This feels like a good time to say something profound, which is this:
Chicken pot pie with biscuits is just so good.
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I made this tonight and it is a big time winner. My very picky husband said “it’s crazy good”, and “this is better than thanksgiving”.
Tracy Johnson
Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. It’s rich with lots of layers of flavor, but it’s humble and old-fashioned in all the right ways. It just goes straight to the heart.
It is the very essence of comfort food. And if you cross me on this, I’ll bring you a chicken pot pie with biscuits to change your mind.
What You’Ll Need For Chicken Pot Pie with Biscuits
- Why Biscuits?
- VIDEO for How to Make This Recipe
- Ingredients You’ll Need
- How to Make Chicken Pot Pie
- What to Serve with Chicken Pot Pie
- Frequently Asked Questions
Why Biscuits Work Better Than Pie Crust
I have strong-ish feelings that biscuits are better than actual pie crust when it comes to chicken pot pie.
Reasons I like biscuits better:
- They are easier and faster to make from scratch.
- They are more forgiving.
- They are arguably MORE delicious.
- They avoid the whole soggy bottom part of a traditional pot pie.
- THEY ARE BUTTERY LITTLE BISCUITS FOR CRYING OUT LOUD.
Ingredients You’ll Need
This recipe is comfort food at its finest—simple ingredients that somehow feel a little fancy when they all come together. Here’s what you’ll need:
For the Biscuits
- Flour, baking powder, sugar, salt – the usual suspects.
- Cold butter – the magic ingredient. Grated or cut into the flour for maximum flakiness.
- Whole milk – just enough to bring it all together into a tender dough.
For the Filling
- Butter, shallots, garlic, thyme – the flavor base that makes your kitchen smell amazing.
- Carrots + celery – classic veggies that bring sweetness and depth.
- Flour – thickens the sauce so it’s luxuriously creamy.
- White wine (or chicken broth) – adds depth; sub with broth if you prefer alcohol-free.
- Chicken broth + milk + a splash of cream – the trifecta for that rich, velvety sauce.
- Shredded chicken – rotisserie chicken is your best shortcut.
- Frozen peas – because pot pie without peas just isn’t right!
- Tiny squeeze of lemon juice – a little brightener that keeps the richness in check.
That’s it—nothing complicated, just everyday ingredients working overtime to deliver cozy, golden, bubbly perfection.
How To Make Chicken Pot Pie with Biscuits
When you’re starting your pot pie adventure, there are three Biscuit Rules you need to know:
- Use really good butter. Cold, high-quality butter is what makes those biscuits flaky and golden.
- Grate your butter. Yes, literally run it through a box grater—it melts in the oven in the best possible way.
- Don’t overmix. Gently bring the dough together, fold it once or twice, then cut straight down with a biscuit cutter (or, let’s be honest, the rim of a drinking glass). If you own an actual biscuit cutter, you’re already way ahead of me.
From there, the magic happens: creamy chicken-and-veggie gravy in the pan, biscuits nestled on top, and into the oven it goes. Twenty minutes later, you’ve got golden, buttery biscuits, bubbling sauce, and the most comforting dinner.
Honestly? I can’t think of a single situation that isn’t drastically improved by a chicken pot pie with biscuits.
What To Serve With This Classic Comfort Dish
This recipe has everything you need – veggies for flavor, protein from the chicken, and BISCUITS. Which is the most important part. But if you want to fill this out for a full meal, here are some more ideas.
- Salad: You could do something as easy as this Simple Green Salad, or something a little more elaborate (and cozy delicious!) like this Beet and Burrata Salad or this Bacon and Brussels Sprouts Salad.
- Veggie: This goes great with a roasted veggie as a side, and I’m partial to these House Favorite Roasted Brussels Sprouts.
- Drinks: If you’ve already got the wine out for the pot pie, you might as well pour yourself a glass of that to pair with it too!
Pull this all together, and you’ve got an A+ cozy dinner party.
How To Make Biscuit Chicken Pot Pie (Video)
Chicken Pot Pie with Biscuits
- Total Time: 1 hour
- Yield: 6 1x
Description
Chicken Pot Pie with Biscuits! Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. YUM.
Ingredients
Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold salted butter
- 3/4 cup whole milk
Filling:
- 4 tablespoons salted butter
- a few sprigs of thyme
- 4 shallots, minced (about 1/2 cup)
- 4 cloves garlic, minced
- 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 2 teaspoons coarse kosher salt, divided
- 1/3 cup flour
- splash of dry white wine (about 1/2 cup, sub chicken broth)
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream (sub with whole milk if you want)
- 4 cups shredded chicken (I use a rotisserie chicken)
- one 10-ounce bag of frozen peas
- tiny little squeeze of lemon juice
Instructions
- Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
- Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.
- Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste! YUM.
Equipment
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Buy Now → - Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: chicken pot pie, biscuit chicken pot pie, comfort food recipe, chicken pot pie with biscuits
Chicken Pot Pie with Biscuits FAQs
Absolutely! Canned biscuits definitely work here. Although, if you have the time, homemade biscuits are really something special!
Sure can! Shredded turkey would work great as a sub here.
