Our easy chicken pot pie with biscuits has a flaky, golden topping over creamy chicken and veggies. It’s the ultimate cozy comfort food for any night of the week!
Chicken Pot Pie with Biscuits
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.
Watch: How To Make This Cozy Chicken Dinner
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.
Chicken Pot Pie with Biscuits FAQs
Can I use canned biscuits?
Absolutely! Canned biscuits definitely work here. Although, if you have the time, homemade biscuits are really something special!
Can I use turkey instead of chicken?
Sure can! Shredded turkey would work great as a sub here.
Can I make this pot pie vegetarian?
Yes! Just omit the chicken, use veggie broth, and add in a bit more veggies (or even potatoes) to make it vegetarian-friendly.
How do you reheat chicken pot pie?
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.
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
Units
Scale
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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- 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
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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Filed Under: All Recipes Carrot Casserole Dinner Dutch Oven Fall Kid-Friendly Main Dishes Meat and Chicken Most Popular Recipes
November 10, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
if I use Turkey instead of chicken would you change anything?
Hi, Bon! Nope, turkey should work just fine. 🙂
One hundred percent making this on weekend!!! Waiting for Insta story tutorial 😀
Quick question about grating butter: Do you use frozen sticks or just refrigerated? I’m imagining frozen would be easier to work with, but I wanted to check.
And you are right, pot pie is all good things in a dish. =)
All of the heart eyes when it comes to chicken pot pie! 😍 We’d suggest using refrigerated butter here.
Since rotisserie chicken is cooled after being brought home from the store, and heated up again in the pot pie, is it safe to keep leftovers and reheat the following day? 🤔
Hi, Brenden! Yep, reheating should be just fine. We’d suggest keeping your leftovers in the fridge though until you’re ready to reheat.
This recipe is warm and comforting for a cold day. I replaced the chicken with tofu. It definitely needed some more flavor. I would make again, but marinate the tofu somehow.
A person is virtually guaranteed to stay hungry looking at your wonderful food blogs, Lindsay! 🙂
Hi!
Is there a way I can make this vegetarian? 😊
Thanks!
Definitely, Diana! You can just omit the chicken, use veggie broth, and add a little bit more veggies (or even potatoes) to make it vegetarian. Enjoy!
Thank you so much! I will definitely try it soon (maybe I’ll put some mushrooms in Instead of the chicken 🤔)
It may sound like a starch overload but I think diced, leftover potatoes are essential in chicken pot pie – biscuits or pie crust topping.
Hi! I made it vegetarian, added potatoes and subbed the chicken for seitan. It was delicious 🙂
Awesome substitutions! Sounds amazing!
Made this week and it was DELICIOUS! Also a big fan of biscuits over crust and recipe was straightforward and turned out really yummy! Only problem was overeating big bowl of coziness because it was so good!
Chicken pot pie ftw! This looks amazing!!!
Theoretically, if one really just wanted the biscuits, how long would you bake them for? Asking for a friend……😬
For just the biscuits, we’d suggest baking them for about 12 minutes or until the tops are golden brown.
I made this tonight and it’s delicious but the biscuits are gummy/undercooked on the bottom. They were getting very brown on top and I was worried they would burn. Should I have kept it in longer? Or covered? Or something else?
Hi, Ally! Sorry to hear this happened for you. Did you make homemade biscuits or did you use storebought biscuits?
Overall, really tasty. My husband doesn’t typically like chicken pot pie but enjoyed this recipe. I felt like mine was a little too soupy, so the biscuits were soggy due to not setting on top nicely. I was cooking with my 20 month old glued to my hip, so I probably rushed a few things. Personally, I would leave the celery out next time. Mine did not soften.
To avoid soggy, partially cooked biscuits, I pre-cook the biscuits (on a cookie sheet) for about 10 min and then lay them on the pot pie and send it all back into the oven. Works like a charm!
Can I use a 9×11-inch pan? Will the filling be stretched thin?
Hi, Carole! We haven’t tried this out using a 9×11 inch pan yet, but we think it would work just fine. Enjoy! 🙂
Eddie and I will have this dish this week because we need to “taste test” it! Having company from out of town in our new city and want to have a comfort food dinner right off the bat! This IS that dinner! Kitty
Totally cozy comfort food right here. Enjoy, Kitty!
