Chicken Pot Pie With Biscuits

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Crispy, buttery biscuits capping a rich, creamy chicken filling… this Chicken Pot Pie with Biscuits is cozy comfort food at its finest. Tender rotisserie chicken, sweet carrots, peas, and pearl onions all swim in a silky herb-scented sauce, then get baked under a golden blanket of flaky biscuits. It’s everything you love about classic chicken pot pie, just even easier to get on the table.

If you’re short on time and need a quicker version, my Bisquick Chicken Pot Pie is a huge reader favorite and comes together in no time. And if you’re craving more cozy, biscuit-topped comfort, don’t miss my Chicken and Dumpling Casserole —it has that same warm, homey feel.

And if you’re looking for even more easy, family-friendly meal ideas, be sure to browse my full Chicken Dinner Recipes—it’s packed with recipes you’ll make again and again.

Grab your favorite 9×13 baking dish and let’s get a pan of this bubbly, biscuit-topped goodness into the oven.

Before You Start

✨ Chop the veggies evenly. Dice the carrots and onions about the same size so they cook at the same rate and get nice and tender in the skillet.

✨ Use a deep, wide skillet. A large, high-sided skillet gives you room to whisk the sauce without sloshing and makes it easier to cook the roux evenly.

✨ Toast the flour. Give that flour a minute or two to cook on the veggies before adding liquid—this takes away any raw flour taste and helps your sauce thicken properly.

✨ Taste and season at the end. Between the broth, Better Than Bouillon, and Worcestershire, there’s plenty of flavor. Taste the filling before baking and adjust the salt and pepper to your liking.

✨ Keep the filling fairly thick. The sauce should look like a thick gravy before it goes into the baking dish. If it’s too thin in the skillet, it will stay soupy under the biscuits.

✨ Watch the biscuits at the end. Every oven runs a little different. If the biscuits are browning too fast, tent with foil; if they’re pale, a quick broil will give them beautiful color.

Chicken Pot Pie with Biscuits Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Butter: Adds richness and helps the veggies soften and caramelize slightly for flavor. Stick with real butter here (not margarine) for the best taste.

• Onion & carrots: Classic pot pie veggies that bring sweetness and body to the filling. The carrots also add a nice pop of color.

• All-purpose flour: This is your thickener. Cooking it with the butter-coated veggies makes a simple roux that gives you that silky gravy texture.

• Chicken broth + Better Than Bouillon: The combo of low-sodium broth and a heaping tablespoon of chicken flavor Better Than Bouillon (dissolved in hot water) builds a deeply savory base without needing homemade stock.

• Worcestershire sauce: A small spoonful adds umami and just a hint of tang, rounding out all the creamy richness.

• Half-and-half: Makes the sauce luxuriously creamy without being as heavy as full cream. Bring it to a gentle simmer, not a hard boil, so it doesn’t scorch.

• Herbs & seasoning (salt, black pepper, poultry seasoning, thyme, sage): Poultry seasoning plus thyme and sage are what make this taste like classic chicken pot pie—warm, comforting, and aromatic. Adjust the salt and pepper to your taste.

• Frozen peas: Add sweetness and color, and since they’re frozen, they hold their shape in the creamy sauce. No need to thaw; they’ll heat through in the sauce and oven.

• Frozen pearl onions: These are the little secret weapon. Pearl onions are slightly sweet and mellow, and using frozen (already peeled—hooray!) saves time. Just drain them well so they don’t water down your sauce.

• Rotisserie chicken: You’ll use the meat from one whole rotisserie chicken, chopped into about 1-inch pieces. This usually gives you roughly 3–4 cups of chicken and makes the recipe so quick and flavorful.

• Refrigerated flaky-style biscuits: A tube of flaky biscuits (like Pillsbury Grands) is your easy topper. They bake up tall and golden with crispy edges and tender centers—everyone fights over them!

Pro Tips for the Best Chicken Pot Pie with Biscuits

⭐ Don’t rush the veggies. Giving the onions and carrots time to soften and lightly brown builds flavor right from the start—undercooked carrots will stay firm in the final dish.

⭐ Aim for thick, gravy-like sauce. If the sauce looks thin in the skillet, simmer it a bit longer before adding the peas and chicken. The filling should coat the back of a spoon.

⭐ Season to taste. Better Than Bouillon and broth can vary in saltiness. Taste the filling before it goes into the baking dish and adjust with extra salt, pepper, or a pinch more poultry seasoning if needed.

⭐ Mind the biscuits. If the biscuits are browning too quickly before the centers are cooked through, loosely tent the dish with foil for the last few minutes of baking. If they’re pale but fully baked, use the broiler briefly to add color.

⭐ Use a baking sheet underneath. Place the 9×13 pan on a rimmed baking sheet in case the filling bubbles over—easier cleanup and no oven mess.

⭐ Make the most of the rotisserie chicken. Use both white and dark meat for the best flavor and juiciness; save the carcass for homemade stock if you’d like.

