Chicken Pot Pie with Biscuits

There’s something undeniably heartwarming about sinking a fork into a bubbling Chicken Pot Pie with Biscuits on a cozy evening. Tender chunks of chicken mingle with vibrant carrots, celery, and sweet peas, all enveloped in a luxuriously creamy sauce that hugs every ingredient. As you break through the golden, flaky biscuits crowning this dish, you’ll experience the satisfying contrast between a crisp exterior and a soft, buttery interior. This is comfort food elevated—perfect for family dinners, casual gatherings, or simply treating yourself after a long day. With just 15 minutes of prep, 30 minutes of hands-on cooking, and a brief 10-minute rest, you’ll have a satisfying meal on the table without breaking a sweat.

Because this recipe is rated as Beginner-friendly, it’s a breeze even if you’re new to the world of homemade pies. The steps flow naturally from browning the chicken to sautéing the “mirepoix” (that classic trio of onions, carrots, and celery), building a silky sauce, and finally letting the refrigerated biscuit dough do its magic. Clocking in at around 450 calories per serving, this Chicken Pot Pie with Biscuits strikes an ideal balance between indulgence and nourishment. Whether you’re tackling this recipe on a weeknight or scheduling it as a weekend project, it’s a surefire way to fill your kitchen with warmth and your loved ones with smiles.

KEY INGREDIENTS IN CHICKEN POT PIE WITH BISCUITS

Before we dive into the cooking steps, let’s meet the stars of this cozy, comforting Chicken Pot Pie with Biscuits. Each component brings its own flavor, texture, and purpose, working together to create a dish that’s greater than the sum of its parts.

• Boneless, skinless chicken breasts: Lean and tender, these provide the hearty protein foundation. Browning the cubes locks in juices and adds savory depth.
• Olive oil: A light, fruity fat that helps brown the chicken and soften the vegetables without overpowering delicate flavors.
• Onions: Aromatic and slightly sweet, they form the fragrant base of the sauce and build layers of savory goodness.
• Carrots: Their natural sweetness and tender-crisp texture offer a pop of color and balance out richer components.
• Celery: Earthy and aromatic, it rounds out the classic trio of mirepoix and adds subtle freshness.
• Garlic: Minced finely, it infuses the sauce with a bright, pungent kick that complements the herbs.
• Frozen peas: Bursts of sweet, green freshness that brighten each bite and integrate seamlessly into the creamy filling.
• Frozen corn: Adds gentle sweetness and texture contrast, making every forkful more interesting.
• Dried thyme: Earthy and slightly minty, it layers in cozy, woodsy notes.
• Dried rosemary: Piney and aromatic, it lends a hint of sophistication to the sauce.
• All-purpose flour: The thickening agent that transforms broth and milk into a luxuriously creamy gravy.
• Chicken broth: Brings savory, umami-rich depth and forms the liquid backbone of the filling.
• Milk: Adds creaminess and mellows the savory edge, creating a silky, cohesive sauce.
• Salt and pepper: Simple but essential seasonings that highlight and balance all the ingredients.
• Refrigerated biscuit dough: The ultimate time-saver, delivering flaky golden topping without the fuss of scratch pastry.

HOW TO MAKE CHICKEN POT PIE WITH BISCUITS

Ready to roll up your sleeves and fill your kitchen with cozy aromas? These straightforward steps will guide you from raw ingredients to a hot, bubbling casserole crowned with golden biscuits that practically sing comfort.

1. Preheat your oven to 400°F (200°C), ensuring it reaches temperature while you build the filling so the biscuits bake to a perfect golden crisp.

2. In a large saucepan, heat the olive oil over medium heat. Add the cubed chicken and brown each piece on all sides, about 5–7 minutes. Watch for a light caramelized coating—this is flavor gold! Remove the chicken and set it aside.

3. In the same pan, add the chopped onions, carrots, and celery. Sauté until the vegetables are tender and translucent, roughly 5 minutes. Stir in the minced garlic and cook for another minute, just until it becomes fragrant.

4. Stir in the dried thyme, dried rosemary, salt, and pepper. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes. This step toasts out any raw flour taste and readies the mix to thicken the sauce.

5. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Then add the milk and bring the mixture to a gentle simmer. Cook until it thickens into a smooth, creamy sauce, about 5 minutes.

6. Return the browned chicken pieces to the saucepan. Add the frozen peas and frozen corn, stirring gently to coat everything in the luscious sauce.

7. Transfer the chicken and vegetable mixture to a 9×13-inch baking dish. Arrange the refrigerated biscuit dough evenly on top, spacing pieces just enough to allow expansion.

8. Bake in the preheated oven for 15–20 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.

9. Remove from the oven and allow to cool for 10 minutes before serving. This resting time lets the sauce set slightly for cleaner slices and safer handling.

