How Do You Make Chicken Pot Pie with Biscuits: The Ultimate Comfort Food Guide

There’s something magical about breaking through a golden biscuit topping to reveal a creamy savory chicken filling underneath. I’ve been making chicken pot pie with biscuits for years, and let me tell you – it’s way easier than the traditional double-crust version but tastes just as amazing (maybe even better!). Today I’m gonna share everything you need to know to make this ultimate comfort food at home.

Why Choose Biscuit-Topped Chicken Pot Pie?

Before we dive into the how-to let’s talk about why biscuit-topped pot pie rocks

• No fussy pie crust to roll out or worry about getting soggy
• Quicker preparation than traditional pot pie
• Those fluffy, buttery biscuits are simply irresistible
• Versatile recipe that works with leftover or rotisserie chicken
• The perfect balance of textures – crispy tops with creamy filling

I personally prefer biscuits over traditional crust because they stay crispy on top while soaking up just enough of the savory goodness below. Plus, who doesn’t love a good biscuit?

Essential Ingredients for Chicken Pot Pie with Biscuits

For the Filling:

• 3 cups cooked chicken, cut into bite-sized pieces
• Butter (¼ to ½ cup, depending on recipe)
• Onion, celery, and carrots (the classic mirepoix)
• Garlic (because everything’s better with garlic)
• Flour (⅓ to ½ cup) to thicken the sauce
• Chicken broth (2-3 cups)
• Half-and-half or milk
• Frozen vegetables (peas, corn, green beans)
• Fresh herbs like thyme, rosemary, and parsley
• Seasonings: salt, pepper, maybe some celery seed

For the Biscuit Topping:

• All-purpose flour (2-2½ cups)
• Baking powder
• Salt
• Cold butter
• Milk or buttermilk

Step-by-Step: Making Chicken Pot Pie with Biscuits

Step 1: Prepare Your Chicken

You’ve got options here! You can

• Use leftover roasted chicken
• Buy a rotisserie chicken and shred it
• Poach chicken breasts in water or broth
• Roast chicken with veggies for extra flavor

If you’re cooking chicken specifically for this recipe, season it with salt and pepper before cooking. For a flavor boost, try roasting your chicken along with some carrots and sweet potatoes like Kaleb Wyse suggests – this adds incredible depth to your pot pie.

Step 2: Make the Filling

1. Sauté the veggies: In a large skillet or dutch oven, melt butter over medium heat. Add your diced onions, celery, and carrots. Cook until soft but not browned, about 15 minutes.

2. Create a roux: Add flour to the vegetable mixture and stir constantly for about 5 minutes. This step is SUPER important – it’s what thickens your filling! The flour should coat the veggies and start to look a bit toasty.

3. Add liquid: Gradually add chicken broth and milk or half-and-half, stirring constantly to prevent lumps. Some recipes, like Wyse’s, even add a splash of white wine and Dijon mustard for extra flavor (yum!).

4. Season: Add your herbs and seasonings – thyme, rosemary, salt, pepper, maybe some celery seed or garlic powder.

5. Add chicken and vegetables: Stir in your cooked chicken pieces and any additional vegetables like peas, corn, or pearl onions.

6. Simmer: Let the mixture bubble gently until it’s thick and bubbly. The consistency should be creamy and able to hold together – not soupy!

Step 3: Prepare the Biscuit Topping

You’ve got two main options here:

Option 1: Homemade Biscuits

1. Whisk together flour, baking powder, salt, and sometimes a bit of sugar
2. Cut in cold butter until the mixture resembles coarse crumbs
3. Stir in milk or buttermilk until just combined
4. For drop biscuits, the dough will be somewhat wet and shaggy
5. For cut biscuits, roll to about ¾-inch thickness and cut into rounds

Option 2: Store-Bought Biscuits

Use refrigerated biscuit dough like Pillsbury Grands for a super-quick shortcut!

