When comfort food calls, this Biscuit Pot Pie answers with a cozy twist on the classic chicken pot pie. Instead of traditional pie crust, we’re topping our creamy filling with fluffy, buttery biscuits that turn golden brown and crispy on top while staying tender inside.
This weeknight-friendly version combines the nostalgia of pot pie with the ease of drop biscuits, creating a satisfying one-pan meal that’ll have everyone asking for seconds. The rich, velvety sauce and tender vegetables make this the ultimate cold-weather comfort dish.
Why You’ll Love This
- Ready in under an hour with minimal prep work
- Uses simple pantry ingredients you likely have on hand
- Make-ahead friendly – prepare filling in advance
- Perfect for using up leftover rotisserie chicken
- Kids love the fluffy biscuit topping
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon thyme
- 1 can refrigerated biscuits
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C)
- Sauté onions, carrots, and celery in butter until softened
- Stir in flour and cook for 1 minute
- Gradually add broth and milk, stirring until thickened
- Add chicken, peas, thyme, salt, and pepper
- Transfer to baking dish and top with biscuits
- Bake for 25-30 minutes until biscuits are golden
Tips & Variations
- Swap chicken for turkey or leftover holiday roast
- Make your own biscuit dough for a homemade touch
- Add mushrooms or corn for extra vegetables
- Use rotisserie chicken to save time
- Make filling ahead and top with biscuits just before baking
Serving Suggestions
Serve this hearty pot pie with a simple green salad dressed in light vinaigrette. For extra comfort, pair with cranberry sauce or a side of roasted green beans. The biscuit topping soaks up the creamy sauce beautifully, so no additional starches are needed.
Notes
- Filling should be bubbling before adding biscuits
- Stores well in refrigerator for up to 3 days
- Biscuits are done when golden brown and cooked through
- Let rest 5-10 minutes before serving
FAQs
- Can I freeze this? Yes, freeze the filling only, add fresh biscuits when baking
- Can I use milk alternatives? Any unsweetened non-dairy milk works well
- How do I prevent soggy biscuits? Ensure filling is hot and thick before topping
- Can I make this vegetarian? Substitute chickpeas and vegetable broth for chicken
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon thyme
- 1 can refrigerated biscuits
- Salt and pepper to taste
Steps
- Preheat oven to 375°F (190°C)
- Sauté onions, carrots, and celery in butter until softened
- Stir in flour and cook for 1 minute
- Gradually add broth and milk, stirring until thickened
- Add chicken, peas, thyme, salt, and pepper
- Transfer to baking dish and top with biscuits
- Bake for 25-30 minutes until biscuits are golden
Notes
- Filling should be bubbling before adding biscuits
- Stores well in refrigerator for up to 3 days
- Biscuits are done when golden brown and cooked through
- Let rest 5-10 minutes before serving
