This easy chicken pot pie with biscuits is hearty comfort food! Made with biscuits instead of a traditional crust, it’s a family favorite any night of the week.

spoon of biscuits on top of chicken pot pie

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Easy Chicken Pot Pie with Biscuits

This chicken pot pie with biscuits is an easier take on classic chicken pot pie using canned biscuits instead of homemade pie crust. If I have time I use homemade biscuits or these easy drop biscuits instead. Still super easy!

Using biscuits is a great way to get a homestyle meal in a fraction of the time! This version is just as nostalgic as a good old-fashioned classic pot pie recipe and if you need something even easier make chicken pot pie soup!

Table of Contents

Ingredient Notes

  • Biscuit dough: I used 6 Pillsbury flaky-style biscuits from a 16 oz can, Grands, buttermilk biscuits, homemade or Bisquick biscuits could also be used.
  • Chicken: You will need two cups of shredded chicken (or turkey). I love to use leftover rotisserie chicken!
  • Vegetables: Carrots, celery, onion and potatoes are simmered in the sauce and frozen peas added at the end.
  • Sauce: Salted butter, chicken broth and flour make an easy homemade roux, half and half adds creaminess. While most easy recipes, use cream of chicken soup, I find making the sauce from scratch really adds the best flavor.
  • Seasonings: Salt, pepper and fresh or dried thyme.

How to Make Chicken Pot Pie with Biscuits

A step by step photo collage of how to make chicken pot pie with biscuits.
  1. Cook vegetables: Melt butter in a large pot over medium heat. Add onions and vegetables and cook until tender.
  2. Make creamy sauce: 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.
  3. Simmer ingredients: Reduce heat to simmer on low. Add half and half, followed by the frozen peas and chicken. Heat through and season to taste.
  4. Bake: Pour chicken pot pie filling into your baking or casserole dish and add flattened biscuit dough on top. Bake until golden and cooked through (about 20-25 minutes).
biscuits on top of chicken pot pie

Preparation Tips

  • 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 turkey and make it similar turkey pot pie.
  • Make ahead. Make the filling up to 2-3 days in advance then store in the refrigerator in an airtight container. Before baking warm up the filling again in the skillet, transfer to the baking dish, top with the biscuits and bake until the biscuits are golden brown.

FAQs

What should I serve with this biscuit pot pie?

This hearty casserole is a meal in itself but sometimes I like to serve it with a side dish such as green beans, Caesar salad or this easy Italian salad.

Can I use frozen vegetables?

Yes! Using a frozen blend of veggies with carrots, corn, peas or green beans is a great timesaver.

How to store leftover chicken pot pie?

Leftover chicken pot pie with biscuit topping can be stored in an airtight container in the refrigerator for 3-4 days or store in the freezer up to 3 months.

Reheat in the oven or in a skillet on the stove. Add a splash of milk or broth to rehydrate the filling.

spoonful of biscuits on top of chicken pot pie

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spoon of biscuits on top of chicken pot pie

Chicken Pot Pie with Biscuits

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
This easy chicken pot pie with biscuits is hearty comfort food! Made with biscuits instead of a traditional crust, it's a family favorite any night of the week.
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Ingredients 

  • ¼ cup salted butter
  • 1 large potato , diced
  • 3 large carrots , sliced
  • 4 ribs celery , sliced
  • ½ cup chopped sweet onion
  • ¼ cup all-purpose flour
  • 15 ounces chicken broth
  • ½ teaspoon Kosher salt , more to taste
  • ¼ teaspoon ground black pepper , more to taste
  • 1 teaspoon fresh thyme , or 1/4 teaspoon dried
  • ½ cup half and half
  • 2 cups shredded cooked chicken , cooked turkey will work too
  • ½ cup frozen peas
  • 16 ounces canned biscuits , I only use 6 of the biscuits

Instructions

  • Melt 1/4 cup butter in a large pot over medium heat. Add 1 diced potato, 3 carrots, 4 ribs celery and 1/2 cup onion. Cook until the onions are tender (about 5 minutes).
  • Stir in 1/4 cup flour until blended. Then slowly add 15 ounces chicken broth, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon fresh 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 of the soup to 1/2 cup half and half to temper it. Stir together and then slow stir into the soup. Add 2 cups chicken and 1/2 cup 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Brushing egg on top: If you’d like your biscuits to have a glossy finish, brush 1 beaten egg yolk over top of the biscuits before baking. 
Biscuits: I used Pillsbury flaky-style biscuits for this recipe. If you’d prefer to make homemade, try these homemade biscuits or drop biscuits. Add to the pot pie before baking. 

Nutrition

Calories: 348kcal, Carbohydrates: 43g, Protein: 7g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 958mg, Potassium: 602mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5528IU, Vitamin C: 25mg, Calcium: 76mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.