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Home » Recipes » Main Dish

Last Updated: May 11, 2023 by Angela Latimer · 6 Comments

Biscuit Chicken Pot Pie

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Biscuit chicken pot pie casserole pin with text header.
Tall pin with 2 images of biscuit chicken pot pie casserole.

This biscuit chicken pot pie is an incredibly hearty casserole that makes a fabulous family dinner any day of the week! It combines tender pieces of chicken in classic pot pie filling with homemade cream biscuits! My biscuit-topped version of the well-loved comfort food is an easy dinner that never disappoints!

Homemade Chicken Pot Pie With Biscuits

What’s better than chicken pot pie? BISCUIT chicken pot pie! Regular pot pie is typically made in a pastry-like pie shell. My biscuit chicken pot pie is more like a casserole.

You get all the yummy goodness of traditional pot pie, but there’s no bottom crust – just golden, tempting cream biscuits on top! It’s the best comfort food made BETTER!

Overhead of biscuit chicken pot pie in casserole dish.
Tender, flaky cream biscuits are a delicious topping on this fantastic chicken pot pie casserole!
Jump to:
  • Homemade Chicken Pot Pie With Biscuits
  • 🥘 Biscuit Chicken Pot Pie Ingredients
  • 🔪 How to Make Biscuit Chicken Pot Pie
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing & Reheating
  • ❓ Recipe FAQs
  • 😋 More Tasty Family Dinners
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Biscuit Chicken Pot Pie Ingredients

There are quite a few ingredients (don't let that daunt you!), but most are pretty basic. This biscuit pot pie is easy to make at any time!

Chicken Pot Pie Filling

  • Olive Oil – 1 tablespoon of olive oil, preferably extra virgin but any will do.
  • Yellow Onion – ¼ cup of yellow onion (or white onion, or shallot if you’re looking for a milder onion flavor).
  • Garlic - 1 teaspoon of minced garlic (or ½ teaspoon of garlic powder).
  • Celery – ½ cup of chopped celery (about 1-2 ribs).
  • Carrot – ½ cup of chopped carrots (roughly ½ to 1 whole carrot).
  • Butter – 1 tablespoon of butter.
  • All-Purpose Flour – 1 tablespoon of flour for making a roux.
  • Salt & Pepper – ½ teaspoon each, or more to taste.
  • Thyme – ½ teaspoon of dried thyme.
  • Oregano – ¼ teaspoon of dried oregano (rubbing the herb between your fingers helps to release the flavor).
  • Parsley (optional) – 2 tablespoons of fresh chopped parsley.
  • Chicken Broth – ¾ cup of chicken broth.
  • Chicken Breast – ½ pound of chicken (breast or thigh meat, diced into small pieces).
  • Baby Red Potatoes – 3 baby red potatoes diced into small pieces (I keep the skin on).
  • Peas – ½ cup of frozen peas (thawed out). Canned peas tend to be mushy and less flavorful.
  • Heavy Cream – 1 ½ cups of heavy cream (or half & half, or milk -*see note).

Cream Biscuits

  • All-purpose Flour – 2 cups of all-purpose flour.
  • Baking powder - 2 teaspoons of baking powder. (You can substitute with baking soda and some vinegar but cut the amount in half).
  • Salt – 1 teaspoon of salt.
  • Sugar - 1 tablespoon of granulated white sugar.
  • Heavy cream – 1 ½ cups of heavy cream.
  • Egg – 1 large egg but you can also use 2 small eggs if necessary (beaten).

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How to Make Biscuit Chicken Pot Pie

Just a few minutes of prep time to chop the chicken and veggies up and your pot pie casserole will come together in no time! You will need a large pot or Dutch oven, a sharp knife, a 2-quart baking dish, and all of your measuring utensils.

Homemade Chicken Pot Pie Filling

  1. Heat. Add 1 tablespoon of olive oil to a large pot or a Dutch Oven on medium-high heat.
  2. Saute. Once the oil is shimmering and begins to smoke slightly, you can add ¼ cup of onion and 1 teaspoon of garlic. Sauté until the onion is translucent (2-3 minutes). Add ½ a cup of chopped carrot and ½ a cup of celery and stir continuously for another minute or two.
  3. Make a roux. Next, add 1 tablespoon of butter and stir with the veggies until it melts. Sprinkle 1 tablespoon of flour in slowly, stirring until everything is nicely combined.
  4. Add broth. Now it’s time to slowly add ¾ cup of chicken broth, starting with a small amount, until the flour is fully integrated into the gravy. Then add all the herbs and spices (¼ teaspoon oregano, ½ teaspoon thyme, 2 tablespoons of optional fresh parsley, and ½ teaspoon salt & pepper). Keep stirring continuously and then add the remaining chicken broth.
  5. Add chicken. Stir in ½ pound of diced chicken and 3 diced red potatoes and bring it all to a simmer for about 2 minutes. Throw the ½ cup of thawed peas in and simmer for 2 more minutes.
  6. Stir in cream. While stirring, add 1 ½ cups of heavy cream. Now is a great time to taste and adjust spices as necessary.
  7. Set aside. Remove from heat and set aside as you make your biscuits.

