Chicken Pot Pie with Biscuits: The Comfort Food Classic That Actually Lives Up to the Hype.

My grandmother used to make chicken pot pie from scratch every Sunday during the cold months, and the smell would fill her entire house. Years later, when I started making my own version, I discovered that topping it with flaky biscuits instead of traditional pastry crust made the whole process faster and somehow even better. The biscuits soak up some of that creamy filling while staying crispy on top, creating the perfect combination of textures.

This chicken pot pie with biscuits delivers everything you want from classic comfort food – tender chicken, vegetables in a rich creamy sauce, and buttery biscuit topping – without the fussiness of rolling out pie dough. The filling comes together in one skillet, the biscuits can be homemade or store-bought depending on your time, and the whole thing bakes into a bubbling, golden masterpiece that makes your kitchen smell incredible.

What makes this version particularly practical is how forgiving it is. You can use leftover rotisserie chicken, substitute vegetables based on what you have, and even make components ahead of time. It’s the kind of meal that feeds a crowd, reheats beautifully, and always gets requests for seconds.

Ingredients

For the Chicken Pot Pie Filling:

3 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
8 ounces mushrooms, sliced (optional)
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or half-and-half
3 cups cooked chicken, shredded or cubed
1 cup frozen peas
1 cup frozen corn (optional)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

For the Biscuit Topping:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
6 tablespoons cold butter, cut into small cubes
3/4 cup cold buttermilk (or regular milk with 1 tablespoon lemon juice added)
2 tablespoons melted butter (for brushing)

Alternative: Use 1 can (16 oz) refrigerated biscuit dough for convenience

Instructions

Preheat your oven to 400°F and position a rack in the upper third. This higher temperature ensures the biscuits brown nicely on top while the filling bubbles underneath.

Start with the filling. In a large, oven-safe skillet or deep braiser (about 12 inches), melt the butter over medium heat. Once it foams, add the diced onion, carrots, and celery. This trio is the flavor foundation of pot pie. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. You want them tender but not browned.

Add the minced garlic and sliced mushrooms if using. Cook for another 2-3 minutes until the garlic is fragrant and the mushrooms begin releasing their liquid. Mushrooms add wonderful umami depth but aren’t essential if you want to keep things classic.

Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This cooks the raw flour taste out and creates a roux that will thicken your sauce. The mixture will look dry and clumpy at first – that’s normal. Keep stirring until the vegetables are evenly coated and the flour starts to smell slightly toasted.

Slowly pour in the chicken broth while stirring constantly. Start with about half a cup, stirring vigorously to work out lumps, then gradually add the rest. The mixture will be very thick at first but will thin as you add more liquid. Switch to a whisk if you’re having trouble with lumps.

Add the milk or half-and-half, continuing to stir. Bring the mixture to a simmer and let it bubble gently for 3-4 minutes, stirring frequently. The sauce will thicken noticeably and become creamy and smooth. It should coat the back of a spoon but still pour easily.

Stir in the cooked chicken, frozen peas, frozen corn if using, thyme, rosemary, bay leaf, salt, pepper, and paprika. Mix everything thoroughly so the chicken and vegetables are evenly distributed throughout the sauce. Let this simmer for another 2-3 minutes to heat through and allow the flavors to meld.

Taste the filling and adjust seasoning as needed. It should be well-seasoned and flavorful since the biscuits on top will be relatively plain. Remove the bay leaf. Turn off the heat and let the filling sit while you prepare the biscuits.

For homemade biscuits, combine the flour, baking powder, sugar, and salt in a large bowl. Whisk to distribute everything evenly. Add the cold butter cubes and use a pastry cutter, two forks, or your fingers to work the butter into the flour. You want the mixture to look like coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces create flaky layers in the finished biscuits.

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together. It should be shaggy and slightly sticky – don’t overmix or your biscuits will be tough. The dough should pull away from the sides of the bowl but still look a bit rough.

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 3/4 inch thick. Using a biscuit cutter or drinking glass, cut out biscuits. Press straight down without twisting – twisting seals the edges and prevents the biscuits from rising properly. Gather scraps gently, pat out again, and cut more biscuits. You should get 8-10 biscuits depending on size.

