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Chicken Pot Pie with Biscuits

60 reviews / 4.9 average

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.

This feels like a good time to say something profound, which leads me to this:

Chicken pot pie with biscuits is just so good.

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.

In This Post: Everything You Need For Chicken Pot Pie

Why Biscuits For Chicken Pot 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.

Prefer To Watch Instead Of Read?

Ingredients for chicken pot pie with biscuits.

Ingredients For This Easy Chicken Pot Pie

While this is an easier version of the beloved chicken pot pie, there’s still a little bit of time and love that goes into it.

  • Biscuits: Flour, butter, salt, milk, the usual suspects.
  • Filling and Sauce: chicken, vegetables, aromatics, milk, broth, white wine, and MORE BUTTER to make that delicious sauce.

Got it? Let’s go.

How To Make Homemade Chicken Pot Pie with Biscuits

When starting on your pot pie adventure, there are three important Biscuit Things to consider.

  1. Use good butter.
  2. Grate your butter.
  3. Don’t overmix everything. Just gently bring it together, fold it out once or twice, and then cut straight down with your biscuit cutter – AS IF! More like the rim of a drinking glass. If you own a biscuit cutter you are light years ahead of me.

Gravy with vegetables and chicken in the pan, biscuits on top, a quick trip to bake in the oven in a baking dish and….

Love of your life – creamy, buttery, golden brown and savory – speaking to you right here.

I can think of zero situations that are not improved drastically by a chicken pot pie with biscuits.

Bowl of chicken pot pie with a biscuit.

What To Serve with Chicken Pot Pie

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.

Pull this all together, and you’ve got an A+ cozy dinner party.

Chicken Pot Pie: 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 as crispy as possible, 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.

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Chicken pot pie biscuits with gravy in a pan.

Chicken Pot Pie with Biscuits

  • Author: Lindsay
  • Total Time: 1 hour
  • Yield: 6 1x


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.


Units Scale


  • 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


  • 4 tablespoons salted butter
  • a few sprigs of thyme
  • 2 shallots, minced
  • 4 carrots, peeled and sliced thinly (about 2 cups)
  • 4 celery stalks, chopped (about 1 cup)
  • 1/4 cup flour
  • splash of dry white wine (optional)
  • 2 cups whole milk
  • 1 1/2 cups chicken broth
  • 4 cups shredded chicken (I use a rotisserie chicken)
  • 2 cups frozen peas
  • 1 teaspoon salt
  • squeeze of lemon juice, black pepper, etc.


  1. 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. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
  2. Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
  3. 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.


  • 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

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Different bowls of chicken pot pie with biscuits.

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  1. Pinch of Yum Logo

    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. =)

    1. Pinch of Yum Logo
      Brenden Guy

      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? 🤔

  2. Pinch of Yum Logo

    A person is virtually guaranteed to stay hungry looking at your wonderful food blogs, Lindsay! 🙂

      1. Pinch of Yum Logo

        Thank you so much! I will definitely try it soon (maybe I’ll put some mushrooms in Instead of the chicken 🤔)

      2. Pinch of Yum Logo

        It may sound like a starch overload but I think diced, leftover potatoes are essential in chicken pot pie – biscuits or pie crust topping.

      3. Pinch of Yum Logo

        Hi! I made it vegetarian, added potatoes and subbed the chicken for seitan. It was delicious 🙂

  3. Pinch of Yum Logo

    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……😬

      1. Pinch of Yum Logo

        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?

  4. Pinch of Yum Logo

    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

      1. Pinch of Yum Logo

        Is there a good substitution for the milk in the biscuits as well as the the pot pie for someone with milk allergies

        1. Pinch of Yum Logo

          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!

          1. Pinch of Yum Logo
            Juanita Castorena

            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!

      2. Pinch of Yum Logo
        Sandy Rattana

        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.

  5. Pinch of Yum Logo

    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”????

    1. Pinch of Yum Logo

      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!

      1. Pinch of Yum Logo

        Thanks for the tip. I’m going to make it tomorrow! Fingers crossed !
        Can’t wait to taste it!

  6. Pinch of Yum Logo

    Is there any way to make this dairy free? Not sure what I could sub for the heavy cream. This looks amazing!

    1. Pinch of Yum Logo

      Coconut milk!! You can even blend coconut milk with caulirice or the stock to make it creamier 👌

    2. Pinch of Yum Logo

      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!

    1. Pinch of Yum Logo

      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.

    1. Pinch of Yum Logo

      Hey Hailey…. I just left them out as not keen either! But sweetcorn could be substituted 😊

      1. Pinch of Yum Logo

        Thanks for the tip! I actually chopped up some green beans and added them in and it was delicious!!!

  7. Pinch of Yum Logo

    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?

  8. Pinch of Yum Logo

    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!

  9. Pinch of Yum Logo

    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.

    1. Pinch of Yum Logo

      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!

  10. Pinch of Yum Logo

    the new mama to a 7 week old wants to know of popped canned biscuits could work? 😀

      1. Pinch of Yum Logo

        I can confirm canned biscuits are wonderful on top! Made last night and everyone raved!

          1. Pinch of Yum Logo
            Jennie Johnston

            Hello, do you leave the top on the Dutch oven when you bake it?

          2. Pinch of Yum Logo
            Krista @ Pinch of Yum

            Hi! You should leave the top off of the pan when baking. Enjoy!

        1. Pinch of Yum Logo
          Heather Andrade

          Thank you! I have a can lying around I was looking to use, glad to know it works!

        2. Pinch of Yum Logo
          Knight Jill

          Can I add raw potatoes or should I cook them before adding to chicken pot pie? Also, How many potatoes would you suggest using?

          1. Pinch of Yum Logo
            Krista @ Pinch of Yum

            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.

  11. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo

      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!

    2. Pinch of Yum Logo

      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

  12. Pinch of Yum Logo

    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.

  13. Pinch of Yum Logo

    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!

  14. Pinch of Yum Logo
    Caroline Glombowski

    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!

  15. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo

      I cut the biscut dough with a knife into 1 inch ish pieces. Bakes through no under baked dough on bottom.

  16. Pinch of Yum Logo

    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.

      1. Pinch of Yum Logo
        Kristina Rice

        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!

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Yes it should keep overnight in the refrigerator. You’d probably want to reheat in the oven!