There’s something undeniably satisfying about a warm, homemade chicken pot pie topped with golden, flaky biscuits. This dish brings together the comforting flavors of tender chicken, hearty vegetables, and a rich, savory gravy, all beneath a layer of perfectly baked biscuits. It’s a meal that feels like home and will take you right back to your childhood!

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The Ultimate Comfort Food: Biscuit-Topped Chicken Pot Pie

Few dishes evoke the warmth and nostalgia of home quite like a classic chicken pot pie. But imagine taking that beloved comfort food and elevating it with a golden, flaky biscuit topping instead of a traditional pastry crust. This creates a casserole that’s not just a meal, but an experience – a hearty, satisfying dish that perfectly blends tender chicken, an array of colorful vegetables, and a rich, savory gravy, all crowned with buttery, soft-on-the-inside, crisp-on-the-outside biscuits. It’s the kind of wholesome, soul-satisfying dinner that promises to bring smiles to every face at your table, reminding everyone of simpler times and cherished family gatherings.

This recipe for biscuit-topped chicken pot pie transforms a classic into an even more approachable and utterly delicious meal. It offers the familiar, comforting flavors you love with a delightful textural contrast provided by the fluffy biscuits. Perfect for a cozy family dinner on a chilly evening or a comforting dish to share with friends, this pot pie is designed for both ease and maximum flavor. Prepare to be swept away by its irresistible charm and hearty goodness!

Why This Chicken Pot Pie Recipe is a Must-Try

Beyond its incredible taste and comforting appeal, this biscuit chicken pot pie stands out for several reasons, making it a staple in any home cook’s repertoire:

• Effortless Elegance: While it looks and tastes impressive, the recipe is surprisingly straightforward. Using store-bought biscuits streamlines the process, allowing you to enjoy homemade taste without the fuss of making a crust from scratch.
• One-Pan Wonder: If you use a cast-iron skillet, you can cook the filling and bake the pie in the same dish. This not only saves on cleanup but also infuses every ingredient with deep, concentrated flavor.
• Versatile & Customizable: This recipe is a fantastic canvas for customization. Easily swap proteins, add your favorite vegetables, or adjust seasonings to suit your family’s preferences or dietary needs. It’s perfect for using up leftovers!
• Hearty & Wholesome: Packed with lean protein, fresh vegetables, and a creamy sauce, this pot pie is a complete meal in one dish. It’s designed to be satisfying and nourishing, offering a balanced and delicious dinner.
• Crowd-Pleaser: From picky eaters to gourmet enthusiasts, this dish consistently wins rave reviews. Its universal appeal makes it a go-to for family dinners, potlucks, and special occasions where comfort food is paramount.
• Perfectly Balanced Flavors: The combination of tender chicken, sweet carrots, earthy celery, aromatic onions, and savory spices creates a harmonious flavor profile that is both rich and well-rounded. The creamy sauce binds everything together beautifully, while the biscuits add a light, buttery finish.

Get ready to add this amazing biscuit chicken pot pie to your rotation. It’s more than just a recipe; it’s a guaranteed path to a happy, well-fed household.

Key Ingredients for a Flavorful Chicken Pot Pie

The secret to an outstanding chicken pot pie lies in the quality and combination of its core ingredients. Each element contributes significantly to the dish’s comforting flavor and texture. Here’s a detailed breakdown of what you’ll need to create this culinary masterpiece:

• Chicken: Whether you choose raw or pre-cooked, the chicken provides the foundational protein and savory depth. We’ll explore the best options for achieving tender, juicy results below.
• Biscuits: The star topping! These will bake up golden and fluffy, providing a delightful contrast to the creamy filling. Store-bought options make this recipe incredibly easy.
• Broth: Essential for building the rich flavor of the gravy. Chicken broth is highly recommended as it complements the chicken and vegetables perfectly, adding savory notes.
• Flour: A crucial thickening agent for the sauce. It creates that wonderfully creamy and cohesive consistency that holds all the delicious ingredients together.
• Milk: Adds a luscious richness and a smooth texture to the pot pie’s creamy base. Any type of milk, from whole to skim, can be used depending on your desired creaminess.
• Onions: When sautéed, onions contribute a sweet, aromatic base that infuses the entire dish with depth and complexity. They are indispensable for flavor.
• Carrots: These vibrant root vegetables add a touch of natural sweetness, a pleasant texture, and a beautiful pop of color to the filling.
• Celery: Offering a subtle crunch and a fresh, herbaceous note, celery is a classic addition to pot pie, enhancing the overall vegetable medley.
• Garlic: Minced garlic provides a pungent, aromatic kick that elevates the savory profile of the chicken and vegetables.
• Peas: Sweet, tender, and bright green, peas are a beloved pot pie staple. Frozen peas are convenient and retain their vibrant color and fresh taste.
• Spices: The right blend of seasonings is vital for transforming simple ingredients into a truly memorable dish. We’ll discuss both classic and Creole-inspired spice combinations to awaken your palate.

