A flavorful homemade filling with chicken and vegetables form the base of this chicken pot pie with biscuits. The ultimate comfort food!
If you love biscuits on this dinner recipe, make sure to check out the biscuits sausage and gravy recipe.
Who’s in the mood for comfort? Comfort food, that is. I grabbed this chicken pie recipe out of my grandma’s recipe box and gave a few tweaks using inspiration from my favorite turkey tetrazzini casserole – and whala! The chicken pot pie was born! This sauce has depth and is absolutely delicious, but made easier when you make it with rotisserie chicken and frozen mixed vegetables. Top it with my homemade flaky biscuits and you have a full meal the whole family will love!
Why Biscuits?
Many chicken pot pies call for a more pie crust like exterior. And while they can be delicious, I like the heartiness that buttery biscuits bring to the table. Plus, it’s just easier in my opinion to top this goodness with biscuits.
How to Make Chicken Pot Pie with Biscuits
The first step is to make the biscuits. You’ll want to follow these directions, but when rolling them out, make them thinner than usual – about 1/2 an inch thick.
Homemade Chicken Pot Pie Filling
Start by sauteing the onions with butter over medium heat on the stove. Add the remaining butter and let it fully melt before adding the flour. Mix until a paste. Add chicken broth and simmer until thickened. Add milk, sherry, salt, and pepper.
Add the cooked chicken and vegetables and mix it well.
Top with your biscuits and bake in a 400˚F oven for 30-40 minutes or until the biscuits are cooked through and the filling is nice and bubbly.
Recipe Tips
- Make your biscuits first. Lay the cutout biscuits on a cookie sheet and store in the refrigerator until you’re ready for them. This ensures the butter stays cold to keep the flakiness.
- This recipe makes 6 cups of filling. My cast iron skillet was just big enough but it did boil over just a bit.
- This recipe is best enjoyed fresh. Store any leftovers in the refrigerator.
- You can use fresh vegetables in this recipe as well! Just combine your favorites with the filling.
More Chicken Recipes
Chicken Pot Pie with Biscuits
Ingredients
Biscuits:
- 2 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/3 Cup butter cold
- 3/4 Cup milk
Filling:
- 1/2 Cup onions diced
- 4 Tablespoons butter divided
- 2 Tablespoons all-purpose flour
- 2 Cups chicken broth
- 1 Cup evaporated milk
- 3 Tablespoons cooking sherry
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 Cups chicken cooked and cubed
- 10 oz frozen vegetables
Instructions
- Preheat oven to 400° F.
- Biscuits: Combine dry ingredients in bowl. Cut in the cold butter until resembles small peas. Slowly add 3/4 Cup of milk and mix with fork until dough is just slightly sticky. Use more milk if needed. Remove dough from bowl and fold over 10 times on floured surface. Flatten the the dough using hands until about 1/2 inch thick. Cut biscuits using biscuit cutter.
- Filling: Saute onion in 2 Tablespoons of butter over medium heat until translucent. Add remaining butter until melted. Add the flour and stir until paste forms. Slowly add the chicken broth and mix. Let simmer until thickened. Add evaporated milk, sherry, salt and pepper and combine. Let simmer to fully thicken and remove from heat. Add chicken and vegetables.
- Bake: Top with prepared biscuits and bake for 30-40 minutes in a preheated 400˚F oven. Serve warm.
Notes
- Always make your biscuits first. Lay the cutout biscuits on a cookie sheet and store in the refrigerator until you’re ready for them. This ensures the butter stays cold to keep the flakiness.
- This recipe makes 6 cups of filling. My cast iron skillet was just big enough but it did boil over just a bit.
- This recipe is best enjoyed fresh because the biscuits have more texture. However, you can store any leftovers in the refrigerator.
- You can use fresh vegetables in this recipe as well! Just combine your favorites with the filling.
Comments & Reviews
Looks great! The amount of chicken and vegetables is not listed.
Oh my word! Thank you for letting me know. I guess homeschooling the kids right now and writing a recipe are two things that should not be done together. 🤪 I’ve just added it to the recipe. It’s 3 cups of cubed and cooked chicken and 10 oz of frozen vegetables.