I’m sharing my Easy Chicken Pot Pie, where juicy chicken and flavorful vegetables are enveloped in a creamy sauce and crowned with tender biscuits for a fast, budget-friendly weeknight family meal.

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I love this Easy Chicken Pot Pie because it feels like a little kitchen magic that hardly takes any time. Juicy boneless skinless chicken breasts or thighs hide in a silky filling with flavorful vegetables, and the best part is peeling back a summit of golden refrigerated biscuit dough to get to it.

It somehow convinces picky kids to eat their veggies, stretches a tight grocery budget, and still tastes like something you fussed over for hours. I always find a tiny shortcut or twist to keep it from getting boring, and leftovers somehow get even better.

Why I Like this Recipe

– I like that it’s quick to make when I’m starving, dont have to mess around for hours
– I love that leftovers reheat great so I can just grab lunch the next day
– I like that it feeds a bunch of people without costing a ton, so I can share at gatherings
– It always makes me feel cozy and satisfied like a real home meal

Ingredients

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Chicken breast or thighs: lean protein, keeps you full builds muscle, mild savory flavor.
Carrots: add sweetness and fibre, vitamins A and antioxidants crunchy if not overcooked.
Peas or mixed veg: quick veggies, fiber and vitamins, pop of color and slight sweetness.
Onion and garlic: aromatic base adds savory depth and subtle sweetness when caramelized.
Butter: adds richness and mouthfeel, calories and saturated fat helps sauce taste creamy.
Flour: thickens the gravy, gives body and carbs not much flavor by itself.
Milk or half and half: makes filling creamy, adds calcium; half and half is richer.
Biscuit dough: flaky carb-rich topping, quick convenience, browns into a golden pillowy crust.

Ingredient Quantities

1 lb boneless skinless chicken breasts or thighs, cooked and chopped about 2 cups

2 tbsp unsalted butter

1 tbsp olive oil (optional for browning)

1 medium yellow onion diced

2 cloves garlic minced

2 medium carrots peeled and diced (about 1 cup)

2 celery stalks diced (about 1/2 cup)

1 cup frozen peas or frozen mixed vegetables

1/3 cup all purpose flour

2 cups low sodium chicken broth

1 cup whole milk or 1 cup half and half

1 tsp dried thyme and 1/2 tsp dried parsley (optional)

1 tsp kosher salt and 1/2 tsp black pepper, plus a little more to taste

1 can (about 16 oz) refrigerated biscuit dough, 8 biscuits

How to Make this

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1. Preheat oven to 400 F and put a rack in the middle.

2. If your chicken is not cooked yet cook 1 lb breasts or thighs in a skillet with a little olive oil until done then chop to make about 2 cups. If already cooked just chop and set aside.

3. In a large ovenproof skillet melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 1 medium diced yellow onion, 2 cloves minced garlic, 2 diced carrots and 2 diced celery stalks. Sauté until veggies are soft about 5 to 7 minutes.

4. Sprinkle in 1/3 cup all purpose flour and stir constantly for 1 to 2 minutes so the raw flour taste cooks off.

5. Slowly whisk in 2 cups low sodium chicken broth then 1 cup whole milk or half and half until smooth. Bring to a simmer and cook until sauce thickens about 3 to 5 minutes. Stir in 1 tsp dried thyme and 1/2 tsp dried parsley if using plus 1 tsp kosher salt and 1/2 tsp black pepper and taste, add a little more salt or pepper if needed.

6. Stir the chopped cooked chicken and 1 cup frozen peas or frozen mixed vegetables into the sauce and heat through. If the filling seems too thin let it simmer a couple more minutes to reduce, or mix 1 tsp flour with a splash of cold water and whisk that in to thicken quickly.

7. If your skillet is not ovenproof transfer the filling to a 9 inch pie dish. Open the 16 oz can of refrigerated biscuit dough and place the 8 biscuits over the top of the filling, spacing them so they just touch.

8. Brush the biscuit tops with a little milk or melted butter for better browning and sprinkle a bit more black pepper or parsley if you want. Bake for 15 to 18 minutes until biscuits are golden and the filling is bubbling.

