Chicken Pot Pie With Biscuits
A comforting, easy chicken pot pie with flaky drop biscuit topping that’s perfect for weeknights and cozy dinners. This version swaps traditional pie crust for buttery biscuits for a quicker, fuss-free finish that still delivers rich, creamy filling and golden, pillowy biscuits on top.
Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk or 2% milk
- 2 cups cooked chicken, shredded or diced (rotisserie works well)
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
- 8 refrigerated drop biscuits or your favorite biscuit dough
- 1 egg beaten with 1 tablespoon water (for egg wash)
Equipment: Large ovenproof skillet, sauté pan, or 9-inch pie dish, whisk, wooden spoon or spatula, measuring cups and spoons, baking sheet (if using a pie dish)
Instructions
Make the Filling
- Preheat oven to 400°F.
- In a large ovenproof skillet, melt butter over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Add garlic and cook 30 seconds.
- Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste.
- Slowly whisk in chicken broth until smooth, then stir in milk. Simmer 3–5 minutes until sauce thickens.
- Stir in shredded chicken, peas, corn, thyme, and Dijon mustard (if using). Season with salt and pepper. Remove from heat.
Assemble and Bake
- Spread filling evenly in the skillet or transfer to a 9-inch dish. Drop biscuit dough by spoonfuls on top, leaving small gaps.
- Brush biscuits lightly with egg wash.
- Bake 18–25 minutes until biscuits are golden brown and filling is bubbling.
- Let rest 10 minutes before serving. Garnish with parsley.
Tips for Success
- Avoid watery filling: cook roux and simmer sauce until thick before adding chicken and vegetables.
- Use chilled biscuit dough for a puffed topping. Homemade biscuits create extra flakiness.
- For a crisper bottom, bake on a preheated baking sheet.
- Add a splash of white wine or 1/2 teaspoon poultry seasoning to boost flavor.
- Frozen mixed vegetables and rotisserie chicken save time without compromising taste.
Variations
- Rustic Herb Biscuit Topping: fold rosemary and thyme into biscuit dough.
- Cheesy Chicken Pot Pie: stir 1/2 cup shredded cheddar into filling; sprinkle on biscuits.
- Gluten-Free: use GF flour for roux and GF biscuits.
- Vegetarian: swap chicken with mushrooms and extra vegetables; use vegetable broth.
Make-Ahead and Storage
- Make Ahead: Prepare filling up to 3 days in advance; refrigerate and bake with biscuits when ready.
- Freeze: Freeze assembled pie for up to 2 months. Bake from frozen, covered with foil at 375°F for 45–60 minutes, then uncover to brown biscuits.
- Leftovers: Store refrigerated in airtight container 3–4 days. Reheat in 350°F oven until warmed through.
FAQs
Can I use rotisserie chicken? Yes, it’s convenient and flavorful.
Can I use puff pastry instead of biscuits? Yes, it gives a flakier, crisper top.
How do I prevent soggy biscuit bottoms? Ensure thick filling; bake on a preheated baking sheet if using a deep dish.
Can I make individual pies? Yes, divide filling into ramekins and top with biscuits; bake 12–18 minutes.
Nutrition (Approx. per Serving)
450–550 calories (depending on biscuit type and ingredients)
Why This Recipe Works
Swapping biscuits for traditional crust shortens prep time while delivering a tender, golden topping. The roux-based sauce ensures creamy, thick filling that holds up when reheated or frozen.
Serve Suggestions
Pair with a crisp green salad, roasted Brussels sprouts, or cucumber and tomato salad to balance richness.