SERVING SUGGESTIONS FOR CHICKEN POT PIE WITH BISCUITS

Bringing this dish to the table is a moment of pride—its steaming surface and pillowy biscuits are practically begging to be shared. Here are some delightful ways to elevate the presentation and complement the flavors:

• Serve individual portions in personal ramekins for a charming, restaurant-style touch. Simply divide the filling and top with biscuits in four small dishes before baking; your guests will feel extra special.
• Garnish each serving with a sprinkle of fresh chopped parsley or chives. The bright green flecks add visual pop and a hint of herbal brightness that cuts through the rich sauce.
• Pair your pot pie with a crisp mixed green salad tossed in a tangy lemon vinaigrette. The contrast of textures and the zesty dressing refresh the palate between comforting bites.
• Offer a chilled glass of buttery Chardonnay or a refreshing iced tea on the side. Whether you choose wine or a non-alcoholic sip, the cool, complementary drink brings out the savory and creamy notes of the pie.

HOW TO STORE CHICKEN POT PIE WITH BISCUITS

Life happens, and sometimes you’ll have leftovers begging for a second act. Proper storage keeps those flavors intact and makes reheating a joy, not a chore. Follow these guidelines to maintain that just-baked taste:

• Refrigerate leftovers as soon as the pie cools to room temperature. Transfer individual portions or the whole dish into airtight containers and store in the fridge for up to 3 days.
• Freeze individual servings by wrapping each portion tightly in plastic wrap and then foil. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Store unbaked pie if you want to prep ahead: assemble in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, bake straight from the fridge—just add 5 extra minutes to ensure the biscuits cook through.
• Reheat gently in a preheated 350°F oven for 15–20 minutes, or until warmed through and the biscuits are crisp again. For a quick fix, microwave individual portions on medium power in 30-second intervals, but you may lose a bit of biscuit flakiness.

CONCLUSION

This Chicken Pot Pie with Biscuits recipe is truly a labor of love—an inviting blend of tender chicken, colorful vegetables, and a creamy gravy, all under a blanket of golden, flaky biscuits. Whether you’re a kitchen novice or a seasoned home cook, you’ll appreciate how straightforward it is to create a dish that tastes like it took hours of effort. From the beginner-friendly steps to the cozy serving suggestions, every detail is designed to make you feel confident and inspired. Take advantage of the prep and cook times (15 minutes prep, 30 minutes cooking, and a 10-minute rest), and you’ll have a soul-warming meal ready faster than you might expect.

Feel free to print this article and stash it in your recipe binder for easy reference. You can also save it digitally or jot down your own tweaks in the margins—adding a handful of diced potatoes, swapping in rotisserie chicken, or even trying homemade biscuits for an extra touch of love. Just below, you’ll find a FAQ section to tackle any lingering questions you might have. If you give this Chicken Pot Pie with Biscuits a whirl, please drop a comment below! I’d love to hear how it turned out in your kitchen, any creative ingredient swaps you made, or tips you discovered along the way. Your feedback and questions help make this recipe even better for everyone who tries it. Enjoy every comforting bite!

Print Recipe

Chicken Pot Pie with Biscuits

Author: Anna Dubois Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins

Calories: 450

Description

Imagine succulent chicken mingling with vibrant veggies in a creamy sauce, all nestled under golden, flaky biscuits. It’s the perfect dish to warm your heart and satisfy your cravings!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb boneless, skinless chicken breasts, cubed

• 1 tablespoon olive oil

• 1 cup chopped onions

• 1 cup chopped carrots

• 1 cup chopped celery

• 2 cloves garlic, minced

• ¹⁄₂ cup frozen peas

• ¹⁄₂ cup frozen corn

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ¹⁄₄ cup all-purpose flour

• 2 cups chicken broth

• 1 cup milk

• Salt and pepper to taste

• 1 package of refrigerated biscuit dough

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large saucepan, heat olive oil over medium heat. Add the cubed chicken and cook until brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
3. In the same pan, add onions, carrots, and celery. Cook until the vegetables are tender, about 5 minutes. Stir in minced garlic and cook for an additional minute.
4. Stir in the thyme, rosemary, salt, and pepper. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes.
5. Slowly add the chicken broth, stirring constantly to avoid lumps. Pour in the milk and bring the mixture to a simmer until thickened, about 5 minutes.
6. Return the cooked chicken to the saucepan. Add the peas and corn, stirring to combine.
7. Transfer the mixture to a 9x13 inch baking dish. Arrange the biscuit dough on top of the chicken mixture evenly.
8. Bake in the preheated oven until the biscuits are golden brown and the filling is bubbly, about 15-20 minutes.
9. Allow to cool slightly before serving.

Note

• For a richer flavor, use a combination of light and dark chicken meat.
• Add diced potatoes for extra heartiness.
• Check for seasoning before adding the biscuits.
• Leftover rotisserie chicken can be used as a time-saving substitute.
• If you want homemade biscuits, prepare them before starting the recipe.

Keywords: chicken pot pie, biscuits, comfort food, easy dinner, family meal, homemade