Brandi’s Time-Saving Tip: To minimize prep time in the kitchen, consider opting for pre-chopped vegetables. Many grocery stores offer convenient options like a mirepoix mix (a combination of chopped onions, celery, and carrots) that you can simply add to your pan. Similarly, purchasing pre-peeled and minced garlic can save you precious minutes and make this comforting meal come together even faster.

Choosing the Perfect Chicken for Your Pot Pie

The type of chicken you use plays a significant role in the overall flavor and texture of your pot pie. Whether you prefer to cook raw chicken or opt for pre-cooked convenience, there are excellent choices to fit your cooking style and desired outcome.

Raw Chicken Options:

If you prefer to cook your chicken from scratch, boneless, skinless chicken breasts or thighs are ideal:

• Chicken Breasts: These are a lean choice, known for their tender texture and mild flavor. They absorb the rich sauce beautifully, making them an excellent complement to the creamy filling. Chicken breasts can be easily diced into 1-inch cubes for quick cooking and even distribution throughout the pot pie. You can cook them by sautéing directly in the skillet before adding vegetables, or by boiling/baking and then dicing.
• Chicken Thighs: For a more robust flavor and juicier, richer filling, chicken thighs are an outstanding option. Their slightly higher fat content contributes to a more succulent taste and adds an extra layer of richness to the gravy. Dice them into 1-inch cubes for even cooking and a delightful texture in every bite.

Pre-Cooked Chicken Options for Convenience:

When time is of the essence, pre-cooked chicken can be a real game-changer, allowing you to assemble your pot pie even faster without sacrificing flavor:

• Rotisserie Chicken: This is arguably the ultimate shortcut. Rotisserie chicken comes pre-seasoned and perfectly cooked, lending a complex, roasted flavor to your pot pie that’s hard to replicate from scratch. Simply shred the meat from the bones and add it to your prepared creamy filling. It’s incredibly convenient and adds a wonderful depth of flavor.
• Cooked, Shredded Chicken Breast (Leftovers): Do you have leftover cooked chicken from a previous meal? This is the perfect opportunity to use it! Whether it was baked, boiled, grilled, or pan-fried, simply shred or dice the cooked chicken. This allows you to control the seasoning of the chicken itself and repurpose food efficiently, reducing waste.

No matter your choice, ensure your chicken is cut into consistent, bite-sized pieces so it blends seamlessly with the vegetables and gravy, providing a delightful experience in every spoonful.

Selecting the Best Biscuits for a Flaky Topping

The biscuit topping is not merely an accompaniment; it’s a defining feature of this chicken pot pie, offering a buttery, flaky, and comforting crown to the savory filling. While homemade biscuits are always a treat, using store-bought frozen or canned biscuits is an incredibly convenient way to enjoy this delicious dish without the added time and effort. This recipe embraces that simplicity, ensuring a fantastic result every time.

Here are some excellent options for your biscuit topping, prioritizing both flavor and ease:

• Buttermilk Biscuits: These classic biscuits are celebrated for their light, airy texture and rich, tangy flavor. Their tender crumb complements the creamy chicken filling beautifully, creating a perfect balance of textures. Look for “buttermilk” varieties in the refrigerated dough aisle for a classic taste.
• Flaky Layer Biscuits: If you crave a dramatic textural contrast, flaky layer biscuits are an excellent choice. Their distinctive layers separate beautifully when baked, adding a delightful, airy crispness to each bite. These biscuits absorb just enough of the gravy’s essence while maintaining their structural integrity. Many major brands offer excellent flaky biscuit options.
• Canned Biscuits from Store Brands: Don’t overlook the value and convenience of store-brand canned biscuits. They are often just as delicious and perform wonderfully, typically at a more budget-friendly price point. Opt for varieties labeled as “buttermilk” or “flaky” for the best results. The best part? Most canned or frozen biscuits can go directly from the package onto your pot pie without needing to thaw, making your prep exceptionally quick.

