This chicken pot pie with biscuits is one of our favorite cozy dinners, a creamy chicken and vegetable filling crowned with tender, golden cheddar biscuits instead of a rolled crust. For us that kind of warm, homey comfort food is exactly what real food for real life is about. It is the kind of dinner that feels like a hug, a creamy chicken and vegetable filling crowned with tender, golden cheddar biscuits instead of a fussy rolled crust.
A creamy filling of chicken, peas, carrots, and potatoes comes together in one skillet, then spoonfuls of cheddar biscuit dough bake right on top until golden. This chicken pot pie with biscuits gives you all the comfort of the classic with an easier, fluffier finish. Building the creamy filling in one skillet and dropping biscuit dough right on top means all the comfort of classic pot pie with a fluffier, far easier finish.
A creamy chicken filling under golden cheddar biscuits makes this chicken pot pie with biscuits the ultimate cozy comfort food.
Why You Will Love This Chicken Pot Pie With Biscuits
- Easier than crust. Drop biscuits skip the work of rolling pastry.
- Creamy and cozy. A rich chicken and vegetable filling is pure comfort.
- Cheesy biscuits. Golden cheddar biscuits add savory, fluffy texture.
- One dish meal. Protein, vegetables, and bread all in one bake.
- Family favorite. Comfort food that pleases all ages.
What Makes This Chicken Pot Pie With Biscuits So Good
A great chicken pot pie with biscuits starts with a creamy filling, built by cooking onion and celery, then thickening broth and cream with flour into a velvety sauce. Cooking the onion and celery, then thickening the broth and cream with flour, creates a velvety sauce that forms the cozy foundation of the whole dish.
Folding in chicken, peas, carrots, and potatoes makes that filling hearty and satisfying, the cozy heart of the dish. Folding the chicken, peas, carrots, and potatoes into that sauce makes the filling hearty and satisfying, so each scoop is full of tender vegetables and meat.
The key to this chicken pot pie with biscuits is the topping. Spoonfuls of cheddar and buttermilk biscuit dough bake up golden and fluffy, soaking up just enough of the creamy filling underneath. Dropping spoonfuls of cheddar biscuit dough over the hot filling lets them bake up golden and fluffy while soaking up just enough of the creamy sauce beneath.
Optional Pro Tip: Keep the Butter Cold
Use cold butter in the biscuit dough and handle it as little as possible, so the biscuits bake up tall, flaky, and tender. For the best chicken pot pie with biscuits, drop the dough over hot filling so the biscuits start cooking right away and stay light. Using cold butter and handling the dough gently keeps the biscuits tall and flaky, and starting them over hot filling helps them cook through and stay light.
Tips for the Best Chicken Pot Pie With Biscuits
Make sure the filling is hot and thickened so the chicken pot pie with biscuits bakes evenly and the biscuits cook through. Making sure the filling is hot and thickened before the biscuits go on helps everything bake evenly, so the topping cooks through without leaving a doughy layer.
Space the biscuit dough so it has room to rise, then bake until deep golden. Let it rest a few minutes before serving. Spacing the dough so each biscuit has room to rise gives you tall, fluffy tops, and a short rest after baking lets the filling settle so it scoops neatly.
Variations and Add Ins
- Extra veggies. Add corn, green beans, or mushrooms to the filling.
- Herb biscuits. Add fresh herbs or chives to the biscuit dough.
- Spicy. Add a pinch of cayenne or hot sauce to the filling.
- Different cheese. Use pepper jack or gruyere in the biscuits.
- Lighter. Use half and half in place of heavy cream.
How to Store and Make Ahead
Store leftover chicken pot pie with biscuits in an airtight container in the refrigerator for up to three days. The biscuits soften but stay tasty. Stored airtight, it keeps its cozy flavor for a few days, and while the biscuits soften as they sit, they stay tender and tasty when reheated.
Reheat in the oven to crisp the biscuits back up, or in the microwave for convenience, until heated through. Reheating in the oven crisps the biscuit tops back up, while the microwave is the quick route, so choose based on whether you want speed or that fresh baked texture.
