Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is the classic cure for a cold day and a guaranteed way to fill your kitchen with the best sort of cozy nostalgia. This version works whether you prefer homemade biscuit tops or want to save time with storebought dough. Tender chunks of chicken and colorful vegetables simmer in a rich creamy gravy that bubbles up under biscuits baked to golden perfection. Every bite feels familiar and extraordinary all at once.

The first time I made this I used the last little packet of chicken in my fridge and some leftover frozen peas. My kids picked off the tops and dipped them into the sauce which made for a dinner memory I keep coming back to.

Gather Your Ingredients

• Boneless skinless chicken breasts: gives juicy protein and remains tender when poached. Fresh or quality frozen chicken keeps flavors vibrant
• Unsalted butter: adds richness and helps saute vegetables to build flavor. Go for real butter not margarine
• Onions carrots and celery: these classic aromatics create a deep savory base. Dice finely for even cooking
• Garlic: lends extra warmth and depth use plump cloves for best taste
• Flour: thickens the filling smoothly. Use all-purpose for best results
• Chicken broth: forms the backbone of the creamy gravy. Choose low sodium if possible for better seasoning control
• Half and half: creates a silky texture without extra heaviness
• Frozen peas: offer a burst of sweetness and color. Pick peas that look plump and green
• Dried thyme rosemary sage and onion powder: infuse the sauce with homey notes. Fresh dried and quality store brands all work
• Low sodium soy sauce or Worcestershire sauce: provides subtle umami and color
• Chicken bouillon cube: boosts savory chickeny flavor
• Biscuit dough: homemade buttermilk store brands or Bisquick-based all can make this dish your own. Aim for a dough with visible flecks of butter for fluffiest tops
• Salt and pepper: seasoning at every step enhances the results

How to Make It

Make Your Biscuit Dough:

Prepare your favorite biscuit recipe but do not bake them yet. Form rounds and store on a plate in the refrigerator while you start the pot pie filling. This helps keep the butter cold making the biscuit extra flaky later

Poach the Chicken:

Season both sides of chicken breast with salt and pepper. Place in a saucepan with chicken broth and set the heat to low. Gently simmer with a cracked lid for about 15 minutes not rapid boiling so the meat stays tender. When done transfer the chicken to a plate and shred with two forks. Set aside and strain or reserve the broth used for poaching

Sauté the Aromatics:

Melt butter in a wide deep skillet over medium heat. Add diced onion celery and carrots. Cook slowly for 5 to 6 minutes stirring frequently until the onions turn translucent and everything softens but does not brown. Add minced garlic and dried seasonings and stir for another full minute

Add the Flour:

Sprinkle the flour over the vegetables and toss everything to coat. Stir and cook this mix for about 2 minutes until the flour is no longer raw and it smells toasty. This step ensures your gravy will be thick but never taste chalky

Build the Creamy Gravy:

Pour in two thirds of your reserved chicken broth in a series of small splashes stirring after each addition to prevent lumps. Add the half and half the same way so it turns creamy and smooth. Stir in the bouillon cube and soy sauce until fully dissolved

Combine Chicken and Veggies:

Add the shredded chicken back into the pan. Mix thoroughly so every bite gets coated in the thickened sauce

Adjust the Consistency:

If your gravy seems too thick add some of the remaining chicken broth bit by bit. Keep in mind the biscuits will absorb some liquid as they bake on top

Fold in the Peas:

Add frozen peas to the filling and stir just until they turn bright green and everything is heated through. Taste and adjust salt and pepper if needed. Remove from heat

Assemble and Bake:

If your skillet is oven safe add the biscuit rounds right on top otherwise transfer the filling to a greased baking dish then top with biscuits. Bake according to your chosen biscuit recipe until the biscuits are golden and cooked through usually about 15 to 18 minutes at 425°F. For a deeper color brush tops with melted butter and bake at 450°F for up to 5 additional minutes

I absolutely love how the hint of dried thyme brings the filling together without overpowering. My son once tried to eat just the peas out of the bubbling dish so now I double them to make sure there is enough for everyone.

Flavor Boosters

Chicken thighs instead of breasts offer extra juiciness and richness. For a vegetarian twist try cubes of roasted butternut squash along with mushrooms and use vegetable broth. Sour cream or plain milk can substitute for half and half though the sauce will be slightly lighter.

Serving Suggestions

Spoon hot servings into shallow bowls for maximum biscuit gravy coverage. Pair with a bright side salad or steamed green beans for a pop of color and crunch. A dash of hot sauce or sprinkle of chopped parsley finishes the plate perfectly if you want to brighten it up.

Creative Twists

In summer try swapping peas for green beans and add a handful of fresh corn just cut from the cob. In colder months double the carrots or stir in sweet potato cubes for a fall twist. The base recipe is forgiving enough to welcome whatever looks best at the market.

Let the biscuits sit on the hot filling for five minutes after baking so they soak up the flavors. If the filling ever looks too thick a splash of milk or cream brings it right back.

Recipe FAQs

→ Can I use pre-cooked chicken?

Yes, you can use 3 cups of cooked chicken, but simmering it in broth adds extra flavor to the dish.

→ Are frozen vegetables suitable for the filling?

Frozen peas are used here, and you may substitute other frozen veggies as desired for convenience.

→ How can I make the biscuits extra golden?

Brush the biscuit tops with melted butter and finish baking at a higher temperature for more browning.

→ What should I do if my gravy is too thick?

Add reserved chicken broth or a splash of milk until the filling reaches your preferred consistency.

→ Can I prepare parts of this ahead?

The filling and unbaked biscuits can be made up to 2 days in advance and refrigerated until ready to bake.