While the focus here is on convenient store-bought options, if you have a cherished family recipe for homemade biscuits, feel free to use it! The goal is a golden-brown, inviting topping that adds comfort and a touch of indulgence to your pot pie. Choose the option that best fits your schedule and culinary preferences, and get ready for a truly satisfying meal.

Simple Steps to Make Biscuit-Topped Chicken Pot Pie

Creating this delicious biscuit-topped chicken pot pie is a straightforward process, even for beginner cooks. By following these clear, step-by-step instructions, you’ll have a heartwarming, homemade meal ready to enjoy in no time. For exact measurements and full recipe details, please refer to the complete recipe card at the end of this article.

1. Preheat Your Oven and Prepare Your Pan: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven heats, place a large, oven-safe skillet (preferably a cast-iron skillet for even cooking and one-pot convenience) on your stovetop over medium heat.
2. Cook the Chicken: Add the diced raw chicken (breasts or thighs) to the heated skillet. Sprinkle your chosen spices over the chicken. If you’re using the Creole seasoning blend, add half a tablespoon at this stage to infuse the chicken with flavor as it cooks. Sauté the chicken for about 5-7 minutes, stirring occasionally, until it’s fully cooked through and no longer pink. If you’re using pre-cooked chicken (like rotisserie or leftover), you will add it in step 5 after the sauce has thickened.
3. Sauté the Aromatics and Vegetables: Once the chicken is cooked, add the diced carrots, onions, celery, and minced garlic to the skillet. Continue to sauté for another 5-7 minutes, or until the onions become translucent and fragrant, and the carrots and celery begin to soften. Stir in the peas last, as they cook quickly.
4. Thicken with Flour: Evenly sprinkle the flour over the chicken and vegetable mixture in the pan. Stir continuously for 1-2 minutes, allowing the flour to cook lightly and combine with any pan drippings. This step is crucial for building a smooth, lump-free sauce and eliminating any raw flour taste. Incorporating the flour gradually can help prevent clumps.
5. Create the Creamy Filling: Gradually pour in the chicken broth and milk into the pan, stirring constantly with a whisk or spoon to ensure the flour dissolves smoothly. Continue to stir over medium heat until the mixture thickens into a rich, creamy gravy, which typically takes about 3-5 minutes. If using pre-cooked chicken, stir it in now. Taste the mixture and adjust seasonings as needed, adding salt, pepper, or the remaining half tablespoon of Creole seasoning if using.
6. Arrange the Biscuits: Once your luscious chicken and vegetable filling is thick and perfectly seasoned, remove the skillet from the stovetop. Carefully arrange your biscuits (canned or frozen, no need to thaw) on top of the filling. Place them close together, but leave a small gap for them to expand during baking.
7. Bake to Golden Perfection: Transfer the skillet to your preheated oven. Bake for approximately 20-30 minutes. The biscuits should turn a beautiful golden brown on top and be thoroughly cooked through. Always refer to the package instructions for your specific brand of biscuits, as baking times can vary.
8. Rest Before Serving: Once baked, carefully remove the pot pie from the oven. Allow it to rest for 5-10 minutes before serving. This brief resting period allows the filling to set slightly, making it easier to scoop and preventing it from being too runny.

And there you have it! A comforting, flavorful, and incredibly satisfying biscuit-topped chicken pot pie, ready to be devoured and enjoyed by everyone at your table.

Choosing the Right Cookware for Your Pot Pie

The choice of baking dish significantly impacts the cooking process and the final outcome of your chicken pot pie. Each type of pan offers distinct advantages, influencing heat distribution, cleanup, and even presentation. Here’s a guide to help you select the ideal vessel:

