This biscuit chicken pot pie is my idea of pure comfort food. It’s got a rich, homemade filling with tender chicken and vegetables, all topped with buttery biscuits that bake up golden and hearty.
Table of Contents
Why I Love This Recipe
I pulled this chicken pie recipe from my grandma’s recipe box and gave it a few tweaks, inspired by my favorite turkey tetrazzini casserole. And just like that, biscuit chicken pot pie was born.
The sauce is rich and full of flavor, but using rotisserie chicken and frozen mixed vegetables makes it easy. Topped with homemade flaky biscuits, it’s a complete meal the whole family will love.
- The filling is rich and creamy. It’s made from scratch with chicken broth, evaporated milk, and a splash of sherry for extra depth.
- The biscuits are buttery and flaky. They bake right on top, soaking up just enough of the filling while staying golden and crisp on top.
- It’s packed with comfort. Between the tender chicken, hearty vegetables, and homemade sauce, every bite feels like a cozy meal at grandma’s.
- It’s easier than it looks. The filling comes together in one pan, and the biscuits are simple to make with pantry ingredients. Perfect for a comforting dinner without the fuss.
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Key Ingredients and Substitutions
- All-purpose flour: Used in both the biscuits and the filling. In the biscuits, it provides structure and texture. In the filling, it’s combined with butter to create a roux that thickens the sauce. A 1-to-1 gluten-free flour blend can be used if needed.
- Baking powder: Gives the biscuits their light, fluffy rise. Make sure it’s fresh for best results. There’s no direct substitute that offers the same leavening effect.
- Sugar: A small amount is added to the biscuit dough to balance flavor and enhance browning. It can be omitted if you prefer a fully savory biscuit.
- Salt: Enhances the flavor of both the biscuits and the creamy filling. Adjust the amount if you’re using salted butter or broth.
- Butter: Cold butter is cut into the biscuit dough to create flaky layers, while melted butter is used to sauté the onions and build the roux for the filling. Plant-based butter can work as a dairy-free alternative in both uses.
- Milk: Used in the biscuit dough to bring the ingredients together. Whole milk is best, but buttermilk will add a slight tang and extra tenderness, like in our flaky buttermilk biscuits.
- Onions: Sautéed in butter to create the savory base of the filling. Yellow onions are ideal, but white or sweet onions can be used too.
- Chicken broth: Forms the liquid base of the creamy sauce. You can use homemade or store-bought broth.
- Evaporated milk: Adds a rich, creamy texture to the filling without being too heavy.
- Cooking sherry: Adds mild sweetness and complexity to the filling. You can substitute with a splash of white wine or simply omit it if preferred.
- Pepper: Provides gentle heat and helps balance the richness of the filling.
- Cooked chicken: The main protein in the pot pie filling. Use rotisserie chicken, leftover roasted chicken, or cooked chicken breast. Cooked turkey is also a great substitute, especially after Thanksgiving!
- Frozen vegetables: Add color, nutrition, and ease. A classic mix of peas, carrots, and green beans works well. You can also use fresh vegetables, just sauté or steam them slightly before adding to the filling.
How to Make Biscuit Chicken Pot Pie
Preparation
Preheat your oven to 400˚F. Dice the onion, cube the cooked chicken, and gather all ingredients for both the biscuit topping and the filling.
Step 1 – Mix the Dry Biscuit Ingredients
In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
Step 2 – Cut in the Butter
Add the cold butter and cut it into the dry ingredients using a pastry cutter or fork. Continue until the mixture resembles small peas.
Step 3 – Add the Milk
Gradually pour in the milk, stirring with a fork until a soft, slightly sticky dough forms. Add a little extra milk if needed.
Step 4 – Shape the Biscuits
Turn the dough out onto a floured surface. Fold it over 10 times to create layers, then gently pat it down to about ½ inch thickness.
