Easy Chicken Pot Pie With Biscuits Recipe

I turned pantry staples into an Easy Chicken Pot Pie topped with tender biscuits and filled with juicy chicken and a rich sauce studded with vegetables.

I love a shortcut that actually tastes homemade, and this Easy Chicken Pot Pie With Biscuits is exactly that. The flaky biscuits on top hide a creamy filling with cooked shredded chicken and a touch of unsalted butter, and yeah sometimes store bought wins.

After getting tired of scrolling past Campbell’s Chicken Pot Pie Recipe and Easy Chicken Pot Pie ideas I figured out a faster family dinner that still feels special. It’s the kind of thing I make when I want dinner done fast but also when I want everyone to ask for seconds.

Why I Like this Recipe

– I love how cozy and filling it is, like a warm hug when i’m tired
– I like that it comes together quick on weeknights even if i’m half asleep
– I like that there are always leftovers that somehow taste better the next day so lunch is solved
– I like that it feels homey and everyone at the table asks for seconds, even the picky ones

Ingredients

• Cooked chicken adds lean protein, hearty texture and savory comfort, great for leftovers.
• Frozen mix gives fiber, vitamins and a bit of sweet, bright color, easy to use.
• Canned biscuits bring buttery carbs, fluffy topping, makes it indulgent and kid friendly.
• Butter gives rich flavor and silky mouthfeel, adds saturated fat so use sparingly.
• All purpose flour thickens the sauce adds body it’s mostly carbs, pantry staple.
• Milk lends creaminess calcium and slight sweetness, tames gravy and keeps it smooth.
• Onion and garlic add savory depth, aromatics and a bit of bite, not overpowering.

Ingredient Quantities

• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/3 cup all purpose flour
• 1 3/4 cups low sodium chicken broth
• 1 cup whole milk (or regular milk, whatever you got)
• 3 cups cooked shredded chicken, about 2 boneless skinless breasts or 1 small rotisserie chicken
• 2 cups frozen mixed vegetables (peas, carrots, corn and green beans)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley (optional)
• 8 canned biscuits (8 count) ready to bake
• Or make biscuits from scratch:
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup milk or buttermilk

• 1 tablespoon melted butter for brushing biscuits (optional)

How to Make this

1. Preheat oven to 400 F and grease a 9 or 10 inch ovenproof skillet or a 2 quart baking dish with a little olive oil or butter.

2. Heat 1 tablespoon olive oil and 4 tablespoons unsalted butter in the skillet over medium heat. Add the chopped onion and cook until soft and translucent about 4 to 5 minutes, then stir in the minced garlic and cook 30 seconds more.

3. Sprinkle in 1/3 cup all purpose flour and cook, stirring, for 1 to 2 minutes until the raw flour smell is gone. Slowly whisk in 1 3/4 cups low sodium chicken broth, then whisk in 1 cup whole milk. Bring to a simmer and cook until the sauce thickens, about 3 to 5 minutes.

4. Stir in 3 cups cooked shredded chicken, 2 cups frozen mixed vegetables (no need to thaw), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Taste and adjust seasoning. If it looks too thin simmer a minute or two to reduce.

5. Stir in 2 tablespoons chopped fresh parsley if using, then spread the filling evenly in your prepared skillet or baking dish. If using an ovenproof skillet you can bake right in it, otherwise transfer the filling to the dish.

6. Top the filling with biscuits. If using canned biscuits just space the 8 biscuits over the top, slightly touching so they bake into a single crust but still pull apart easily. If making scratch biscuits, combine 2 cups all purpose flour, 1 tablespoon baking powder and 1 teaspoon salt, cut in 6 tablespoons cold cubed butter until mixture is crumbly, stir in 3/4 cup milk until just combined, pat to about 1 inch thick and cut into 8 rounds then place on top of filling.

7. Brush the biscuit tops with 1 tablespoon melted butter for extra color and flavor, and sprinkle a little extra parsley or black pepper on top if you want.

8. Bake in the preheated 400 F oven until the biscuits are golden and the filling is bubbly, about 18 to 25 minutes (canned biscuits usually 18 to 20 min, scratch biscuits may need 20 to 25 min).

9. Let the pot pie rest 5 to 10 minutes before serving so the filling sets a bit. Tip: use rotisserie chicken to save time, and if the biscuits brown too fast loosely tent with foil for the last few minutes.

Equipment Needed

Youll need:

1. 9 or 10 inch ovenproof skillet or 2 quart baking dish
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Whisk
5. Wooden spoon or heatproof spatula
6. Mixing bowl
7. Pastry cutter or fork plus a round biscuit cutter or drinking glass
8. Oven mitts or potholders
9. Can opener (for canned biscuits)

FAQ

Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

• 1 tablespoon olive oil: swap with 1 tbsp avocado oil or neutral vegetable oil, or 1 tbsp melted butter for a richer taste.
• 4 tablespoons unsalted butter: use salted butter instead but cut the added salt by about 1/4 to 1/2 teaspoon, or try margarine or solid coconut oil for a dairy free option.
• 1 3/4 cups low sodium chicken broth: use 1 3/4 cups vegetable broth for a veg version, or mix 1 3/4 cups water with 1 chicken bouillon cube or 1 teaspoon bouillon paste if that’s all you got.
• 8 canned biscuits: substitute a sheet of puff pastry cut into 8 rounds, or shape 8 refrigerated crescent roll rounds, or just use the scratch biscuit dough listed in the recipe.

Pro Tips

1) Let the onions actually brown not just go translucent. A bit of golden color adds real depth. Deglaze the pan with a splash of white wine or a teaspoon of Worcestershire or soy for extra umami, and if you want a silkier filling stir in a tablespoon of cream cheese or heavy cream at the end, but taste before you add salt.

2) For not-soggy biscuits par-bake them 4 to 6 minutes on a sheet, then top the filling and finish baking. If you make biscuits from scratch chill the cut rounds 10 minutes before baking so they puff up instead of sinking. Also press excess ice crystals off the frozen veggies on a towel so they dont water down the gravy.

3) For super flaky biscuits keep the butter rock cold, cut it into pea sized bits, and dont overwork the dough. When cutting biscuits press straight down dont twist the cutter or the layers will seal and they wont rise. If using canned biscuits gently flatten the bottom and give the underside a light brush of melted butter so they brown evenly.

4) Quick fixes for sauce and seasoning: if it’s thin whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir in, simmer a minute to thicken. If too thick add a splash of milk or broth. Always taste as you go cause rotisserie or pre-cooked chicken can be salty. Finish with fresh parsley or a squeeze of lemon for brightness.