Chicken Pot Pie with Biscuit – Easy Family Comfort

Crispy, golden biscuits on top. Creamy chicken-and-veg beneath. This chicken pot pie with biscuit crust delivers weeknight comfort without fuss. You’ll use one skillet, pantry staples, and store-bought or homemade biscuits. Dinner hits the table in under an hour, yet it tastes like Sunday. Kids love it; moms appreciate how flexible it is with leftovers and frozen veg.

Quick Facts

• Yield: 6 servings (one 9×13 in / 23×33 cm or 12-in / 30-cm skillet)
• Prep: 20 minutes • Cook: 35 minutes • Total: ~55 minutes

Ingredient Spotlight

Chicken: Use cooked shredded chicken from last night or a rotisserie. Thighs bring more flavor and stay juicy; breast stays lean. Aim for small bite-size pieces so every spoonful carries meat, gravy, and veg.

Biscuit topping: Canned biscuits keep things speedy. Homemade brings extra flake and control over salt. Cold fat in the dough creates steam pockets and lift. That means tender interiors and crisp tops.

Vegetables: Classic mirepoix—onion, carrot, celery—lays a sweet, savory base. Frozen peas and corn finish with color and pop. You can swap in green beans or mixed frozen veggies without changing cook time.

Stock and dairy: A quick roux plus chicken stock builds body. Milk adds creaminess without heaviness. If you prefer richer, stir in a splash of cream. For deeper savory notes, use homemade stock.

Fat and flour: Butter coats flour and prevents lumps. Cook the roux until it smells toasty. That short step wards off pasty flavor and ensures a velvety gravy.

Seasonings: A little thyme, garlic, and black pepper make the filling sing. A whisper of Dijon sharpens the gravy. Taste as you go; your palate is the final judge. Keep an open mind as you season—small changes matter.

Shortcuts: Leftover cooked turkey works. Pre-chopped mirepoix saves time. Rotisserie chicken is a busy-night hero.

Why This Recipe Works

Moisture balance is the secret. Vegetables release water, so we sweat them first to concentrate flavor. A 1:1 butter-to-flour roux thickens the stock, while milk softens edges. The gravy should coat the back of a spoon; that viscosity keeps biscuits from sinking. Baking at 400°F / 200°C sets the biscuit tops fast, then the sauce bubbles up, steaming the bottoms. The result: crisp, bronzed biscuits over a lush, savory filling—contrasting textures in each bite.

Ingredients

• 3 cups (425 g) cooked chicken, shredded or diced
• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 1 medium onion, diced (1 cup / 150 g)
• 2 medium carrots, diced (1 cup / 130 g)
• 2 ribs celery, diced (¾ cup / 80 g)
• 2 cloves garlic, minced
• ¼ cup (30 g) all-purpose flour
• 2 cups (480 ml) chicken stock
• 1 cup (240 ml) whole milk (or ½ cup / 120 ml cream + ½ cup / 120 ml milk)
• 1 tsp kosher salt, more to taste
• ½ tsp black pepper
• 1 tsp dried thyme (or 2 tsp fresh)
• 1 tsp Dijon mustard (optional, recommended)
• 1 cup (140 g) frozen peas
• ½ cup (80 g) frozen corn (optional)
• 1 tbsp (15 g) chopped parsley (optional)
• 8 canned biscuits or 8 homemade 2–2½ in (5–6.5 cm) biscuits
• 1 egg + 1 tbsp (15 ml) milk for egg wash (optional)

Substitutions: Use gluten-free 1:1 flour for the roux; plant milk for dairy; turkey for chicken; leeks for onion.

Step-by-Step Instructions

1. Preheat & prep. Heat oven to 400°F (200°C). Place oven rack in the center. Grease a 9×13 in (23×33 cm) dish or use a 12-in (30-cm) oven-safe skillet. Pro-tip: Preheating fully ensures biscuits rise tall and brown evenly.
2. Sweat aromatics. Melt butter with olive oil over medium heat. Add onion, carrot, and celery. Cook 6–8 minutes, stirring, until soft and glossy. Stir in garlic for 30 seconds. Listen for a gentle sizzle, not a harsh fry. Pro-tip: If edges brown fast, lower heat; sweetness—not color—is the goal here.
3. Make the roux. Sprinkle in flour. Stir to coat veggies; cook 1–2 minutes until it smells nutty. The mixture will look pasty. Pro-tip: Keep stirring; undercooked flour gives a raw taste and thin sauce.
4. Build the gravy. Whisk in stock gradually, scraping the pan. When smooth, add milk, salt, pepper, thyme, and Dijon. Simmer 3–5 minutes until thick enough to coat a spoon. Pro-tip: If it boils hard, reduce heat; a steady simmer yields a silky texture.
5. Add chicken & veg. Stir in chicken, peas, and corn. Taste and adjust seasoning. Fold in parsley if using. The filling should be spoonable, not soupy. Pro-tip: Too thick? Add a splash of stock. Too thin? Simmer 2 minutes more.
6. Top with biscuits. Transfer filling to the baking dish (if not using a skillet). Arrange 8 biscuits on top, spaced slightly apart. Brush with egg wash for extra shine. Pro-tip: Don’t press biscuits down; contact with the hot filling steams the bottoms for tender layers.
7. Bake. Bake 20–24 minutes until biscuits are deep golden and the filling bubbles around edges. If browning too fast, tent loosely with foil for the last 5 minutes. Pro-tip: Rotate the pan once; many ovens have hot spots.
8. Rest & serve. Let the pot pie rest 10 minutes before serving. This helps the gravy settle for clean scoops. Pro-tip: Garnish with more parsley or cracked pepper for fresh aroma.

