There’s something magical about the way a warm, creamy chicken pot pie can turn a stressful day into a comforting one. I still remember my mom pulling her famous chicken pot pie out of the oven, the golden biscuits perfectly crisp on top. It was like wrapping yourself in a cozy blanket on a chilly evening.
This Easy Chicken Pot Pie with Biscuits recipe is my modern take on that heartwarming dish—and trust me, it’s just as delightful but even easier to make. Whether you’re a busy mom juggling kids or someone just craving a satisfying homemade meal without the fuss, this recipe has you covered.
Why You’ll Love This Easy Chicken Pot Pie with Biscuits
- Quick and Simple: Skip the hassle of rolling out pie dough; buttery biscuits do all the heavy lifting.
- Family-Friendly: Even picky eaters can’t resist those fluffy biscuits and creamy chicken filling.
- Perfect for Leftovers: Got leftover rotisserie chicken? Boom, dinner’s halfway done.
- Cozy and Comforting: This one warms you up from the inside out—ideal for chilly evenings.
Ingredients
For the Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold salted butter
- 3/4 cup whole milk
For the Filling:
- 4 tablespoons salted butter
- A few sprigs of thyme
- 4 shallots, minced (about 1/2 cup)
- 4 cloves garlic, minced
- 4 carrots, peeled and thinly sliced (about 2 1/2 cups)
- 4 celery stalks, chopped (about 1 cup)
- 2 teaspoons coarse kosher salt, divided
- 1/3 cup flour
- Splash of dry white wine (about 1/2 cup, or sub chicken broth)
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream (or sub whole milk)
- 4 cups shredded rotisserie chicken
- 1 ten-ounce bag frozen peas
- A tiny squeeze of lemon juice
Instructions
Step 1: Make the Biscuits Preheat your oven to 425°F. In a bowl, whisk together the flour, baking powder, sugar, and salt. Grate the cold butter directly into the mix (trust me, this trick makes the fluffiest biscuits!). Use your fingers to work the butter in until the mixture looks like coarse crumbs.
Next, add the milk and stir gently with a fork until the dough comes together. Turn the dough out onto a clean counter, fold it a few times, and pat it into a 1-2 inch thick slab. Cut out 6-8 biscuits using a biscuit cutter, the rim of a glass, or whatever round object you have on hand. No need to get fancy—rustic is charming here.
Step 2: Make the Filling In a large oven-safe Dutch oven or skillet, melt the butter over medium heat. Toss in the shallots, garlic, and thyme, sautéing for 5 minutes. Add the carrots, celery, and half the salt. Sauté for another 5 minutes.
Sprinkle in the flour and stir well—it’ll look a little pasty, but that’s exactly what you want. Pour in the wine (or chicken broth) and let it sizzle away. Slowly add the chicken broth, milk, and cream, stirring well after each addition. The mixture will thicken into a rich, creamy sauce. Stir in the shredded chicken, frozen peas, and that little squeeze of lemon juice. Season with the remaining salt and some pepper to taste.
Step 3: Bake Arrange your prepared biscuits on top of the filling. Brush the tops with a little milk or butter for extra golden goodness. Bake for 15-20 minutes, until the filling is bubbly and the biscuits are beautifully browned. Let it rest for 10 minutes before serving (if you can wait that long!).
Tips for the Perfect Chicken Pot Pie with Biscuits
- Don’t Skip the Lemon Juice: That tiny squeeze brightens up the creamy filling like magic.
- No Rotisserie Chicken? No problem! Shred some cooked chicken breasts or thighs instead.
- Feeling Lazy? Skip homemade biscuits and use refrigerated biscuit dough for a true Lazy Chicken Pot Pie vibe.
FAQs
This Chicken Pot Pie with Biscuits Recipe is pure comfort in a skillet—a perfect balance of creamy filling, tender chicken, and buttery biscuits. Whether you’re serving it for Sunday dinner or a cozy weeknight meal, this simple chicken pot pie recipe is sure to become a family favorite. Enjoy!
Can I make this in a crockpot?
Absolutely! For a Chicken Pot Pie with Biscuits Crockpot version, prepare the filling in your crockpot on low for 4-5 hours. Then transfer to an oven-safe dish, add biscuits, and bake for 15-20 minutes until golden.
Can I make this ahead of time?
Yes! The filling can be made a day in advance. Just add fresh biscuits right before baking.
How do I store leftovers?
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best textur
Easy Chicken Pot Pie with Biscuits
Equipment
- Dutch Oven
- Biscuit Cutter
Ingredients
Biscuits
- 2 cups flour
- 1 tbsp baking powder
- 1 tbsp sugar
- ½ tsp kosher salt
- 6 tbsp cold salted butter
- ¾ cup whole milk
Filling
- 4 tbsp salted butter
- 4 shallots (minced)
- 4 cloves garlic (minced)
- 4 carrots (thinly sliced)
- 4 celery stalks (chopped)
- 2 tsp coarse kosher salt
- ⅓ cup flour
- ½ cup dry white wine substitute chicken broth if desired
- 2 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream sub whole milk if needed
- 4 cups shredded rotisserie chicken
- 1 bag frozen peas (10oz)
- tiny squeeze of lemon juice
Instructions
- Preheat oven to 425°F. Combine flour, baking powder, sugar, and salt for the biscuits.
- Grate cold butter into the mix and combine with your fingers. Stir in milk until the dough comes together.
- Prepare the filling by melting butter in a Dutch oven. Sauté shallots, garlic, and thyme for 5 minutes.
- Add carrots, celery, and salt. Sauté for another 5 minutes. Sprinkle in flour and stir well.
- Add wine or chicken broth, then gradually add chicken broth, milk, and cream, stirring each time.
- Stir in chicken, peas, and a squeeze of lemon juice. Arrange biscuits on top of the filling.
- Bake for 15-20 minutes until biscuits are golden brown and filling is bubbly. Let rest for 10 minutes before serving.