This Easy Chicken Pot Pie with Biscuits has all the rich, savory flavor you love about traditional pot pie but with a twist. Finished with a buttery biscuit topping for the crust, it requires less work and is ready in a lot less time!
Why You’ll Love This Recipe for Chicken Pot Pie with Biscuits
- It’s easy to customize – one of the things I love most about pot pies is how easy they are to make your own. Mix and match your favorite veggies, include different proteins, or adjust the ingredients to suit different dietary needs. I provide a few helpful ingredient alternatives below if you need them!
- You don’t have to prepare a crust – there’s no need to make a pie crust for this recipe! This pot pie uses pre-made buttermilk biscuits instead. You get all the buttery, crispy topping with a fraction of the work.
- It’s great for a crowd – this recipe can feed up to 8, meaning it’s great for family gatherings. Or, prepare it for yourself, and save leftovers for quick meals throughout the week.
Unsalted Butter: I like to use unsalted butter and add salt to the dish as I’m cooking. You’ll need butter for the filling as well as some melted butter to finish the biscuits after baking.
Veggies: we’re sticking with classic ingredients for this recipe adding yellow onion, carrots, and celery. Then, we include aromatics like garlic and fresh thyme for extra flavor.
All-Purpose Flour: this recipe uses all-purpose flour to thicken the filling.
Chicken Broth: grab some low-sodium chicken broth for the pot pie filling.
Half and Half: for a luscious creamy filling! You’ll also brush a bit of half and half on top of the biscuits before baking the pot pie so that they become nice and golden brown.
Lemon Juice: although rich and comforting, pot pies can be heavy. So, lemon juice is a must-have ingredient to add a bit of brightness.
Chicken: use leftover roasted chicken to make this recipe extra easy.
Buttermilk Biscuits: instead of traditional pie crust we’re using frozen or refrigerated biscuits as the topping.
Garnishes: add a sprinkle of flakey sea salt and fresh thyme for a picture-worthy appearance and a bold savory flavor.
- Butter – Don’t want to use butter? Feel free to sub it for vegan butter, coconut oil, or olive oil if you are wanting to keep this recipe dairy free.
- All-Purpose Flour – For a gluten free option, swap it out with a gluten free all-purpose flour instead.
- Chicken – don’t want to use chicken? swap it for leftover roasted turkey instead. If you want to make a vegetarian version of this recipe you can swap the chicken for diced baby Bella mushrooms.
- Half and Half – You can swap half and half for whole milk or full-fat coconut milk to keep this recipe dairy free.
- Broth – You can also use vegetable broth if that’s what you prefer.
- Biscuits – Have a gluten free biscuit that you love? Feel free to use those instead and make this pot pie gluten free.
Ways to Prepare the Chicken
If you don’t have leftover chicken to use in this recipe, don’t worry! There are a couple of different ways you can prepare the chicken for this pot pie, and they’re all great options!
- Roast bone-in split chicken breasts – this is my favorite way to prep the chicken. I season two bone-in split chicken breasts with salt, pepper, avocado oil, garlic powder, and onion powder and then roast them at 400 degrees for around 40-45 minutes or until completely cooked through. Once they have cooled, I remove the skin, pull the meat from the bones, and dice up the meat.
- Bake boneless skinless chicken breasts – if you have some boneless skinless chicken breasts on hand, this is another great option. Drizzle the chicken with olive oil, and season the breasts with garlic powder, salt, pepper, and onion powder. Bake at 400 degrees for 20-25 minutes or until the chicken is cooked through. Once cooled, dice up the meat.
- Poach boneless skinless chicken breasts – if you prefer, you can poach your chicken breasts in boiling water until they are cooked through.
How to Make Biscuit Chicken Pot Pie
Step One: Preheat your oven to 375 degrees.
Step Two: Melt the butter in a large skillet over medium-high heat. Add the diced onion, celery, carrots, and minced garlic. Sauté for 3 to 5 minutes or until the onion is translucent and the veggies have started to become tender.
Step Three: Reduce the heat to medium, and sprinkle the flour over the veggies. Stir to combine and coat, and cook for 1 minute.
Step Four: Next, add the chicken broth, half and half, lemon juice, and thyme to the skillet. Stir until well combined, and make sure to incorporate the flour and any brown bits on the bottom of the skillet! Bring the filling to a simmer, and let it cook until it thickens slightly.
