I can never resist this golden biscuit-topped chicken pot pie, with its creamy filling and from-scratch comfort in every scoop. One bite and you’ll see why it disappears so fast.

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I’m obsessed with this Chicken Pot Pie With Biscuits because it hits every craving at once: creamy filling, tender cooked chicken, and those biscuit tops that turn golden and craggy in the oven. I love the way the sauce clings to every bite instead of sitting there like soup, and I’m always stealing the browned biscuit edges first.

But the best part? It feels hearty without being fussy.

Big skillet energy. Real dinner.

The kind I want on a random Tuesday when I need something filling, savory, and wildly satisfying without pretending to be fancy. And yes, I grab seconds.

Ingredients

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Chicken makes it hearty, filling, and honestly the reason everyone grabs seconds.
Olive oil helps the veggies soften without feeling too heavy.
Butter brings that cozy, rich pot pie flavor you’re craving.
Onion adds sweet, savory depth so the filling doesn’t taste flat.
Carrots bring color, a little sweetness, and that classic pot pie vibe.
Celery adds a gentle crunch and keeps things from feeling too rich.
Flour thickens the sauce into that creamy, spoonable filling.
Chicken broth gives the filling real savory comfort, not just creaminess.
Milk makes the sauce silky without turning it into a total brick.
Peas add sweetness, color, and a tiny “hey, vegetables” moment.
Corn makes each bite a little sweeter and more fun.
Thyme and parsley give it that homemade, Sunday-dinner smell.
Biscuits are the fluffy, golden top everyone secretly fights over.
Cold butter keeps the biscuits tender, flaky, and worth the extra napkin.
Plus, egg wash makes the tops shiny and bakery-level pretty.

Ingredient Quantities

3 cups cooked chicken, diced or shredded

1 tablespoon olive oil

4 tablespoons unsalted butter

1 medium yellow onion, diced (about 1 cup)

2 medium carrots, diced (about 1 cup)

2 celery stalks, diced (about 1 cup)

1/3 cup all purpose flour

2 cups low sodium chicken broth

1 cup whole milk

1 cup frozen peas

1 cup frozen corn

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon dried parsley

2 tablespoons chopped fresh parsley for garnish, optional

For the biscuits:

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 to 1 cup cold whole milk or buttermilk

1 large egg, beaten, for egg wash, optional

How to Make this

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1. Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat.

2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook until vegetables are softened, about 6 to 8 minutes, stirring occasionally.

3. Stir in 1/3 cup all purpose flour and cook 1 to 2 minutes to remove raw flour taste.

4. Gradually whisk in 2 cups low sodium chicken broth and 1 cup whole milk until smooth. Bring to a simmer and cook until sauce thickens, about 3 to 5 minutes.

5. Stir in 3 cups cooked diced or shredded chicken, 1 cup frozen peas, 1 cup frozen corn, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Taste and adjust seasoning. Remove skillet from heat and stir in remaining 2 tablespoons unsalted butter until melted.

6. Make the biscuits: in a bowl combine 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 6 tablespoons cold unsalted butter until mixture resembles coarse crumbs.

7. Stir in 3/4 to 1 cup cold whole milk or buttermilk just until a soft dough forms. Turn dough onto a lightly floured surface, pat to about 1 inch thick, and cut into biscuits of desired size.

8. Arrange biscuits on top of the skillet filling, slightly touching, or place around edge leaving center exposed if preferred. Brush tops with beaten egg if using.

9. Bake in preheated oven until biscuits are golden and filling is bubbling, about 20 to 25 minutes. Let rest 5 minutes, sprinkle with 2 tablespoons chopped fresh parsley if desired, and serve.

Equipment Needed

1. Ovenproof skillet (10 to 12 inch)
2. Measuring cups and measuring spoons
3. Chef s knife
4. Cutting board
5. Large mixing bowl
6. Whisk
7. Wooden spoon or spatula
8. Pastry cutter or two forks (for cutting in butter)
9. Biscuit cutter or round glass
10. Pastry brush and oven mitts

FAQ

Can I use rotisserie chicken or leftovers for the filling? Yes. Rotisserie or leftover cooked chicken works great; shred or dice it to total about 3 cups and add it at the end of the sauce step so it heats through without drying out.

Can I make the filling or biscuits ahead of time? Yes. The filling can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. Biscuits dough can be refrigerated for a few hours before baking. If baking from chilled filling, allow extra oven time so the center is hot.

How do I thicken the filling if it is too thin? Simmer a few extra minutes to reduce, or whisk 1 to 2 teaspoons cornstarch with cold water and stir in, cooking until thickened. Alternatively, increase the flour to 1/2 cup when making the roux for a thicker gravy.

