Why You’ll Love This Recipe
Biscuit Chicken Pot Pie is everything comfort food should be—creamy, hearty, warm, and wonderfully satisfying. This version is designed to be quick and approachable, using simple ingredients and fluffy biscuits to replace traditional pie crust. The result is a golden-topped dish with tender chicken, soft vegetables, and a rich, savoury sauce that feels like a hug in every bite. What I love most about this recipe is its flexibility; once, I even lightened the sauce using almond milk when I was out of regular milk, and the texture still turned out beautifully smooth. Whether you are feeding family on a weeknight or preparing a cosy weekend meal, this pot pie delivers rustic charm with minimal effort.
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Biscuit Chicken Pot Pie Recipe: A Comforting, Family-Friendly Classic Made Easy
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Halal
Description
A comforting Biscuit Chicken Pot Pie made with tender chicken, hearty vegetables, and a creamy sauce, all baked under fluffy golden biscuits for an easy, family-friendly meal.
Ingredients
- 2 cups cooked shredded chicken
- 2 tbsp butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes (optional)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper, to taste
- 1 can refrigerated biscuits (or 8 homemade biscuits)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter and sauté onions, carrots, potatoes (if using), and garlic for 5–7 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly add chicken broth and milk, stirring until thickened.
- Add shredded chicken, peas, thyme, parsley, salt, and pepper. Simmer 2–3 minutes.
- Transfer mixture to a baking dish.
- Place biscuits on top of the filling in a single layer.
- Bake for 20–25 minutes, or until biscuits are golden and filling is bubbly.
- Let cool slightly before serving.
Notes
- To avoid soggy biscuits, bake filling for 10 minutes first, then add biscuits.
- Use rotisserie chicken to save time.
- Frozen mixed vegetables can replace fresh ones.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked chicken
Shredded or cubed leftover chicken works perfectly. It absorbs the creamy sauce and keeps the pot pie hearty.
Mixed vegetables
A blend of carrots, peas, and corn adds colour, nutrition, and classic pot pie flavour.
Butter
Forms the base of the sauce, adding richness and helping the flour cook properly before liquids are added.
Flour
Thickens the sauce, allowing it to coat the chicken and vegetables with a velvety consistency.
Chicken broth
Adds savouriness and depth, turning the roux into a comforting gravy.
Milk or cream
Creates a silky, creamy pot pie filling. Adjust depending on your preferred richness.
Seasonings
Salt, pepper, garlic powder, onion powder, and thyme bring warmth and balance to the filling.
Refrigerated biscuits
These bake up fluffy and golden, forming a simple, delicious topping that replaces traditional pie crust.
Directions
Begin by melting butter in a skillet over medium heat. Add flour and whisk until a smooth paste forms. Slowly pour in chicken broth while whisking to avoid lumps. Stir in milk and continue to cook until the sauce thickens.
Add cooked chicken and mixed vegetables to the sauce. Season with salt, pepper, garlic powder, onion powder, and thyme. Simmer briefly to allow flavours to meld.
Transfer the filling into a baking dish. Arrange refrigerated biscuits on top, slightly spaced to allow for rising. Bake until the biscuits are golden brown and cooked through, and the filling is bubbling around the edges. Let cool slightly before serving so the sauce thickens further.
Equipment needed :
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
This recipe serves 4–6 people. Preparation takes around 10 minutes, and baking requires 20–25 minutes depending on biscuit size and oven temperature.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to keep the biscuits crisp, or warm individual portions in the microwave if preferred. Avoid freezing the assembled dish, as biscuits may become soggy, but the filling alone can be frozen for up to two months.
Nutrition and Dietary Info for Biscuit Chicken Pot Pie
A serving of biscuit chicken pot pie (roughly 1½ cups) typically contains:
- Calories: 400–550
- Protein: 25–30g
- Carbohydrates: 30–40g
- Fat: 20–30g
- Fiber: 2–4g
Variations and Customizations
Cheddar Biscuit Pot Pie
Mix shredded cheddar into the biscuits or sprinkle cheese on top for extra richness.
Herb Chicken Pot Pie
Add rosemary, thyme, or parsley to the sauce for enhanced aroma.
Turkey Pot Pie
Use leftover turkey as an excellent substitute for chicken.
Vegetable-Loaded Pot Pie
Increase the vegetable mix or include mushrooms, green beans, or spinach.
Creamy Garlic Pot Pie
Add extra garlic powder or roasted garlic for deeper flavour.
Biscuits on the Side
Bake biscuits separately and spoon the filling over them for a slightly lighter texture.
Cajun Chicken Pot Pie
Add Cajun seasoning for a spicy, flavour-packed twist.
Dairy-Free Version
Use plant-based butter and almond milk to create a surprisingly smooth dairy-free filling.
Individual Pot Pies
Bake in ramekins for single servings—perfect for entertaining.
Crispy Bacon Pot Pie
Add cooked bacon pieces for smoky flavour and extra heartiness.
Conclusion
Biscuit Chicken Pot Pie is a classic comfort dish made even easier with its simple biscuit topping and creamy, flavourful filling. This recipe strikes the perfect balance between homemade warmth and weeknight convenience. Whether you stick to the traditional version or customise it with herbs, cheese, or extra vegetables, this pot pie delivers satisfying richness in every bite. It is the kind of recipe that becomes a household staple—warm, inviting, and always appreciated at the dinner table.
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