Step 4: Assemble and Bake

1. Transfer your hot filling to a baking dish if you haven’t cooked it in an oven-safe pan.
2. Top with biscuits – either place cut biscuits on top or drop spoonfuls of biscuit dough.
3. For extra golden biscuits, brush with an egg wash (one egg yolk mixed with a tablespoon of water).
4. Bake at 350-425°F (temperature varies by recipe) until the biscuits are golden brown and the filling is bubbling, typically 20-30 minutes.
5. Let stand for 10 minutes before serving (trust me, you don’t want to burn your mouth on that hot filling).

Pro Tips for the Perfect Chicken Pot Pie with Biscuits

After making this dish many times, I’ve learned a few tricks:

• For tender chicken: If poaching, don’t overcook! Simmer gently just until cooked through (8-12 minutes for boneless breasts).

• For extra flavor: Reserve some of the cooking liquid from poaching your chicken to use in the sauce.

• To avoid soggy bottoms: Some folks recommend splitting flaky-style biscuits in half and slightly overlapping them on the filling for a thinner crust that bakes through.

• Make ahead option: Prepare the filling and biscuit dough separately up to 2 days ahead. Reheat the filling before topping with biscuits and baking.

• For the best biscuits: Keep your butter COLD until mixing, and don’t overwork the dough.

• Freezer-friendly: You can freeze the chicken filling and uncooked cut biscuit dough separately. Thaw completely before assembling and baking.

Common Mistakes to Avoid

1. Not cooking the flour long enough – This can leave a raw flour taste in your filling.

2. Making the filling too thin – Your filling should be thick enough that it doesn’t run all over your plate when served.

3. Overcrowding the biscuits – Leave a little space between them so they can rise and cook through properly.

4. Underbaking – Make sure those biscuits are fully cooked and golden on top!

5. Skipping the rest time – Let your pot pie cool slightly before digging in so the filling can set up a bit.

Variations to Try

The basic recipe is amazing, but don’t be afraid to play around!

• Add different veggies: Try roasted sweet potatoes, mushrooms, or leeks
• Swap the protein: Turkey works great (hello, Thanksgiving leftovers!)
• Make it herby: Fresh thyme, rosemary, and parsley add amazing flavor
• Go cheesy: Add some grated cheddar to your biscuit dough
• Spice it up: A dash of cayenne or smoked paprika gives a nice kick

My Favorite Shortcut Method

On busy weeknights, here’s my super-quick method:

1. Sauté onions, celery, and carrots in butter
2. Sprinkle with flour and cook briefly
3. Add broth, milk, seasonings and simmer until thickened
4. Stir in rotisserie chicken and frozen mixed vegetables
5. Top with refrigerated biscuit dough
6. Bake until golden and bubbly

This way, dinner’s on the table in about 45 minutes total!

What to Serve with Chicken Pot Pie

While this is definitely a complete meal on its own, I sometimes like to add:

• A simple green salad with vinaigrette
• Cranberry sauce (especially good with leftover turkey pot pie)
• Roasted vegetables if you want extra veggies
• A glass of white wine for the adults

Final Thoughts

Chicken pot pie with biscuits is one of those dishes that always gets rave reviews, no matter who I’m serving it to. It’s homey, comforting, and adaptable to whatever ingredients you have on hand. The combination of that creamy, savory filling with golden, fluffy biscuits is pretty much unbeatable on a cold night.

So next time you’re craving comfort food or have leftover chicken to use up, give this version a try! I promise it’ll become a regular in your dinner rotation.

Now, who’s hungry? I know I am – might have to make this for dinner tonight!

Do you have a favorite pot pie variation? I’d love to hear about it in the comments!

Yes, you can use frozen biscuits to top chicken pot pie; they work well as is and do not require thawing, with some recipes even suggesting baking them directly from frozen on top of the filling for a flaky crust.

Chicken pot pie ingredients typically include chicken (cooked and cubed/shredded), a pie crust (top and bottom), and a creamy filling made from a roux of butter and flour, enriched with chicken broth and milk or cream. Common vegetables are a mirepoix of onion, carrot, and celery, with peas often added. Seasonings like salt, pepper, thyme, and sometimes rosemary are also standard.