Step Five: Remove the skillet from the heat, and stir in the chicken and frozen peas.
Step Six: Top the skillet with your frozen biscuits placing seven around the edges and one in the center. Then, use a pastry brush to top each biscuit with the half and half.
Step Seven: Bake your biscuit pot pie in the preheated oven for 25 to 30 minutes or until the biscuits are golden and cooked through.
Step Eight: Remove the skillet from the oven, and brush the top of each biscuit with melted butter. Add a pinch of flake sea salt and fresh thyme, and serve warm!
Tips and Tricks for the Best Biscuit Pot Pie
- The pot pie filling is meant to be thick and creamy. However, if you feel it’s too thick for your liking, feel free to add a bit of extra broth before adding the biscuits.
- Customize your filling, adding any extra veggies you have on hand. Pearl onions, baby bella mushrooms, chopped spinach, and potatoes are all great options.
- Keep the biscuits cold. This will ensure they don’t sink into the filling and turn golden brown and crisp in the oven.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the pot pie filling up to 48 hours in advance. Keep it covered in the fridge until you’re ready to bake. Then, allow it to come to room temperature, arrange the biscuits on top, and bake as the recipe card states!
How to Store and Reheat
To store: Let your pot pie cool to room temperature. Then, transfer it to an airtight container. It will stay fresh in the fridge for up to 5 days.
To reheat: Separate the biscuits and the filling. Warm the filling in the microwave or in a skillet over medium heat. Then, heat the biscuits in the oven at 425 degrees until they’re warmed through and crisp. This prevents them from becoming soggy! If you don’t have time for that, feel free to reheat everything in the microwave until warmed through.
Can I Freeze?
Yes, if stored in separate freezer-safe containers both the filling and biscuits will stay fresh in the freezer for up to 3 months. Allow them to thaw in the fridge overnight. Then, reheat as stated above.
Made with protein, veggies, and carbs, this recipe serves as a complete, hearty meal on its own. However, if you really want to include a side, try serving your pot pie with a vibrant side salad or veggies like brown butter maple roasted carrots or honey mustard roasted brussels sprouts.
More Hearty Comfort Food Recipes
- French Onion Chicken
- Homemade Chicken Pot Pie
- The Best Dutch Oven Pot Roast
- Gluten Free Chicken and Dumplings
- One Pot Chicken Stew
- Short Rib Ragu
I hope you give this Chicken Pot Pie with Biscuits a try! It’s an easy and delicious spin on classic pot pie! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.Print
Chicken Pot Pie with Biscuits
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
For the Filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 small carrots, peeled and sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 3/4 cups chicken broth
- 1 cup half and half
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 cups chopped leftover roasted chicken or turkey
- 1/2 cup frozen green peas
For the Topping
- 8 frozen or refrigerated buttermilk biscuits (I used these)
- 2 tablespoons half and half
- 2 tablespoons melted butter
- flaky sea salt, for serving
- fresh thyme, for serving
- Preheat oven to 375 degrees.
- Heat a large skillet over medium-high heat. Add the butter and once melted, add in the diced onion, celery, sliced carrots, and minced garlic. Sauté the veggies for 3-5 minutes until the onion is translucent and the veggies have started to become tender.
- Turn the heat to medium and sprinkle the flour over the veggies. Stir until well combined and cook for 1 minute.
- Add the chicken broth, half and half, lemon juice, and thyme to the skillet. Stir until well combined, making sure to incorporate the flour well and any brown bits on the bottom of the skillet. Bring the filling to a simmer and then let simmer for 2-3 minutes until it has thickened slightly.
- Remove the skillet from the heat and stir in the chicken and the frozen peas until well combined.
- Top the skillet with the frozen biscuits (7 around the edge of the pot pie and one in the middle). Use a pastry brush to brush the top of each biscuit with half and half. Bake at 375 degrees for 25-30 minutes, until the biscuits are golden brown and cooked through. (If using refrigerated biscuits instead of frozen, check the pot pie at around 15-20 minutes as the biscuits will cook a bit more quickly.)
- Remove the skillet from the oven and then brush the top of each biscuit with melted butter. Top with flaky sea salt and fresh thyme.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Meg McKeehan