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!

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!

Jump to:

• Homemade Chicken Pot Pie With Biscuits
• 🥘 Biscuit Chicken Pot Pie Ingredients
• 🔪 How to Make Biscuit Chicken Pot Pie
• 💭 Angela's Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ FAQ
• 😋 More Tasty Family Dinners
• 📋 Recipe
• 💬 Comments

🥘 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 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.

❓ FAQ

😋 More Tasty Family Dinners

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• Chicken Spaghetti with Rotel - I love using leftover chicken to make this easy, cheesy casserole!
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📋 Recipe