Homestyle Chicken Pot Pie with Biscuits

Gather your loved ones around for a dish that truly embodies comfort: our Homestyle Chicken Pot Pie with Biscuits. This cozy skillet meal brings all the creamy, savory flavors of a classic pot pie, but with the delightful convenience of a fluffy biscuit topping. Skip the pastry hassle and embrace the ease of this satisfying recipe, delivering that coveted made-from-scratch taste your family will adore. This flavorful chicken pot pie with biscuits is truly a game-changer.

Why You’ll Love This Recipe

You are going to fall in love with this chicken pot pie with biscuits recipe for so many reasons. It is the ultimate comfort food, offering a rich, creamy, and deeply flavorful experience with every bite. This dish is effortless to make, relying on simple, readily available ingredients that come together beautifully. You will appreciate its versatility; you can choose between homemade biscuits, refrigerated dough, or a mix for the topping. It’s perfect for bustling weeknight family dinners or for thoughtful meal prepping to enjoy throughout the week. This hearty and satisfying chicken pot pie with biscuits will quickly become a favorite on any night.

Ingredients

To create this comforting chicken pot pie with biscuits, gather the following fresh ingredients. Each component plays a vital role in building the rich, savory flavor profile. From tender chicken to aromatic vegetables and a creamy sauce, every item contributes to this delightful meal.

• 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 (can sub Worcestershire sauce)
• 1 cup frozen peas
• Your favorite biscuits (homemade, refrigerated, or mix)

Notes & Substitutions Tips for Chicken Pot Pie with Biscuits

• Chicken options: Use boneless, skinless chicken breasts for lean protein or chicken thighs for richer flavor
• Shortcut option: Shred 2 cups of leftover or rotisserie chicken to skip the poaching step
• Creamy base: Half and half gives balance, while heavy cream creates a richer gravy
• Umami boost: Low-sodium soy sauce or Worcestershire adds depth without overpowering
• Hearty add-in: Diced potatoes add extra texture and make the pot pie more filling

Equipment Needed for Chicken Pot Pie with Biscuits

• Cutting board and sharp knife – for chopping vegetables and chicken

• Medium saucepan – for gently poaching the chicken

• 12-inch oven-safe skillet – for making the filling and baking the biscuits on top

• 8×8-inch baking dish – optional, if your skillet is not oven-safe

• Measuring cups and spoons – for accurate ingredient portions

• Whisk – for creating a smooth, lump-free gravy

How To Make Chicken Pot Pie With Biscuits

Creating this comforting chicken pot pie with biscuits is a straightforward and enjoyable process. Follow these steps to build layers of flavor, from the tender chicken to the rich, creamy gravy and the fluffy biscuit topping. This family-friendly chicken pot pie recipe is designed for success.

For the Chicken Pot Pie Filling

• Season both sides of chicken breasts generously with salt and pepper.
• Place chicken in a saucepan, cover with broth, and gently simmer (do not boil) for about 15 minutes, until fully cooked.
• Chicken must reach an internal temperature of 165°F (73.9°C) for safety.
• Remove chicken, shred with two forks, and reserve the broth for the gravy.
• Melt butter in a wide oven-safe pan over medium heat.
• Sauté onions, celery, and carrots for 5–6 minutes until softened.
• Add garlic, onion powder, thyme, rosemary, and sage; cook 1 minute until fragrant.
• Sprinkle flour over vegetables and cook 2 minutes to remove raw flour taste and form a roux.
• Slowly whisk in two-thirds of the reserved broth, a little at a time.
• Gradually whisk in half-and-half until gravy thickens smoothly.
• Stir in bouillon cube and soy sauce or Worcestershire for deep flavor.
• Add shredded chicken back to the pan and mix well.
• Simmer longer for thicker gravy or add remaining broth if too thick.
• Stir in frozen peas just until heated through.
• Remove from heat — your creamy chicken pot pie filling is ready for biscuits.

According to USDA guidelines, all poultry should reach a safe minimum internal temperature of 165°F (73.9°C) to ensure it is thoroughly cooked.

How to Add Biscuits to Chicken Pot Pie

• Prepare biscuit dough while the pot pie filling finishes cooking.
• For homemade biscuits, form the dough and refrigerate until ready to bake.
• For Cheddar Bay–style biscuits, mix dry ingredients ahead, then add wet ingredients before baking.
• Canned biscuits can be used for convenience; simply separate and place on top.
• Biscuit mix should be prepared right before baking, following package directions.
• Arrange biscuits directly over hot filling in an oven-safe skillet or transfer to a greased 8×8-inch baking dish.
• Bake until biscuits are golden brown and fully cooked inside.
• For extra browning, brush with melted butter and bake at 450°F for 3–5 minutes.
• Baking biscuits directly on the filling allows them to absorb gravy for extra flavor.

Pro Tips for Chicken Pot Pie with Biscuits

• Simmer chicken gently instead of boiling to keep it moist and tender.

• Add gravy liquids slowly while whisking to prevent lumps.

• Use a small amount of low-sodium soy sauce or Worcestershire to boost savory flavor without altering taste.

• If gravy is too thick, thin it with broth or half-and-half; if too thin, simmer to thicken.