Yes! Just omit the chicken, use veggie broth, and add in a bit more veggies (or even potatoes) to make it vegetarian-friendly.
You can reheat it in the microwave or in the oven, it just depends on your preference and time you have to spare! If you want to keep the biscuits crisped on top, the oven will be your best bet. Heat it to 425 and pop it in uncovered for about 10 minutes until reheated through. If the biscuits start to brown, cover it with foil.
More Cozy Comfort Food Recipes
- Instant Pot Chicken and Dumplings (easy and so comforting!
- Vegetarian Shepherd’s Pie (real food meets comfort food!)
- Biscuits and Gravy Egg Bake (breakfast for dinner!)
- The Best Swedish Meatballs (classic cozy!)
- Instant Pot Wild Rice Soup (super creamy and ready in an hour!)
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flavorless. A waste of a lot of ingredients.
Absolutely fabulous. I did Half shredded chicken, half cannellini beans. I added potatoes instead of celery because that’s just what I had and slightly increased the garlic. There was a lot of satisfaction the dinner table!
A staple for our family 🙂 So good, cozy, wholesome.
I never write recipe reviews… this recipe is so incredibly good!! For the chicken and broth for this recipe I like to cook a whole chicken in my instant pot and strain out the broth. I’ve made the biscuits with whole milk and also with buttermilk.. both delicious. It’s just a very solid recipe. My family has been eating this every couple of weeks for months now and all three of my little kids and my husband love it so much. Thank you for such a wonderful recipe!
Yay, love hearing that!
I made this exactly and my results were terrible.
The chicken mixture was runny and never thickened. I followed the recipe. It’s like soup with bisquits on top.
I think 2 c of broth and 2 c of milk were waaay too much.
So disappointing.
Great cozy meal during cooler months. I used grands biscuits and it turned out perfect!
This was soooo warming and delicious. I have never made biscuits and I was so proud of this meal- so simple! I did not need as much milk as the recipe called for, and I added about 1tsp of Trader Joe’s ‘everything but the leftovers’ seasoning. Divine!
Delish!! My kiddos and husband all loved it!!! The only adjustment I’d make is the filling to biscuit ratio-maybe a 1/3 too much filling. I want to make more biscuits to use up all the wonderful filling! Other than that the flavors were spot on.
This was stellar. I used one less cup of milk because that’s all I had and it was still spot on. Truly the best pot pie ever and perfect way to use the rest of my Thanksgiving Turkey.
Very disappointed. This was flavorless, runny, and the veggies were hard as a rock. Don’t waste your time.
Amazing recipe!! Turned out so delicious!! I was a little worried at first when I added the biscuits to the top as there was so much liquid and my biscuits sunk a little bit, but they ended up rising up to the top. I had to increase the cooking time by about 8 minutes as some areas of the biscuits didn’t look fully cooked. There was still quite a bit of liquid after cooking but ended up being perfect as the biscuits will soak it up and as it was the recipe wasn’t dry – just right. Will make this again!!
I was looking for a way to use up half a rotisserie chicken and found this recipe. It turned out amazingly well, despite the fact I had no wine and no celery. The sauce was creamy and delicious (I used some homemade stock I had frozen) and the biscuits were so buttery. It was a hit with the family! With Thanksgiving just over a week away, we’re already planning on turkey pot pie with the leftovers. 🙂
Can I make this ahead of time, put in the fridge and then ready to cook make up the biscuits and bake?
I love this recipe and have kept coming back to it for several years now. The only reason it gets 4 stars is the first couple times I made it the bottom of the biscuits were still doughy, so I started baking them separately and adding to each serving bowl, and it is delicious!
This is our absolute favorite recipe!! Perfect (literally) in every way!! I would like to wrap it and make it freezer friendly for a friend. Do you have any freezer/reheat advice to share? Thank you so much!!
Absolutely delicious and pretty easy to make!:)
Hi Lindsay! For the dry white wine, I just want to clarify. I can use a half cup of chicken stock instead?
Correct!
Can I prep this in advance (for dinner the same day)? If so, what step, should I just stop short of adding the biscuits and baking?
Yep, exactly! Make the filling, top with biscuits when ready to bake.
SO DELICIOUS. I used frozen veggies and because of the moisture/ice from those, I would reduce the chicken broth and milk by maybe a 1/2 c each next time because it was a little soupy. But still so delicious and the homemade biscuits were the perfect touch.
Amazing! Love this one
I’ve tried a bunch of variations and it comes out amazing every time 😊
Easy to make vegetarian, gf, and vegan!
I want to make this, but I want to use chunks of dark meat chicken instead (boneless thighs cut into pieces). Would that work out okay?
Yes, that will work, Hannah!
You may want to change in your directions the spelling of precious under Biscuits to precise.
Thanks
Ann
Great recipe. I made this for 6 people and there was enough for 7. Delicious. I added more salt to bring out the flavor as well as the juice of half a lemon. Highly recommend for a cozy night in!
Great recipe. I made this for 6 people and there was enough for 7. Delicious. I added more salt to bring out the flavor as well as the juice of half a lemon. Highly recommend for a cozy night in!
This recipe is perfect in every way. I’ve been making this for years and it’s always a hit. Thank you!!