Chicken Pot Pie With Biscuits

My easy chicken pot pie with biscuits recipe bakes buttery biscuits right on top to give a dinner makeover to your favorite comfort food! Move over standard chicken pot pie recipes — my version treats the dish as a casserole while still giving the good-for-your-soul flavors you expect from really good chicken recipes.

Chicken Pot Pie With Biscuits

I absolutely adore chicken pot pie. The homemade rich, creamy filling in the is absolutely amazing and really sets this recipe apart from other recipes. No canned soup, all fresh scratch ingredients. It’s velvety smooth, rich, and wonderfully seasoned. I love the big chunks of chicken and a great mix of veggies.

If you’re short on time and need a quick version of chicken pot pie, check out my delicious Bisquick chicken pot pie. It’s a huge reader favorite and it’s incredibly easy to put together! Oh, and if you want to make those little individual pot pies you have to try my KFC chicken pot pie! They’re so yummy and the whole family loves getting their own pie.

When you’re ready for a new pie, try my tamale pie for a Tex Mex treats.

Let’s make this!

Chicken Pot Pie With Biscuits Ingredients

• Butter
• Onion
• Carrots
• Flour
• Broth
• Better Than Bouillon
• Worcestershire sauce
• Half-and-half
• Herbs
• Peas
• Pearl onions
• Chicken
• Biscuits

Tips + Tricks

• 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!
• 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.
• 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.

Storing + Freezing Tips + Make-Ahead

• How Long Can You Keep This In The Fridge? Once fully cooked, these chicken pot pie biscuits 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 sauce.
• 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. The 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! Either pop it in the microwave for a few minutes, until just close to bubbling, or stir it on a stovetop skillet.
• Food Safety: If you’d like more info on food safety check out this link.

How To Make Chicken Pot Pie With Biscuits

1. Saute. 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.
2. Sprinkle flour over vegetables stirring constantly, until the flour coats the vegetables. Cook for 1-2 minutes to toast the flour. Remove skillet from heat.
3. Broth. Return pan to medium-high heat, and whisk in chicken broth, and dissolved Better Than Bouillon.
4. Bring to a boil, stirring up any brown bits on the bottom of the pan. Cook, stirring constantly, until mixture thickens, about 2 minutes.
5. Stir in Worcestershire sauce, half-and-half, salt, pepper, poultry seasoning, thyme, sage, frozen peas, frozen onions, and chicken and simmer a few minutes to heat through.
6. Assemble. Transfer chicken and vegetable mixture to a 9X13 inch baking dish.
7. Arrange biscuits on top of the filling.
8. 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.

More Chicken Casserole Recipes

• Chicken and Rice Casserole
• Chicken Broccoli Rice Casserole
• Chicken Stuffing Casserole
• Chicken Tater Tot Casserole
• Chicken Tortilla Casserole
• Chicken and Dumpling Casserole
• TikTok Chicken Cobbler

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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:

• 
  Alton Brown Shepherd's Pie
• 
  Beef Pot Pie
• 
  Frito Pie
• 
  Impossible Cheeseburger 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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