Chicken Pot Pie with Biscuits – Quick Weeknight Dinner Recipe
Craving a hearty, homemade meal that brings comfort and warmth to your dinner table? This Easy Chicken Pot Pie with Biscuits is the answer. With tender chicken, creamy vegetables, and fluffy biscuits baked until golden, this recipe is perfect for busy weeknights or cozy weekends at home.
Best of all, you can use simple pantry staples and even leftover chicken to make this delicious meal in under an hour.
Why You’ll Love This Recipe
- Quick and straightforward: No rolling out pie crust. Refrigerated or homemade biscuits make this recipe incredibly easy.
- One dish meal: Protein, vegetables, and bread all in one.
- Family favorite: Kids and adults both love the creamy filling and buttery biscuits.
- Great for leftovers: Use rotisserie chicken, cooked turkey, or even leftover veggies.
Ingredients for Easy Chicken Pot Pie with Biscuits
Here’s what you’ll need for your chicken pot pie with biscuits:
For the Filling
- 2 cups cooked chicken (shredded or cubed)
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low sodium if possible)
- 1 cup milk (whole or 2% recommended)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon dried parsley (optional)
For the Biscuits
- 1 can refrigerated biscuits (like Pillsbury Grands), or
- 8 homemade biscuits (your favorite recipe)
Optional for topping: Melted butter and chopped fresh parsley
How to Make Easy Chicken Pot Pie with Biscuits
Step 1: Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and cook until soft, about 3 minutes. Stir in the minced garlic and cook for 30 seconds.
- Sprinkle the flour over the onions and garlic. Stir well to form a roux and cook for 1-2 minutes.
- Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Allow the mixture to simmer and thicken for 3-5 minutes.
- Add in the cooked chicken and frozen mixed vegetables. Season with salt, pepper, thyme, and parsley. Stir well and cook for another 2 minutes until everything is heated through.
- Transfer the filling into a greased 9×13-inch baking dish or a deep 10-inch skillet.
Step 2: Add the Biscuits
- Arrange the biscuits on top of the chicken pot pie filling. If you’re using canned biscuits, place them evenly over the surface. For homemade biscuits, you can drop spoonfuls of dough or cut rounds and place them on top.
- Brush the tops of the biscuits with melted butter for extra flavor and a golden finish (optional).
Step 3: Bake
- Bake the chicken pot pie in the preheated oven for 20-25 minutes. The biscuits should be golden brown and cooked through.
- If the biscuits brown too quickly before baking through, gently cover the dish with aluminum foil for the last 5-10 minutes.
Step 4: Serve
- Let the pot pie cool for 5-10 minutes before serving. This helps the filling set and makes serving easier.
- Sprinkle with fresh parsley if desired. Spoon into bowls and enjoy your warm, creamy chicken pot pie with biscuits.
Tips for the Best Chicken Pot Pie with Biscuits
- Use rotisserie chicken for a shortcut and extra flavor.
- Homemade biscuits add a personal touch but canned biscuits save time.
- If you don’t have frozen mixed vegetables, use fresh chopped carrots, celery, and peas.
- For a richer flavor, add a splash of cream or a handful of shredded cheddar cheese to the filling.
- To freeze, assemble the pot pie without baking. Cover tightly and freeze for up to 2 months. Bake from frozen, adding 10-15 extra minutes to the cooking time.
Variations
Turkey Pot Pie with Biscuits: Swap chicken for leftover turkey, especially after Thanksgiving.
Veggie Pot Pie: Omit chicken and add extra vegetables like mushrooms, bell peppers, or potatoes for a vegetarian version.
Cheddar Biscuit Topping: Mix shredded cheddar cheese into the biscuit dough for a cheesy crust.
Gluten-Free: Use gluten-free flour for the filling and gluten-free biscuit mix for the topping.
What to Serve with Chicken Pot Pie with Biscuits
This dish is hearty on its own, but you can pair it with:
- Crisp green salad with a tangy vinaigrette
- Steamed broccoli or green beans
- Applesauce or cranberry sauce for a touch of sweetness
Storing and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until hot, or microwave individual servings.
- Freezing: The unbaked pot pie freezes well. Thaw overnight in the fridge before baking, or bake from frozen, adding extra time as needed.
Frequently Asked Questions (FAQ)
Can I use canned chicken for pot pie?
Yes, canned chicken works in a pinch. Drain and shred it before adding to the filling.
Can I make this recipe ahead of time?
You can prepare the filling up to 2 days in advance. Store it in the fridge, then top with biscuits and bake just before serving.
How do I keep biscuits from getting soggy?
Make sure your filling is thick and not watery. Baking until the biscuits are golden helps prevent sogginess.
Can I use puff pastry instead of biscuits?
Yes, you can replace biscuits with puff pastry or pie crust. Roll out the dough and lay it over the filling before baking.
Is this recipe freezer friendly?
Absolutely. Assemble the pot pie, cover tightly, and freeze before baking. Bake straight from the freezer, adding extra time as needed.
Easy Chicken Pot Pie with Biscuits
A cozy, family-friendly chicken pot pie topped with fluffy biscuits. Tender chicken, creamy vegetables, and a golden biscuit topping come together in under an hour; perfect for busy weeknights or comforting weekends. Use rotisserie or leftover chicken to make it even easier.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded or cubed
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low sodium if possible)
- 1 cup milk (whole or 2% recommended)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon dried parsley (optional)
For the Biscuits
- 1 can refrigerated biscuits (e.g., Pillsbury Grands), or 8 homemade biscuits
Optional Topping
- 1–2 tablespoons melted butter
- Chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Melt the butter in a large skillet or saucepan over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds.
- Sprinkle the flour over the onion and garlic. Stir to form a roux and cook 1–2 minutes.
- Gradually whisk in the chicken broth and milk, whisking constantly to avoid lumps. Simmer 3–5 minutes until thickened.
- Stir in the cooked chicken and frozen mixed vegetables. Season with salt, pepper, thyme, and parsley. Cook 2 minutes until heated through.
- Transfer the filling to a greased 9x13-inch baking dish or deep 10-inch oven-safe skillet.
- Arrange the biscuits evenly over the filling. If using homemade biscuit dough, drop spoonfuls or place cut rounds on top.
- Brush the biscuit tops with melted butter if desired.
- Bake for 20–25 minutes, until the biscuits are golden brown and cooked through. If browning too quickly, tent loosely with foil for the last 5–10 minutes.
- Let rest 5–10 minutes before serving. Sprinkle with fresh parsley, spoon into bowls, and enjoy.
Notes
- Use rotisserie chicken for speed and extra flavor.
- If you don’t have frozen mixed vegetables, use fresh chopped carrots, celery, and peas; sauté until slightly tender before adding.
- For a richer filling, add a splash of cream or stir in 1/2–1 cup shredded cheddar.
- Keep filling thick to prevent soggy biscuits.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 806Total Fat: 55gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 138mgSodium: 1440mgCarbohydrates: 57gFiber: 4gSugar: 7gProtein: 22g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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