How To Make Chicken Pot Pie With Biscuits

Here’s a quick look at how to assemble this easy chicken pot pie with biscuits (full instructions in the recipe card below).

Sauté the veggies. In a large, high-sided skillet, melt the butter over medium-high heat. Add the minced onion and diced carrots and cook, stirring often, until the veggies are softened and starting to turn a little golden on the edges, about 15 minutes. Sprinkle the flour over the vegetables and stir constantly until everything is coated and the flour looks slightly paste-y; cook for 1–2 minutes to toast the flour.

Build the sauce. Take the skillet off the heat briefly, then return it to medium-high. Gradually whisk in the chicken broth and the dissolved Better Than Bouillon, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil and cook, stirring constantly, until the mixture thickens into a gravy, about 2 minutes. Stir in the Worcestershire sauce, half-and-half, salt, pepper, poultry seasoning, thyme, sage, peas, drained pearl onions, and chopped chicken. Let the mixture simmer for a couple of minutes, just until everything is hot and combined.

Assemble and bake. Pour the creamy chicken and vegetable filling into a 9×13-inch baking dish and spread it into an even layer. Arrange the biscuits on top of the filling (they should be touching but not stacked). Bake at 350°F for 25–30 minutes, or until the filling is bubbling around the edges and the biscuits are cooked through and golden. If you’d like deeper color on the tops, pop the dish under the broiler for 2–3 minutes, watching closely so the biscuits don’t burn. Let the casserole rest for a few minutes before serving so the filling can thicken up slightly.

🔬 The Cooking Science Behind This Chicken Pot Pie with Biscuits

This recipe uses a classic stovetop roux (butter + flour) to thicken the filling. When you cook the flour in melted butter and then add broth, the starch granules absorb the liquid and swell, turning the mixture into a smooth, glossy gravy.

Adding Better Than Bouillon and Worcestershire introduces extra glutamates and savory compounds, which your taste buds register as deeper, “meaty” flavor—even though you’re not simmering bones all day.

The half-and-half adds fat that coats your tongue, creating that creamy mouthfeel. Keeping the sauce at a simmer (not a rapid boil) helps prevent curdling and keeps the dairy smooth.

The biscuit topping traps steam as it bakes, creating lift and tenderness while the butter finish enhances browning and flavor. If you love biscuit-topped pot pies, my Cheddar Bay Biscuit Chicken Pot Pie is another cozy version where fluffy garlic cheddar biscuits bake right on top of the creamy filling.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Let the chicken pot pie cool to room temperature, then cover the baking dish tightly or transfer leftovers to airtight containers. Store in the refrigerator for up to 3–4 days. The biscuits will soften a bit as they sit but will still be delicious.

Reheating

• For larger portions, place the baking dish (or a portion in an oven-safe dish) in a 350°F oven for 15–20 minutes, covered loosely with foil to keep the biscuits from over-browning. If the casserole has been stored in a glass or ceramic baking dish, allow it to come to room temperature before placing it in a preheated oven to prevent shattering—or transfer a portion to a separate oven-safe pan for reheating. Single servings can be reheated gently in the microwave, but the biscuits will stay crispier in the oven or toaster oven.

Freezing

• You can freeze baked, cooled leftovers. Wrap the dish well in plastic wrap and foil or portion into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the fridge, then reheat in the oven at 350°F until hot and bubbly. The biscuits will be softer after freezing but still tasty.

Make-Ahead

• You can make the filling up to 1 day ahead: prepare the creamy chicken and vegetable mixture, cool it, and store it covered in the refrigerator in your baking dish. When you’re ready to bake, let the filling sit at room temperature for about 20–30 minutes, top with biscuits, and bake until the filling is hot and the biscuits are cooked through. Add a few extra minutes of baking time if needed since the filling starts out cold.

Food Safety

• If you’d like more info on food safety check out this link.

What to Serve With Chicken Pot Pie with Biscuits

Fresh + Crisp Sides

A rich, creamy casserole like this shines with something bright and crisp on the side. Try a big bowl of my Harvest Salad, a simple House Salad, or a classic Strawberry Spinach Salad to bring some crunch to the plate. Cucumber Tomato Salad is another easy option that pairs beautifully with the savory sauce.

Comforting Sides

If you’re leaning all the way into comfort food, you can’t go wrong with potatoes. Mashed Potatoes or Melting Potatoes are wonderfully indulgent alongside this dish. For something a little different, cozy up your plate with Crockpot Cheesy Potatoes or Crack Potatoes—they’re always a hit at my table.

Sweet Finishes

Round out the meal with a warm, homey dessert. Peach Cobbler or Honey Bun Cake make a lovely sweet ending, while Sugar Cream Pie or Frosted Fudge Brownies are perfect when you want something extra special after a cozy chicken dinner.

