Craving a hearty, comforting meal that feels like a warm hug? Look no further than this homemade Chicken Pot Pie with Biscuits! Packed with tender chicken, colorful vegetables, and a creamy, savory filling, this dish is topped with fluffy, golden biscuits instead of a traditional pie crust. It’s a quicker, easier take on a classic that doesn’t sacrifice flavor. Whether you’re feeding a hungry family or prepping for cozy weeknight dinners, this recipe delivers rich, satisfying results every time. Let’s dive into making the ultimate Chicken Pot Pie with Biscuits — completely from scratch!
Why You’ll Love This Chicken Pot Pie with Biscuits
There’s something magical about a dish that brings comfort with every bite, and this Chicken Pot Pie with Biscuits is exactly that. Here’s why it deserves a spot in your weekly dinner rotation:
1. Comforting, Hearty, and Perfect for Family Dinners
Few meals can match the cozy, homey feeling that chicken pot pie brings to the table. With its rich, creamy filling loaded with tender chicken and colorful veggies, topped with warm, flaky biscuits, this dish feels like a warm embrace after a long day. It’s a hearty, satisfying meal that’s sure to please everyone — from picky eaters to foodies who crave a taste of home.
2. Quicker Than Traditional Pie Crust Versions
Making a homemade pie crust can be time-consuming and intimidating. But by swapping the classic pie crust for fluffy biscuits, you save a lot of prep time without sacrificing that crave-worthy texture. The biscuits bake up beautifully golden, absorbing just a touch of the creamy filling underneath for an irresistible combination of textures.
3. Flexible Ingredients for Customization
One of the best things about this recipe is how adaptable it is. You can easily swap in your favorite vegetables — like mushrooms, corn, or green beans — or use leftover rotisserie chicken for an even faster meal. Want to make it vegetarian? Skip the chicken and double up on veggies. Prefer turkey instead? Go for it! This chicken pot pie with biscuits recipe welcomes your personal touches.
4. Kid-Friendly and Freezer-Friendly Meal Option
Kids love the creamy filling and soft, buttery biscuits, making it a guaranteed hit for family meals. Plus, it’s a fantastic make-ahead option. You can assemble it earlier in the day, refrigerate it, and bake it fresh at dinner time. Leftovers reheat beautifully too, and you can even freeze individual portions for quick, satisfying lunches down the line.
Essential Ingredients for Chicken Pot Pie with Biscuits
To create the perfect Chicken Pot Pie with Biscuits from scratch, you’ll need simple, wholesome ingredients that come together beautifully. Here’s what you’ll want to gather:
1. Fresh Chicken Breast or Rotisserie Chicken
Boneless, skinless chicken breast works perfectly for this recipe. It cooks quickly and shreds easily into tender pieces. In a pinch, you can also use rotisserie chicken for an even faster shortcut without sacrificing flavor.
2. Classic Vegetables: Carrots, Peas, and Onions
The colorful trio of carrots, peas, and onions brings a natural sweetness and heartiness to the filling. You can use fresh, frozen, or a mix depending on what you have available. Feel free to add extras like celery, green beans, or corn to make it your own.
3. Creamy Sauce: Butter, Flour, Chicken Broth, and Milk
The creamy sauce is the soul of the pot pie. A simple roux made from butter and flour forms the base, while chicken broth and milk create a rich, savory filling that’s smooth and flavorful. For extra creaminess, you can even add a splash of heavy cream.
4. Homemade or Store-Bought Biscuits for Topping
The biscuits are the crowning glory of this dish. You can whip up easy homemade biscuits or use high-quality store-bought ones for convenience. Either way, they bake up golden brown and tender, soaking up the savory sauce underneath for an irresistible bite.
Step-by-Step Instructions for the Perfect Chicken Pot Pie
Now that you have all your ingredients ready, let’s walk through how to bring this comforting dish to life:
1. Sauté the Vegetables and Cook the Chicken
Start by melting butter in a large skillet or Dutch oven. Add your chopped onions, carrots, and any other sturdy vegetables you’re using. Sauté until they begin to soften. Then, add diced chicken and cook until no longer pink. This layering of flavors builds a rich, savory base.