Serving Suggestions for Chicken Pot Pie With Biscuits
Serve this warm, scooped right from the dish, garnished with fresh parsley, with a simple green salad on the side. It is a complete, comforting meal on its own. Scooped straight from the dish and garnished with parsley, it is a complete meal, though a simple green salad on the side adds a fresh, crisp contrast. Scooping down through the fluffy biscuit into the creamy filling in one spoonful is the best way to enjoy every cozy bite.
The fluffy topping here is the American biscuit, a quick bread leavened with baking powder rather than yeast, as described in this overview of biscuits. It is what makes this chicken pot pie with biscuits so cozy and satisfying.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Pre cooked or rotisserie chicken is perfect and makes the filling come together quickly. Pre cooked or rotisserie chicken keeps this quick, letting you focus on the creamy filling and the biscuit topping rather than cooking the meat from scratch.
Can I use canned biscuits?
Yes. Refrigerated biscuit dough is a great shortcut, though homemade cheddar biscuits add the best flavor. Refrigerated biscuit dough is a handy shortcut on a busy night, though homemade cheddar biscuits reward you with the best flavor and the fluffiest texture.
How do I keep the biscuits fluffy?
Use cold butter, mix the dough just until combined, and bake over hot filling. Cold butter, a gentle hand that mixes the dough just until combined, and baking over hot filling are the three keys to light, fluffy biscuits.
Can I make the filling ahead?
Yes. Make the filling ahead, then top with fresh biscuit dough and bake when ready. Because the filling can be made ahead, you can simply top it with fresh biscuit dough and bake when you are ready, which makes weeknight assembly easy.
What vegetables work best?
Peas, carrots, and potatoes are classic, but corn, green beans, or mushrooms work too. Peas, carrots, and potatoes are the classic trio, but corn, green beans, or mushrooms all fold in nicely if you want to change things up.
Why are my biscuits doughy underneath?
They may need more time. Bake until deep golden and a tester comes out clean. Doughy biscuit bottoms usually mean they needed more time, so bake until the tops are deep golden and a tester slipped into a biscuit comes out clean.
Can I make it ahead?
The assembled dish is best baked fresh, but leftovers keep for up to three days. The assembled dish is at its best baked fresh, but leftovers keep well for a few days, so do not hesitate to enjoy seconds the next day.
Can I freeze it?
The filling freezes well on its own. Add fresh biscuits when baking for the best texture. The filling freezes beautifully on its own, so for the best texture, freeze it without the topping and add fresh biscuit dough when you bake.
Can I make it in a skillet?
Yes. An oven safe skillet works perfectly for both the filling and the biscuit topping. An oven safe skillet is ideal, since you can build the creamy filling and bake the biscuit topping all in the same pan for easy cleanup.
What can I serve with it?
A simple green salad or roasted vegetables pair nicely. A simple green salad or a side of roasted vegetables balances the richness and turns this cozy bake into a complete, comforting dinner.
Comfort Food with a Fluffy, Cheesy Top
This chicken pot pie with biscuits delivers everything you love about the classic, a creamy chicken and vegetable filling, topped with tender, golden cheddar biscuits instead of fussy crust. It is cozy comfort made easier. It delivers everything you love about the classic, a creamy chicken and vegetable filling, crowned with tender, golden cheddar biscuits instead of fussy crust.
Add extra vegetables, herbs in the biscuits, or a little heat to make it your own, and serve it warm. It is a hearty, crowd pleasing dinner perfect for chilly nights. Add extra vegetables, fold herbs into the biscuits, or stir in a little heat to make it your own, and serve it warm for a hearty, crowd pleasing dinner.
If you love creamy, comforting dishes like this, you will also enjoy our slow cooker chicken stew, another favorite from our kitchen.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Chicken Pot Pie with Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 400 F.
- In a large skillet, saute onions and celery until soft.
- Add flour and stir to coat; cook for 1 to 2 minutes.
- Gradually whisk in chicken broth and heavy cream.
- Add cooked chicken, peas, carrots, potatoes, salt, and pepper; stir until combined.
- Transfer the mixture to a pie dish or deep skillet.
- In a bowl, whisk flour, baking powder, salt, and garlic powder.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in cheddar cheese and buttermilk; mix until just combined.
- Drop spoonfuls of biscuit dough over the chicken filling in the pie dish.
- Bake for 25 to 30 minutes or until biscuits are golden brown.
Nutrition
Notes
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