Cream Biscuits from Scratch

  1. Make biscuit dough. Using a large bowl, combine 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar. Whisk until they are all combined. Add 1 ½ cups of heavy cream to the dry mixture and mix until it makes a crumbly dough.
  2. Form balls of dough. Place the dough on a lightly floured surface and squeeze all the dough pieces into a ball.
  3. Shape. Press the dough flat into a disc shape, then fold, repeat, and fold in half again. Cover with a warm, damp towel (cling film works also) and set aside for 30 minutes.
  4. Cut out biscuits. After the dough has rested, form it to your desired thickness and use a knife, a cookie-cutter, or a glass to cut out the biscuits.

Assemble and Bake

  1. Preheat. Grease a 2-quart baking dish and preheat your oven to 400ºF (205ºC).
  2. Build pot pie casserole. Spoon the chicken pot pie filling into the casserole dish and place the biscuits on top. Brush the biscuits with an egg wash.
  3. Bake. Place the pot pie on the middle of the center rack in the oven and bake for 12 to 15 minutes. It is ready when the biscuits look golden brown and you see the pie filling bubbling at the edges. Serve immediately.

This casserole is a one-dish meal, meaning you don't need sides! If you're extra hungry, try serving a wedge salad before the main course. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • If using Half & Half or milk, make a slurry of 1-2 tablespoons of flour with an equal amount of cool or cold water. Mix until smooth and add until your desired gravy thickness is reached.
  • To make this tasty casserole easier, you can also use store-bought Grands biscuits or Bisquick for making your biscuits.
  • This casserole is ideal for using up leftover chicken pot pie filling, which can be refrigerated for 2-3 days so that you and your family get a pot pie break in the week!

🥡 Storing & Reheating

Your leftover biscuit chicken pot pie casserole can be stored in an airtight container for 2 - 3 days in the refrigerator. Make sure that the casserole is fully cooled before storing it.

Reheating Biscuit Chicken Pot Pie

To reheat your pot pie, place your desired portion into an oven-safe dish and heat at 350ºF (175ºC) for approximately 10 minutes, or until fully warmed. You can also microwave your casserole portion(s) on high for 1 minute, then in 30-second increments until it reaches your desired temperature.

❓ Recipe FAQs

Does Chicken Pot Pie Have A Bottom Crust?

This one doesn't! However, traditional chicken pot pie does. It can often become soggy from soaking up all of the fillings. That's why I love this biscuit version so much!

Can I Make Chicken Pot Pie With Biscuits In Advance?

You sure can. The casserole (pot pie) and biscuits can be made up to 1 day in advance and baked when you are ready. You may need to add 10 minutes or so to the cooking time since it will be cold.

Does Chicken Pot Pie Have Dairy?

Yes, this biscuit chicken pot pie has both butter and heavy cream in it.

Biscuit chicken pot pie casserole in baking dish.

😋 More Tasty Family Dinners

  • Beef Enchilada Casserole - This Tex-Mex casserole is layered with tortillas, beef, and enchilada sauce. It's a great alternative to taco Tuesday!
  • BBQ Meatloaf - A tangy BBQ glaze takes this classic meatloaf to another level!
  • Mac and Cheese with Hot Dogs - Don't knock it until you try it, it's simple and delicious!
  • Chicken Spaghetti with Rotel - I love using leftover chicken to make this easy, cheesy casserole!
  • Hamburger Helper Lasagna - This easy one-pot meal can be thrown together in just 20 minutes!
  • Pepperoni Pizza Casserole - Customize this easy pepperoni pizza casserole by adding your family's favorite pizza toppings!

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📖 Recipe Card

Overhead of biscuit chicken pot pie in casserole dish.
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4.96 from 23 reviews

Biscuit Chicken Pot Pie

This biscuit chicken pot pie is an incredibly hearty casserole that makes a fabulous family dinner any day of the week! It combines tender pieces of chicken in classic pot pie filling with homemade cream biscuits! My biscuit-topped version of the well-loved comfort food is an easy dinner that never disappoints!
Author | Angela Latimer
Servings: 6 servings
Calories: 594kcal
Prep 10 minutes minutes
Cooking 15 minutes minutes
Resting Time 30 minutes minutes
Total Time 55 minutes minutes
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Ingredients
 

Chicken Pot Pie Filling

  • 1 tablespoon olive oil (extra virgin)
  • ¼ cup yellow onion (finely diced - or white onion, or shallot)
  • 1 teaspoon garlic (minced - or use ½ teaspoon garlic powder)
  • ½ cup celery (chopped - 1 to 2 ribs celery)
  • ½ cup carrot (chopped - ½ to 1 carrot)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ teaspoon each, salt & pepper (to taste)
  • ½ teaspoon thyme
  • ¼ teaspoon oregano
  • 2 tablespoon parsley (fresh, chopped - optional)
  • ¾ cup chicken broth
  • ½ lb chicken breast (breast or thigh meat, diced into small pieces)
  • 3 baby red potatoes (diced into small pieces)
  • ½ cup peas (thawed)
  • ⅓ cup heavy cream