• Cast Iron Skillet (Highly Recommended): This is our top pick for its exceptional versatility and performance. A cast iron skillet allows you to prepare the entire dish, from sautéing the chicken and vegetables to simmering the creamy filling and baking the biscuits, all in one pan. This dramatically reduces cleanup and ensures that all the delicious flavors and pan drippings are retained in the final dish. Cast iron is renowned for its superior and even heat distribution, which helps the pot pie cook uniformly and ensures the biscuit bottoms achieve a lovely texture. It also excels at retaining heat, keeping your pot pie warm at the table for longer. A 10.25-inch cast iron skillet is an excellent size for this recipe, comfortably holding the filling and biscuits. I used this 10.25 inch cast iron skillet.
• Glass or Ceramic Baking Dish: These are classic choices for casseroles and baked dishes, offering reliable performance. They provide even and consistent temperature cooking, which is crucial for a perfectly set filling. Common sizes like a 9×13 inch baking dish are perfect for feeding a crowd, while an 8×8 inch or 9×9 inch dish is suitable for smaller portions or a deeper pot pie. The main difference is that you’ll need to prepare your chicken and filling in a separate pot or skillet on the stovetop before transferring it to the baking dish for the oven. Glass dishes also offer the advantage of allowing you to visually monitor the bubbling of the filling as it bakes.
• Deep Dish Pie Pan: If you love the aesthetic of a classic pie, a deep dish pie pan works well. Similar to other baking dishes, the filling would need to be cooked separately before being transferred. The deeper sides are excellent for holding a generous amount of creamy filling, providing that comforting, hearty experience.

When selecting your pan, ensure it is oven-safe and has sufficient depth and capacity to comfortably hold all the filling and allow the biscuits to rise without overflowing. The right cookware will simplify your cooking process and contribute to a beautifully baked, delicious pot pie every time.

How to Know When Your Chicken Pot Pie is Done Baking

Determining when your biscuit-topped chicken pot pie is perfectly baked goes beyond just watching the clock. It involves recognizing several key visual and tactile cues to ensure both the biscuits are golden and cooked through, and the filling is piping hot and bubbly. Here’s a comprehensive guide to help you achieve pot pie perfection:

• Golden Brown Biscuits: This is your most obvious indicator. The biscuits crowning your pot pie should be a rich, appetizing golden brown hue across their tops and sides. They should also appear firm and feel springy when gently pressed. Pale or soft biscuits indicate they need more baking time.
• Bubbly Filling: Peek through the gaps between the biscuits or carefully lift one to check the filling. You should see the creamy chicken and vegetable mixture actively bubbling around the edges of the pan. This vigorous bubbling is a strong sign that the filling has reached a sufficiently hot internal temperature and is thoroughly cooked. If the filling seems stagnant, it requires more time in the oven.
• Biscuit Texture Test: To confirm the internal doneness of your biscuits, insert a clean toothpick or a thin knife into the center of one. If it comes out clean or with only a few moist crumbs attached, the biscuit is fully baked. If it withdraws with wet dough, the biscuits need additional baking time.
• Internal Temperature Check (for ultimate assurance): For complete confidence in the doneness of your pot pie, especially if you used raw chicken, use a food thermometer. Carefully insert it into the thickest part of the creamy filling, making sure not to touch the bottom of the pan. The internal temperature should register at least 165 degrees Fahrenheit (74 degrees Celsius) to ensure the chicken is cooked through and the filling is food-safe.
• Check the Biscuit Bottoms: Sometimes, the tops of the biscuits might be perfectly golden, but the bottoms, resting in the moist filling, can be slightly undercooked. Gently lift one biscuit with a spatula. The underside should look cooked and not doughy or excessively soft. If it’s still raw, continue baking.
• Preventing Over-Browning: If your biscuits are browning very quickly but the filling hasn’t started bubbling or reached the desired temperature, loosely tent the pot pie with aluminum foil. This acts as a shield, preventing the biscuits from burning while allowing the filling to continue heating and cooking through. Remove the foil for the last few minutes if you want to ensure ultimate crispness on top.

By observing these crucial signs, you can confidently remove your chicken pot pie from the oven, knowing it’s a perfectly cooked, comforting masterpiece ready for your enjoyment.

Achieving Crispy Biscuits and Avoiding Sogginess

One of the most common concerns when making a pot pie with biscuits directly on top of the filling is the potential for the biscuit bottoms to become soft or even soggy. This happens because the biscuits absorb moisture from the hot, creamy filling as they bake. While a slightly softer bottom can still be delicious and part of the charm for some, if you prefer your biscuits to be consistently crisp all around, here are some expert tips to help you achieve that perfect textural contrast:

