chicken pot pie recipe easy with biscuits
The Best chicken pot pie recipe easy with biscuits
Chicken pot pie is one of those simple, comforting dishes that feels like a hug in a bowl. I’ve been making it since my kids were little, and honestly, it’s the kind of meal that makes everyone sit down and enjoy it—not just because it’s delicious, but because it’s easy to prepare and always a hit. There’s something about the flaky biscuit crust wrapping up all that savory chicken and veggies that just makes it feel special, even if it’s just a regular night at the table. My family adores it, especially when the kids are picky eaters—they’ll usually go for the chicken and veggies, but the biscuit top always gets a little extra attention. It’s that kind of dish that doesn’t take long to make but feels like a whole meal, and honestly, that’s what I love about it.
I also love that this recipe is versatile. You can make it with just chicken and veggies, or add in some extra flavors like mushrooms, carrots, or even a touch of cheese if you want. It’s perfect for a cozy dinner on a cold night, but it also works well for meal prep—you can make a big batch and freeze portions for later. And because the biscuit crust is homemade, it’s not just quick but also healthier than store-bought ones. The whole grain flour and buttermilk in the biscuits add fiber and a nice texture, and the lean chicken keeps it balanced. Plus, it’s a great way to use up any veggies you have in the fridge—whether it’s frozen or fresh, it all works. My kids have never complained about the veggies hiding inside, and honestly, neither have I. It’s a recipe that’s as comforting as it is practical, and that’s why I keep it in my rotation.
Easy Chicken Pot Pie with Biscuit Crust
A comforting, one-pan chicken pot pie made with store-bought biscuits for a quick and easy crust. Perfect for a cozy meal!
🥘Ingredients
- 1 (16-oz) package frozen biscuits, thawed
- 1 cup chicken broth
- 1 tbsp melted butter
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup cream of chicken soup
- 1 tbsp butter
- 1 tsp dried thyme
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a bowl, mix thawed biscuits with chicken broth and melted butter until combined.
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2 In a skillet, melt butter over medium heat. Add chicken broth and thyme, simmer for 2 minutes. Remove from heat.
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3 In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, and the broth mixture. Stir well.
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4 Spread the biscuit mixture evenly over the filling in a 9×13-inch baking dish. Press gently.
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5 Bake for 25-30 minutes, or until the biscuit crust is golden brown and the filling is bubbling.
🔧Equipment
- Mixing bowl
- Skillet
- Oven
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Pot Pie with Biscuit Crust Works
This chicken pot pie with biscuits is always a crowd-pleaser because it’s simple enough to make in one afternoon but feels special enough for big family dinners. The biscuit crust gives it that cozy, homemade touch that makes everyone feel like they’re enjoying a comforting meal, whether it’s a casual weeknight or a holiday gathering. Plus, it’s forgiving—if the filling isn’t perfect, the biscuits hide any flaws, and it’s always a hit when everyone’s hungry and tired of fussing over complicated dishes.
❓ Frequently Asked Questions About Chicken Pot Pie with Biscuit Crust
1. What are the key ingredients needed for a simple chicken pot pie with biscuits?
For this easy version, you’ll need: – 2 cups cooked shredded chicken (or rotisserie chicken) – 1 cup frozen mixed vegetables (peas, carrots, corn) – 1 cup chicken broth (or water) – 1 small onion, diced – 2 cloves garlic, minced – 1 tbsp butter or oil – 1/2 cup all-purpose flour – 1/2 tsp salt and black pepper – 1/2 tsp dried thyme or rosemary (optional) – 16-ounce frozen biscuit dough (store-bought or homemade) – 1 egg (for egg wash, if using homemade biscuits)
2. How do I make the biscuit crust for this chicken pot pie?
For a store-bought crust: – Roll out the frozen biscuit dough to about 1/4-inch thickness. – Cut into a pie dish shape, leaving a 1-inch overhang. – Bake at 375°F (190°C) for 8–10 minutes until lightly golden. For homemade biscuits: – Mix 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 cup cold butter (cut into small pieces). – Add 1/4 cup cold water, mix into a dough, then roll out and cut as above. – Brush with egg wash (egg + 1 tbsp milk) before baking.
3. Can I use leftover cooked chicken for this recipe?
Yes! Shred leftover cooked chicken (like from a rotisserie or grilled chicken) and mix it into the filling with the other ingredients. Just make sure it’s fully cooked and reheated to avoid any food safety risks.
4. How do I assemble the chicken pot pie with biscuits correctly?
1. Preheat oven to 375°F (190°C). 2. In a skillet, sauté onion and garlic in butter/oil until soft. Stir in flour to make a roux, then slowly whisk in chicken broth. 3. Add shredded chicken, veggies, salt, pepper, and herbs. Simmer for 5 minutes. 4. Pour filling into a greased 9-inch pie dish. 5. Place the biscuit crust over the filling, pressing edges gently. 6. Bake for 20–25 minutes until golden and crispy.
5. Why should I use biscuits instead of a traditional pie crust?
Biscuit crusts are easier to handle (no need for pastry dough prep) and give a flaky, buttery texture. They also hold up well to baking without cracking, making them perfect for a quick pot pie. Plus, they’re foolproof for beginners!