9. Let the pot pie sit 5 minutes before serving so the filling sets up a bit. Serve warm and enjoy, leftovers reheat great in the oven.

Equipment Needed

1. Oven (set to 400 F)
2. Large ovenproof skillet or a 9 inch pie dish
3. Chef knife and cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Whisk and a small bowl (for a quick flour slurry)
7. Can opener and a pastry brush for brushing the biscuits
8. Tongs or a flat spatula plus oven mitts for handling hot pans and dishes

Don’t overthink it, thats basically all you need.

FAQ

Q: Can I use rotisserie or leftover chicken? A: Yes, leftover rotisserie or roasted chicken is perfect and saves time, just chop roughly to make about 2 cups. If you start with raw chicken cook it first until no pink remains and the internal temp hits 165 F then shred or dice.

Q: How do I make the filling thicker if it seems runny? A: Simmer it a few extra minutes to reduce liquid, or whisk 1 to 2 tbsp flour into a little cold milk then stir that in and cook until it thickens. You can also cook longer with the lid off to concentrate the sauce.

Q: Can I swap the biscuits for pie crust or homemade biscuits? A: Absolutely, use store bought pie crust or your favorite biscuit dough. If you use a top crust bake until golden and bubbling which may take 10 to 15 minutes longer than canned biscuits, poke vents so steam can escape.

Q: Can I prep ahead or freeze this? A: Yes, you can make the filling up to 2 days ahead and refrigerate. Assemble and freeze unbaked for up to 3 months, thaw overnight then bake. If freezing a fully baked pot pie reheat covered at 350 F until warmed through.

Q: How do I get the biscuits golden on top but not burn the bottom? A: Bake on the middle rack and place the dish on a baking sheet to distribute heat evenly. Brush biscuit tops with milk or egg wash for color. If bottoms brown too fast tent the dish loosely with foil while finishing the bake.

Q: Can I make this vegetarian or swap in other proteins? A: Yes swap chicken for cubed tofu, cooked chickpeas, or extra mushrooms and use vegetable broth. Adjust seasoning and cook times slightly since those swap ingredients release different amounts of liquid.

Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

Chicken: use rotisserie chicken or leftover turkey instead of raw breasts or thighs. About 2 cups cooked is fine, no change to the recipe steps, just chop and add.
Butter: swap the 2 tablespoons unsalted butter for 2 tablespoons olive oil or vegan butter. Olive oil gives a bit more flavor, vegan butter keeps it dairy free.
All purpose flour: for a gluten free gravy use about 2 1/2 to 3 tablespoons cornstarch mixed with cold water before stirring into the hot liquid, or use a 1 to 1 gluten free flour blend in the same amount as the recipe calls for.
Refrigerated biscuit dough: replace the canned biscuits with puff pastry sheets, a premade pie crust, or drop biscuits made from homemade biscuit dough. Puff pastry may brown faster so keep an eye on it, pie crust needs shaping or cutting into rounds.

Pro Tips

1. Brown the raw chicken if you can, even just a few minutes per side, then chop or shred it. Those browned bits add real flavor to the sauce. If you’re using rotisserie or leftovers, tear by hand instead of cutting, it keeps the pieces juicier.

2. Let the onion, carrots and celery cook until they start to get a little color, and add the garlic at the end so it doesnt burn. If the pan has browned bits, splash a little broth or even a splash of white wine to scrape them up and stir that into the filling.

3. When you make the roux, cook the flour a bit so it loses that raw starchy taste, then add the cold milk slowly while whisking. If lumps form, strain the sauce or pulse it with an immersion blender for a few seconds. Remember the filling firms as it cools, so pull it off the heat when it’s slightly looser than you want.

4. For the biscuit tops, brush with milk or a beaten egg for deep color, and rotate the pan halfway through baking so they brown evenly. If the biscuits are browning too fast while the filling is still bubbling, loosely cover with foil. Let the pie sit a few minutes before serving so the filling sets up and doesnt run everywhere.