Name: Simple Chicken Pot Pie with Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 2 tablespoons butter; 1/2 cup chopped onion; 1 cup chopped carrots; 1/2 cup chopped celery; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1 cup frozen peas; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1 can (16 oz) refrigerated biscuit dough or 6 homemade drop biscuits

If you love the comfort of a creamy chicken pot pie but want something quicker and even cozier, this Simple Chicken Pot Pie with Biscuits is your new go-to. Imagine tender chicken, hearty vegetables, and a luscious sauce tucked under golden, fluffy biscuits. It’s the ultimate weeknight comfort food that comes together effortlessly.

What makes this dish especially magical is the biscuit topping. Instead of wrestling with pie dough, you simply spoon soft, buttery biscuit dough over the filling and let the oven do the rest. The result? A bubbling, creamy interior with a golden-brown top that’s just begging to be broken into with a spoon.

What Kind of Biscuits Should I Use?

For ease, store-bought refrigerated biscuit dough works perfectly. But if you’re up for it, homemade drop biscuits will take this dish to another level of comfort. You want biscuits that will rise and turn golden without being too dense—think buttermilk or baking powder-based recipes.

Ingredients for the Simple Chicken Pot Pie with Biscuits

2 cups cooked shredded chicken (rotisserie works great)
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 can (16 oz) refrigerated biscuit dough or 6 homemade drop biscuits

Simple Chicken Pot Pie with Biscuits (1)

How To Make the Simple Chicken Pot Pie with Biscuits

Step 1: Sauté the Vegetables

In a large oven-safe skillet, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 more minute.

Step 2: Make the Sauce

Sprinkle the flour over the vegetables and stir to coat evenly. Slowly whisk in the chicken broth and milk. Simmer until the sauce thickens, about 5 minutes.

Step 3: Add Chicken and Peas

Stir in the shredded chicken, peas, salt, pepper, thyme, and garlic powder. Let it simmer for a couple of minutes. Taste and adjust seasoning if needed.

Step 4: Top with Biscuits

If using canned biscuit dough, cut each biscuit in half for more even baking. Place biscuits on top of the filling.

Step 5: Bake

Preheat oven to 375°F (190°C). Transfer skillet to oven and bake for 20-25 minutes, or until biscuits are golden brown and cooked through.

Serving and Storing Your Chicken Pot Pie

Serve this chicken pot pie warm with a sprinkle of fresh parsley for a pop of color. It’s a standalone comfort dish, but a light side salad can balance the richness beautifully.

Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of milk if the filling thickens too much.

Frequently Asked Questions

How do I make this dish vegetarian?

Swap the chicken for sautéed mushrooms or chickpeas, and use vegetable broth.

Can I freeze chicken pot pie with biscuits?

Yes, but freeze it before baking for best results. Thaw overnight in the fridge and then bake.

What vegetables can I use?

Feel free to mix in green beans, corn, or diced potatoes.

Can I use leftover turkey instead?

Absolutely. This is a great way to repurpose holiday turkey.

Do I need an oven-safe skillet?

Not necessarily—just transfer the filling to a baking dish before adding biscuits and baking.

Want More Chicken Dinner Ideas?

If this biscuit-topped pot pie won your heart, you’ll adore these comforting chicken meals too:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And I’d love to hear what you think—did you add extra veggies or use your own biscuit recipe? Drop your twist in the comments.

Want more weeknight dinner inspiration? Follow me on Pinterest @NinaDishes for daily recipes with flavor and flair.

Simple Chicken Pot Pie with Biscuits

Author: Nina Klatten
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

This Simple Chicken Pot Pie with Biscuits is the ultimate cozy comfort food—creamy chicken and veggie filling topped with fluffy, golden biscuits. It’s a quick and hearty meal that’s perfect for busy nights and cozy weekends alike.

Instructions

1. In a large oven-safe skillet, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until softened, about 5–7 minutes. Stir in garlic and cook for 1 more minute.

2. Sprinkle the flour over the vegetables and stir to coat evenly. Slowly whisk in the chicken broth and milk. Simmer until the sauce thickens, about 5 minutes.

3. Stir in the shredded chicken, peas, salt, pepper, thyme, and garlic powder. Let it simmer for a couple of minutes. Taste and adjust seasoning if needed.

4. If using canned biscuit dough, cut each biscuit in half for more even baking. Place biscuits on top of the filling.

5. Preheat oven to 375°F (190°C). Transfer skillet to oven and bake for 20–25 minutes, or until biscuits are golden brown and cooked through.