• Make the filling up to 3 days ahead and refrigerate.

• Freeze-cooled filling (without biscuits) for up to 3 months for easy prep.

Serving, Storage, & Variations

This versatile chicken pot pie with biscuits is a comforting meal that adapts easily to your needs.

Serving Suggestions

Serve your warm chicken pot pie with biscuits directly from the oven-safe skillet for a rustic, family-style presentation. It is incredibly satisfying on its own, but pairs beautifully with a simple side. A crisp, fresh green salad with a light vinaigrette provides a lovely contrast to the rich filling. You can also offer a side of simple roasted vegetables, such as asparagus or broccoli, for a balanced meal.

Storage & Reheating Tips for Chicken Pot Pie with Biscuits

• Cool completely before storing the chicken pot pie filling
• Store filling in an airtight container in the refrigerator for 3–4 days
• Store biscuits separately in an airtight container at room temperature
• Freeze filling only (without biscuits) for up to 3 months in a freezer-safe container
• Reheat filling gently on the stovetop over low heat
• Restore creaminess by adding a splash of broth or half and half while reheating
• Reheat biscuits in a toaster oven for crispiness or microwave briefly for softness

Chicken Pot Pie with Biscuits – Customization Ideas

• Swap the topping with mashed potatoes for a cozy shepherd’s pie–style version
• Add different vegetables like diced bell peppers, corn, or sliced mushrooms for variety
• Use cheddar cheese biscuits for a richer, more indulgent topping
• Mix and match vegetables to tailor the flavor to your family’s preferences
• Enhance comfort-factor by combining creamy filling with bold biscuit flavors

Nutrition Information

Enjoying a serving of this Homestyle Chicken Pot Pie provides a comforting and nutritious meal. Please note that the nutritional values listed below are for the pot pie filling only and do not include the biscuits. The exact nutritional content of the biscuits will vary significantly based on your chosen recipe or brand. You should calculate the biscuit nutrition separately to get a complete picture of your delicious chicken pot pie with biscuits.

FAQ

Conclusion

This Homestyle Chicken Pot Pie with Biscuits is more than just a meal; it’s an invitation to gather and enjoy pure comfort. With its rich, creamy filling and fluffy, golden biscuit topping, this dish delivers all the warmth and satisfaction you crave with surprising ease. We hope you feel confident and excited to try this delightful recipe in your kitchen. Whip up this delicious chicken pot pie with biscuits tonight and discover a new family favorite that brings joy to every bite. We’d love to hear your thoughts and see your creations, so please share your comments and rate the recipe!

Homestyle Chicken Pot Pie with Biscuits

A comforting homestyle chicken pot pie featuring tender chicken, a creamy vegetable filling, and topped with golden, fluffy biscuits for a complete meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 550 kcal

Equipment

• Medium Saucepan
• Wide (12-inch) pan
• 8×8-inch baking dish
• forks
• Whisk

Ingredients

  

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Main Ingredients

• 2 small boneless skinless chicken breasts
• Salt/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
• 1/3 cup flour
• ½ cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce can sub Worcestershire sauce
• 1 cup frozen peas

Instructions

 

Instructions

• Prepare your chosen biscuits (buttermilk, cheddar bay, or refrigerated) according to package directions, but do not bake them yet; store them in the fridge. You can also bake them separately or on top of the pot pie filling.
• Season chicken breasts with salt and pepper, then gently simmer in chicken broth for 15 minutes until cooked through. Shred the chicken and reserve the broth.
• Melt butter in a wide pan and sauté diced onions, celery, and carrots for 5-6 minutes. Add minced garlic and seasonings, cooking for one more minute.
• Stir in flour and cook for 2 minutes until the raw flour smell is gone.
• Gradually add 2/3 of the reserved chicken broth in small splashes, stirring to incorporate, then add the half and half in the same manner.
• Add the chicken bouillon cube, soy sauce, and shredded chicken, stirring to combine the mixture.
• If desired, bring the gravy to a gentle boil and simmer to thicken, or add any remaining chicken broth for a thinner consistency.
• Stir in the frozen peas until combined and heated through, then remove the filling from heat.
• Transfer the filling to an 8×8-inch baking dish if your skillet isn’t oven-safe, then arrange the prepared biscuits on top. Bake according to biscuit instructions until golden and set.
• For extra browning, brush the baked biscuits with butter and bake at 450°F for 3-5 more minutes.

Notes

For the biscuits, you can use homemade buttermilk or cheddar bay recipes, or even refrigerated dough. Baking them directly on top of the pot pie filling adds a cozy touch, but baking them separately on a baking sheet will result in crispier bottoms. Be careful not to boil the chicken too rapidly, as this can make it tough. The biscuits will absorb some of the gravy during baking, so adjust liquid consistency as desired.

Nutrition

Calories: 550kcalCarbohydrates: 55gProtein: 35gFat: 30gSodium: 1000mgFiber: 4gSugar: 7g

Keyword Biscuit Topped Chicken Pot Pie, Chicken Pot Pie with Biscuits, Easy Chicken Pot Pie Recipe, Homestyle Chicken Pot Pie, Skillet Chicken Pot Pie

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