recipe for chicken pot pie using biscuits

The Best recipe for chicken pot pie using biscuits

Chicken pot pie is one of those dishes that feels like a warm hug for my whole family. There’s something comforting about the creamy, savory filling wrapped up in flaky biscuit crust, and it’s that kind of meal that makes everyone sit down together—whether it’s a lazy Sunday dinner or a special occasion like a holiday or a little celebration with the kids. I love how it’s hearty enough to fill a plate but still feels light enough to enjoy without feeling too heavy. Plus, it’s something that’s easy to make ahead and reheat, so I can always have it ready when life gets busy.

My kids adore it, too. They’ll eat it straight from the oven, no questions asked, and I know it’s giving them a balanced meal with lean protein from the chicken, veggies hidden in the filling, and a touch of whole grains from the biscuits. It’s not just filling—it’s nutritious in a way that feels indulgent. And let’s be honest, there’s nothing like the smell of a freshly baked biscuit crust wafting through the house, making everything feel cozy. It’s the kind of dish that makes me want to pull out the best ingredients—fresh herbs, a little extra butter in the crust, and maybe even some wild rice or quinoa mixed in for extra texture. It’s simple enough to make from scratch but still feels special when you put your own touch into it. Plus, it’s perfect for any meal—breakfast if you make it extra soft, lunch if you slice it up, or dinner if you let it sit until it’s perfectly golden. It’s that kind of recipe that never goes out of style.

Chicken Pot Pie with Homemade Biscuit Crust

4.5 from 1886 votes

A comforting classic with a flaky homemade biscuit crust, filled with tender chicken, creamy vegetables, and savory tomato sauce. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Biscuit Crust

• 2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/2 cup milk, cold
• 1 tsp salt
• 1 tbsp granulated sugar

For the Filling

• 2 cups cooked chicken breast, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup chicken broth
• 1 cup whole milk
• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a food processor, pulse flour, salt, sugar, and cold butter until mixture resembles coarse crumbs. Pour in milk, 1 tbsp at a time, pulsing until dough forms a shaggy ball.
2. 2 Turn dough onto a lightly floured surface, knead lightly for 1 minute, then roll out to 1/2-inch thickness. Transfer to a baking dish, pressing edges to form a crust.
3. 3 In a skillet, sauté garlic in 1 tbsp butter for 30 seconds. Add chicken broth, milk, tomato sauce, thyme, rosemary, pepper, and salt. Simmer for 5 minutes. Stir in shredded chicken and vegetables.
4. 4 Pour filling into the prepared crust, covering the bottom and sides. Bake for 25 minutes. Reduce heat to 375°F (190°C) and bake for another 15 minutes until golden.

🔧Equipment

• Mixing bowls
• Food processor or rolling pin
• Large skillet
• Oven-safe baking dish (9×13 inches)
• Whisk
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 9❤️Cholesterol: 45🧂Sodium: 750🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 28

📝Notes

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This chicken pot pie made with biscuits is always a crowd-pleaser because it’s hearty, comforting, and easy to share—whether you’re feeding a hungry family after a long day or hosting a casual get-together. The biscuit crust gives it that perfect crispy texture while keeping it simple, so you don’t have to worry about fancy pastry skills. It’s the kind of dish that feels like home, always filling and satisfying, and it never fails to bring people together.

❓ Frequently Asked Questions About Chicken Pot Pie with Biscuit Crust

What is the best way to prepare the filling for a homemade chicken pot pie using biscuits?

To make the filling, sauté diced chicken breast or thigh with onions, garlic, carrots, celery, and mushrooms until tender. Add a mix of canned chicken broth, chicken stock, and a splash of cream or milk to create a light, flavorful sauce. Season with salt, pepper, and herbs like thyme or rosemary. For extra richness, stir in a bit of butter or a splash of Worcestershire sauce.

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How do I ensure the biscuit crust stays crispy while baking?

For a crispy crust, preheat your oven to 425°F (220°C) instead of the usual 375°F (190°C). Press the biscuit dough firmly into the pie dish before baking, and brush the top with a little melted butter or egg wash. Bake for 15–20 minutes until golden and firm. If the crust softens, place it back in the oven for a few minutes to revive.

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Can I substitute store-bought biscuits for homemade in this recipe?

Yes, you can! Store-bought biscuits work perfectly—just cut them into small squares and arrange them in the pie dish, pressing them down gently. For a flakier texture, use buttermilk biscuits or shortbread-style ones. If using a pre-made pie crust, you can skip the biscuit layer entirely and top with a flaky crust instead.

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How do I prevent the chicken pot pie from becoming soggy?

To avoid a soggy pie, let the filling cool slightly before assembling (about 10–15 minutes). If using a biscuit topping, place it on the dish first, then pour the filling over it—this creates a barrier. For extra crispiness, brush the biscuits with butter or melted cheese before baking. Also, avoid overfilling the pie, and trim excess dough if needed.

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What are some great variations or substitutions for classic ingredients in this recipe?

– Vegetarian? Swap chicken for lentils, mushrooms, or tofu, and use vegetable broth. – Extra flavor? Add spinach, zucchini, or roasted sweet potatoes to the filling. – Cheesy twist? Mix shredded cheddar or Gruyère into the biscuit dough or sprinkle cheese on top before baking. – Spicy kick? Include red pepper flakes, jalapeños, or a dash of hot sauce in the sauce. – Gluten-free? Use a gluten-free biscuit mix or a store-bought GF pie crust.