Why You’ll Love This Recipe
This recipe is comforting, family-friendly, and easier than traditional pot pie. The biscuit topping saves time while adding incredible texture, and the creamy filling is rich without being heavy. It is a complete, satisfying meal in one dish.
Print
Biscuit Chicken Pot Pie: A Cozy, Comfort-Filled Classic with a Fluffy Biscuit Topping
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting biscuit chicken pot pie made with tender chicken, creamy vegetables, and fluffy golden biscuits baked on top for a classic family-friendly meal.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 can (16 oz) refrigerated biscuit dough, quartered
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream or whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Melt butter in a skillet over medium heat.
- Add onion and cook until softened, about 3–4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth and cream, stirring until thickened.
- Season with salt, pepper, thyme, and parsley.
- Add chicken and frozen vegetables, stirring to combine.
- Transfer mixture to the prepared baking dish.
- Top evenly with biscuit pieces.
- Bake uncovered for 30–35 minutes until biscuits are golden and filling is bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- If biscuits brown too quickly, loosely cover with foil.
- Add mushrooms or celery for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked chicken
Provides tender, protein-rich bites and works perfectly with leftover or rotisserie chicken.
Butter
Creates the rich base for the creamy filling.
Onion
Adds savory depth and aroma to the sauce.
Garlic
Enhances the overall flavor with subtle warmth.
All-purpose flour
Thickens the filling into a smooth, hearty consistency.
Chicken broth
Adds savory depth and moisture to the filling.
Milk or cream
Creates a rich, velvety texture in the sauce.
Frozen mixed vegetables
Add color, sweetness, and classic pot pie flavor.
Salt
Balances and enhances all ingredients.
Black pepper
Adds mild warmth and seasoning.
Dried thyme or poultry seasoning
Provides classic comfort-food aroma.
Refrigerated biscuit dough
Creates the fluffy, golden topping with minimal effort.
Fresh parsley (optional)
Adds brightness and color when serving.
Directions
Begin by preheating the oven and lightly greasing a baking dish. In a large skillet over medium heat, melt the butter and sauté the onion until softened. Add garlic and cook briefly until fragrant. Sprinkle in the flour and stir continuously to form a roux, cooking just until the raw flour smell disappears.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce. Season with salt, black pepper, and thyme or poultry seasoning. Stir in the cooked chicken and frozen vegetables, allowing the filling to simmer briefly until heated through.
Transfer the mixture to the prepared baking dish. Cut the biscuit dough into quarters and arrange evenly on top of the filling. Bake until the biscuits are golden brown and cooked through and the filling is bubbling. Let rest for a few minutes before serving. Garnish with parsley if desired.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6
Preparation time: 15 minutes
Baking time: 30–35 minutes
Total time: about 50 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven covered loosely with foil to keep biscuits from over-browning. Individual portions can be microwaved, though the biscuits will soften slightly. Freezing is not recommended once baked, as the biscuit texture may change.
Variations and Customizations
Creamy Cheddar Pot Pie
Stir shredded cheddar into the filling for extra richness.
Turkey Biscuit Pot Pie
Use leftover turkey instead of chicken.
Vegetable-Forward Version
Add mushrooms, green beans, or corn for extra vegetables.
Herb Biscuit Topping
Brush biscuits with butter and sprinkle with herbs before baking.
Spicy Comfort Pie
Add a pinch of cayenne or red pepper flakes.
Garlic Biscuit Upgrade
Brush biscuits with garlic butter after baking.
Individual Pot Pies
Bake in ramekins for personal servings.
Low-Fat Option
Use milk instead of cream and reduce butter slightly.
Southern-Style Pot Pie
Add a splash of heavy cream and extra black pepper.
Skillet Pot Pie
Bake directly in an oven-safe skillet for fewer dishes.
FAQs
Can I use rotisserie chicken?
Yes, it works perfectly and saves time.
Do I need to thaw frozen vegetables?
No, they can be added directly to the filling.
Why are my biscuits doughy inside?
Make sure they are spaced evenly and fully baked before removing.
Can I make this ahead of time?
Prepare the filling ahead, then add biscuits and bake fresh.
Can I use homemade biscuits?
Yes, just adjust baking time as needed.
Should I cover the dish while baking?
Bake uncovered so the biscuits brown properly.
Can I make it gluten-free?
Use gluten-free flour and biscuits.
What vegetables work best?
Carrots, peas, and corn are classic choices.
Is this recipe kid-friendly?
Yes, it’s mild, comforting, and widely loved.
Can I double the recipe?
Yes, use a larger baking dish and adjust baking time slightly.
Conclusion
Biscuit Chicken Pot Pie is a comforting, hearty dish that brings together creamy chicken filling and fluffy, golden biscuits in one satisfying bake. Easier than traditional pot pie yet just as nostalgic and flavorful, it is perfect for family dinners and cozy nights at home. With simple ingredients and endless variations, this recipe is a reliable comfort-food favorite you will return to again and again.
Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share