Can I substitute frozen vegetables or other veg for peas and corn? Yes. Frozen mixed vegetables, green beans, or diced potatoes work fine. If using potato, par-cook until just tender before adding to the sauce so everything finishes evenly.

How should I store and reheat leftovers? Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat single portions covered in the microwave, or reheat the whole pie covered with foil at 350 F until warmed through, then uncover for a few minutes to refresh the biscuit top.

Can I shortcut the biscuits by using canned biscuit dough? Yes. Canned biscuits are a time saver and bake directly on top of the filling; check package bake time and adjust until biscuits are golden and an inserted knife comes out clean.

Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

3 cups cooked chicken: shredded rotisserie turkey; or 3 cups firm tofu, pressed and cubed for a vegetarian option
Unsalted butter (for roux and biscuits): equal amount of neutral oil like canola or melted coconut oil for the roux; use cold vegan butter or chilled vegetable shortening in the biscuits
1 cup whole milk: 1 cup half and half for a richer filling; or 1 cup unsweetened almond milk or oat milk for dairy-free
1/3 cup all purpose flour (for thickening): use 1/3 cup cornstarch mixed with equal cold water to make a slurry, or use an equal amount of gluten free 1-to-1 flour blend

Pro Tips

1. Cook the soffritto longer than you think necessary. Let the onion, carrot and celery soften and start to take on a bit of color before adding the flour; that deeper flavor carries through the whole pot.

2. Make a smooth roux by sprinkling the flour over the hot vegetables and stirring constantly for 1 to 2 minutes. Then add the broth slowly while whisking so you do not get lumps. A few extra whisking seconds now saves you from having to strain the sauce later.

3. Keep the butter and milk for the biscuits really cold. Work the butter into coarse crumbs and handle the dough as little as possible for light, flaky biscuits. If the dough feels sticky, chill for 10 minutes instead of overworking it.

4. Arrange the biscuits snugly so the edges touch for tall, tender sides; if you want crispier tops, space them a little and brush with milk or the egg wash. Either way, place biscuits on the filling while it is hot so they start baking immediately and rise properly.

5. Finish with a freshness boost. Fold in the frozen peas and corn just off the heat so they stay bright, and scatter the chopped parsley over the finished dish right before serving for color and lift.

Chicken Pot Pie With Biscuits Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I can never resist this golden biscuit-topped chicken pot pie, with its creamy filling and from-scratch comfort in every scoop. One bite and you’ll see why it disappears so fast.

Servings

servings

Calories

612

kcal

Equipment: 1. Ovenproof skillet (10 to 12 inch)
2. Measuring cups and measuring spoons
3. Chef s knife
4. Cutting board
5. Large mixing bowl
6. Whisk
7. Wooden spoon or spatula
8. Pastry cutter or two forks (for cutting in butter)
9. Biscuit cutter or round glass
10. Pastry brush and oven mitts

Ingredients

3 cups cooked chicken, diced or shredded
1 tablespoon olive oil
4 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
1/3 cup all purpose flour
2 cups low sodium chicken broth
1 cup whole milk
1 cup frozen peas
1 cup frozen corn
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
2 tablespoons chopped fresh parsley for garnish, optional
For the biscuits:
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
3/4 to 1 cup cold whole milk or buttermilk
1 large egg, beaten, for egg wash, optional

Directions

Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat.
Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook until vegetables are softened, about 6 to 8 minutes, stirring occasionally.
Stir in 1/3 cup all purpose flour and cook 1 to 2 minutes to remove raw flour taste.
Gradually whisk in 2 cups low sodium chicken broth and 1 cup whole milk until smooth. Bring to a simmer and cook until sauce thickens, about 3 to 5 minutes.
Stir in 3 cups cooked diced or shredded chicken, 1 cup frozen peas, 1 cup frozen corn, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Taste and adjust seasoning. Remove skillet from heat and stir in remaining 2 tablespoons unsalted butter until melted.
Make the biscuits: in a bowl combine 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 6 tablespoons cold unsalted butter until mixture resembles coarse crumbs.
Stir in 3/4 to 1 cup cold whole milk or buttermilk just until a soft dough forms. Turn dough onto a lightly floured surface, pat to about 1 inch thick, and cut into biscuits of desired size.
Arrange biscuits on top of the skillet filling, slightly touching, or place around edge leaving center exposed if preferred. Brush tops with beaten egg if using.
Bake in preheated oven until biscuits are golden and filling is bubbling, about 20 to 25 minutes. Let rest 5 minutes, sprinkle with 2 tablespoons chopped fresh parsley if desired, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.