Nothing says home like the smell of Chicken Pot Pie with biscuits bubbling away in your oven. This homemade chicken pot pie recipe transforms simple ingredients into pure comfort food magic that brings my whole family running to the kitchen.
The tender chicken, creamy vegetables, and fluffy golden biscuits create that perfect bite every single time. I've been making this easy chicken pot pie for years, and it never fails to warm hearts and fill bellies on cold nights.
Why You'll Love This Chicken Pot Pie
This Chicken Pot Pie Recipe delivers everything you crave in comfort food without the fuss of traditional pastry. My kids actually cheer when they see me pulling out ingredients for this dish! The beauty of using biscuits instead of pie crust means you get that amazing flaky texture with half the work.
Every spoonful brings together tender shredded chicken, perfectly seasoned vegetables, and that rich, creamy gravy that makes this chicken pot pie casserole absolutely irresistible. Plus, you can easily customize it with whatever vegetables your family loves most, making it a true crowd-pleaser every time.
What You'll Need
These simple pantry staples come together to create something truly special. Most of these ingredients probably live in your kitchen already, which makes this recipe perfect for those nights when you need comfort food fast.
Main Ingredients
- 2 small boneless skinless chicken breasts
- Salt and pepper, to taste
- 3 cups chicken broth
- 4 tablespoons butter
- ½ cup onions, finely diced
- ½ cup celery, finely diced
- ½ cup carrots, finely diced
- 2 cloves garlic, minced
- ½ teaspoon each: onion powder, dry thyme, dry rosemary
- ¼ teaspoon ground sage
- ⅓ cup flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce
- 1 cup frozen peas
Optional Extras
Feel free to add extra herbs like fresh parsley for garnish, or throw in some corn kernels for extra sweetness. Some folks love adding a splash of white wine to the gravy for extra depth.
The full chicken pot pie instructions are right in the card below.
How to Make Chicken Pot Pie
Prepare Your Buttermilk Biscuits
Make your buttermilk biscuits but don't bake them yet. Store the formed biscuits on a plate in the fridge while you prepare the filling.
Cook the Chicken Perfectly
Season chicken breasts with salt and pepper. Add to a medium saucepan with chicken broth and simmer gently with lid cracked for 15 minutes until cooked through. Remove chicken and shred with forks, reserving that flavorful broth.
Sauté the Vegetables
Melt butter in a wide 12-inch pan over medium heat. Sauté onions, celery, and carrots for 5-6 minutes until softened. Add garlic and seasonings, cooking for 1 more minute.
Create the Creamy Base
Add flour and toss to coat vegetables. Cook for 2 minutes until raw flour smell disappears. Slowly add ⅔ of the reserved chicken broth in small splashes, stirring constantly.
What makes chicken pot pie creamy? The combination of butter, flour, chicken broth, and half-and-half creates a rich roux-based gravy that coats every ingredient perfectly.
Combine Everything Together
Add half and half, chicken bouillon, soy sauce, and shredded chicken. Stir in frozen peas and heat through. Remove from heat and transfer to greased 8x8 baking dish if needed.
Top and Bake
Place prepared biscuits on top of filling. Bake at 425°F for 15-18 minutes until biscuits are golden and cooked through.
Aliana's Pro Advice
- The secret to perfect chicken pot pie with biscuits is controlling that gravy consistency.
- Too thick and it becomes gloopy, too thin and your biscuits get soggy.
- My grandmother taught me to add the broth slowly while stirring constantly, and she was absolutely right.
- Also, don't skip the gentle simmering for the chicken. Rapid boiling makes tough, stringy meat that nobody wants in their comfort food.
- I learned this the hard way during my early cooking days when I was impatient and cranked up the heat.
- The result was chewy chicken that even my forgiving family couldn't ignore.
Ingredient Substitutions & Variations
Swap half and half for heavy cream if you want extra richness, or use milk for a lighter version. Leftover rotissle chicken works beautifully instead of cooking your own. For this crockpot chicken pot pie variation, combine everything in your slow cooker and top with biscuits during the last 30 minutes.
