I simmer shredded chicken with vegetables in a rich, creamy sauce, then top it with fluffy biscuit dough and bake until golden and bubbling—for a hearty, soul-warming dinner that’s pure comfort in every bite.
Why You’ll Love This Recipe
I cherish this dish because it delivers the cozy embrace of a classic pot pie without the fuss of a double crust. The silky chicken and vegetable filling pairs beautifully with soft, buttery biscuits, offering a textural match made in comfort-food heaven. It’s family-friendly, deeply satisfying, and perfect for gathering around the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
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3 boneless, skinless chicken breasts (about 1 lb), cooked and shredded
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Salt and pepper (to taste)
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2 cups chicken broth
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3 Tbsp butter
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1 onion, finely diced
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2 stalks celery, finely diced
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2 carrots, finely diced
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3 garlic cloves, minced
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1 tsp onion powder
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1 tsp dried thyme
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1 tsp dried rosemary
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½ tsp ground sage
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3 Tbsp flour
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1 cup half-and-half
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1 chicken bouillon cube
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2 Tbsp low-sodium soy sauce (or Worcestershire sauce)
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1 cup frozen peas
For the Biscuit Topping:
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2 cups Bisquick (or baking mix)
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¾ cup milk
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2 Tbsp butter, melted
Directions
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Prepare the Chicken & Veggies: I season the chicken with salt and pepper, then cook it in butter until golden on both sides (around 6–8 minutes per side), shred it, and set it aside. In the same skillet, I sauté onion, celery, and carrots until tender, then stir in minced garlic for another minute.
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Make the Sauce: I sprinkle the flour over the vegetables and whisk in chicken broth gradually to avoid lumps. As the sauce thickens, I add the half-and-half and whisk until smooth. Then I stir in shredded chicken, the bouillon cube, soy sauce (or Worcestershire), and herbs—onion powder, thyme, rosemary, sage—and toss in the peas to warm through.
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Prepare Biscuit Dough: In a separate bowl, I mix Bisquick and milk to form a basic biscuit dough. I drop spoonfuls of this dough over the filling in a 9×13-inch baking dish.
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Bake: I brush the biscuit tops with melted butter and bake the whole dish at 375 °F for 25–30 minutes, until the biscuits turn golden and the filling is bubbling.
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Rest & Serve: I let the pot pie rest for 10–15 minutes to set before serving, so every spoonful holds together beautifully.
Servings and timing
This recipe yields about 6–8 servings. The prep takes around 30 minutes, the pie bakes for 45 minutes, and resting adds about 10 minutes—totaling around 1 hour and 10 minutes.
Variations
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I sometimes swap frozen mixed vegetables or corn for the peas to add more color and nutrition.
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For a dairy-free twist, I substitute half-and-half with plant-based milk or cream.
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I love adding a splash of white wine into the sauce for brightness (common in variations)
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Occasionally, I use rotisserie chicken and frozen veggies to streamline prep without compromising flavor
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I also enjoy brushing the biscuits with an egg wash or sprinkling herbs like parsley on top for added browning and aroma
Storage/reheating
I store leftovers in the fridge, covered, for up to 3 days. To reheat, I pop the dish in the oven or microwave until warmed through—just enough to revive the biscuit’s texture and make the filling deliciously hot again.
FAQs
Can I use store-bought biscuits instead of making dough?
Absolutely—using refrigerated biscuits is a handy shortcut and still delicious
Is there a way to make this gluten-free?
Yes! A gluten-free baking mix like Bisquick Gluten-Free works well in place of regular Bisquick.
Can I prepare this ahead of time?
Yes—I can assemble the filling a day ahead and keep it refrigerated. I add the biscuit topping just before baking for maximum freshness
What can I use instead of half-and-half?
Whole milk or a plant-based milk/cream works nicely. Just expect a slightly lighter texture.
Can I add extra vegetables?
Definitely! Broccoli, corn, etc., work wonderfully. Just make sure they’re cooked through before baking
How do I prevent soggy biscuits?
I make sure there’s not too much excess liquid and don’t overcrowd the biscuit dough over filling—spacing helps them crisp up.
Can I use different herbs?
Yes—I often swap rosemary or thyme for parsley or sage, depending on what I have or the flavor I’m craving.
Can I make this dairy-free?
Yes—use dairy-free butter and milk to make both the filling and biscuits vegan-friendly.
What’s a time-saving tip?
Using shredded rotisserie chicken and frozen veggies cuts prep time dramatically without losing comfort or flavor
Can I add cheese to the biscuits?
Yes! Cheddar cheese in the biscuit topping is a popular twist that adds extra richness
Conclusion
I treasure this Chicken Pot Pie with Biscuits for its homey, satisfying flavors and the way it brings everyone together. It’s hearty, familiar, and has that flaky biscuit topping that feels like a hug for the soul. Whether it’s a busy weeknight or a cozy weekend meal, I’m always excited to serve it up. Let me know if you’d like printable version, vegetarian adaptations, or lower-calorie tweaks—I’m ready to help!
Print
Chicken Pot Pie with Biscuits: A Comforting Classic
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Description
Classic Comfort Food: Creamy Chicken and Veggies Baked with Fluffy Biscuits
Ingredients
For the Filling:
3 boneless, skinless chicken breasts (about 1 lb), cooked and shredded
Salt and pepper, to taste
2 cups chicken broth
3 tablespoons butter
1 onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground sage
3 tablespoons flour
1 cup half and half
1 chicken bouillon cube
2 tablespoons low sodium soy sauce or Worcestershire sauce
1 cup frozen peas
For the Biscuit Topping:
2 cups Bisquick or baking mix
3/4 cup milk
2 tablespoons butter, melted
Instructions
Prepare the Chicken and Veggies: Season chicken with salt and pepper. Cook in a skillet with butter over medium heat for 6–8 minutes per side, until golden and fully cooked. Shred and set aside.
In the same skillet, sauté onion, celery, and carrots until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
Make the Sauce: Sprinkle flour over the vegetables and stir to coat. Gradually whisk in chicken broth until smooth. When thickened, stir in half and half.
Add shredded chicken, bouillon cube, soy sauce, onion powder, thyme, rosemary, and sage. Stir in peas and simmer gently.
Prepare Biscuit Dough: In a bowl, mix Bisquick with milk until a soft dough forms. Drop spoonfuls of dough over the chicken filling in a 9×13-inch baking dish.
Brush the dough with melted butter.
Bake: Bake at 375°F (190°C) for 25–30 minutes, until biscuits are golden brown and filling is bubbling.
Let rest for 10–15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