Is there a good substitution for the milk in the biscuits as well as the the pot pie for someone with milk allergies
Hi, Julie! We haven’t tested this out yet, so we’re not sure how it’ll turn out – however, you could try unsweetened almond milk as a substitute. Let us know how this goes for you!
Hi! Do you know if anyone has ever tried almond milk instead of whole milk for your chicken pot pie recipe? I really want to try and make this but I would have to use almond milk since I can’t handle regular milk!
Some readers have tried this with luck. It’s just not as creamy.
This recipe is delicious, especially on a cold winter night! I could devour the biscuits by themselves and will probably use that part of the recipe for biscuits and gravy in the future. I mistakenly bought rosemary instead of thyme, but the flavor was still delicious. It was even better when warmed up for lunch the next day. We’ll definitely make this again! I suspect the biscuits would be just as delicious if made with gluten free flour!
Another delicious and easy recipe from your website! I made this tonight and it was a huge hit! So hearty, comforting, and full of flavor.
LOVE chicken pot pie. Your recipe looks great.
I have family that likes An extra zing of flavor in more staple meals. Any idea of something spice wise to add for an extra “zing”????
Hi, Shawn! We haven’t tried it before so it’s hard for us to say how it’ll taste, but we’ve heard of adding a little bit of Cajun seasoning. Let us know if you end up trying this out – we’d love to hear!
Thanks for the tip. I’m going to make it tomorrow! Fingers crossed !
Can’t wait to taste it!
Is there any way to make this dairy free? Not sure what I could sub for the heavy cream. This looks amazing!
Coconut milk!! You can even blend coconut milk with caulirice or the stock to make it creamier 👌
I’m going to try to just add some cashew cream and extra chicken broth. I feel your pain with the dairy allergy! Trader Joes crescent rolls are DF but not anywhere near as delish as biscuits!
Good stuff, Lindsay! I would freeze the butter to make it a little easier to grate.
We’ll have to try this out, Mike! Thanks for the tip. 🙂
How would this be for leftovers?
We think this would make for yummy leftovers! We’d suggest keeping it stored covered in the fridge for 2-3 days.
Could this be made (or prepped up to a certain point) for a freezer meal?
Love the way you think, Kellee! We haven’t tried this yet, but we’re thinking it could work to prep and freeze the filling and make the biscuits fresh when you go to reheat the filling.
Wondering this same thing. When you go to reheat the frozen filling will I need to cook the filling for awhile first and then add on the biscuits later?
Love your recipes! Could you make and freeze the filling ahead of time and then make the biscuits day of?
Any suggestions what to use in place of peas?? Not a fan of them at all
Hey Hailey…. I just left them out as not keen either! But sweetcorn could be substituted 😊
Thanks for the tip! I actually chopped up some green beans and added them in and it was delicious!!!
I wanted to know about prepping it ahead of time too and then baking later…like making it before leaving for a hockey practice and then putting it in the oven as soon as I returned? Would this work?
Hey, Tracey! We haven’t tried prepping this, but we think it could work okay. We would suggest prepping just a couple hours ahead of time.
I have a bit of a thing about biscuits (my mom’s biscuit recipe is how my husband and I started dating in university)!
I 100% agree with grating the butter – so easy to get flaky biscuits without owning a pastry cutter! Bonus points to me if I’ve managed to freeze it in advance.
But I definitely have a plain round biscuit cutter. The sharp edges mean the layers don’t smoosh and stick together like when a drinking glass edge presses them down, meaning the flaky layers are able to separate more at the edges and allow the biscuit to rise more fully in the oven.
It might be a small thing (biscuits cut with a mason jar do have a certain charm), but I’ve gotten a bit intense about my biscuits haha!
My MIL swaps the salt for roasted garlic seasoning and basil, adds cheddar, and rolls them out with icing sugar instead of flour (just like her scones). They’re addictive in a sweet/savoury way!
Hi! I am loving your recipes and want to make this Chicken Pot Pie with biscuits. My problem is whenever I prepare a dish with biscuits on top and then bake, my biscuits are always doughy on the bottom—is there a way to prevent this? Otherwise I bake the biscuits beforehand then add to the top of the dis and bake a few minutes longer.
