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
Mallory says
This was delicious, will definitely be making again!
Erin says
Hi Mallory, so happy you enjoyed it! 🙂
Paige Ryan says
I just made this recipe today and my family loved it! I substituted with coconut milk because that’s what I had on hand, but it didn’t taste like coconut once cooked with all the aromatic herbs! It was delicious & will be making again!
Erin says
Hi Paige, so happy everyone enjoyed it and you made it your own!
Irna says
This is INCREDIBLE — top 5 fave recipes from Erin. My husband and I are obsessed and this will be on rotation this fall and winter!!
Erin says
Hi Ima, so happy it was such a hit! 🙂
Nicole Lucia says
Oh man, this was so good. Cozy & hardy & delicious. A little suggestion: brush the biscuits w/ a little melted butter (bonus: add garlic) once out of the oven. Takes it to another level. But also great without if you don’t want the added butter 😉
Erin says
Hi Nicole, so happy you loved it and great tip! 🙂
Julie S says
Have made multiple times now and always comes out delicious! The biscuits are so, so good and so easy. Made for a friend who just had a baby and their whole family loved it also! Definitely on rotation here.
Erin says
Hi Julie, so happy you love it so much! Such a great idea! 🙂
Abby says
So so good and the biscuit were so much easier to make than I expected. Will definitely make again
Erin says
Hi Abby, so glad you loved it!! 🙂
Krista says
Oh my goshhhh! I subbed GF 1:1 flour and this came out so beautiful and delicious!!!
Erin says
Hi Krista, so glad you liked it and made it your own!! 🙂
Shelley Ahmed says
This was an absolute hit in my house. So delicious. And the biscuits! Wow. I’ll
Be making this again.
Erin says
Hi Shelley, so happy you loved it so much!! 🙂
Alex says
This came out fantastic!! Instead of almond milk I used whole milk (2 cups instead of 2.5) and instead of making my own biscuits I used pillsbury dough boy 😉 definitely a short cut but alllllll the flavors and textures were on point! Definitely making this again.
Erin says
Hi Alex, so happy you loved it and made it your own!! 🙂
Lauren says
This was incredible! Very easy and just phenomenal.
Erin says
Hi Lauren, so happy you loved it!!
Beckie says
Another winning recipe! Absolutely delicious and easy. I thought the almond milk would be odd but it worked great. I used chicken thighs for a bit more flavor.
And the biscuits are amazing! I’m going to make those on their own as simple drop biscuits. The yogurt gives it this nice tang.
A perfect Sunday dinner with plenty of leftovers for lunch the next day.
Erin says
Hi Beckie, so happy you loved it so much!! 🙂
Steph says
This was delicious! Can’t wait to make it again honestly.
Erin says
Hi Steph, so happy you loved it!
Mary Kate says
Amazing!!!! I love this recipe. So cozy and easy. Another winner!
Erin says
Hi Mary Kate, so happy you loved it! 🙂
Sarah says
So good and pretty easy to make! If I made it again I may leave out the potatoes, the biscuits are delicious and enough carb for me!
Erin says
Hi Sarah, so happy you loved it! 🙂
chelsea says
Very tasty!! A perfect cozy winter meal plus leftovers for lunch/dinner the next day! Another hit!!
Erin says
Hi Chelsea, so happy you loved it! 🙂
Tricia says
Made this chicken pot pie with biscuits last night for dinner. Loved it! Thank you, Erin!
Erin says
Hi Tricia, so happy you enjoyed it! 🙂
Joyce says
LOVED this recipe. Can’t wait for my leftovers tomorrow 🙂
Erin says
Hi Joyce, so happy you loved it! 🙂
Danielle says
This recipe is SO good! Cozy, comforting and lightened up. The biscuits were so easy to make and absolutely delicious. It tasted even better day 2! Definitely making again!
Erin says
Hi Danielle, so happy you loved it so much! 🙂
Libby says
This turned out great! Biscuits were easy to make and delicious!
Erin says
Hi Libby, so happy you loved them so much! 🙂
Trudie says
This came out perfectly! I was worried about making biscuits but - YUM!
Erin says
Hi Trudie, so happy you loved it so much! 🙂