Cream Biscuits

  • 2 cups all-purpose flour
  • 2 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 ½ cups heavy cream
  • 1 large egg (beaten)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Make the Chicken Pot Pie Filling

  • Bring a stockpot or Dutch oven to medium-high heat with the olive oil. Once the olive oil shimmers, add the onion and garlic. Saute until fragrant and the onion is starting to get tender and translucent, about 2-3 minutes.
  • Add the chopped celery and carrot and continue to saute with the onions and garlic for an additional 1-2 minutes.
  • Add the butter and stir it in with the sauteed base while it melts. Next, stir the flour into the melted butter and vegetable combination.
  • Gradually add the chicken broth. Add a small amount at first and mix until the flour is thoroughly incorporated into the 'gravy' base. Add the seasoning including salt, pepper, thyme, oregano, and parsley. Stir to combine, then add the remaining chicken broth.
  • Add the diced chicken meat and diced potatoes, stir to combine, and bring to a simmer. Simmer for 2 minutes, then add the thawed peas and continue to simmer for an additional 1-2 minutes.
  • Add the heavy cream and stir. Taste and adjust seasoning as needed. Remove from heat while you make the biscuits.

Make the Cream Biscuits

  • In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk or run a fork through to combine. Add the heavy cream to the dry mixture, then mix until a crumbly dough is formed.
  • Turn the dough out onto a lightly floured working surface. Pull all of the pieces together and start squeezing them into a round ball of dough.
  • Press the dough out to a flattened disc and fold in half, repeat, and fold in half again. Cover with cling film or a warm, damp tea towel and allow to rest for 30 minutes.
  • Uncover the dough and use your hands to press out to your desired biscuit thickness. Cut into biscuits.

Assemble the Biscuit Chicken Pot Pie

  • Preheat your oven to 400 degrees F (205 degrees C) and lightly grease your 2-quart baking dish.
  • Transfer the chicken pot pie filling into your prepared casserole dish. Top with the cut biscuits, then brush the biscuits with egg wash using a pastry brush.
  • Bake the casserole at 400 degrees F (205 degrees C) for 12-15 minutes, or until the biscuits are golden and the pot pie filling is bubbly around the edges. Remove from the oven when done and serve immediately.

Notes

  • If using Half & Half or milk, make a slurry of 1-2 tablespoons of flour with an equal amount of cool or cold water. Mix until smooth and add until your desired gravy thickness is reached.
  • To make this tasty casserole easier, you can also use store-bought Grands biscuits or Bisquick for making your biscuits.
  • This casserole is ideal for using up leftover chicken pot pie filling, which can be refrigerated for 2-3 days so that you and your family get a pot pie break in the week!
 

Nutrition

Calories: 594kcal (30%) | Carbohydrates: 60g (20%) | Protein: 17g (34%) | Fat: 33g (51%) | Saturated Fat: 19g (119%) | Trans Fat: 1g | Cholesterol: 129mg (43%) | Sodium: 817mg (36%) | Potassium: 1258mg (36%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 3175IU (64%) | Vitamin C: 20mg (24%) | Calcium: 258mg (26%) | Iron: 4mg (22%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Casseroles, Chicken Dishes, Dinner Recipes
Cuisine American
« Nutter Butter Mummies
Halloween Popcorn Balls »

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Comments

    4.96 from 23 votes (20 ratings without comment)

    Thanks for coming! Ask anything - or let me know what you think: Cancel reply

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  1. Marla says

    January 20, 2025 at 3:42 pm

    5 stars
    This worked exactly as written, thanks! It's my go to recipe!

    Reply
  2. Sarah says

    February 14, 2024 at 7:28 pm

    4 stars
    Loved the flavors and the method was a great guide.
    However, I found the proportions off for the filling. I ended up doubling pretty much everything - veggies, seasonings, liquids, chicken. I was cooking for six adults, and as I measured everything out I realized the amounts as listed would definitely only feed three adults at most. I kept wondering if it was a mistake, but maybe a personal preference? Next time I will triple it so people can have seconds.
    I was able to make 7 good sized biscuits with the recipe as listed, but they took longer to cook than expected. Maybe my oven is a little cold.
    Got a lot of compliments on the flavor of both so I will definitely make again, just more!

    Reply
  3. Erik says

    September 28, 2023 at 9:54 am

    5 stars
    Thank you for a simple easy dinner for family to enjoy. Your recipe development skills are on point and simple to follow as our child followed your directions without hesitation or question.

    Thank you

    Reply
  4. Kay says

    May 02, 2023 at 2:40 pm

    Is the chicken raw or cooked when you add it in?

    Reply
    • Angela @ BakeItWithLove.com says

      May 02, 2023 at 2:52 pm

      It is raw chicken breast. Thanks for asking!

      Reply
  5. Jim says

    October 21, 2022 at 6:37 am

    I haven't tried your recipe yet. Sounds amazing. I just wanted to say I love your recipe format. Listing the ingredients in each step is a game changer. Thank you.

    Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

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