Hi, Ellen! We haven’t tried this before, but you could try baking the biscuits ahead of time and putting them on the chicken pot pie for the last few minutes of cooking in the oven. Let us know how this goes for you!
the new mama to a 7 week old wants to know of popped canned biscuits could work? 😀
Congratulations on your little one, Morgan! Definitely, we think canned biscuits could work here.
I can confirm canned biscuits are wonderful on top! Made last night and everyone raved!
Yay! 🎉 Thanks for sharing, Morgan!
Hello, do you leave the top on the Dutch oven when you bake it?
Hi! You should leave the top off of the pan when baking. Enjoy!
Thank you! I have a can lying around I was looking to use, glad to know it works!
Can I add raw potatoes or should I cook them before adding to chicken pot pie? Also, How many potatoes would you suggest using?
Great question! We haven’t tested this recipe with potatoes, but I’m thinking it’d be best to cook them prior to adding to the pie.
I cannot WAAAIT to make this! So about how much constitutes a serving? I’m feeding 6 biggish eaters this weekend and want to make sure there’s enough to satisfy ‘em all! I’d also welcome suggestions for a complementary side dish. 🙂 Thanks in advance!
Hi, Natalie! It’s a little hard for us to say how much a serving size is here, but we’d guess about 1 cup. For the big eaters coming, it might be best to double this recipe. 😉 For a side, we’d suggest just a simple green salad. Enjoy!
This fed 5 adults in our house last night with no left overs. I would suggest a big green salad and a dessert for 6 big eaters
The flavor here was great, but the pot pie just had too much liquid. I ended up pulling the biscuits, transferring the filling with a slotted spoon to another container, and then putting the biscuits on top again. I was hesitant about all the liquid, but saw the video seemed pretty soupy, so I trusted the process. Overall, still tasty, but not my favorite outcome from a Pinch of Yum recipe.
Amazing!! It would be so cool to see this as an instant pot recipe !
Hi, Ilana! You could try this chicken pot pie soup recipe instead. It’s intended for the slow cooker, but it might work in the Instant Pot too. We’d suggest cooking it for maybe 10-15 minutes in the Instant Pot.
Do you keep the top on the Dutch oven when you place it inside the oven to cook?
Just finished having this for dinner and wow, I think this is one of the best meals I’ve had in a while! The biscuits are so flaky and delicious and the filling is so flavorful.
Will definitely be making this again. I don’t have a dutch oven so I used a 12 inch cast iron and it still turned out great.
Buttery, flaky biscuits are just the best, right? So glad you enjoyed this, Nicole!
Whoever thought of biscuits and chicken pot pie is a pure genius. Pinning this to hopefully give it a try in the near future. Thanks!
Hope you enjoy the pot pie, Scott!
We made this recipe tonight and it was great! We’d add more seasonings next time, but that’s just a personal preference. It was still delicious and easy to make.
Hey guys! It is taking a little bit longer for the biscuits to cook on top. Any tips to help with this would be great!
Hi, Caroline! Each oven is a little bit different, so it’s okay if these take a couple extra minutes. 😉
I’ve made chicken pot pie with biscuits for years since I don’t play well with pie crust. Whirl the dry biscuit ingredients in a food processor then add the butter cut into 1 Tbl spoon slices straight from the fridge. Give it all a good whirl and check there’s no big butter chunks hiding out. Dump into a bowl and add the milk (I use buttermilk for extra tang). I also pour my filling into a 9×13 baking dish, cook at 400° for 30 minutes. My husband’s family always served it over hot rice to stretch it. We’re a family of five and usually get one leftover serving for some lucky person the next day. One of my family’s favorite meals!
I cut the biscut dough with a knife into 1 inch ish pieces. Bakes through no under baked dough on bottom.
I’ve made pot pie with biscuits for years, although never with the splash of wine. Definitely going to add that. With Thanksgiving on the horizon, use left over turkey and top with stuffing. Really good and uses all the pieces of turkey too small for a sandwich.
The perfect use for leftover turkey!
My family hates peas, what would you replace it with here?
Also what would you replace the peas with in the Shepherds pie recipe?
Thanks much!
You could try corn!
How does it keep overnight in the fridge? Do the biscuits get soggy?
Yes it should keep overnight in the refrigerator. You’d probably want to reheat in the oven!