Craving a hearty, homemade meal that comes together quickly? Easy Chicken Pot Pie with Biscuits delivers tender chicken, crisp vegetables, and flaky biscuits in a creamy filling, ready in under an hour. This one-pan comfort food classic warms up any weeknight dinner.
Table of Contents
Why You’ll Love Easy Chicken Pot Pie with Biscuits
You’ll fall in love with Easy Chicken Pot Pie with Biscuits because it transforms simple pantry staples into a cozy family favorite without hours of effort.
- Quick prep skips fussy pie crusts for store-bought biscuits that bake golden and fluffy on top.
- Creamy gravy clings to juicy chicken and mixed veggies for unbeatable flavor in every bite.
- One-skillet method means minimal cleanup after indulging in this satisfying dish.
- Kid-approved comfort food packs protein and nutrients while feeling indulgent.
- Perfect for busy evenings yet impressive enough for casual gatherings.
Ingredients
Gather these straightforward ingredients for 6 servings of Easy Chicken Pot Pie with Biscuits:
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 1/2 cup finely chopped onion (about 1/2 medium onion)
- 2 tsp minced garlic (2 cloves)
- 1/3 cup all-purpose flour
- 2 3/4 cups chicken broth
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups shredded cooked chicken (rotisserie works great)
- 10 oz frozen mixed vegetables, thawed (carrots, peas, corn)
- 1 package (8-count) refrigerated biscuits (like Pillsbury)
Step-by-Step Instructions
Follow these simple steps to whip up Easy Chicken Pot Pie with Biscuits:
- Preheat oven to 400°F (200°C) and grease a 10-inch cast iron skillet or deep baking dish.
- Melt butter with olive oil in the skillet over medium heat. Sauté onion for 4-5 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and whisk constantly for 1-2 minutes to form a roux.
- Slowly pour in chicken broth and milk, whisking to avoid lumps. Simmer 5-7 minutes until thickened.
- Stir in salt, pepper, shredded chicken, and thawed mixed vegetables until heated through.
- Arrange biscuits over the top, pressing lightly. Bake 15-20 minutes until biscuits are golden and cooked. Brush with melted butter if desired.
How to Serve Easy Chicken Pot Pie with Biscuits
Elevate Easy Chicken Pot Pie with Biscuits from everyday meal to family highlight by serving it hot straight from the skillet. Spoon generous portions onto plates, ensuring each includes a biscuit half submerged in creamy filling for maximum enjoyment.
Perfect Pairings and Sides:
- Crisp green salad with vinaigrette to balance richness.
- Steamed broccoli or corn on the cob for extra veggies.
- Mashed potatoes or roasted fingerling potatoes to soak up gravy.
- Cucumber-tomato salad with fresh herbs for refreshing contrast.
- Fresh dinner rolls if more bread is needed (rare with these biscuits!).
Garnish and Presentation Ideas:
- Chopped parsley, thyme sprigs, or cracked black pepper for flavor pops.
- Slice biscuits into quarters for family-style sharing at gatherings.
- Cut small pieces first for kids who love picking them off.
- Ladle into deep bowls during cold months.
- Top with a fried egg for brunch twists.
Occasion-Specific Serving:
- Potlucks: Transport covered in the skillet with foil.
- Reheating singles: Microwave with damp paper towel to revive flakiness.
- Nutrition per serving: 420 calories, 22g fat, 34g carbs, 24g protein—filling and balanced.
These methods ensure peak biscuit texture and turn any meal into a cozy event.
How to Store Easy Chicken Pot Pie with Biscuits
Proper storage keeps Easy Chicken Pot Pie with Biscuits fresh and safe. Cool completely at room temperature (no more than 2 hours) to prevent condensation and sogginess.
Refrigerate leftovers in an airtight container for up to 4 days:
- Portion into individual containers for grab-and-go lunches.
- Cover skillet tightly with plastic wrap and foil if storing whole.
- Label with date to track freshness.
For freezing (up to 3 months):
- Assemble unbaked pies in freezer-safe dishes, wrap well in plastic and foil.
- Freeze baked portions individually, biscuits separate to avoid sogginess.
- Thaw overnight in fridge before reheating.
Reheat methods ensure best texture:
- Oven at 350°F for 20-25 minutes, tented with foil until hot (165°F internal).
- Microwave covered portions 2-3 minutes, stirring filling midway.
- Stovetop: Simmer covered with splash of broth to loosen gravy.
