Easy Chicken Pot Pie With Biscuits Recipe

I’m sharing my Easy Chicken Pot Pie that tucks juicy chicken and flavorful vegetables into a creamy sauce and tops it with tender biscuits for a fast, budget friendly weeknight family meal.

I’ve gotta admit I never expected boneless skinless chicken and refrigerated biscuits to turn into something this good. This Easy Chicken Pot Pie sneaks up on you with a rich, creamy vibe and bright bites of vegetables, yet it feels totally doable on a weeknight.

I use leftover chicken more than I should, cuz it makes dinner come together fast, and those biscuits on top? They kinda steal the show.

It’s the kind of meal that makes people linger at the table, talking about nothing and everything, and then asking for seconds like it was always the plan.

Ingredients

• Cooked chicken gives lean protein, it’s filling and savory, great for leftovers.
• Butter adds rich creamy fat that boosts flavor but add saturated fat.
• All purpose flour thickens sauce, adds carbs and a mild bready taste.
• Whole milk makes filling silky, provides calcium and some extra fat.
• Carrots bring sweetness, fiber, vitamins and a bright color to dish.
• Frozen peas add pop of sweetness, fiber, vitamin C and green color.
• Refrigerated biscuits top pie with buttery carbs, quick shortcut don’t need rolling.
• Onion and garlic give savory depth aromatic flavor and a few antioxidants.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken, cooked and chopped (leftovers or rotisserie work great)
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced about 1 cup
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all purpose flour
• 2 cups low sodium chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley optional
• 1 can refrigerated biscuits 8 count about 16 oz

How to Make this

1. Preheat oven to 400 degrees F and lightly grease a 9 inch pie dish or a 2 quart casserole dish.

2. Chop 1 1/2 lb cooked boneless skinless chicken into bite sized pieces. Rotisserie or leftovers work great, just shred or chop and set aside.

3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion, 2 diced carrots (about 1 cup) and 2 diced celery stalks. Cook until softened about 5 to 7 minutes, stirring now and then.

4. Add 2 minced garlic cloves and cook 30 seconds, then add 3 tablespoons unsalted butter and let it melt.

5. Sprinkle 1/3 cup all purpose flour over the veggies, stir constantly and cook 1 to 2 minutes so the raw flour taste cooks off but dont let it brown.

6. Gradually whisk in 2 cups low sodium chicken broth and 1 cup whole milk, bring to a simmer and cook until thickened about 3 to 5 minutes, scraping up any browned bits.

7. Stir in the chopped chicken, 1 cup frozen peas, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme and 2 tablespoons chopped fresh parsley if using. Taste and adjust seasoning.

8. Pour the filling into the prepared dish and spread evenly. Open 1 can refrigerated biscuits 8 count and arrange the biscuits on top of the filling, spacing them evenly. Brush the tops with a little extra milk or melted butter for a nicer brown.

9. Bake uncovered until the biscuits are golden and the filling is bubbling about 20 to 25 minutes. If tops brown too fast loosely cover with foil. Let the pot pie rest 5 to 10 minutes so the filling sets, sprinkle with any remaining parsley and serve.

Equipment Needed

1. 9 inch pie dish or 2 quart casserole dish, lightly greased
2. Large skillet (for the filling)
3. Cutting board
4. Chefs knife, dont forget to keep it sharp
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and measuring spoons
7. Whisk for the roux and liquids
8. Pastry brush or small brush to glaze the biscuits
9. Oven mitts or potholders for removing the dish from the oven

FAQ

Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

• Cooked chicken: Swap with cooked turkey, same amount, shredded. For a vegetarian option use firm tofu, pressed and cubed (about 14 oz) or 2 cups cooked chickpeas.
• Whole milk: Use 1 cup evaporated milk for similar richness, or 1 cup unsweetened soy milk plus 1 tablespoon butter if thats what you have.
• All purpose flour: Replace with 2 to 3 tablespoons cornstarch mixed into a cold slurry, whisk into the simmering sauce. Cornstarch thickens quicker so add gradually.
• Refrigerated biscuits: Use 1 sheet thawed puff pastry or two 9 inch pie crusts rolled to fit the dish. Bake time may differ so watch the top.

Pro Tips

1) Brown the veg a little more than the recipe says, dont just sweat them. A bit of color adds lots of flavor to the sauce, just dont burn them.

2) To keep the gravy smooth, whisk the flour into the melted butter well then add warm broth slowly while whisking. If you see lumps, push the sauce through a strainer or blitz briefly with an immersion blender.

3) Prevent soggy biscuits by letting the filling bubble on the stove or in the oven for 8 to 10 minutes before you add the biscuits, or by spooning the filling into the dish hot so it starts to set under them. Brush the tops with butter and if they brown too fast, tent with foil.

4) Brighten the whole pot pie at the end with a little acid and fresh herbs. A teaspoon of lemon juice or a splash of vinegar and a handful of chopped parsley right before serving makes it taste way fresher.