Arrange the biscuits on top of the hot filling in your skillet, leaving small gaps between them so steam can escape and the filling can bubble up. The biscuits will expand as they bake, so they don’t need to cover every inch. Brush the tops with melted butter for extra richness and browning.

If using store-bought biscuit dough, simply separate the biscuits and arrange them on top of the filling. Brush with butter if desired.

Place the skillet on a baking sheet to catch any drips and transfer to your preheated oven. Bake for 20-25 minutes, until the biscuits are golden brown on top and cooked through in the center. The filling should be bubbling vigorously around the edges.

Remove from the oven and let rest for 5-10 minutes before serving. This allows the filling to thicken slightly and makes it easier to serve without everything running all over the plate.

Flavor & Texture Notes

The filling is the heart of this dish – rich, creamy, and deeply savory. Every spoonful should include tender chicken, sweet carrots and peas, aromatic herbs, and that velvety sauce that coats everything. The sauce has body and presence without being gloppy or overly thick, with enough liquid to keep everything moist and cohesive.

The vegetables provide different textural elements. Carrots offer a slight firmness with natural sweetness, celery adds subtle crunch and herbal notes, and peas burst with fresh sweetness that brightens the rich sauce. The mushrooms, if included, contribute meaty texture and earthy depth.

The chicken itself should be tender and moist, having absorbed some of the sauce’s flavor. Whether you use white meat, dark meat, or a combination, the key is keeping the pieces bite-sized so every forkful has a good ratio of chicken to vegetables to sauce.

The herbs – thyme and rosemary – add aromatic complexity that makes the filling smell as good as it tastes. These classic pot pie seasonings create warmth without overwhelming the other ingredients. The paprika adds a subtle smokiness and helps deepen the color.

The biscuits are where this dish really excels. The tops are golden and slightly crispy, with that characteristic flaky texture that good biscuits deliver. The bottoms, where they touch the filling, become soft and almost dumpling-like, soaking up sauce while maintaining structure. This contrast between crispy top and tender bottom is what makes biscuit-topped pot pie superior to traditional pastry crust in many people’s opinion.

When you break into a biscuit, you should see distinct layers. The interior is tender and buttery with a slight tang from buttermilk. Together with the creamy filling, you get richness, comfort, and complete satisfaction in every bite.

Tips & Variations

For the chicken, rotisserie chicken is your best shortcut. One large rotisserie chicken yields about 3-4 cups of meat, perfect for this recipe. You can also use leftover roasted chicken, poached chicken breasts, or even turkey. Dark meat stays moister and adds more flavor, while white meat is leaner.

If cooking chicken from scratch, poach 1.5 pounds of boneless chicken in simmering chicken broth for 15-20 minutes until cooked through. Let it cool slightly, then shred or cube it. Save the poaching liquid to use as the broth in your filling.

Frozen vegetables work perfectly here and save prep time. Beyond peas and corn, consider adding green beans, lima beans, or diced potatoes. Fresh vegetables obviously work too, but require longer cooking times.

Make this vegetarian by replacing chicken with chickpeas, white beans, or extra vegetables like cauliflower and broccoli. Use vegetable broth instead of chicken broth. The biscuit topping stays the same.

For a lighter version, use milk instead of half-and-half and reduce the butter to 2 tablespoons, using olive oil for the remaining fat. The sauce will be thinner but still tasty.

Turn this into individual pot pies by dividing the filling among 6-8 ramekins and topping each with a biscuit. Reduce baking time to 15-18 minutes since the smaller portions cook faster.

If you don’t have an oven-safe skillet, transfer the filling to a 9×13-inch baking dish before adding biscuits. The baking time remains the same.

Add cheese for extra richness – stir 1/2 cup shredded cheddar or parmesan into the filling, or brush biscuits with garlic butter and sprinkle with parmesan before baking.

Storage & Make-Ahead

This pot pie reheats beautifully, making it excellent for meal prep or planned leftovers. Store cooled pot pie covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or reheat the whole thing covered with foil in a 350°F oven for 20-25 minutes.

The biscuits lose some crispness when stored, but they’re still good. For best results, store leftover filling separately from leftover biscuits if possible, then reheat the filling and warm the biscuits separately.

