Biscuit Chicken Pot Pie

Flaky, golden-brown buttery biscuits sit on top of a creamy, veggie-packed chicken filling that’s loaded with flavor. This pot pie is pure, old-fashioned comfort food, but way easier than making a pie crust!

There’s something about Biscuit Chicken Pot Pie that just feels like home. Warm, creamy, and full of tender chicken and hearty veggies, it’s the ultimate comfort food—but without all the hassle of rolling out a pie crust! Instead, buttery, golden biscuits bake right on top, soaking up all that rich, savory goodness underneath. It’s easy, cozy, and downright irresistible.

Ingredients

• 2 tablespoons butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• 3 cups cooked shredded chicken (rotisserie works great!)
• 1 cup frozen peas
• 1 (16-ounce) can refrigerated biscuits
• 1 tablespoon melted butter (for brushing on top of the biscuits)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Supplies Needed

• Large oven-safe skillet or baking dish
• Wooden spoon or spatula
• Whisk

Instructions

Sauté the Veggies
Preheat oven to 375°F. In a large oven-safe skillet, melt butter over medium heat. Add diced onion, carrots, and celery, and cook for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Make the Creamy Filling
Sprinkle the flour over the veggies and stir for 1 minute to cook off the raw flour taste. Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Let simmer for 3-4 minutes until thickened.

Add the Chicken & Peas
Stir in the shredded chicken, frozen peas, salt, pepper, thyme, and rosemary. Let everything simmer for 2 minutes, then remove from heat.

Top with Biscuits & Bake
Arrange the biscuits on top of the filling, leaving a little space between each. Brush the tops with melted butter for that golden, buttery finish. Transfer the skillet to the oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.

Serve & Enjoy
Let the pot pie sit for 5 minutes before serving. Garnish with fresh parsley and dig in!

Storage Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
Freezing: The filling can be made ahead and frozen for up to 2 months. When ready to bake, thaw, top with fresh biscuits, and cook as directed.

Recipe Tips & Tricks

Homemade Biscuits: If you have extra time, swap in homemade biscuits for an even richer flavor.
Extra Creamy: Add 1/4 cup sour cream or cream cheese to the filling for an ultra-creamy texture.
Crispy Biscuit Hack: For crispier biscuits, bake them separately and place them on top just before serving.

Variations

Cheddar Biscuit Chicken Pot Pie: Mix 1/2 cup shredded cheddar into the biscuit dough before baking for an extra-cheesy topping.
Herby Chicken Pot Pie: Add fresh rosemary and thyme to the biscuits for an herby boost.
Turkey Pot Pie: Swap out the chicken for leftover turkey—perfect for after Thanksgiving!

FAQ

Can I use homemade biscuits instead of canned?
Absolutely! Just prepare your favorite biscuit dough and bake as directed.

Can I use frozen mixed vegetables?
Yep! A 1 1/2 cup bag of frozen mixed veggies works great as a shortcut.

How do I keep my biscuits from getting soggy?
If you prefer extra-crispy biscuits, bake them separately and place them on top just before serving.

This Biscuit Chicken Pot Pie is everything you love about classic pot pie—rich, creamy, and packed with flavor—but with flaky, buttery biscuits instead of a fussy crust. It’s quick, comforting, and guaranteed to be a family favorite. Go ahead, grab a fork, and dig in!

Disclosure: Well, butter my biscuit! This post may contain affiliate links. That means if you click and buy, I may earn a small commission (at no extra cost to you). Keeps the biscuits bakin’ and the pot pie simmerin’—thank ya kindly!