easy chicken pot pie recipe with biscuits
The Best easy chicken pot pie recipe with biscuits
This biscuit chicken pot pie recipe is one of my all-time favorites—simple enough to make when I’m tired but still feels like a special meal. There’s something comforting about a warm, flaky biscuit crust wrapping up tender chicken, creamy vegetables, and a light broth that makes it feel like a hug in a bowl. My kids used to beg for this after school, and now even my husband admits it’s the only kind of pot pie he’ll eat. It’s not just a dish; it’s a reminder of home cooking that doesn’t require fancy techniques or a lot of effort. Plus, it’s versatile—great for a cozy weeknight dinner or a make-ahead meal that tastes even better the next day.
I love that this recipe balances hearty ingredients with a touch of lightness. The biscuit crust isn’t too heavy, so it doesn’t weigh down the filling, and the chicken and veggies stay moist without being soggy. My kids swear by it because it’s filling but not overwhelming, and it’s easy to adjust—swap in extra peas if they’re craving them, or add a little extra cheese if someone likes it richer. It’s also a smart way to use up leftovers, whether it’s from a roasted chicken or a bag of frozen mixed vegetables. Plus, the health benefits are pretty nice—lean protein, fiber from the veggies, and a whole grain twist with the biscuit crust instead of a traditional pie crust. It’s a way to eat something indulgent without feeling guilty, and honestly, that’s a win.
Easy Chicken Pot Pie with Biscuit Crust
A comforting, one-pan dish featuring tender chicken in a creamy tomato-based sauce, topped with flaky homemade biscuits. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp cold butter
- 1/4 cup ice water
- 2 cups cooked chicken breast, shredded
- 1 cup frozen peas and carrots mix
- 1 cup whole milk
- 1 cup chicken broth
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Knead lightly, wrap in plastic, and chill for 30 minutes.
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2 In a large skillet, melt butter over medium heat. Sauté onion and garlic until soft. Add chicken broth, milk, thyme, rosemary, salt, and pepper. Simmer for 5 minutes. Stir in shredded chicken and peas/carrots mix. Cook until heated through.
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3 Roll out the dough on a lightly floured surface to fit the bottom and sides of the baking dish. Trim excess dough. Pour filling into the dish, leaving a 1-inch border. Transfer to the oven.
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4 Roll out the remaining dough and cut into strips for a lattice pattern or use whole pieces to cover the top. Bake for 25-30 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish (9×13 inches)
- Mixing spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Pot Pie with Biscuit Crust Works
This easy chicken pot pie with biscuits is a perfect go-to for any family meal because it’s comforting, filling, and always gets great feedback. Whether it’s a casual weeknight dinner or a cozy gathering with guests, the flaky biscuit crust holds up well, and the tender chicken and veggies inside make it feel special without being overly complicated. Plus, it’s a crowd-pleaser that’s easy to double if you have extra company—no stress, just delicious results every time.
❓ Frequently Asked Questions About Chicken Pot Pie with Biscuit Crust
What is the easiest way to make chicken pot pie with homemade biscuits?
To make the easiest version, start by sautéing diced chicken (cooked in chicken broth) with onions, carrots, and peas in a skillet until tender. Pour in a beaten egg mixture (or store-bought biscuit dough) and transfer to a greased baking dish. Top with a layer of shredded cheese and a second beaten egg layer. Bake at 375°F (190°C) for 25-30 minutes until golden and crispy.
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Can I use store-bought biscuit dough instead of homemade?
Absolutely! For convenience, use a boxed biscuit dough (like Pillsbury) as a shortcut. Roll it out thinly, cut into strips, and arrange them around the filling in the baking dish. Brush with melted butter or egg wash for extra crispiness before baking.
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How do I make sure the biscuits stay crispy while baking?
For crispy biscuits, preheat your oven to 425°F (220°C) for the first 10 minutes before placing the pie. Brush the biscuit strips with melted butter or egg wash just before baking. Bake at 375°F (190°C) for 15–20 minutes, then reduce heat to 350°F (175°C) if needed to prevent over-browning.
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What’s the best way to store leftovers to keep them fresh?
Let the pot pie cool completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze the unbaked pie (with filling only) for up to 3 months. To reheat, thaw overnight, then bake at 375°F (190°C) for 20–25 minutes until heated through.
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Can I substitute any ingredients in this recipe?
Yes! Swap chicken for turkey or shrimp, and use mixed veggies like corn or green beans. For a dairy-free version, use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) and vegan cheese. Adjust liquid slightly if using thickeners like cornstarch.
