Picture this: tender chicken, creamy veggies, and flaky biscuits melting together in a dish so good it’ll make your grandma jealous.
This isn’t just another recipe—it’s a flavor bomb disguised as comfort food. Why settle for takeout when you can whip up something that tastes like a hug from the inside?
Whether you’re feeding a crowd or just yourself (no judgment), this chicken pot pie with biscuits delivers. Ready to level up your dinner game? Let’s go.
What Makes This Recipe So Good
First, it’s stupidly easy.
No fancy techniques, no obscure ingredients—just pure, uncomplicated deliciousness. The biscuits? Buttery, golden, and perfect for soaking up that creamy filling.
The filling itself is a masterclass in balance: savory chicken, sweet carrots, and just enough herbs to keep things interesting. Plus, it’s customizable. Swap veggies, add spices, or go wild with cheese.
This recipe forgives your “creative” decisions.
Ingredients
Here’s what you’ll need for this culinary masterpiece:
- 2 cups cooked chicken (shredded or diced)
- 1 cup carrots (diced)
- 1 cup peas (fresh or frozen)
- 1/2 cup celery (diced)
- 1/3 cup butter (because flavor)
- 1/3 cup flour (to thicken things up)
- 1 3/4 cups chicken broth (low-sodium if you’re health-conscious)
- 2/3 cup milk (whole milk for maximum creaminess)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (freshly ground, please)
- 1 tsp thyme (optional but recommended)
- 1 package refrigerated biscuit dough (or homemade if you’re fancy)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). No one likes a cold oven surprise.
- Sauté the veggies: Melt butter in a large skillet, then add carrots, peas, and celery. Cook until slightly tender (about 5 minutes).
- Make the roux: Sprinkle flour over the veggies, stir well, and cook for another minute.This is where the magic happens.
- Add liquids: Slowly pour in chicken broth and milk, stirring constantly until the mixture thickens. Season with salt, pepper, and thyme.
- Fold in the chicken: Stir in cooked chicken and let the filling simmer for 2-3 minutes. Taste and adjust seasoning if needed.
- Transfer to a baking dish: Pour the filling into a greased 9×13-inch dish.Flatten the surface with a spatula.
- Top with biscuits: Arrange biscuit dough evenly over the filling. Pro tip: Leave gaps for steam to escape.
- Bake: Pop it in the oven for 20-25 minutes, or until biscuits are golden and the filling bubbles like a witch’s cauldron.
- Cool slightly: Let it sit for 5 minutes before serving—unless you enjoy third-degree burns.
Storage Instructions
Got leftovers? Lucky you.
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven (350°F for 15 minutes) to keep the biscuits crispy. For longer storage, freeze the unbaked dish (wrap tightly) for up to 2 months.
Bake from frozen, adding 10-15 extra minutes.
Benefits of This Recipe
This dish is a one-pan wonder, meaning fewer dishes to wash (you’re welcome). It’s also packed with protein and veggies, so you can pretend it’s healthy. The biscuits?
They’re the ultimate comfort food upgrade. Plus, it’s kid-friendly, crowd-pleasing, and basically guarantees compliments. FYI, it also reheats like a dream—perfect for meal prep.
Common Mistakes to Avoid
- Overcooking the biscuits: They should be golden, not charcoal.
- Using watery veggies: Thaw frozen peas first, or your filling will be soup.
- Skimping on seasoning: Taste as you go.Bland food is a crime.
- Rushing the roux: Let the flour cook for a full minute to avoid a raw taste.
Alternatives
Feel like mixing it up? Try these swaps:
- Vegetarian: Skip the chicken, add mushrooms or tofu.
- Gluten-free: Use GF flour and biscuits.
- Cheesy: Stir in 1/2 cup cheddar to the filling. You won’t regret it.
- Spicy: Add a dash of cayenne or diced jalapeños.
FAQ
Can I use store-bought rotisserie chicken?
Absolutely.
Rotisserie chicken is a time-saver and adds great flavor. Just shred it and toss it in.
Can I make this ahead of time?
Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours.
Bake as directed, adding a few extra minutes if needed.
Why are my biscuits soggy?
You probably overcrowded them. Leave space between biscuits for airflow, and don’t underbake.
Can I use homemade biscuit dough?
Of course—homemade biscuits take this to the next level. Just par-bake them slightly before adding to the filling.
What’s the best way to reheat leftovers?
The oven is your friend here.
Microwaving turns biscuits into rubber. IMO, it’s worth the extra time.
Final Thoughts
This chicken pot pie with biscuits is the ultimate comfort food hack—easy, delicious, and endlessly adaptable. Whether you’re cooking for a family or just craving something hearty, this dish delivers every time.
Now go forth and bake. Your taste buds will thank you.
