This easy Biscuit Chicken Pot Pie is our favorite way to make this ultimate comfort food, topped with golden, flaky biscuits instead of a pie crust.
Cozy nights call for Biscuit Chicken Pot Pie
Cozy nights call for Biscuit Chicken Pot PieIt's everything I crave in a comforting dinner, loaded with tender chicken and veggies, all topped with the fluffiest homemade biscuits that bake up golden right on top. I love that it feels special enough for Sunday dinner, but is simple enough to pull off on a weeknight, especially since both the filling and biscuit dough can be made ahead. Biscuit Chicken Pot Pie is a total family favorite!
Try my other chicken recipes, like Chicken Cordon Bleu, Sheet Pan Chicken Fajitas, White Chicken Chili, or Slow Cooker Chicken Tacos!
How to make Chicken Pot Pie with Biscuits:
Cook Chicken: Season chicken with salt and pepper. Place in a saucepan, cover with water, and bring to a low boil. Simmer for 8–12 minutes, until just cooked through. Remove chicken to rest, then chop into bite-size pieces. Reserve 1¾ cups of the cooking water and discard the rest.
Chicken Pot Pie Filling: In a large (12″x2″) cast iron skillet, cook the onions, celery, and butter until soft. Stir in flour, seasonings (salt, pepper, garlic powder, rosemary, thyme, celery seed), and bouillon paste. Gradually add the reserved water and milk, stirring until thickened. Add the chopped chicken and frozen vegetables. Taste and adjust seasoning as needed. Preheat oven to 400°F (200°C).
Make Biscuits and Bake: In a bowl, combine flour, baking powder, and salt. Cut in the butter with a pastry blender or forks until crumbly, then stir in milk to form a dough. Roll out to ¾-inch thickness and cut into 8 biscuits with a round biscuit cutter or drinking glass. Place biscuits directly on top of the filling and bake for 25 minutes, until biscuits are golden and cooked through. Enjoy this biscuit pot pie with a salad.
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Recipe
Biscuit Chicken Pot Pie
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup butter
- ¾ cup chopped celery
- ½ cup chopped onion
- ½ cup all-purpose flour
- ¾ teaspoon salt , more to taste
- ¾ teaspoon freshly ground black pepper , more to taste
- ¾ teaspoon garlic powder
- ¾ teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1 ½ teaspoons chicken bouillon paste
- 1 ½ cups milk
- 10 oz frozen veggies (mix of carrots, peas, green beans, and corn)
Biscuits*: (or use store-bought biscuit dough)
- 2 1/2 cups all-purpose flour
- 1 Tablespoon+ 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter or shortening
- 1 cup milk , any kind
Instructions
- Cook Chicken: Season chicken with salt and pepper. Add the chicken to a saucepan and cover with water. Bring it to a low boil, reduce to simmer and cook until chicken is just barely cooked through (8-12 minutes). Remove chicken to a plate to rest before chopping into bite-size pieces. Reserve about 1 ¾ cups of the water in a measuring cup and discard the rest.1 ½ pounds boneless skinless chicken breasts
- Chicken Pot Pie Filling: In a large cast iron skillet (at least 12’’x2’’), add onions, celery, and butter then cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, rosemary, thyme, celery seed, and bouillon paste. Gradually stir in reserved water, then milk. Simmer over medium-low heat until thickened.½ cup butter, ¾ cup chopped celery, ½ cup chopped onion, ½ cup all-purpose flour, ¾ teaspoon salt, ¾ teaspoon freshly ground black pepper, ¾ teaspoon garlic powder, ¾ teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon celery seed, 1 ½ teaspoons chicken bouillon paste, 1 ½ cups milk
- Add chopped chicken and frozen vegetables. Taste and season with more salt, pepper, bouillon, spices etc, as needed. (Pour into a casserole dish if you don't have an oven-safe skillet to add biscuits and bake).10 oz frozen veggies
- Preheat oven to 400 degrees F.
- Make Biscuits: Stir flour, baking powder, and salt together. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in milk to form a dough. Pour dough onto a floured surface and shape into a rectangle about ¾ inch thick. Use a round biscuit cutter (or drinking glass, or simply cut the dough into square instead of circles) to cut about 8 large biscuits.2 ½ cups all-purpose flour, 1 Tablespoon+ 1 teaspoon baking powder, ¾ teaspoon kosher salt, ¼ cup unsalted butter or shortening, 1 cup milk
- Place biscuits directly on the surface of the chicken filling mixture in the pot.
- Bake for about 25 minutes, or until the biscuits are cooked through and golden.
Notes
Nutrition
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Just to make sure: can I use buttermilk?
Yes, buttermilk should work in this recipe.
Great for a one item dinner! Add biscuits and there’s your bread ,then add a salad and you have a full meal without cooking do much! Plus it’s absolutely delicious ❤️❤️❤️😁
Could you also use pre-made refrigerates biscuits (like Pilsbury) and how would you go about that?
Yes, you can totally use pre-made refrigerated biscuits (like Pillsbury)! Just prep the filling as written, then pop the biscuit dough right on top before baking. Since store-bought biscuits bake a little faster, keep an eye on it—start checking around 18–20 minutes. If the tops are golden but the bottoms still look doughy, you can lightly cover the top with foil and bake a bit longer.