Troubleshooting

• Biscuits soggy underneath: Filling was too thin. Next time, simmer the gravy to nappe consistency before topping.
• Pale biscuit tops: Oven not hot enough. Preheat longer and use center rack.
• Gummy gravy: Flour undercooked. Cook the roux until fragrant and sandy.
• Salty filling: Use low-sodium stock and taste before adding more salt.
• Thin, watery sauce after baking: Vegetables released extra moisture. Sweat them longer and avoid covering the dish during baking.

Variations & Substitutions

• Vegan: Use plant butter and unsweetened oat milk. Swap chicken for 2 cups (300 g) sautéed mushrooms and 1 cup (170 g) chickpeas. Choose vegan biscuits or make coconut-oil biscuits.
• Gluten-free: Use a 1:1 gluten-free flour for the roux and certified GF biscuits. Let the sauce simmer a minute longer to thicken.
• Dairy-free: Use olive oil for fat and almond or oat milk. Add 1 tsp nutritional yeast for savory depth.
• Spicy kick: Stir ½–1 tsp smoked paprika or chipotle into the roux with thyme.
• Low-sodium: Choose no-salt stock, skip added salt, and finish with lemon juice for brightness.
• Herby spring: Add chopped tarragon or dill with peas; it’s delicate and fresh at the table.
• Make-ahead: Assemble filling up to 2 days ahead; add biscuits and bake right before dinner.

Serving Ideas & Pairings

Serve your chicken pot pie with biscuit with a crisp green salad and tangy vinaigrette. Roasted broccoli or simple sautéed green beans add balance. For drinks, try iced tea, a dry cider, or a light Chardonnay. On chilly nights, ladle into bowls and top with extra black pepper. For gatherings, bake in two smaller dishes so seconds reheat fast and keep the crust snappy.

History & Cultural Context

Pot pie has roots in European meat pies and American frugality. Early versions stretched precious meat with vegetables and gravy under pastry. The biscuit-topped approach likely arose from Southern kitchens where biscuit dough was always on hand. It’s a practical twist—no rolling, quick assembly, and a crust that stays lofty above a bubbling filling. Regional spins include adding celery seed, using cream rather than milk, or tucking in potato. In church suppers and family reunions, this dish feels like heart food—warm, reliable, and generous.

Storage & Reheating

• Fridge: Cool completely. Cover and refrigerate up to 4 days.
• Freezer: Cool, wrap well, and freeze up to 3 months. For best results, freeze filling separately and add fresh biscuits when baking.
• Reheat: Bake at 350°F (175°C), covered, 15–20 minutes (individual portions 10–12 minutes). Uncover for the final 5 minutes to re-crisp biscuits. Ensure the center reaches 165°F (74°C) for safety.

Nutrition Highlights

Per serving (1/6 of recipe): Calories: ~470 • Protein: 26 g • Carbs: 44 g • Fat: 22 g • Fiber: 4 g • Sodium: ~780 mg
Good source of protein, vitamin A, and B vitamins from poultry and dairy. For a lighter profile, use milk instead of cream and lean breast meat. From a practical perspective, piling on vegetables increases fiber while keeping comfort high.

FAQs

Can I use raw chicken?
Yes. Dice small and sauté in oil until just cooked through, then proceed. Don’t overcook or it can dry out.

Will canned soup work instead of roux?
It works, but the flavor’s flatter and saltier. The simple roux gives better control and fresher taste.

How do I keep biscuits from sinking?
Thicken the gravy to coat a spoon and avoid pressing biscuits down. Bake on the center rack.

Can I bake it in a Dutch oven?
Yes. Ensure it’s oven-safe and wide enough so biscuits aren’t crowded, which helps browning.

What vegetables can I swap in?
Green beans, small diced potatoes, mushrooms, or mixed frozen veg all work. Keep total veg volume similar.

Can I make it ahead?
Make the filling up to 2 days early. Rewarm until bubbly, then top with biscuits and bake.

Final Thoughts

This chicken pot pie with biscuit topping is cozy, quick, and flexible. It adapts to your fridge, your schedule, and your family’s taste buds. If you try it, come back and share what tweaks you loved—your tips help other moms win dinner.

⭐ Rate & comment below to help other readers.