Biscuit Chicken Pot Pie Recipe: Easy & Comforting Family Meal

Let’s get into all the Ingredients you need!(Biscuit Chicken Pot Pie)

For the chicken filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup diced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

For the biscuit topping:

• 1 can refrigerated biscuit dough (8 biscuits)
• 1 tbsp melted butter (for brushing on top)

These ingredients come together to create a rich, creamy filling topped with golden, flaky biscuits—simple, yet full of flavor.

How to Make It

1. Preheat the oven to 375°F (190°C).
2. Prepare the chicken filling:
   • In a large skillet, melt the butter over medium heat.
   • Add the diced onion and cook for 2-3 minutes until softened.
   • Stir in the flour and cook for another 1-2 minutes to form a roux.
3. Add liquids:
   • Gradually whisk in the chicken broth and heavy cream.
   • Bring the mixture to a simmer, stirring constantly, until it thickens (about 3-4 minutes).
4. Combine the filling:
   • Stir in the shredded chicken, mixed vegetables, garlic powder, dried thyme, salt, and pepper.
   • Cook for another 2-3 minutes until everything is heated through.
5. Assemble the pie:
   • Pour the chicken filling into a baking dish or keep it in the skillet if it’s oven-safe.
   • Arrange the biscuits on top of the filling, leaving a little space between each one.
6. Bake:
   • Place the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
7. Finish:
   • Brush the tops of the biscuits with melted butter for an extra golden finish.
8. Serve:
   • Let the pie cool for a few minutes before serving. Enjoy the comforting, hearty meal!

BEST WAYS TO SERVE

You can enjoy this Biscuit Chicken Pot Pie with a fresh green salad dressed with a light vinaigrette for a refreshing balance. For a heartier meal, pair it with roasted vegetables like carrots or potatoes. If you’re craving something extra comforting, a side of warm garlic bread is perfect for dipping into the creamy filling.

ENJOY YOUR MEAL

In conclusion, Biscuit Chicken Pot Pie is a perfect comfort food that combines the rich, creamy flavors of a classic chicken pot pie with the ease of a biscuit topping. It’s a dish that’s simple to prepare, filling, and loved by everyone at the table. Whether for a family dinner or a cozy meal on a chilly night, this recipe is sure to become a favorite. Enjoy the crispy biscuits and creamy chicken filling in every bite—your taste buds will thank you!

Chicken Pot Pie with Biscuits

Creamy chicken and veggies topped with golden biscuits—this Chicken Pot Pie with Biscuits is the perfect cozy meal for a comforting family dinner!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

5 minutes mins

Total Time 50 minutes mins

Course dinner, Main Course

Cuisine American

Servings 4 to 6

Calories 500 kcal

Ingredients

  

• For the chicken filling:
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup frozen mixed vegetables peas, carrots, corn
• 1/2 cup diced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• For the chicken filling:
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup frozen mixed vegetables peas, carrots, corn
• 1/2 cup diced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

 

• Preheat the oven to 375°F (190°C).
• Prepare the chicken filling:
• In a large skillet, melt the butter over medium heat.
• Add the diced onion and cook for 2-3 minutes until softened.
• Stir in the flour and cook for another 1-2 minutes to form a roux.
• Add liquids:
• Gradually whisk in the chicken broth and heavy cream.
• Bring the mixture to a simmer, stirring constantly, until it thickens (about 3-4 minutes).
• Combine the filling:
• Stir in the shredded chicken, mixed vegetables, garlic powder, dried thyme, salt, and pepper.
• Cook for another 2-3 minutes until everything is heated through.
• Assemble the pie:
• Pour the chicken filling into a baking dish or keep it in the skillet if it’s oven-safe.
• Arrange the biscuits on top of the filling, leaving a little space between each one.
• Bake:
• Place the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
• Finish:
• Brush the tops of the biscuits with melted butter for an extra golden finish.
• Serve:
• Let the pie cool for a few minutes before serving. Enjoy the comforting, hearty meal!

Notes

• Make-Ahead: Prepare the filling in advance and refrigerate for up to 2 days. Add biscuits just before baking.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
• Freezing: Freeze the filling separately for up to 3 months. Thaw, top with fresh biscuits, and bake when ready.
• Variations: Use rotisserie chicken for convenience or swap veggies based on preference. Try adding garlic or herbs for extra flavor.

Keyword Biscuit Pot Pie, Chicken Pot Pie, easy dinner, Mexican comfort food