Chicken Pot Pie with Biscuits makes a delicious, comforting family meal. Tender chicken and vegetables are topped with delicious homemade biscuits.
Chicken Pot Pie has to be one of my all-time favorite comforting casserole recipes. Perfect for serving company when they visit for supper, taking to friends or neighbors whenever there is a new baby in the house, or just because you are thinking of them, and it is especially perfect for those Sunday suppers with your family. This recipe is always a family favorite and we also love my Chicken Pot Pie topped with Puff Pastry. You might like it as well.
Chicken Pot Pie with Biscuits Recipe
Why You’ll Love This Recipe
Easy recipe. While it tastes like you’ve labored for hours to make this chicken pot pie recipe, it comes together rather quickly. I’ve also included an Even Easier section that reduces this time even more!
Comforting recipe. Made with hearty, nutritious vegetables, tender chicken, and topped with homemade buttermilk biscuits, this is a comforting recipe that everyone in my family loves.
Make Ahead and Freezer Friendly. See the instructions below in Storage Tips for preparing this chicken pot pie as a make-ahead meal or even storing in the freezer.
How to Make Chicken Pot Pie with Biscuits Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken: This recipe uses chicken breasts that are cut into bite-sized pieces and cooked in a rich, creamy homemade sauce. You can also substitute with my shredded chicken, my rotisserie chicken, or even use your favorite store-bought rotisserie chicken in a pinch.
- Vegetables in the filling: I use classic pot pie ingredients of carrots, celery, onion, and English peas. Adjust the vegetables to use your favorites. An optional ingredient we enjoy is diced potatoes from time to time.
- For the sauce in the filling: chicken stock, all-purpose flour, milk, salt, and pepper make a thick, delicious sauce for the chicken pot pie.
- For the biscuit topping: HomemadeSouthern Buttermilk Biscuits.
Step-by-Step Instructions
- Prep. Preheat the oven. Cut up the chicken, prep the vegetables, and make the biscuits.
- Cook the vegetables. Melt the butter in the Dutch oven. Add the carrots, celery, and onion to the Dutch oven. If including potatoes, cook until fork-tender.
- Cook the chicken.Add the chicken to the vegetables and cook until cooked through and no pink remains.
- Make the sauce.Sprinkle in the flour and cook for a minute. Pour in the broth and milk. Cook, stirring frequently, until the sauce has thickened in the chicken and vegetables to just slightly less than desired in your finished chicken pot pie. (Note: if a make-ahead or freezer meal, you will want your sauce to be a bit thinner.) Stir in the frozen peas and pour into a baking dish. Set aside.
- Add biscuits and bake. Place the biscuits on top of the chicken pot pie. Sprinkle with black pepper and salt, if desired. Bake until the biscuits are golden brown and cooked through about 12-15 minutes. Remove from the oven and rest for 3 to 5 minutes. Serve warm.
Even Easier!
Use shredded chicken or store-bought rotisserie chicken, frozen vegetables, and cream of chicken soup (homemade or store-bought). Top with homemade biscuits (you can’t replace their deliciousness!). Ready in 20 minutes!
Storage Tips
To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months.
To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions.
Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions.
Frequently Asked Questions
What is the sauce made of in Chicken Pot Pie?
For my chicken pot pie, I use butter, flour, and milk. It makes a rich, thick, creamy, and delicious sauce that holds together well in my chicken pot pie recipe.
Can you use store-bought biscuit dough for the biscuit topping?
I haven’t tried this recipe using store-bought biscuit dough for the topping. The homemade biscuits come together quickly and are so delicious! I highly recommend them!
Do you bake this Chicken Pot Pie if you are taking it to a friend?
I generally make arrangements with the recipient before I take a meal to them. That way, I know any food sensitivities or allergies, the best time for delivery, and if they’d like to enjoy it the day of delivery or save it for later.
Here’s my Chicken Pot Pie with Biscuits recipe. I hope you love it, too!
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Chicken Pot Pie with Biscuits Recipe
Robyn Stone
4.73 from 11 votes
Chicken Pot Pie with Biscuits makes a perfect, comforting family meal. Get this family favorite chicken pot pie with biscuits recipe.
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Equipment
Ingredients
- 4 tablespoons butter
- 4 large carrots, sliced or diced
- 2 stalks celery, diced
- 1 medium onion, peeled and chopped
- 3 (6-ounce) chicken breasts, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 cup chicken stock or broth
- 1 cup milk
- 1 cup frozen English peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 recipe Southern Buttermilk Biscuits
Optional Ingredients:
- 2 medium potatoes, diced
Instructions
Prep. Preheat the oven to 425º F. Cut up the chicken, prep the vegetables, and make the biscuits.
Cook the vegetables. Melt the butter in the Dutch oven set over medium heat. Add the carrots, celery, and onions to the Dutch oven. Cook until the onions are translucent and the carrots are becoming tender. If including potatoes, cook until the potatoes are fork-tender.
Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
Make the sauce. Sprinkle in the flour and cook for a minute. Pour in the broth and milk. Cook, stirring frequently, until the sauce has thickened in the chicken and vegetables to just slightly less than desired in your finished chicken pot pie. (Note: if a make-ahead or freezer meal, you will want your sauce to be a bit thinner.) Stir in the frozen peas and pour into a baking dish. Set aside.
Add biscuits and bake. Place the biscuits on top of the chicken pot pie. Sprinkle with black pepper and salt, if desired. Bake until the biscuits are golden brown and cooked through about 12-15 minutes. Remove from the oven and rest for 3 – 5 minutes. Serve warm.
Notes
Nutrition information does not include the biscuits or potatoes.
Storage Tips:
To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months.
To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions.
Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions.
Nutrition
Calories: 112kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 279mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6285IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:All Recipes, By Cooking Style, By Special Diets, Casseroles, Chicken Recipes, Cooking, Dinner Recipes, Egg-Free Recipes, Freezer Friendly Recipes, Freezer Meal Recipes, Halloween Recipes, Holiday and Occasion Recipes, Make-ahead Recipes, One Dish Meal Recipes, Recipes, Southern Favorites
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
Read more about Robyn
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