Hi! I’m Emily, the creator behind Bikren Cook — where passion meets the plate. Cooking is my love language, and every recipe I share is tested, heartfelt, and designed to make your kitchen time meaningful. At Bikren Cook, we believe food isn’t just about taste — it’s about creating memories around the table. Whether you’re cooking for family or friends, our recipes make every meal feel special.
There’s something undeniably comforting about a Chicken Pot Pie with Biscuits. It combines the hearty filling of traditional pot pie with fluffy, buttery biscuits on top for a meal that feels like a warm hug. This recipe takes the classic comfort food and elevates it with fresh ingredients and a few special touches that make all the difference.
Ingredients for Chicken Pot Pie with Biscuits
Filling Essentials
- 2 cups cooked chicken, cubed (rotisserie chicken works wonderfully)
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Homemade Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold butter, cubed
- 3/4 cup cold buttermilk
Pantry Staples You’ll Need
- Olive oil
- Dried herbs (thyme, rosemary)
- Salt and pepper
- Chicken broth (low sodium preferred)
Step-by-Step Chicken Pot Pie with Biscuits Instructions
Preparing the Filling
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or dutch oven, heat olive oil over medium heat.
- Add onions, carrots, and celery, cooking until they begin to soften (about 5-7 minutes).
- Add garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- Gradually add chicken broth and milk, stirring constantly to prevent lumps.
- Bring the mixture to a simmer and cook until thickened (about 5 minutes).
- Stir in cooked chicken, frozen peas, thyme, rosemary, salt, and pepper.
- Reduce heat and let simmer for 5 minutes to combine flavors.
Making the Biscuits
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Add buttermilk and stir just until combined (don’t overmix).
- Turn dough onto a floured surface and pat to 1/2 inch thickness.
- Using a biscuit cutter or glass, cut out 8-10 biscuits.
Assembly and Baking
- Arrange biscuits on top of the filling in your skillet.
- Brush biscuits with a little melted butter for golden tops (optional).
- Bake for 20-25 minutes until biscuits are golden brown and filling is bubbling.
- Let stand for 5-10 minutes before serving.
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Pro Tips for Perfect Chicken Pot Pie with Biscuits
Achieving the Perfect Consistency
- Make sure your roux (flour and fat mixture) cooks for at least a minute to eliminate any raw flour taste.
- If your filling seems too thick, add a splash more broth. If too thin, simmer a bit longer.
- For extra creamy filling, substitute half the milk with heavy cream.
Tool Recommendations
- Cast iron skillet: Creates a beautiful one-pan meal and conducts heat evenly
- Pastry cutter: Makes incorporating butter into biscuit dough much easier
- Silicone spatula: Perfect for scraping every bit of that delicious sauce
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The biscuits will soften slightly but will still be delicious. Reheat in a 350°F oven until warmed through (about 15-20 minutes) or microwave individual portions for 1-2 minutes.
Flavor Variations for Chicken Pot Pie with Biscuits
Herb-Infused Delight
Add fresh herbs like thyme, sage, and rosemary to both the filling and the biscuit dough for an aromatic twist.
Gluten-Free Option
Substitute all-purpose flour with a 1:1 gluten-free flour blend in both the filling and biscuits. Add 1/4 teaspoon xanthan gum to the biscuit mix if your blend doesn’t include it.
Vegetable Forward
Double the vegetables and add mushrooms for an earthy flavor. You can even make a vegetarian version by omitting the chicken and using vegetable broth instead.
Looking for another comforting pie-inspired dessert? Try my Apple Pie Cupcakes for a sweet treat!
Serving Suggestions for Chicken Pot Pie with Biscuits
This hearty dish is practically a complete meal on its own, but I love serving it with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a special occasion, consider:
- Roasted green beans with sliced almonds
- Simple arugula salad with lemon and olive oil
- Cranberry sauce (a surprisingly delicious pairing!)
For beverages, try sparkling water with a squeeze of lemon, homemade iced tea, or warm apple cider during colder months.
If you’re looking for a beautiful dessert to follow this comforting meal, my White Chocolate Cranberry Tart is a stunning finale.
FAQs About Chicken Pot Pie with Biscuits
Can I Make This Ahead of Time?
Yes! Prepare the filling up to 2 days in advance and refrigerate. When ready to serve, reheat the filling on the stovetop, then top with freshly made biscuits and bake. Alternatively, you can freeze the unbaked pot pie without biscuits for up to 3 months. Thaw overnight in the refrigerator, then top with fresh biscuits before baking.
How Do I Prevent Soggy Biscuits?
Make sure your filling isn’t too watery before adding the biscuits. Also, biscuits should be placed on top of the hot filling just before baking, not in advance. If making ahead, store the components separately until ready to bake.
Can I Use Canned Biscuits Instead?
Absolutely! While homemade biscuits are special, store-bought refrigerated biscuits work great in a pinch. Place them on top of the hot filling and bake according to package directions, watching carefully to prevent over-browning.
Wrap Up Your Chicken Pot Pie with Biscuits Adventure
This Chicken Pot Pie with Biscuits brings together the best of comfort food: a creamy, savory filling with vegetables and tender chicken, all topped with golden, fluffy biscuits. It’s the kind of dish that makes everyone at the table smile with that first forkful.
Whether you’re cooking for a weeknight family dinner or serving guests on a chilly evening, this recipe delivers warmth and satisfaction. The best part? You can customize it with seasonal vegetables or whatever you have on hand.
So gather your ingredients, preheat that oven, and get ready to create a memorable meal that will have everyone asking for seconds!
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