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Scooping chicken pot pie with biscuits from the casserole

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!
Course Chicken Dinner, Main Course
Cuisine American
Keyword chicken pie, chicken pot pie, chicken recipes, pie recipes, pot pie
Prep Time 15 minutes
Cook Time 56 minutes
Total Time 1 hour 11 minutes
Servings 6 servings
Calories 554kcal
Author Kathleen


  • 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


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


  • 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.


  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.


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