Chicken Pot Pie with Biscuits Recipe

If there’s one dish that can instantly warm your heart and bring your family together at the dinner table, it’s Chicken Pot Pie with Biscuits. This cozy classic delivers a creamy, savory chicken and vegetable filling beneath golden, flaky biscuits—every bite is comfort food perfection that tastes like a big hug straight from the oven.

Ingredients You’ll Need

Chicken Pot Pie with Biscuits calls for humble pantry staples, but together they create something truly magical! Each ingredient has a role to play—think creamy gravy, savory chicken, tender vegetables, and those irresistible, fluffy biscuits on top.

• Boneless, skinless chicken breasts: They cook up tender and shred beautifully for the filling. Thighs work too, if you want extra richness.
• Chicken broth: Simmering the chicken right in the broth infuses meat and filling with savory depth.
• Butter: The start of any good comfort food—adds flavor and richness to the vegetables and the base of the sauce.
• Onion, celery, and carrots: The classic trio (often called “mirepoix”) builds a savory foundation with a pop of color and sweetness.
• Garlic: For bonus aromatic goodness that makes your kitchen smell incredible.
• Dried thyme, rosemary, onion powder, and ground sage: These cozy herbs and spices tie everything together with earthy flavor.
• Flour: Acts as a thickener for that creamy, dreamy gravy.
• Half and half: Brings velvety richness and a touch of decadence—milk works in a pinch, but half and half gives the creamiest result.
• Chicken bouillon cube: Cranks up the umami and adds an extra layer of savory depth to the sauce.
• Low-sodium soy sauce or Worcestershire: Just a dash boosts the flavor and blends right in—you’ll never taste the soy directly!
• Frozen peas: They add sweetness, a fresh pop of green, and stay perfectly tender after baking.
• Biscuits: Whether you make your favorite homemade batch, use Cheddar Bay, Bisquick, or grab refrigerated dough, biscuits crown this Chicken Pot Pie with Biscuits with pure comfort.
• Salt and pepper: For seasoning at every step—don’t forget to taste as you cook!

Variations

One of the beauties of Chicken Pot Pie with Biscuits is how endlessly adaptable it can be. Don’t be afraid to make it your own—there are so many ways to tweak the filling, swap in favorite veggies, and tailor the biscuits for your crowd!

• Make it vegetarian: Swap out the chicken for sautéed mushrooms and extra veggies, and use vegetable broth for a cozy meatless option.
• Add cheesy flair: Stir in a handful of sharp cheddar or gruyere into the biscuits or the filling for an extra layer of flavor.
• Try different biscuit toppings: Cheddar Bay biscuits, drop biscuits, or biscuit mix all give a unique spin—choose your favorite or whatever you have on hand.
• Use rotisserie or leftover chicken: Speed things up on a busy night by using pre-cooked chicken and simply stirring it into the creamy base.
• Extra veggies: Toss in corn, green beans, or spinach—it’s an excellent way to clean out the fridge and pack in extra nutrients.

How to Make Chicken Pot Pie with Biscuits

Step 1: Prepare the Biscuits

Create your favorite biscuit recipe—classic buttermilk, Cheddar Bay, Bisquick, or even refrigerated biscuits all work! Shape them and pop them in the fridge to chill while you make the filling. Chilled, unbaked biscuits are key for golden tops and a soft, steamy underside once baked on the pot pie.

Step 2: Cook and Shred the Chicken

Season both sides of your chicken breasts with salt and pepper, then gently simmer them in the chicken broth—keep the heat low and steady to prevent toughness. After about 15 minutes, remove the chicken and use two forks to shred it, reserving that flavorful broth for the next step.

Step 3: Sauté the Vegetables

In a large, wide pan, melt butter and cook the onions, celery, and carrots until softened and fragrant—around 5–6 minutes. Stir in minced garlic and your blend of dried herbs (onion powder, thyme, rosemary, and sage) for a gorgeous aroma and foundational flavor.

Step 4: Make the Creamy Gravy

Sprinkle flour over the softened veggies and stir well, cooking for a couple of minutes to remove the raw flavor. Add two-thirds of your reserved chicken broth in slow splashes, constantly stirring for a smooth, lump-free sauce. Gently pour in the half and half to build that signature creamy, luscious consistency.

Step 5: Finish the Filling

Drop in the bouillon cube and soy sauce (or Worcestershire), then fold in the shredded chicken and heat through. If you’d like the sauce a little looser, gradually add more broth—remember it will thicken as it bakes beneath the biscuits! Stir in the peas, and taste for seasoning before removing from the heat.

Step 6: Assemble and Bake

Transfer the piping hot filling to a greased 8×8-inch baking dish (or use your oven-safe skillet). Arrange the chilled biscuits over the top so each scoop gets some buttery bread. Bake at the temperature listed in your biscuit recipe until the tops are golden and the filling bubbles around the edges—pure Chicken Pot Pie with Biscuits bliss!

How to Serve Chicken Pot Pie with Biscuits

Garnishes

For a fresh finish, sprinkle chopped fresh parsley or a few snips of chives over the top just before serving—herbs wake up the flavors and add vibrant color. A pat of extra butter on each hot biscuit is pure comfort food luxury!

Side Dishes

This dish is hearty all on its own, but a crisp green salad with a tangy vinaigrette or simply steamed green beans make lovely, light companions for Chicken Pot Pie with Biscuits. For something ultra-cozy, serve with applesauce or classic cranberry sauce.

Creative Ways to Present

Portion the filling into individual ramekins and top with a biscuit for adorable, personal servings—perfect for dinner parties! Or, skip the baking dish and use a cast iron skillet for a rustic, family-style centerpiece that invites guests to dig right in.

Make Ahead and Storage

Storing Leftovers

Cover leftover Chicken Pot Pie with Biscuits tightly and refrigerate for up to 3 days. The filling will thicken a bit (and taste even richer!), while the biscuits soften slightly but remain satisfyingly hearty.

Freezing

To freeze, let your pot pie cool completely, then wrap securely to prevent freezer burn. You can freeze the assembled but unbaked filling and top with fresh biscuits before baking, or freeze baked leftovers—both thaw wonderfully for a future comfort food craving.

Reheating

Warm Chicken Pot Pie with Biscuits gently in the oven at 350°F, covered loosely with foil. This keeps the biscuits moist while reheating the filling evenly—remove the cover for the last few minutes to crisp up the biscuit tops again.

FAQs

Final Thoughts

If you’re craving a meal that’s hearty, homey, and guaranteed to put a smile on everyone’s face, you absolutely must try this Chicken Pot Pie with Biscuits. It’s the ultimate comfort food—warm, welcoming, and perfect for sharing with those you love. You’ll want to make it again and again!

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