This Chicken Pot Pie with Biscuits is perfect for a cozy night in. Healthy veggies and a comforting, savory filling baked together under a golden biscuit topping, similar to my Chili and Cornbread Skillet! It yields six large servings, comes together in about an hour, and freezes great for those busy nights ahead.
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Delicious, hearty chicken pot pie with biscuits
Aside from my Healthy Chicken Pot Pie Soup, this chicken pot pie with biscuits is one of my favorite recipes because the ingredients are so straightforward. There's nothing strange to hunt down at the grocery store, and it freezes really well, so it's awesome for enjoying half now and using the second half as a quick and easy meal down the road.
Chicken pot pies come in an array of varieties, but mine has a delicious filling of butter, onions, carrots, celery, potatoes, spices, and more. It's one of the most satisfying meals, and honestly, it's up there with my Marry Me Chicken Meatballs as one of my favorite wintertime dishes!
Why You’ll Love This Recipe
- Warm, cozy comfort food that's perfect for chilly nights
- Straightforward ingredients you likely already have on hand
- Flaky, buttermilk biscuits baked right on top of the filling
- Loaded with veggies like carrots, celery, & potatoes for a well-rounded meal
- Freezes like a dream, so you can enjoy half now and save the rest for later
Erin's Expert Tips (Before You Start)
- Gather your kitchen tools. You'll need a good amount of kitchen tools to make this dish. I like to gather everything before I begin, as it makes for a smooth cooking process!
- Use cold butter to make the biscuits. I've found that cold butter helps create those flaky, airy layers, while warmer butter will result in a denser biscuit.
- Don't overmix the biscuit dough! Once you add the wet ingredients, stir just until it comes together. Overmixing leads to tough, dense biscuits instead of light, flaky ones.
- If your biscuits are browning too quickly, loosely tent the skillet with foil for the last 10 minutes of baking.
- Let the filling cool slightly before serving. I know it's tempting to dig right in, but it needs a few minutes to set so it isn't too runny.
Ingredients for Chicken Pot Pie with Biscuits
Here’s a little bit about everything that goes into this chicken pot pie with biscuits:
For the Chicken Pot Pie
- Butter: You can use this cold or at room temperature; either way is fine, since it will melt to cook the veggies.
- Vegetables: I like to fill up my pot pie with onion, carrots, celery, and baby gold potatoes. Make sure these are all diced before you start!
- Spices: We're using a mix of onion powder, dried thyme, salt, and pepper to add flavor to the chicken pot pie filling.
- Almond milk: This is my go-to for getting the filling nice and creamy. But you can always use dairy milk if that's what you prefer.
- Chicken: Use whatever cooked chicken you have on hand. I've used leftovers from my Easy Spatchcock Chicken once, and it was tasty! Or, to make things extra easy, use a rotisserie chicken if you'd like.
- Peas: Frozen peas are a convenient way to add flavor, texture, and a pop of green to this dish.
For the Biscuits
- Butter: This makes a world of difference in terms of flavor. Cube it into small chunks.
- Greek yogurt: Plain Greek yogurt thickens up the biscuits and makes them nice and fluffy.
- Almond milk: This helps the biscuits reach the right texture. Again, I like to use almond milk, but use whatever milk you'd like.
- Honey: A drop of honey on biscuits adds such great flavor.
- Fresh parsely (optional): Sprinkle on top of your biscuits before serving for a touch of color and freshness.
How to make homemade chicken pot pie with biscuits
To make this pot pie, start by sautéing your onions, carrots, celery, and potatoes in butter until softened, then stir in the seasonings and flour before adding the almond milk and chicken stock. Add in the chicken and peas and let everything simmer until thickened into a rich, creamy filling.
For the biscuits, cut cold butter into your dry ingredients until crumbly, then stir in the wet ingredients just until a dough forms, being careful not to overmix. Pour the filling into a greased skillet, scoop the biscuit dough on top, and bake until golden brown and bubbly. Then just let them cool for 15 minutes before serving.
- Step 1: Cook the Vegetables. Preheat the oven to 375°F and grease a 10-inch cast iron skillet. Next, melt butter in a large Dutch oven or saucepan over medium-high heat. Then add in the vegetables and cook for 7-8 minutes until they start to soften.
- Step 2: Make the Filling. Add the onion powder, thyme, salt, and pepper. Then sprinkle in the flour and stir, cooking for an additional minute. Slowly add the almond milk and chicken stock, scraping bits off the bottom as needed. Then add the chicken and peas and simmer for 2-3 minutes until thickened. Turn off the heat.
- Step 3: Make the Biscuit Dough. In a large bowl, combine the dry ingredients, then cut in the cubed butter using your hands or a pastry cutter until fine crumbles form. Whisk the wet ingredients together separately, then pour into the flour mixture and stir just until a dough forms, being careful not to overmix. Pour the filling into a skillet, then use a large cookie scoop to scoop the biscuit dough on top, making about 6 large biscuits.
- Step 4: Bake. Place a baking sheet under the skillet and bake for 28-30 minutes, or until the biscuits are golden brown. They may bubble over a bit. Let them cool for 15 minutes before serving.
Frequently Asked Questions
Below are some common questions about this chicken pot pie with biscuits. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
This chicken pot pie contains chicken (surprise!), onion, carrots, celery, peas, potatoes, spices, flour, almond milk, and chicken broth.
If you find your filling to be too runny, you can fix this by adding cornstarch or flour. If doing so, add in small amounts (around ½ teaspoon at a time).
You can, but you'll need to cook it through before adding the peas and letting everything simmer, since raw chicken needs more time to cook than this recipe allows for. I usually just dice it up and cook it in with the veggies at the start so it's fully done by the time the filling comes together.