Storage & Reheating Instructions
Store leftover chicken pot pie in the fridge for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until heated through. The biscuits stay surprisingly fluffy even as leftovers. You can also freeze the filling for up to 3 months, just add fresh biscuits when you're ready to bake.
What to Serve With Chicken Pot Pie
This chicken pot pie with biscuits makes a complete meal on its own, but my family loves it with a simple green salad or roasted Brussels sprouts. Cranberry sauce adds a nice tart contrast to all that creamy richness. For special occasions, we serve it alongside honey butter for extra biscuit indulgence.
FAQs About Chicken Pot Pie
What ingredients are in chicken pot pie?
Traditional chicken pot pie contains chicken, vegetables like carrots and peas, a creamy sauce made with butter and flour, and a pastry topping. This version uses fluffy biscuits instead.
Should you prebake the bottom crust of a chicken pot pie?
Since this recipe uses biscuits on top instead of a bottom crust, no prebaking is needed. The biscuits bake perfectly right on the hot filling.
What are some common mistakes to avoid when making chicken pot pie?
Don't overcook the chicken, add liquid too quickly, or skip seasoning the filling. Also, make sure your filling isn't too hot when adding biscuits to prevent them from getting soggy.
What makes chicken pot pie creamy?
The creamy texture comes from making a proper roux with butter and flour, then slowly whisking in chicken broth and half-and-half to create a smooth, rich gravy.
More Recipes You'll Love
If you're looking for more comfort food that brings families together, these hearty Dinner dishes use simple ingredients to create maximum satisfaction:
Mexican Street Corn Dip - Creamy, spicy appetizer that disappears fast at every family gathering we host.
Pineapple Stuffing Recipe - Sweet and savory side dish that transforms ordinary dinner into something special.
Tater Tot Casserole - Crispy topped comfort food that makes weeknight dinner planning completely effortless.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
These are my favorite dishes to serve with Chicken Pot Pie with Biscuits:
Chicken Pot Pie with Biscuits Recipe
Equipment
- 1 12-inch wide skillet or pan For sautéing vegetables and making filling
- 1 Medium saucepan To cook chicken in broth
- 1 8x8 inch baking dish For baking the pot pie
- 2 Forks To shred cooked chicken
Ingredients
- 2 small boneless skinless chicken breasts
- salt and pepper - to taste
- 3 cups chicken broth
- 4 tablespoons butter
- ½ cup onions - finely diced
- ½ cup celery - finely diced
- ½ cup carrots - finely diced
- 2 cloves garlic - minced
- ½ teaspoon onion powder
- ½ teaspoon dry thyme
- ½ teaspoon dry rosemary
- ¼ teaspoon ground sage
- ⅓ cup flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce - can substitute Worcestershire sauce
- 1 cup frozen peas
- buttermilk biscuits - prepared but unbaked
Instructions
- Make your buttermilk biscuits but don't bake them yet. Store the formed biscuits on a plate in the fridge while you prepare the pot pie filling.
- Season chicken breasts with salt and pepper. Add to a medium saucepan with chicken broth and simmer gently with lid cracked for 15 minutes until cooked through. Remove chicken and shred with forks, reserving the flavorful broth.
- Melt butter in a wide 12-inch pan over medium heat. Sauté onions, celery, and carrots for 5-6 minutes until softened. Add garlic and seasonings, cooking for 1 more minute.
- Add flour and toss to coat vegetables. Cook for 2 minutes until raw flour smell disappears. Slowly add ⅔ of the reserved chicken broth in small splashes, stirring constantly to prevent lumps.
- Add half and half, chicken bouillon, soy sauce, and shredded chicken. Stir in frozen peas and heat through. Remove from heat and transfer to greased 8x8 baking dish if needed.
- Place prepared biscuits on top of filling. Bake at 425°F for 15-18 minutes until biscuits are golden brown and cooked through in the center.
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