• Bake Biscuits Separately for Optimal Crispness: This is the most effective strategy to ensure maximum crispness for your biscuits. Instead of placing them directly on the pot pie filling, bake them on a separate baking sheet.
  • Prepare the Biscuits: Arrange your frozen, canned, or homemade biscuits on a parchment-lined baking sheet.
  • Bake Separately: Bake the biscuits in the oven according to their package directions (or your homemade recipe’s instructions) until they are beautifully golden brown and fully cooked.
  • Bake the Pot Pie Filling: While the biscuits are baking, prepare and bake your pot pie filling in its dish until it is hot and bubbly.
  • Combine Just Before Serving: Once both components are baked, simply arrange the freshly baked, crispy biscuits on top of the hot pot pie filling just before you serve. This method guarantees that your biscuits will retain their full crispiness and won’t absorb excess moisture from the gravy, offering a delightful crunch with every bite.
• Ensure a Thick, Hot Filling: A properly thickened, hot filling is less likely to contribute to soggy biscuits. Make sure your gravy has reached a rich, thick consistency before you even think about adding the biscuits. A thin, watery filling will release more steam and moisture, which the biscuits will inevitably absorb.
• Don’t Overcrowd the Biscuits: If you choose to bake the biscuits directly on the pot pie, arrange them with a little space between each. Overcrowding can trap steam, leading to softer, less crispy results. Allowing a bit of airflow helps them crisp up better.
• Strategic Use of Aluminum Foil: While covering with foil can prevent over-browning of the biscuit tops, be cautious. Too much time covered can also trap steam and soften the biscuits. If you notice your biscuit tops browning too quickly, tent them loosely with foil only for the latter part of the baking process, then remove it for the last 5-10 minutes to allow them to crisp up.

By implementing these strategies, you can enjoy a chicken pot pie where the fluffy, golden biscuits offer a delightful textural contrast with a satisfyingly crisp bottom, perfectly complementing the creamy, savory filling beneath.

Delicious Substitutions and Add-Ins for Your Pot Pie

One of the most wonderful aspects of chicken pot pie is its incredible adaptability. While the classic recipe is a beloved staple, it also serves as a perfect foundation for culinary creativity. Don’t hesitate to customize your pot pie with these delightful substitutions and add-ins, catering to your specific tastes, dietary needs, or whatever ingredients you happen to have on hand.

Protein Alternatives:

• Turkey: An excellent choice for using up holiday leftovers! Cooked and shredded turkey can seamlessly replace chicken, offering a similar comforting flavor profile.
• Ham: Diced cooked ham introduces a wonderful smoky and salty dimension that pairs exceptionally well with the creamy sauce and vegetables.
• Bacon: For an irresistible smoky, savory crunch, crumble cooked bacon bits and mix them into the filling, or sprinkle them on top of the biscuits during the last few minutes of baking.

Vegetable Boosters for Extra Flavor and Nutrition:

Enhance the nutritional value and complexity of your pot pie by incorporating additional vegetables. Remember to cook them until tender-crisp before adding them to the filling to prevent a watery consistency.

• Broccoli Florets: Add a vibrant green color and a distinct, slightly earthy flavor.
• Cauliflower Florets: A milder addition that blends beautifully into the creamy sauce.
• Green Beans: Fresh or frozen green beans provide a different texture and are a classic pot pie vegetable.
• Mushrooms: Sautéed mushrooms contribute a rich umami depth that is incredibly satisfying and adds a gourmet touch.
• Corn: Sweet corn kernels are a popular and delightful addition, offering bursts of sweetness and a sunny color.
• Butternut Squash: Roasted and diced butternut squash can introduce a lovely natural sweetness and creamy texture, making it a fantastic autumnal addition.
• Artichoke Hearts: Chopped artichoke hearts (canned or jarred, ensure they are well-drained) bring a unique tangy and savory note that brightens the dish.

Cheesy Indulgence:

• Grated Cheese: Stir shredded cheddar, Gruyère, Monterey Jack, or a blend of your favorite cheeses into the filling just before adding the biscuits for an extra layer of richness and gooeyness. Alternatively, sprinkle some cheese on top of the biscuits during the last 10-15 minutes of baking for a beautiful golden, bubbly, cheesy crust.

When experimenting with substitutions or add-ins, always consider how they will interact with the overall flavor and texture of the pot pie. Adjust quantities to maintain a balanced filling-to-biscuit ratio, and have fun creating your own signature version of this comforting dish!

