There’s something irresistibly comforting about a chicken pot pie with biscuits. Picture this: the aroma of tender chicken, fresh vegetables, and herbs wafting through your kitchen, mingling together to create a symphony of flavors. The flaky, golden biscuits perched on top just waiting to be broken apart and dunked into that creamy filling is enough to make anyone’s mouth water.
This dish isn’t just a meal; it’s a hug in a bowl. Whether it’s chilly outside or you’re simply in need of some soul-soothing comfort food, chicken pot pie with biscuits is the answer. It’s one of those recipes that we can all gather around, share stories over, and enjoy together, making it perfect for family dinners or cozy gatherings with friends.
Why You'll Love This Recipe
- This chicken pot pie with biscuits is incredibly easy to prepare, making you feel like a kitchen wizard without the hassle
- The rich flavor profile combines savory chicken and vegetables in a creamy sauce that warms your heart
- Visually appealing with its golden biscuit topping, it’s as beautiful as it is delicious
- Perfect for any occasion — from casual weeknight dinners to festive gatherings
I once whipped up this delightful chicken pot pie with biscuits for a family gathering when my cousin decided to bring his new girlfriend. The moment she took her first bite and exclaimed that it tasted like “home,” I knew I had won her over — and maybe even sealed my cousin’s fate!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust based on your crowd size.
Fresh Vegetables: Carrots, peas, and celery add vibrant color and texture—always choose fresh for the best taste.
Chicken Broth: Use low-sodium broth for better control over flavor; homemade is ideal if you’ve got it.
Heavy Cream: This adds richness to the filling; don’t skimp on this luscious ingredient!
Biscuit Mix: A pre-made mix saves time but feel free to use your favorite homemade recipe if you’re feeling adventurous.
Herbs & Spices: Thyme and black pepper elevate the flavor; fresh herbs are always preferred but dried works too.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Getting started on this chicken pot pie with biscuits is easier than you might think! Just follow these simple steps.
Prep Your Chicken: Begin by preheating your oven to 400°F (200°C). In a large pot over medium heat, add a splash of oil and toss in your cubed chicken until browned all over—about 5-7 minutes should do it.
Add the Veggies: Once your chicken is golden brown and smelling divine, stir in chopped carrots, peas, and celery. Cook until they soften—around 4-5 minutes—and embrace that enticing aroma filling your kitchen.
Create the Creamy Sauce: Pour in your chicken broth followed by heavy cream. Stir continuously until everything melds together beautifully—this will take about 3-4 minutes of gentle simmering.
Season It Up!: Don’t forget your thyme and black pepper! Add them now for an extra layer of flavor that’ll make everyone say “wow!” Simmer for another couple of minutes until everything thickens slightly.
Top It Off!: Prepare your biscuit mix according to package instructions while waiting. Once ready, spoon the creamy chicken mixture into a baking dish and dollop generous amounts of biscuit dough on top—this will puff up perfectly in the oven.
Bake Until Golden!: Slide your masterpiece into the oven and bake for 20-25 minutes or until those biscuits turn golden brown. The smell will be intoxicating!
And there you have it! A warm bowl of chicken pot pie with biscuits awaits you — perfect for sharing (or not).
Enjoy every comforting bite as you relish this cozy classic that’s sure to become a staple in your home!
You Must Know
- This chicken pot pie with biscuits is a comforting classic that combines tender chicken, fresh veggies, and flaky biscuits
- The aroma fills your kitchen, making it feel warm and inviting
- Perfect for family gatherings or cozy nights in, it’s sure to impress!
Perfecting the Cooking Process
Start by sautéing the chicken until golden brown. Then add veggies for extra flavor while the biscuits bake separately for perfect fluffiness.
Add Your Touch
Feel free to swap in turkey instead of chicken, or throw in some herbs like thyme for an aromatic twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.
Chef's Helpful Tips
- For the ultimate chicken pot pie with biscuits, use rotisserie chicken to save time
- Always let the filling cool slightly before adding biscuits; this helps them cook evenly
- Don’t rush the baking—golden brown biscuits are key!
Cooking this dish reminds me of my grandma’s kitchen, where the smell of her chicken pot pie would lure everyone to dinner like moths to a flame.
FAQ
Can I make chicken pot pie with biscuits ahead of time?
Yes, you can prepare the filling a day ahead and bake just before serving.
What types of vegetables work best in this recipe?
Carrots, peas, and celery are traditional choices that enhance flavor and texture.
Can I freeze chicken pot pie with biscuits?
Absolutely! Freeze it before baking for up to three months; just thaw and bake when ready.
Chicken Pot Pie with Biscuits
Chicken pot pie with biscuits is the ultimate comfort food, featuring tender chicken and vibrant vegetables enveloped in a rich, creamy sauce, all topped with golden, flaky biscuits. This dish not only warms the heart but also brings friends and family together around the dinner table. Perfect for any occasion, this recipe combines simplicity with deliciousness, making it a must-try for those seeking cozy flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh carrots, diced
- 1 cup fresh peas
- 1 cup celery, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups biscuit mix (plus ingredients as per package)
- 1 tsp dried thyme
- 1 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot over medium heat, add a splash of oil and brown cubed chicken for about 5-7 minutes.
- Stir in chopped carrots, peas, and celery; cook for another 4-5 minutes until softened.
- Pour in chicken broth and heavy cream; simmer for 3-4 minutes until combined.
- Add thyme and black pepper; simmer for an additional couple of minutes until slightly thickened.
- Prepare biscuit mix according to package instructions. Spoon the creamy mixture into a baking dish and dollop biscuit dough on top.
- Bake for 20-25 minutes or until biscuits are golden brown.
Nutrition
- Serving Size: 1/6 of recipe (approx. 300g)
- Calories: 530
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