Absolutely, if you're short on time, a store-bought biscuit dough or refrigerated pie crust works great here. Just place it on top of the filling and bake according to the package instructions, keeping an eye on it since bake times can vary from the homemade biscuits.
Yes! You can make the filling up to a day in advance and keep it in the fridge, then just make the biscuit dough fresh and bake everything together when you're ready to eat.
You can enjoy this dish alongside anything! I tend to go for veggies, like these incredible Garlic Sesame Green Beans, or a refreshing side salad like this Pear and Blue Cheese Walnut Salad.
Storing leftovers
You can keep extra chicken pot pie by placing it in an airtight container and storing it in the refrigerator for up to 3-4 days. To enjoy later, freeze for up to 1 month.
Leftovers reheat really well in the oven at 350°F for about 15 minutes. The biscuits stay much crispier that way than in the microwave.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Ingredients
- 2 tablespoon butter
- 1 small onion diced
- 1½ cups carrots diced
- 1 cup celery diced
- 2 heaping cups baby gold potatoes diced
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup flour
- 2½ cups almond milk
- 1½ cups chicken stock
- 3 cups shredded or finely diced cooked chicken
- 1 cup frozen peas
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon butter cubed small chunks
- ½ cup plain Greek yogurt
- ⅓ cup almond milk
- 1 egg
- 1 tablespoon honey
Instructions
- Preheat oven to 375°F and grease a 10-inch cast iron skillet. Alternatively, use a 9x13 dish.
- Chop and dice all veggies. In a large Dutch oven or saucepan, melt butter over medium-high heat. Add in onions, carrots, celery, and potatoes and cook for 7-8 minutes, until veggies have begun to soften.
- Once softened slightly, add onion powder, thyme, salt, and pepper. Then sprinkle with flour, stir, and cook an additional minute.
- Slowly add in almond milk and chicken stock, scraping bits off the bottom of the dish. Add in chicken and peas, then bring to a simmer. Let simmer 2-3 minutes, mixture should be thickening up. Turn off heat.
- In a large bowl, mix together flour, baking powder, baking soda, and salt. Add in cubed butter and, using your hands or a pastry cutter, blend butter into flour until fine crumbs form.
- In a separate small bowl, whisk together yogurt, milk, egg, and honey. Pour into flour and stir until dough forms, don't overmix.
- Pour chicken pot pie filling into a skillet. Using a large cookie scoop, scoop biscuit dough onto filling. This should make 6 large biscuits.
- Place a baking sheet under skillet and bake for 28-30 minutes or until biscuits are golden brown. It may bubble over a little bit.
- Let cool 15 minutes before serving.
- Don't Overmix the Biscuit Dough: Once you pour the wet ingredients into the flour mixture, stir just until the dough comes together and stop. Overmixing develops the gluten and leads to tough, dense biscuits instead of the fluffy, tender ones you're going for.
- Place a Baking Sheet Under the Skillet: The filling may bubble over a little bit during baking, so always slide a sheet pan under the cast iron before it goes in the oven. It saves you from a smoky, messy oven situation and makes cleanup a breeze.
- Let It Cool 15 Minutes Before Serving: As tempting as it is to dig right in, let the pot pie rest for a full 15 minutes after it comes out of the oven to allow the filling to set up so it scoops beautifully rather than pouring out all over the plate.
Nutrition
Per serving. Nutrition is an estimate.
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Comfort foods are everything during the cold months! Here are some more meal ideas to keep you feeling nice and cozy:
Recipe by Erin Antoniak and Photos by Bake and Bacon
Emily says
I’ve tried so many ELW recipes and they never disappoint. This one turned out soooo good! I’m gluten free and subbed for GF flour and the biscuits still turned out great and they definitely made this dish!! So much nostalgia taking a bite. So happy we have so many leftovers! Used cream instead of milk and just kinda eye balled it with the broth and the consistency was 10/10!!
Morgan says
This recipe is IT! Love a biscuit and love making it healthier even more. This stays on our winter rotation.
Erin says
Hi Morgan, so happy you loved it!!
Joyce says
The ultimate comfort meal! One of my all time ELW favs.
Erin says
Hi Joyce, so happy you loved it!!
Jamie says
Quick and delicious every time!!! Definitely recommend.
Ashley says
This has become a regular in our house! Love that we ALL love it and it’s pot pie I can feel good about serving with higher quality ingredients.
Erin says
Hi Ashley, so happy you all love it!!
Annelise says
I LOVE this recipe. I’m not a huge fan of pie crust so the biscuits are amazing alternative & I usually have most of the ingredients on hand. It’s the best for a hearty meal that gives you lots of leftovers for the week!!
Erin says
Hi Annelise, so happy you loved it!! 🙂
Brooke says
The very best chicken pot pie. I make for ALL my girlfriends postpartum. Our favorite!
Erin says
Hi Brooke, so glad you all love it so much!!
Stacey says
There is a reason this recipe has five stars!! It is delicious and comes together quickly. The biscuits are on point!!!
Erin says
Hi Stacey, so happy you loved them so much! 🙂
Olivia says
Made a double batch for myself and a friend when she was postpartum. It was so perfectly comforting, yummy and cozy!
Erin says
Hi Olivia, so happy you loved it! 🙂
Kelly says
This is my fiancé’s favorite dinner! We just made it again for a cozy meal now that the temps are dropping outside. Love how many leftovers it makes!
Erin says
Hi Kelly, so happy you both love it!! 🙂
Katie says
Me and my husband love making this when we need a comfort food. I never thought I could make biscuits until I made this recipe, makes me wonder what other types of bread type product I could make. Also makes a ton of leftovers which we love!
Erin says
Hi Katie, so happy you both loved it and hope you can make your own variations! 🙂