Storage, Reheating, and Freezing for Convenience

This biscuit-topped chicken pot pie is not only delicious fresh from the oven but also makes fantastic leftovers. With proper storage and reheating techniques, you can enjoy its comforting flavors for days or even prepare it in advance for future meals. Maximizing the freshness and quality of your pot pie is easy with these simple tips.

How to Store Leftovers Effectively:

To ensure your chicken pot pie remains fresh and safe to eat, allow it to cool completely to room temperature after serving. Once cooled, you have a few options for storage:

• In the Baking Dish: If storing the entire dish, cover it tightly with plastic wrap and then a layer of aluminum foil. This double layer helps prevent air exposure and moisture loss.
• Individual Portions: For easier meal prep and reheating, transfer individual servings into airtight containers. This method is excellent for packing lunches or quick dinners.

Store all leftovers in the refrigerator for 3-4 days. Consuming them within this timeframe ensures optimal flavor and food safety.

Optimal Reheating Methods:

Reheating pot pie, especially with biscuits, can be tricky to avoid sogginess. Here are the best ways to bring your pot pie back to life:

• Oven or Air Fryer (Highly Recommended for Crispy Biscuits): This method is ideal if you want your biscuits to regain their delightful crispiness.
  • Preheat your oven or air fryer to 350 degrees Fahrenheit (175 degrees Celsius).
  • Place individual servings or the entire dish (if covered loosely with aluminum foil to prevent excessive browning) into the preheated appliance.
  • Bake or air fry for 15-25 minutes, or until the filling is thoroughly hot and bubbly, and the biscuits are re-crisped and warmed through.
• Microwave (for Softer Biscuits): If you’re in a hurry and don’t mind softer biscuits, the microwave is a quick option.
  • Place a single serving in a microwave-safe dish.
  • Heat on medium power for 1-2 minutes, or until thoroughly warmed. Be aware that microwaving will soften the biscuits, making them less flaky and potentially mushy.

Freezer Tips for Make-Ahead Meals:

The chicken pot pie filling freezes exceptionally well, making it a fantastic option for meal prepping. However, for the best quality, it’s advisable to freeze the filling separately from the biscuits.

• Freezing the Filling: Cook the pot pie filling according to the recipe instructions, but stop before adding the biscuits or baking. Allow the filling to cool completely. Transfer it to a freezer-safe, airtight container or a heavy-duty freezer bag. The filling can be stored in the freezer for up to 3 months.
• Thawing and Baking: When you’re ready to enjoy, defrost the filling overnight in the refrigerator. Once thawed, transfer it to your baking dish, top with fresh (canned or frozen) biscuits, and bake as directed in the recipe. This method ensures you get freshly baked, perfectly textured biscuits every time.
• Freezing Fully Baked Pot Pie (with biscuits): While not ideal for biscuit texture, you can freeze a fully baked pot pie. Wrap it very tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 1-2 months. To reheat, bake in the oven, covered, until heated through, then uncover for the last few minutes to try and crisp up the biscuits. Expect the biscuits to be softer than those baked fresh.

These comprehensive storage and reheating strategies ensure that you can savor the comforting goodness of your chicken pot pie whenever the craving strikes, with minimal effort and maximum satisfaction.

More Comforting Chicken Dinner Recipes to Explore

If you’ve fallen in love with the comforting simplicity and hearty flavors of this biscuit-topped chicken pot pie, then you’re sure to enjoy these other fantastic chicken dinner recipes. Each one promises to bring warmth and satisfaction to your family table, showcasing the incredible versatility of chicken as a main ingredient:

• Creamy Chicken Spaghetti: This indulgent pasta dish combines tender shredded chicken with a rich, cheesy, and creamy sauce, baked with spaghetti for a delightful and easy family dinner.
• Hearty Chicken Mac and Cheese: Elevate your classic macaroni and cheese by adding succulent pieces of chicken. It’s an ultimate comfort food that’s both cheesy and substantial, perfect for a cozy night in.
• Wholesome Chicken Orzo Soup: A lighter yet deeply satisfying option, this soup features tender chicken, tiny orzo pasta, and nourishing vegetables simmered in a flavorful broth. It’s ideal for a chilly day or when you need a comforting pick-me-up.
• “Marry Me” Chicken Soup: Often touted for being so incredibly delicious it could inspire a marriage proposal, this creamy and flavorful chicken soup is rich, aromatic, and utterly irresistible. It’s a truly special dish.
• Quick Chicken Snack Wrap Recipe: For a lighter, on-the-go meal or a speedy lunch, these flavorful chicken wraps are quick to assemble and packed with fresh ingredients.