Avoid repeated reheating to maintain quality. If biscuits soften, crisp under broiler 1-2 minutes. For meal prep, freeze filling alone and add fresh biscuits later—like our chicken pot pie soup recipe. This approach maximizes flavor retention across multiple meals.
Tips to Make Easy Chicken Pot Pie with Biscuits
Master Easy Chicken Pot Pie with Biscuits using these pro tips for flawless results every time. Start with rotisserie chicken to save time while adding smoky depth—shred it finely for even distribution.
Key techniques include:
- Whisk roux vigorously over medium-low heat to prevent lumps; cook 2 full minutes for nutty flavor.
- Use cold milk and broth for silky gravy—warm liquids can curdle.
- Thaw veggies slightly to avoid watering down filling; pat dry if extra moist.
- Space biscuits evenly, leaving gaps for steam escape and even baking.
- Brush tops with buttermilk or egg wash for extra golden shine.
Common fixes:
- Gravy too thick? Stir in broth gradually off heat.
- Bland taste? Boost with poultry seasoning, thyme, or bay leaf in simmer.
- For gluten-free, swap flour 1:1 and use GF biscuits.
Elevate further by sautéing carrots and celery first for sweetness, mimicking scratch pot pies. Check doneness early at high altitudes. Experiment with puff pastry drops for variety. Like our best creamy homemade chicken and dumplings, focus on fresh herbs. These tweaks ensure restaurant-quality home cooking.
Variations of Easy Chicken Pot Pie with Biscuits
Customize Easy Chicken Pot Pie with Biscuits endlessly for dietary needs or cravings. Swap chicken for turkey post-holidays or tofu for vegetarian twists.
Popular variations:
- Turkey Pot Pie: Use Thanksgiving leftovers with sage and dried cranberries.
- Veggie-Packed: Add mushrooms, potatoes, or green beans; double peas for vegan base.
- Cheesy: Stir in 1 cup cheddar or gouda before topping.
- Spicy Southwest: Include corn, black beans, chilies, cumin, and cilantro.
- Lightened Up: Greek yogurt instead of milk, low-fat biscuits.
For creamy Tuscan garlic chicken lovers, infuse sun-dried tomatoes and spinach. Slow cooker version: Simmer filling 4 hours, top with biscuits broiled separately. Air fryer biscuits atop stovetop filling for crispier results. Mini versions in muffin tins thrill kids. Seasonal: Asparagus and leeks in spring. Each keeps core comfort while innovating—pair with rice for gluten-free.
FAQs
Can I make Easy Chicken Pot Pie with Biscuits ahead?
Yes, prepare filling up to 2 days ahead; store refrigerated and add biscuits fresh before baking.
Are frozen biscuits okay?
Absolutely—place frozen directly on hot filling and bake 5 minutes longer for even cooking.
How do I thicken runny gravy?
Mix 1 tsp cornstarch with cold water, stir in, and simmer 2 minutes.
Is it dairy-free adaptable?
Use plant-based butter, milk, and vegan biscuits for a fully dairy-free option.
Can I use puff pastry instead?
Yes, cut into squares and bake similarly for a flakier alternative.
Final Thoughts
Easy Chicken Pot Pie with Biscuits earns its spot in weekly rotation for unmatched ease and satisfaction. Dive into variations to keep it exciting year-round.
- Bookmark for busy nights—prep under 15 minutes shines.
- Double batches freeze beautifully for future wins.
- Share with neighbors; it’s a crowd magnet.
- Pair with salads for balanced plates.
- Experiment boldly—your tweaks make it yours.
This recipe embodies home cooking joy: simple, nourishing, shareable. Bake often!
Print
Easy Chicken Pot Pie with Biscuits
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Easy Chicken Pot Pie with Biscuits features tender chicken and veggies in creamy gravy under flaky biscuits—a one-pan comfort classic ready in 45 minutes.
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 tsp minced garlic
- 1/3 cup all-purpose flour
- 2 3/4 cups chicken broth
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups shredded cooked chicken
- 10 oz frozen mixed vegetables, thawed
- 1 package refrigerated biscuits
Instructions
1. Preheat oven to 400°F and grease skillet.
2. Melt butter with oil; sauté onion and garlic.
3. Whisk in flour, then broth and milk; thicken.
4. Add chicken and veggies.
5. Top with biscuits; bake 15-20 mins.
Notes
Use rotisserie chicken for ease.
Freeze filling up to 3 months.
GF: Use 1:1 flour and biscuits.
Add thyme for herby boost.
Leftovers keep 4 days in fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop to Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 pie
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg