Comforting Chicken Pot Pie With Biscuits

Two weeks before Thanksgiving, the church ladies’ book club met at my house for a potluck. Eleanor brought her famous cranberry fluff, Nadine showed up with a spinach quiche that disappeared in minutes, and I, wanting something heartier, unveiled a bubbling skillet of chicken pot pie with biscuits straight from the oven. The flakey, golden tops gave way to a creamy chicken and vegetable filling, and within five minutes, not a spoonful remained. What surprised me most was young Janelle our newest member and a self-proclaimed “boxed mac and cheese girl” who pulled out her phone mid-bite and whispered, “I need this recipe… like, now.”

Just a few days later, I made it again when my grandson Jackson came over to help with yard work. He’s usually glued to his phone, but after two biscuits loaded with warm filling, he was asking questions about “rosemary” and whether you could eat it straight from the garden. Moments like those show how cooking brings even the quietest kids to the table.

Since then, this chicken pot pie with biscuits has made appearances at small family dinners and impromptu neighbor drop-ins. It’s easy to prep, adaptable to what’s in your fridge, and perfect for chilly nights when all you want is a dish that brings warmth, both on the plate and around the table.

Short Description

This Chicken Pot Pie With Biscuits features a savory filling of chicken, peas, and herbs, all blanketed by tender, golden biscuits baked right on top an irresistible one-pan comfort meal.

Key Ingredients

For the Chicken Pot Pie

• 2 small boneless skinless chicken breasts
• Salt and pepper, to taste
• 3 cups chicken broth
• 4 tablespoons butter
• ½ cup finely diced onions
• ½ cup finely diced celery
• ½ cup finely diced carrots
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon dry thyme
• ½ teaspoon dry rosemary
• ¼ teaspoon ground sage
• ⅓ cup flour
• ½ cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce
• 1 cup frozen peas

For the Biscuits

• Use prepared biscuit dough (homemade or store-bought)
• Refrigerated biscuit dough, or Cheddar Bay biscuit dough.

Tools Needed

• Medium saucepan
• Oven-safe skillet (12-inch preferred) or 8 x 8-inch baking dish
• Wooden spoon or spatula
• Mixing bowl (if preparing biscuits from scratch)
• Pastry brush (optional, for butter glazing)

Cooking Instructions

Step 1: Cook the Chicken

Season the chicken with salt and pepper. Place in a saucepan with chicken broth and simmer gently with the lid cracked for 15 minutes, until fully cooked. Do not boil rapidly. Shred the chicken and set aside, reserving the broth.

Step 2: Sauté the Vegetables

In a wide skillet over medium heat, melt the butter. Add onions, celery, and carrots. Sauté for 5 to 6 minutes, then stir in garlic, onion powder, thyme, rosemary, and sage. Cook for another minute.

Step 3: Make the Roux

Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, until the flour is lightly golden and no longer smells raw.

Step 4: Build the Gravy

Add about two-thirds of the reserved broth in small splashes, stirring well after each addition. Stir in the half and half. Add the bouillon cube and soy sauce. Mix in the shredded chicken.

Step 5: Thicken and Finish

If the filling is too thick, add a little more broth. Add the frozen peas and stir just until heated through. Remove from heat.

Step 6: Add Biscuits and Bake

Preheat oven to 425°F. If skillet is not oven-safe, transfer filling to a greased 8 x 8-inch baking dish. Arrange biscuit dough on top. Bake for 15–18 minutes, or until golden.

For extra browning, brush tops with melted butter and bake at 450°F for 3–5 more minutes.

Why You’ll Love This Recipe

Buttery biscuits baked right on top—no extra pans

Rich, creamy filling loaded with tender chicken and vegetables

One-pan cleanup when using an oven-safe skillet

Flexible: Use homemade, store-bought, or cheddar biscuits

Family-friendly and freezer-friendly for batch cooking

Mistakes to Avoid & Solutions

Overcooking the Chicken
Boiling too fast results in dry, rubbery meat.
Solution: Keep the broth at a low simmer and crack the lid to control heat.

Runny Filling
Adding all the broth at once can make it too thin.
Solution: Slowly incorporate liquid and only add more if needed for consistency.

Underbaked Biscuits
Biscuits can look brown on top but still be doughy underneath.
Solution: Check the center with a toothpick, and extend bake time if needed. You can also par-bake biscuits separately.

Salty Filling
Bouillon and soy sauce add a lot of salt.
Solution: Taste before adding extra salt and use low sodium broth or soy sauce.

Soggy Biscuit Bottoms
Biscuits may absorb moisture from the filling.
Solution: Bake them separately and add just before serving for a crispy base.

Serving and Pairing Suggestions

Serve with a crisp green salad tossed in lemon vinaigrette

Pair with sparkling apple cider or a glass of dry white wine

Add roasted root vegetables for a heartier plate

Great for buffet spreads or plated dinner portions

Serve in deep bowls for a cozy, casual meal

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in a 350°F oven until warmed through, 15–20 minutes

For microwave reheating, cover and heat in 1-minute intervals

Freeze filling separately if planning to store long-term

Bake fresh biscuits when ready to serve frozen filling

FAQs

1. Can I use rotisserie chicken instead of cooking raw chicken?
Yes! Shred about 2 cups of rotisserie chicken and skip the poaching step.

2. What vegetables can I add or substitute?
Green beans, corn, mushrooms, or chopped spinach work beautifully.

3. Can I use milk instead of half and half?
Yes, whole milk works. The texture will be slightly lighter but still creamy.

4. How do I make it vegetarian?
Use vegetable broth, skip the chicken, and add chickpeas or extra vegetables.

5. Can I make this ahead?
You can prep the filling and refrigerate for up to 2 days. Add biscuits just before baking.

Tips & Tricks

Chop veggies uniformly so they cook evenly

Use a wide skillet so the gravy reduces properly

Chill biscuit dough slightly before baking for extra flake

Stir the broth gradually to avoid lumps in the gravy

Brush biscuit tops with butter for golden color and rich flavor

Recipe Variations

Cheddar Biscuit Pot Pie
Use the Cheddar Bay biscuit recipe and bake at 450°F for 12–15 minutes. The cheese adds richness and a savory edge to the topping.

Turkey Pot Pie With Herb Biscuits
Swap chicken with shredded turkey and add ½ teaspoon of poultry seasoning to the filling. Use your favorite herbed biscuit dough on top.

Mini Pot Pies
Divide the filling into ramekins, top with smaller biscuits, and bake individually. Great for portion control or lunchboxes.

Gluten-Free Version
Use gluten-free flour in the filling and store-bought gluten-free biscuit dough. Check all packaged ingredients for gluten content.

Dairy-Free Twist
Use plant-based butter and full-fat oat milk in place of dairy. Opt for vegan biscuits or top with a crust of mashed potatoes.

Final Thoughts

Chicken pot pie with biscuits has a way of showing up just when it’s needed most. From Sunday suppers with family to weeknight meals when the weather turns gray, this dish fills more than just hungry stomachs it gathers people, starts conversations, and warms kitchens. Watching my neighbor’s daughter spoon up her first taste with wide eyes was all the reminder I needed that good food connects us in ways beyond words.

Each time I prepare it, I’m drawn to its honest simplicity. The bubbling filling, the golden biscuits, the way it brings people back for seconds it’s never just about eating. It’s about comfort that lingers. And around here, comfort is always welcome.