You can freeze the assembled but unbaked pot pie for up to 3 months. Prepare everything through topping with biscuits, then wrap tightly in plastic wrap and foil. Bake from frozen, adding 15-20 minutes to the baking time and covering with foil for the first 30 minutes to prevent over-browning.

Alternatively, freeze just the filling in an airtight container for up to 3 months. Thaw overnight in the refrigerator, reheat until bubbling, then top with fresh biscuits and bake as directed.

Make the filling a day ahead and store it covered in the refrigerator. When ready to serve, reheat it on the stovetop or in a 350°F oven until hot and bubbling, then add biscuits and bake as directed.

The unbaked biscuit dough can be prepared several hours ahead, shaped, and refrigerated on a plate covered with plastic wrap. This actually makes for better biscuits since the cold butter creates more distinct layers.

Serving Suggestions

Chicken pot pie with biscuits is substantial enough to be a complete meal, but a few simple sides round it out nicely. A crisp green salad with vinaigrette cuts through the richness and adds freshness. Simple mixed greens with lemon dressing or a caesar salad both work well.

Roasted or steamed green beans, asparagus, or broccoli provide color contrast and light vegetable balance. Season simply with salt, pepper, and a squeeze of lemon to keep them from competing with the pot pie.

For a Southern-inspired meal, serve with coleslaw and pickles. The tangy, crunchy slaw provides excellent textural contrast to the creamy filling.

This works beautifully for casual dinner parties. Make individual pot pies in ramekins for elegant presentation, or serve family-style from the skillet for a rustic approach.

Wine pairing should be something that can handle the richness. A buttery Chardonnay complements the creamy sauce perfectly. For white wine lovers who prefer something lighter, try a Sauvignon Blanc or unoaked Chardonnay. Red wine drinkers should go with Pinot Noir or light Merlot.

Serve with crusty bread for soaking up extra sauce, though with the biscuits already included, this is truly optional.

For a complete comfort food feast, start with tomato soup and finish with apple crisp. It’s an all-American meal that feels like a warm hug.

FAQ

Can I use store-bought biscuits to save time? Absolutely. Refrigerated biscuit dough works perfectly and cuts your prep time significantly. Use standard-sized biscuits (not the jumbo ones) and arrange them on top of the filling as directed. They’ll take about the same baking time as homemade.

My filling is too thick/too thin. How do I fix it? If too thick, stir in additional chicken broth or milk a few tablespoons at a time until you reach the desired consistency. If too thin, simmer it longer to reduce and thicken, or make a slurry with 1 tablespoon flour mixed with 2 tablespoons cold water and stir it in, then simmer for 2-3 minutes.

Can I make this without an oven-safe skillet? Yes. Make the filling in any large skillet or pot, then transfer it to a 9×13-inch baking dish or large casserole dish. Top with biscuits and bake as directed. The presentation won’t be quite as rustic, but it works perfectly.

Do I have to use buttermilk for the biscuits? Buttermilk creates the most tender, flavorful biscuits with better rise, but regular milk works in a pinch. For a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and let it sit for 5 minutes before using.

Can I add other vegetables? Definitely. Potatoes, green beans, parsnips, turnips, or butternut squash all work well. Just make sure harder vegetables like potatoes are cooked until tender before adding to the filling, or they’ll still be crunchy when the dish comes out of the oven.

My biscuits didn’t rise properly. What happened? Several factors affect biscuit rise: old baking powder that’s lost its potency, overmixing the dough which develops gluten and makes them tough, using warm butter instead of cold, or twisting the cutter when cutting which seals the edges. Make sure your baking powder is fresh and handle the dough as little as possible.

This chicken pot pie with biscuits represents everything that’s right about comfort food – it’s warm, filling, flavorful, and brings people together around the table. The combination of creamy chicken filling and flaky biscuits creates something that’s greater than the sum of its parts. Whether you’re feeding your family on a cold weeknight or hosting friends for casual dinner, this is the kind of meal that makes everyone feel taken care of. Make it once, and it’ll become one of those recipes you return to again and again when you need something reliable and deeply satisfying.