Step 5 – Cut and Chill
Cut out biscuits using a biscuit cutter. Place them on a baking sheet and refrigerate while you prepare the filling.
Step 6 – Sauté the Onions
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent.
Step 7 – Make the Roux
Add the remaining 2 tablespoons of butter and stir until melted. Sprinkle in the flour and stir continuously until a paste forms.
Step 8 – Add the Liquids
Slowly pour in the chicken broth while stirring. Bring to a simmer and cook until the mixture begins to thicken.
Step 9 – Finish the Sauce
Stir in the evaporated milk, cooking sherry, salt, and pepper. Simmer again until the sauce is thick and creamy.
Step 10 – Add Chicken and Vegetables
Remove the pan from heat and stir in the cooked chicken and frozen vegetables until well combined.
Step 11 – Assemble the Pot Pie
Transfer the hot filling into a large baking dish or cast iron skillet. Arrange the chilled biscuits evenly over the top.
Step 12 – Bake
Place the dish in the preheated oven and bake for 30–40 minutes, or until the biscuits are golden and cooked through.
Step 13 – Cool and Serve
Let the pot pie cool slightly before serving. Scoop and serve warm for a hearty, comforting meal.
Lynette’s Tip
I recommend making the biscuits first and chilling them on a cookie sheet until ready to bake. This helps keep the butter cold, which creates flakier biscuits.
What to Serve With
This biscuit chicken pot pie is hearty enough to serve as a full meal on its own, but it also pairs beautifully with a few easy extras to round out dinner.
- On the side, sautéed green beans, maple glazed carrots, or a crisp German cucumber salad all make great pairings without overpowering the dish.
- For dessert, keep it classic with something cozy like apple crisp, old-fashioned bread pudding, or big chocolate chip cookies. If you’re short on time, fresh fruit with homemade whipped cream is always a hit.
Recipe FAQs
Many chicken pot pies use a traditional pie crust, but I love the heartiness that buttery biscuits bring to the table. They’re comforting, flaky, and in my opinion, much easier to work with. Just press them on top and bake.
Yes. Make the biscuit dough first, cut out the biscuits, and place them on a cookie sheet in the refrigerator while you prepare the filling. This helps keep the butter cold, which is key for flaky layers.
This recipe makes about 6 cups of filling. A large cast iron skillet works well, but keep in mind that it may bubble over slightly as it bakes. You can also bake it in a deep 9×13-inch dish.
More Chicken Dinner Recipes You’ll Enjoy
Biscuit Chicken Pot Pie
Equipment
- 12 Inch Skillet or Cast Iron Pan
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
Pot Pie 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 a bowl. Cut in the cold butter until resembles small peas. Slowly add 3/4 Cup of milk and mix with a fork until the dough is just slightly sticky. Use more milk if needed.
- Remove dough from bowl and fold over 10 times on a floured surface. Flatten the dough using your hands until about 1/2 inch thick. Cut biscuits using a biscuit cutter or 3 3-inch wide glass.
Filling
- Saute onion in 2 Tablespoons of butter over medium heat in a 12-inch deep skillet or cast iron pan until translucent. Add remaining butter until melted. Add the flour and stir until a 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 the heat. Add chicken and vegetables.
Bake
- Top with prepared biscuits and bake for 30-40 minutes in a preheated 400˚F oven. Serve warm, but let cool for 10 minutes to let the filling thicken as it cools.
Notes
My Favorite Variations:
- Veggie Variations: Swap the frozen veggies for a mix of fresh chopped carrots, green beans, or mushrooms. Just sauté them a bit before adding to the filling so they soften nicely while baking.
- Mini Pot Pies: Portion the filling into ramekins or smaller baking dishes and top each with a biscuit for individual servings. It’s perfect for dinner parties or meal prep!
- Cheesy Biscuits: Mix ½ cup of shredded cheddar or parmesan into the biscuit dough for a cheesy, golden topping that adds even more comfort food flair.
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.