Chicken pot pie gets a Gonna Want Seconds makeover with my buttery, flaky chicken pot pie with biscuits recipe! Unlike a traditional chicken pie, my spin treats the recipe as a casserole while still giving you the good-for-your-soul flavors.
The best part of my chicken pot pie with biscuits recipe has to be the addition of biscuits — they bake right on top and serve as that buttery crunch of the crust, only they’re biscuits, so all that buttery crunchiness is taken to the max!
Have I sold you on this ultimate of all chicken recipes yet? Let’s get cooking!
I am all for the magic of casseroles. One dish, one meal, done. And this chicken pot pie with biscuits recipe guarantees to fill all the bellies at your dinner table!
- Pie-casserole fusion magic
- Oven-baked warmth
- Buttery biscuits right on top
- Packed with chicken flavor!
How To Make Chicken Pot Pie With Biscuits Recipe
My chicken pot pie with biscuits recipe couldn’t be easier! Sauté your veggies and add your liquid ingredients. Then add your remaining ingredients — like your precooked rotisserie chicken! — and once it’s heated through, transfer all of that goodness to your baking dish.
Top with your biscuits and brush them with heavy cream (this ensures good browning), and bake! So easy, so delicious, so hearty!
Now, on to the specifics! Questions? Concerns? I soothe all of your chicken pot pie with biscuits recipe woes here!
Any good chicken pot pie comes packed with ingredients — this one is no different!
Biscuits: The star of this dish is obviously chicken, but those biscuits! Yum. I love using Grands! Flaky biscuits, but if you want an organic alternative, Annie’s makes a version that is just as delicious.
Onions: Yes, my chicken pot pie with biscuits recipe calls for pearl onions. I know, I know! They’re such a pain to peel. But there are options! You can always buy canned onions, or you can use this helpful tip to speed up the peeling process: blanching!
Chicken: The star! I love using rotisserie chickens in recipes to speed up the process, but breaking down rotisserie chickens can be a challenge. Luckily, the internet swoops to your rescue! Try watching this video to get a quick schooling on how to get the most out of your chicken.
Pie? Casserole? Biscuits? Crust? How do you store this chicken pot pie with biscuits recipe?? Never fear, friends! Read on for my best tips.
Can You Freeze This?
Despite the dairy content, yes, you can freeze chicken pot pies! Thoroughly cool your baked pie and properly seal it (either with your casserole lid or plastic wrap), and you can store your chicken pot pie for up to six months in the freezer.
Make Ahead Tips
The best way to accelerate your cooking time is to make the filling and refrigerate it until you need it. Prepped chicken pot pie filling will last in the fridge for up to five days. You’ll want to reheat your filling before you finish out the recipe though so it goes into the oven ready to bake!
How Long Can You Keep This In The Fridge?
Once fully cooked, your chicken pot pie with biscuits recipe will last in your fridge for up to five days. Though, be warned: the longer the leftovers sit, the more the biscuits will lose their structure by soaking up that yummy filling sauce. I love it though, and think it makes the biscuits taste even better!
Chicken pot pie begs to be experimented with! Let’s see what changes we can make:
Can I Use Potatoes Instead?
I love the heartiness that potatoes bring to my chicken pot pie with biscuits recipe! Chicken pot pie with potatoes is a great dinner for when you need an extra punch of stick-to-your-ribs goodness. My favorite is to use red potatoes since they retain their shape best.
Can I Use Puff Pastry?
Yes! Chicken pot pie with puff pastry gives such a fancy twist to your dish. You still get the flaky, buttery yumminess, but it’s a bit more delicate. You’ll love it!
Can I Make This Smaller?
Mini chicken pot pies are just too cute! Transferring this recipe into smaller portions is as easy as making your pot pies in cupcake tins or little ramekins. You’ll have to adjust the timing of your bake a bit, but just keep an eye on your pies and pull them when they’re golden!
Can I Make This In An Instant Pot Or A Crockpot?
One of my favorite tricks is to make Instant Pot chicken pot pie or Crock Pot chicken pot pie! So many people don’t think you can make a pie in a slow cooker option, but you totally can, and they’re delicious. Of course you won’t get the same oven-toasted crunch of the crust, but you can always make up some biscuits to serve with it if you miss that element.
What Other Chicken Pies Can I Make?
Bring on the dinner pies! Chicken and mushroom pie is a hearty, rustic option for down-home, earthy meals. Chicken tamale pie takes you south of the border with the famous tamale twist in a pie pan! And of course, you must try the one, the only: chicken shepherd’s pie!
Chicken Pot Pie With Biscuits
- 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
- 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 shredded into bite size pieces
- 1 (16.3-ounce) can Grands! Flaky Layers Buttermilk Biscuits
- 2 tablespoons heavy cream
- Heat oven to 350 degrees.
- Melt butter in a large, high sided skillet over medium-high heat. Add the onion and carrots. Cook, stirring often, until vegetables are tender, about 15 minutes.
- Sprinkle flour over vegetables stirring constantly, until the flour coats the vegetables. Cook for 2-3 minutes to toast the flour. Remove skillet from heat.
- Whisk in chicken broth and dissolved Better Than Bouillon, and 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, half-and-half, salt, pepper, poultry seasoning, thyme, sage, frozen peas, frozen onions, and shredded chicken and simmer a few minutes to heat through.
- Transfer chicken and vegetable mixture to a 9X13 inch baking dish. Arrange biscuits on top of the filling. Brush the tops of the biscuits with heavy cream.
- Bake in preheat oven for 25-30 minutes or until the casserole is bubbly and the biscuits are cooked through. If the biscuits need more color, place under the broiler 2-3 minutes or until the biscuits are nicely browned.
My chicken pot pie with biscuits recipe is one of many spins on this classic dinner dish. Want other versions?
- Chicken Pot Pie Casserole – Another pie-casserole hybrid!
- Bisquick Chicken Pot Pie – Want more biscuits? Here you go!
- Chicken Pot Pie Soup – From casserole to soup, pie does it all!
- KFC Chicken Pot Pie – The famous restaurant treat in your kitchen
I hope my chicken pot pie with biscuits recipe showed you the magic that comes with chicken pot pie! Don’t feel limited to the traditional pie structure or even the traditional crust. There’s no limit to the possibilities!
What veggies do you love putting in chicken pot pies? Let me know in the comments!