love roasted cherry tomatoes for a hint of sweetness stirred in at the end.

Chicken Pot Pie with Biscuits always brings back fond memories and is my favorite way to fill the kitchen with warmth and good company. I hope it becomes a cozy favorite at your table, too.

Common Questions About the Recipe

→ Can I use store-bought biscuits?

Yes, refrigerated or canned biscuits work well. Place them on top of the filling before baking for a convenient shortcut.

→ What vegetables pair best in this dish?

Classic choices include peas, carrots, celery, and onions, but you can add corn, mushrooms, or green beans as desired.

→ How do I thicken the filling?

Use flour cooked into the sautéed vegetables, then add broth and half and half. Simmer until the sauce thickens.

→ Can this be prepared ahead?

The filling can be made two days in advance and stored in the fridge. Add biscuits and bake when ready to serve.

→ Are there chicken alternatives?

Chicken thighs or pre-cooked chicken work great. Rotisserie chicken is also a quick substitute for added convenience.

→ How do I get golden, crisp biscuits?

Bake until the tops are golden and brush with butter at the end. For crispier bottoms, bake biscuits separately.