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A golden-topped chicken pot pie with biscuits in a round baking dish, with a spoonful showing the creamy chicken and vegetable filling.

Chicken Pot Pie With Biscuits

Rebecca Blumer
A cozy chicken pot pie with a creamy savory filling, tender vegetables, and golden biscuits on top. Flexible enough for homemade or shortcut biscuits, and easy enough for a family dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 301 kcal

Equipment

  • 3.5-quart Enamel Cast Iron Braiser
  • 14-inch nonstick pan
  • 9 x 13 inch casserole dish
  • Pastry Cutter
  • Biscuit Cutter

Ingredients
 

Chicken Pot Pie

  • 2 small boneless skinless chicken breasts
  • Salt/pepper, to taste
  • 3 cups chicken broth
  • 4 Tablespoons butter
  • ½ cup onions, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
  • ¼ teaspoon ground sage
  • 1/3 cup flour
  • ½ cup half and half
  • 1 chicken bouillon cube
  • 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
  • 1 cup frozen peas

Instructions
 

For the Biscuits

  • If making buttermilk biscuits, prepare and shape them first, but do not bake. Chill the shaped biscuits on a plate while you make the filling. Once the pot pie is ready, place them on top and bake at 425°F for 15 to 18 minutes. For deeper color, brush with butter and bake at 450°F for up to 5 more minutes.
  • You can also use a Cheddar Bay Biscuit style topping. Mix the dry ingredients ahead of time, then add the wet ingredients and form the dough just before baking. Place the biscuits on top of the skillet and bake at 450°F for 12 to 15 minutes.
  • Refrigerated biscuits also work well. If using Bisquick biscuits or another biscuit mix, prepare them just before baking and follow the package directions for baking time and temperature.
  • For a crisper bottom, bake the biscuits on a baking sheet while you prepare the filling. Baking them directly on top of the pot pie gives a softer, cozier finish.

For the Chicken Pot Pie

  • Season the chicken on both sides with salt and pepper. Place it in a medium saucepan with the chicken broth. Bring to a very gentle bubble with the lid slightly cracked and cook for 15 minutes, until the chicken is cooked through. Do not let it boil rapidly. Remove the chicken, shred it with forks, and reserve the broth.
  • Meanwhile, melt the butter in a wide 12-inch pan over medium heat. Add the onions, celery, and carrots and cook for 5 to 6 minutes. Stir in the garlic and seasonings, then cook for 1 more minute.
  • Add the flour and stir to coat the vegetables. Cook for 2 minutes, until the raw flour smell is gone.
  • Pour in about two-thirds of the reserved chicken broth in small splashes, stirring well after each addition. Add the half and half the same way.
  • Stir in the chicken bouillon and soy sauce. Add the shredded chicken and mix until combined.
  • If the liquid was added gradually, the gravy should already be fairly thick. If you want it thicker, bring it to a gentle boil, then reduce to a simmer.
  • If desired, stir in some or all of the remaining broth. Keep in mind that the biscuits will absorb some moisture as the dish bakes.
  • Add the frozen peas and stir until combined and heated through. Remove from the heat.
  • If your skillet is not oven safe, transfer the filling to a lightly greased 8 x 8-inch baking dish.
  • Arrange the biscuits on top and bake according to the biscuit instructions you are using, until the biscuits are golden and set in the center. For a crisper bottom, bake the biscuits separately on a baking sheet and place them over the filling after baking.
  • If you want more browning, brush the biscuit tops with butter and bake at 450°F for 3 to 5 more minutes.

Notes

Texture Tip: Keep the filling fairly thick before adding the biscuits. If it looks too loose, simmer it a little longer so the biscuit bottoms do not turn overly soft.
Serving Option: Bake the biscuits directly on the filling for a softer, classic finish, or bake them separately on a sheet pan if you prefer a crisper bottom.
Shortcut: Rotisserie chicken works well if you want to save time. Use cooked shredded chicken in the amount needed after cooking rather than estimating from raw weight.
Storage: Cool leftovers, cover, and refrigerate. The biscuit topping will soften over time, which is normal for this style of casserole.
Reheating: Reheat gently until hot throughout. If the filling has thickened in the refrigerator, stir in a small splash of milk or chicken broth to loosen it.
Safety Tip: Cook the chicken gently, not at a hard boil, and make sure it reaches 165°F internally.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 301kcalCarbohydrates: 20gProtein: 17gFat: 17gSaturated Fat: 10gCholesterol: 77mgSodium: 890mgPotassium: 616mgFiber: 3gSugar: 4gVitamin A: 3485IUVitamin C: 31mgCalcium: 78mgIron: 2mg
Keyword chicken pot pie with biscuits, Comfort Food, make-ahead dinner, skillet chicken pot pie
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