Homemade Chicken Pot Pie with Biscuits

This chicken pot pie has a creamy chicken-and-vegetable filling with golden biscuits baked on top. It uses cooked chicken, so the filling comes together on the stovetop before a short bake. Cut the potatoes small and simmer them until tender before adding the biscuits; the brief oven time is for browning the topping.

Why You’ll Love This Chicken Pot Pie with Biscuits

Refrigerated biscuit dough makes this a practical alternative to rolling a pastry crust. The filling includes chicken, potatoes, carrots, peas, onion, and celery in a thyme-seasoned sauce. Use leftover or rotisserie chicken to save prep time, and serve it straight from the baking dish.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 1/2 cup celery, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme
• 1 package refrigerated biscuit dough

How to Make Chicken Pot Pie with Biscuits

1. Heat the oven to 425°F (220°C). Dice the potatoes and carrots into small, even pieces so they cook through in the filling.
2. Melt the butter in a large skillet or saucepan over medium heat. Add the onion and celery and cook until softened.
3. Stir in the flour, salt, pepper, and thyme. Gradually whisk in the chicken broth and milk. Cook, stirring, until the sauce thickens.
4. Add the diced potatoes and carrots. Simmer until they are fork-tender, then stir in the peas and cooked chicken. Remove the pan from the heat.
5. Transfer the filling to a pie dish or baking dish. Cut the biscuit dough into quarters and arrange the pieces over the filling.
6. Bake for 20–25 minutes, until the biscuits are golden and cooked through. If they brown before the centers are done, loosely cover the dish with foil and continue baking.
7. Let the pot pie rest briefly before serving; the filling will be very hot.

Serving Suggestions

Serve warm, with a green salad or steamed vegetables if you want a lighter side. Spoon through the biscuit topping so each portion gets both the creamy filling and a piece of biscuit.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat portions until steaming hot throughout. The biscuits soften as they sit. For longer storage, freeze the filling separately when possible; thaw it in the refrigerator, add fresh biscuit dough, and bake until the filling is hot and the biscuits are done.

Tips for the Best Biscuit Pot Pie

• Cut the potatoes and carrots evenly and simmer them until tender before baking.
• Whisk the broth and milk in gradually to help the sauce stay smooth.
• Arrange biscuit pieces with a little space between them so steam can escape and the tops can brown.
• For a faster prep, use cooked rotisserie chicken or leftover chicken.
• Wait a few minutes before serving so the filling settles slightly.

Variations

Use a pie crust instead of biscuit dough if you prefer a pastry topping, following the package directions for baking. For a meatless version, replace the chicken with additional vegetables and use vegetable broth; the texture and flavor will differ from the original.

Frequently Asked Questions

Can I use frozen vegetables?
Yes. Add them according to their size and package directions, and cook until hot and tender. If they release excess liquid, let the filling simmer until it thickens again.

How do I keep the filling from being runny?
Let the flour and butter cook together, then add the broth and milk gradually. Simmer the sauce until thickened before adding the filling to the baking dish.

Can I prepare it ahead?
You can make the filling a day ahead and refrigerate it. Reheat it until hot before adding the biscuit topping; allow for extra oven time if the filling is still cold.

Can I make it vegetarian?
Yes. Omit the chicken, add extra vegetables, and use vegetable broth. The result will be a vegetable pot pie rather than the chicken version.

Homemade Chicken Pot Pie with Biscuits

Print Recipe

A comforting and hearty meal that combines tender chicken, fresh vegetables, and a creamy sauce, topped with fluffy biscuits.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 1/2 cup celery, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme
• 1 package refrigerated biscuit dough

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and celery, and cook until softened.
3. Stir in the flour, salt, pepper, and thyme. Gradually whisk in the chicken broth and milk. Cook until the mixture thickens.
4. Add the cooked chicken, carrots, peas, and potatoes. Mix well and remove from heat.
5. Transfer the mixture to a pie dish or a baking dish.
6. Cut the biscuit dough into quarters and place on top of the chicken mixture.
7. Bake for 20-25 minutes or until the biscuits are golden brown.
8. Let cool slightly before serving.

Notes

Serve hot, pairs well with a simple green salad or steamed vegetables. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2-3 months.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Non-Vegetarian