My 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 chicken recipes.
If you’re short on time and need for a quick version check out my delicious Bisquick chicken pot pie, mine uses biscuits that serve as that buttery crunch of the crust, only taken to the max! 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.
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 toasty goodness
- 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!
Start by preheating your oven. Always have that oven waiting on you, never the other way around!
Next, melt the butter in a skillet and cook your onion and carrots until tender. Add the flour to make a roux — a sauce thickener — and cook for a few minutes to toast the flour. Remove from the heat and add in your chicken broth and Better than Bouillon. Put it back on the heat and boil until it thickens.
Then add in your Worcestershire, half-and-half, salt, pepper, poultry seasoning, thyme, sage, frozen peas, frozen onions, and shredded chicken. Simmer to heat through.
Transfer the chicken and veggie mix to a baking dish. Arrange your biscuits on top and brush the biscuits with heavy cream.
Bake 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.
Let cool a bit — this will be SUPER hot! — and serve!
Now, on to the specifics! Questions? Concerns? I soothe all of your chicken pot pie biscuits woes here!
Easy Chicken Pot Pie With Biscuits Ingredient Notes
The ingredients that pack this easy chicken pot pie taste top shelf while being easy to get and add!
- Onions: Yes, my recipe calls for pearl onions. I know, I know! They’re 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! Whatever you do, make sure you don’t opt for bigger onions — the sweetness you get with pearl onions is unmatched!
- Chicken: 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 quick schooling on how to get the most out of your chicken.
- Seasoning: What really makes any chicken recipe sing are the herbs used in the dish. Aside from thyme and sage, I use poultry seasoning because of one key addition: rosemary! Rosemary chicken is a classic combination that brings a floral level to your savory chicken and enhances the flavor perfectly.
Tools to Make
The tools you’ll need to make this recipe are just as simple as the delicious ingredients!
- A skillet
- 9×13 baking dish
- Pastry brush for the cream on the biscuits
Done and done! Minimal clean up makes my heart soar.
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 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.
Since this chicken pot pie with biscuits recipe is such a hearty, stick-to-your-ribs kind of meal, it’s only appropriate to serve other soul-balm foods as well!
A great appetizer with a dish like this is Matzo ball soup. Brothy and delicious, it goes great with any chicken dish!
Another awesome appetizer or side dish would be my chicken macaroni salad. All those tender noodles and even more tender pieces of chicken? Yes, please!
Chicken pot pie begs to be experimented with! Let’s see what changes we can make:
- Want even more of a crunch than those tasty biscuits? Use crispy baked chicken instead of rotisserie!
- Swap the biscuits for pita bread and make your meal individualized with chicken pita!
- Got leftover turkey burgers? Chop them up to use as your meat instead of chicken!
- Love the decadently rich sauce of this chicken pot pie? You’ll flip for the utter luxuriousness in million dollar chicken!
- Your favorite snack food can be part of the party too — make dorito chicken and add that to your pot pie to get a cheesy surprise!
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) tube refrigerated flaky-style biscuits-such as Pillsbury Grands
- 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.
- 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.
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My chicken pot pie with biscuits recipe is one of many spins on chicken dinners. Want other versions?
- Chicken Corn Chowder – Heartiness to the max!
- Air Fryer Chicken – Get all the crisp with none of the fat
- Crack Chicken Spaghetti Bake – Yes, it IS that good!
- Tuscan Chicken – An Italian getaway right in your kitchen
- Tamale Casserole – Spice up your Taco Tuesday with this alternative!
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 — there’s no limit to the possibilities.
Dare I say, there’s no limit to the pie-sibilities. Too much?
What veggies do you love putting in chicken pot pies? Let me know in the comments!