Chicken pot pie with biscuits is quick and easy comfort food that has all of the delicious signature elements of the classic dish but with time-saving shortcuts to get dinner on the table in under 1 hour!
Easy Chicken Pot Pie with Biscuits
This chicken pot pie recipe with biscuits is an easier take on homemade chicken pot pie using canned biscuits instead of homemade pie crust. It’s a great way to get a homestyle meal in a fraction of the time it would take you if you were to make the crust from scratch.
Let’s face it, there’s nothing more nostalgic and familiar than a good old-fashioned chicken pot pie recipe. Chicken pot pie with biscuit topping just happens to fill your belly a whole lot sooner :)
How to Make Chicken Pot Pie with Biscuit Topping
For more detail and lots of interesting information, you might want to check out how to make a roux before getting started.
- Melt butter in a large pot over medium heat. Add onions and vegetables and cook until tender.
- Stir in the flour and then add the broth, salt, pepper, and thyme to the mixture. Bring to a boil until potatoes are tender. Stir occasionally.
- Reduce heat to simmer on low. Add half and half, followed by the frozen peas and chicken. Heat through and season to taste.
- Pour filling into your baking dish and add flattened biscuit dough on top. Bake until golden and cooked through (about 20-25 minutes).
A Soup-er Twist!
Looking for a different take on these amazing flavors? Try chicken pot pie soup on for size! A very similar one-pot idea that requires no baking time!
Tips for Making Biscuit Pot Pie
- Chicken still frozen? No problem, cooking frozen chicken in Instant Pot is a great way to get it ready for use in this recipe.
- Save time. Use leftover shredded chicken if you’ve got it.
- Tempering the half and half. Add a bit of the sauce to the half and half before adding it all back in. This way, the half and half will adjust to the temperature before being added to the hot liquid.
- For that glossy golden brown finish on the biscuits, brush them with an egg wash (a beaten egg yolk) before baking.
- Avoid burnt biscuits. Cover the baking dish with foil if you notice the biscuits are browning too quickly.
- Shredded turkey. Swap the rotisserie chicken for leftover turkey and make it similar turkey pot pie.
More Easy Comfort Food:
- Crockpot Mississippi Pot Roast
- Easy Shepherd’s Pie
- Instant Pot Meatloaf
- Creamy Crockpot Italian Chicken
- Slow Cooker Beef Stroganoff
Chicken Pot Pie with Biscuits
- 1/4 cup salted butter
- 1 large potato , diced
- 3 large carrots , sliced
- 4 ribs celery , sliced
- 1/2 cup chopped sweet onion
- 1/4 cup all-purpose flour
- 15 ounces chicken broth
- 1/2 teaspoon Kosher salt , more to taste
- 1/4 teaspoon ground black pepper , more to taste
- 1 teaspoon fresh thyme , or 1/4 teaspoon dried
- 1/2 cup half and half
- 2 cups shredded cooked chicken , cooked turkey will work too
- 1/2 cup frozen peas
- 16 ounces canned biscuits , I only use 6 of the biscuits
- Melt the butter in a large pot over medium heat. Add the potatoes, carrots, celery and onion. Cook until the onions are tender (about 5 minutes).
- Stir in the flour until blended. Then slowly add the chicken broth, salt, pepper, and thyme. Bring to a light boil over medium high heat, stirring occasionally. Boil until the potatoes are fork tender.
- Preheat oven to 350°F. Reduce the heat to low so it is no longer at a boil. Then add a spoonful or the soup to the half and half to temper it. Stir together and then slow stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper and thyme if desired.
- Pour filling into a pie dish or 9×13" dish if desired. Then flatten biscuits and add on top of the filling.
- Bake for 20 to 25 minutes or until the biscuits are golden and cooked through. Cover the top with foil if they are browning too fast. Allow to rest 5 minutes before serving.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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