More Cozy Chicken Dinners You’ll Love

• Chicken Tetrazzini – A rich, creamy baked chicken pasta with mushrooms and cheese that’s perfect for Sunday supper or feeding a crowd.

• Million Dollar Chicken – Juicy baked chicken in a luscious, creamy, cheesy sauce that tastes like a million bucks with hardly any extra effort.

• Italian Chicken Soup – A hearty, veggie-packed chicken soup with pasta and Italian herbs that feels like a warm hug in a bowl.

• Creamy Chicken Tortellini Soup – Silky, cozy soup loaded with cheese tortellini, tender chicken, and plenty of herby flavor.

• Chicken Spaghetti Casserole – Classic creamy chicken spaghetti baked under a bubbly, cheesy top for the ultimate comfort casserole.

• White Chicken Enchiladas – Extra-creamy, cheesy chicken enchiladas that are always a reader favorite when you’re craving something cozy and a little Tex-Mex.

• Green Chicken Enchilada Casserole – Layers of tender chicken, tortillas, and green enchilada sauce baked into a creamy, crowd-pleasing casserole.

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Chicken Pot Pie With Biscuits

Crispy, buttery biscuits cap off a succulently creamy sauce loaded with tender chicken and veggies in this spin on a classic: chicken pot pie with biscuits!

Prep Time15 minutes mins

Cook Time56 minutes mins

Total Time1 hour hr 11 minutes mins

Servings: 6 servings

Author: Kathleen

Ingredients

• ▢ 3 tablespoons butter
• ▢ 1 cup onion minced
• ▢ 4 carrots diced
• ▢ 1/3 cup, plus 2 tablespoons all-purpose flour
• ▢ 2 1/2 cups low sodium chicken broth
• ▢ 1 heaping tablespoon chicken flavor Better Than Bouillon dissolved in 1/2 cup boiling water
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 cup half-and-half
• ▢ salt
• ▢ black pepper
• ▢ 1/2 teaspoon poultry seasoning
• ▢ 1/4 teaspoon dried thyme leaves
• ▢ 1/4 teaspoon dried ground sage
• ▢ 1 cup frozen peas
• ▢ 1 cup frozen pearl onions
• ▢ 1 rotisserie chicken meat removed and chopped into 1" pieces

Topping:

• ▢ 1 (16.3 ounce) tube refrigerated flaky-style biscuits-such as Pillsbury Grands

US Customary - Metric

Instructions

• Prep. Heat oven to 350°F.
• Saute. Melt butter (3 tablespoons) in a large, high-sided skillet over medium-high heat. Add the onion (1 cup) and carrots (4). Cook, stirring often, until vegetables are tender, about 15 minutes. Sprinkle flour (1/3 cup, plus 2 tablespoons) over vegetables stirring constantly, until the flour coats the vegetables. Cook for 1-2 minutes to toast the flour. Remove skillet from heat.
• Broth. Return pan to medium-high heat, and whisk in chicken broth (2 1/2 cups), and dissolved Better Than Bouillon (1 heaping tablespoon). Bring to a boil, stirring up any brown bits on the bottom of the pan. Cook, stirring constantly, until mixture thickens, about 2 minutes. Stir in Worcestershire sauce (1 teaspoon), half-and-half (1 cup), salt, pepper, poultry seasoning (1/2 teaspoon), thyme (1/4 teaspoon), sage (1/4 teaspoon), frozen peas (1 cup), frozen onions (1 cup), and chicken (1) and simmer a few minutes to heat through. 
• Assemble. Transfer chicken and vegetable mixture to a 9X13 inch baking dish. Arrange biscuits on top of the filling.
• Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the biscuits are cooked through.  If the biscuits need more color, place them under the broiler for 2-3 minutes or until the biscuits are nicely browned.

Fans Also Made:

• 
  Beef Pot Pie
• 
  Cheddar Bay Biscuit Chicken Pot Pie
• 
  Impossible Cheeseburger Pie
• 
  Turkey Pot Pie

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Notes

1. Biscuits: The star of this dish is obviously chicken, but those biscuits are what everyone really wants! For convenience and my weeknight schedule I typically use canned refrigerated buttermilk biscuits. Homemade biscuits are amazing to use when time permits!
2. Onions: Yes, my tasty chicken pot pie with biscuits calls for pearl onions. The sweetness you get with pearl onions is unmatched! I know, I know! They’re a pain to peel, the good news is the frozen ones come already peeled! YAY! Just make sure to drain them well because they tend to hold a lot of water.
3. Seasoning: What really makes any chicken recipe sing are the herbs used in the dish. Aside from thyme and sage, I use poultry seasoning to create a rich flavor profile.

Nutrition

Serving: 1/6 of the recipe | Calories: 554kcal | Carbohydrates: 75g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1103mg | Potassium: 571mg | Fiber: 5g | Sugar: 15g | Vitamin A: 7310IU | Vitamin C: 18mg | Calcium: 223mg | Iron: 4mg

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