Beyond chicken, if you appreciate the concept of a savory pie, be sure to try my Seafood Pot Pie recipe. It offers a delightful oceanic twist to the comforting pot pie experience, brimming with a medley of seafood in a creamy sauce. And for those who love the convenience of hands-off cooking, my Slow Cooker Crockpot Chicken Pot Pie is an absolute must-try, delivering all the rich flavors of a traditional pot pie with minimal effort.

Expand your repertoire with these delicious and comforting chicken dinner recipes, and discover new family favorites!

Classic Biscuit-Topped Chicken Pot Pie Recipe Card

By Brandi Crawford

There’s something undeniably satisfying about a warm, homemade chicken pot pie topped with golden, flaky biscuits. This dish brings together the comforting flavors of tender chicken, hearty vegetables, and a rich, savory gravy, all beneath a layer of perfectly baked biscuits. It’s a meal that feels like home and will take you right back to your childhood!

Rated 5 out of 5 stars from 3 votes

Print Recipe

Pin Recipe

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 8 biscuits

Calories: 338 kcal

Equipment for This Recipe

• Cast Iron Skillet

Pot Pie Ingredients

• 1 ½ pounds raw chicken thighs or breasts Diced into 1 inch cubes. Or cooked chicken.
• ½ cup diced onions
• ½ cup diced carrots
• ½ cup diced celery
• 1 cup peas I used frozen
• 3-4 garlic cloves Minced.
• ¼ cup flour
• ¾ cup milk Any milk will work.
• 1 cup broth I used chicken broth.
• 8 biscuits Canned or frozen. I used store-bought frozen biscuits, no need to thaw.

Classic Pot Pie Seasoning

• ½ teaspoon ground thyme
• ½ teaspoon ground oregano
• salt and pepper to taste

Creole Flavored Seasoning (My Personal Favorite)

• 1 tablespoon Creole Seasoning Divided into 2 servings; ½ tablespoon portions.
• salt and pepper to taste

Detailed Cooking Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Heat a skillet on medium heat and add the diced chicken along with your chosen spices. If using Creole seasoning, add ½ tablespoon here.
3. Cook the chicken for a few minutes until it’s cooked through and no longer pink. Add the carrots, onions, celery, garlic, and peas. Sauté until the onions and garlic are translucent and fragrant, about 5-7 minutes.
4. Sprinkle the flour evenly throughout the pan and stir constantly for 1-2 minutes. Add the flour in stages to prevent clumping and ensure it fully incorporates.
5. Gradually add the broth and milk to the pan, stirring continuously. Mix well until everything is combined and the flour is fully incorporated. The mixture will begin to thicken into a rich gravy. Taste and adjust spices as needed. If using Creole seasoning, add the remaining ½ tablespoon here.
6. Remove from heat. Place the biscuits on top of the mixture, arranging them in a single layer.
7. Bake for 20-30 minutes until the biscuits are golden brown and fully baked through. Adjust your bake time according to the package instructions for the specific biscuits you use.
8. Allow to cool for 5-10 minutes before serving for the filling to set.

Important Recipe Notes and Tips

If you’re using cooked chicken (like rotisserie or leftover shredded chicken), add it to the pan once the creamy filling has been made and thickened, ensuring it’s thoroughly heated through before adding biscuits.

You can use frozen mixed vegetables if you wish. I recommend thawing them first and draining any excess water thoroughly. Excess water will lead to a watery, soupy pot pie filling, diluting the rich flavor.

If the biscuits are browning too quickly but the filling isn’t bubbling yet, cover the pot pie loosely with aluminum foil to prevent the biscuits from burning while the filling continues to cook.

Because the pot pie is baked with the biscuits directly on top of the filling, the bottom of the biscuits will likely be soft due to absorbing moisture. If you prefer crisp bottoms, prepare the biscuits separately. Bake them on a baking sheet according to package directions, then place them on top of the hot, fully cooked pot pie filling just before serving. This ensures maximum crispiness and prevents them from becoming soggy.

Nutrition Information for Your Homemade Pot Pie

Serving: 1 biscuit with filling

Calories: 338 kcal

Carbohydrates: 29g

Protein: 24g

Fat: 11g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Tried this recipe? Let us know how it was in the comments below!

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