Easy Chicken Pot Pie With Biscuits

Marina had just moved into her fixer-upper outside of Asheville when she texted asking for an easy dinner that felt like a win. The fridge had chicken, a bag of frozen peas, and not much else but she did find a can of biscuit dough behind the orange juice. We landed on Chicken Pot Pie With Biscuits, and even through her cracked oven door, it baked up golden and bubbly.

A week later, my cousin Micah used the same recipe to feed twelve people on a camping trip he baked it in a Dutch oven over coals, balancing the lid with a stick. And one snowy Tuesday, my neighbor Beth dropped off a pan of it on my porch after I pulled a muscle cleaning out the garage. She wrote “eat warm” on the foil in purple marker.

There’s something about Chicken Pot Pie With Biscuits that works in every kind of kitchen. The creamy base clings to sweet peas and soft carrots, gently seasoned with thyme, rosemary, and a touch of sage.

Biscuit tops bake directly on the filling, golden and puffed, soaking up the edges just enough. It’s comforting without being heavy, simple but not boring, and dependable when the grocery run didn’t happen. You stir, scoop, bake, and suddenly the whole room smells like home.

From tiny apartments to campsite fires, this pot pie always shows up warm. You’ll be surprised how easily it comes together with homemade biscuit dough or store-bought, it delivers buttery crispness over a velvety chicken stew. No rolling pins, no pastry chilling, just pure comfort straight from the oven.

Short Description

Chicken Pot Pie With Biscuits is a creamy, savory casserole with tender chicken, vegetables, and herbs, all topped with golden biscuits. It’s simple, crowd-pleasing, and baked in one dish for easy cleanup and comforting results.

Key Ingredients

For the Chicken Pot Pie

• 2 small boneless skinless chicken breasts
• Salt and pepper to taste
• 3 cups chicken broth
• 4 tablespoons butter
• ½ cup finely diced onions
• ½ cup finely diced celery
• ½ cup finely diced carrots
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon dry thyme
• ½ teaspoon dry rosemary
• ¼ teaspoon ground sage
• ⅓ cup all-purpose flour
• ½ cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce
• 1 cup frozen peas

For the Biscuits

• Prepared biscuit dough (homemade or store-bought)
• Refrigerated biscuit dough or Cheddar Bay biscuit dough

Tools Needed

• Medium saucepan
• Large skillet or sauté pan
• Mixing spoon or whisk
• Measuring cups and spoons
• Sharp knife and cutting board
• Oven-safe casserole dish
• Pastry brush (optional)

Cooking Instructions

Step 1: Cook and Shred the Chicken

Season the chicken breasts with salt and pepper. In a medium saucepan, bring the chicken broth to a simmer. Add the chicken and cook for about 15 minutes or until fully cooked. Remove and shred, reserving the broth for later.

Step 2: Sauté the Vegetables

In a large skillet, melt the butter over medium heat. Add onions, celery, and carrots. Cook for 4–5 minutes until softened. Stir in the garlic, onion powder, thyme, rosemary, and sage. Cook 1–2 minutes more.

Step 3: Build the Base

Sprinkle in the flour and stir continuously for 2 minutes until it forms a paste. Slowly pour in the reserved chicken broth and half and half, stirring constantly until smooth. Add the bouillon cube, soy sauce, and shredded chicken. Simmer until thickened, about 5 minutes.

Step 4: Add Peas and Transfer to Dish

Turn off the heat and stir in the frozen peas. Transfer the creamy filling into a greased casserole dish, spreading evenly.

Step 5: Add Biscuit Topping and Bake

Place the prepared biscuit dough evenly across the top. Bake uncovered at 425°F for 15–18 minutes, or until the biscuits are golden brown. For deeper color, increase to 450°F for the last 2–3 minutes.

Step 6: Rest and Serve

Let the pot pie rest for 5 minutes before serving. The sauce will settle and thicken perfectly under the biscuits.

Why You’ll Love This Recipe

One-pan meal with minimal cleanup

Rich flavor without heavy cream

Biscuit topping is quicker than pie dough

Kid-friendly and freezer-friendly

Ideal for casual dinners or meal prep

Mistakes to Avoid & Solutions

Undercooked Biscuits
Biscuits can stay raw underneath if baked too short.
Solution: Bake until the tops are golden and the bottoms are firm—lift one gently to check.

Filling too runny
Too much liquid or undercooked roux can cause thin filling.
Solution: Cook the flour fully and let the sauce simmer to thicken before baking.

Overcooked Chicken
Simmering too long can make the meat tough.
Solution: Remove the chicken right after it’s cooked through and shred gently.

No seasoning adjustments
The filling may taste flat without enough salt or herbs.
Solution: Taste after adding broth and half and half, and season to your liking.

Biscuit overcrowding
Biscuits won’t bake evenly if packed too tight.
Solution: Leave a little space between each biscuit for air and expansion.

Serving and Pairing Suggestions

Serve as a main dish with a simple arugula or spinach salad

Add roasted green beans or asparagus on the side

Pair with iced tea, lemonade, or a light Chardonnay

Serve buffet-style at gatherings or plated for cozy dinners

Great for family-style meals with warm bread and apple slaw

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in a 350°F oven for 10–12 minutes until warmed through

Avoid microwaving biscuits—reheat filling separately if needed

Freeze filling without biscuits for up to 2 months

For best results, bake fresh biscuits when ready to serve again

FAQs

1. Can I use rotisserie chicken?
Yes, just skip the simmering step and add it with the broth and cream.

2. Can I make this ahead?
Make the filling in advance, refrigerate, and top with biscuits before baking.

3. Are frozen vegetables okay?
Yes, a frozen veggie mix with carrots and peas works well.

4. Can I use dairy-free milk?
You can use unsweetened almond milk or oat milk, though texture may be slightly thinner.

5. How do I keep biscuits from getting soggy?
Bake uncovered and avoid overfilling with sauce to keep the tops crisp.

Tips & Tricks

Use a cookie scoop for even biscuit spacing

Add chopped fresh herbs to the biscuit dough for extra flavor

Lightly brush biscuit tops with melted butter before baking

Let the filling cool slightly before adding biscuits to prevent over-softening

Use a cast iron pan for even baking and rustic serving style

Recipe Variations

Cheddar Jalapeño Pot Pie: Add ½ cup shredded cheddar and 1 chopped jalapeño to the filling for a spicy twist.

Vegetarian Version: Omit chicken and add mushrooms and extra peas. Replace broth with vegetable stock.

Turkey Pot Pie: Use leftover turkey instead of chicken, great after holidays.

Mini Pot Pies: Bake in ramekins with a single biscuit on top for individual servings.

Gluten-Free: Use gluten-free flour for the roux and gluten-free biscuit mix for topping.

Final Thoughts

Chicken Pot Pie With Biscuits has made its way into more than just my oven. It’s a meal that friends text me about when they need something quick and cozy, or something warm to drop off for someone who needs a little care. It’s also the dish I keep in my back pocket when dinner needs to feel just a little bit special, without turning into a full project.

The buttery biscuits puff up into golden cushions, while the filling underneath stays creamy and rich with just enough herbs to remind you it was made with attention. It’s that rare mix of everyday ease and homey warmth. I hope this finds its way into your kitchen on one of those nights when you just need something that works and tastes like comfort.