2. Make the Creamy Filling (Using Roux Method)
Sprinkle flour over the cooked chicken and veggies, stirring to coat. Gradually add chicken broth while stirring constantly to avoid lumps. Once the mixture begins to thicken, pour in the milk to create that signature creamy texture. Season generously with salt, pepper, and your favorite herbs like thyme or parsley.
3. Assemble the Pie with Biscuit Topping
Transfer the creamy chicken and vegetable filling into a greased baking dish. Arrange your biscuit dough evenly on top. Leave a little space between each biscuit to allow them to expand beautifully as they bake.
4. Bake Until Golden and Bubbly
Pop the dish into a preheated oven and bake until the biscuits are puffed up and golden brown, and the filling is bubbling around the edges. It usually takes around 20–25 minutes, depending on the thickness of your biscuits.
Tips and Tricks for the Best Results
While this recipe is fairly straightforward, a few expert tips can help you achieve pot pie perfection:
1. How to Get Fluffy and Golden Biscuits
For biscuits that bake up light and airy, make sure your biscuit dough is cold before baking. If using homemade dough, chill it briefly after cutting. If using canned biscuits, place them straight from the fridge onto the hot filling.
2. Adjusting Thickness of the Filling
The filling should be rich and creamy, not runny or overly thick. If it seems too thin after adding milk, simmer it a few more minutes to reduce. If it’s too thick, a splash of additional broth or milk will loosen it up perfectly.
3. Shortcut Options: Using Canned Biscuits or Frozen Veggies
Short on time? Use canned refrigerated biscuits and frozen mixed vegetables to speed up prep without losing the home-cooked feel. It’s a lifesaver on busy weeknights when you still want a comforting meal.
4. How to Make Ahead and Freeze for Busy Nights
You can prepare the filling ahead and refrigerate it for up to 2 days before baking. Or fully assemble the pot pie (without baking), wrap tightly, and freeze. When ready to serve, bake from frozen at 375°F, adding about 10–15 extra minutes to the baking time.
Serving, Storage, and Reheating Tips
Your Chicken Pot Pie with Biscuits is ready — now here’s how to enjoy it to the fullest and make it last:
1. Best Sides to Serve with Chicken Pot Pie
While this dish can easily stand on its own, it pairs beautifully with light sides like a crisp green salad, roasted vegetables, or simple mashed potatoes. A side of cranberry sauce also adds a bright, tangy contrast!
2. Properly Storing Leftovers in the Fridge
Store any leftover pot pie in an airtight container in the refrigerator. It will stay fresh for up to 3–4 days. Make sure it’s completely cooled before refrigerating to avoid soggy biscuits.
3. How to Reheat Without Drying Out the Biscuits
To reheat, cover the pot pie loosely with foil and warm it in a 350°F oven for about 15–20 minutes. This keeps the biscuits from over-browning while ensuring the filling heats evenly. You can also microwave individual servings, but the oven method preserves texture best.
4. Freezing Instructions for Future Meals
To freeze, cool the pot pie completely, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. To reheat, bake from frozen (covered) at 375°F until heated through, uncovering during the last 10 minutes to crisp up the biscuits.
Chicken Pot Pie with Biscuits
Ingrédients
- 2 tablespoons butter
- 1 pound boneless skinless chicken breasts, diced
- 1 small onion diced
- 2 medium carrots diced
- 1 cup frozen peas
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon dried thyme optional
- Salt and pepper to taste
- 1 can refrigerated biscuit dough or homemade biscuits
- Cooking spray or butter for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray.
Sauté the chicken and vegetables:
- In a large skillet, melt the butter over medium heat. Add diced chicken and cook until no longer pink, about 5–6 minutes. Remove chicken and set aside. In the same skillet, add diced onions, carrots, and garlic. Sauté until softened, about 4–5 minutes.
Make the sauce:
- Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken broth while stirring constantly. Bring to a simmer and cook until the sauce thickens, about 3 minutes. Stir in the milk, peas, cooked chicken, and thyme. Season with salt and pepper to taste. Simmer for another 2–3 minutes.
Assemble the pot pie:
- Transfer the chicken and vegetable filling to the prepared baking dish. Arrange the biscuit dough evenly over the top of the filling, leaving some space between each biscuit for expansion.
Bake:
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
Serve and enjoy:
- Let the pot pie cool slightly before serving. Enjoy warm for the ultimate comfort meal!
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