If you are on the hunt for a comforting, hearty meal that feels like a warm hug on a plate, this Chicken Pot Pie with Biscuit Topping Recipe is your new best friend. Imagine tender pieces of chicken and colorful vegetables swimming in a luscious creamy sauce, all topped with fluffy, golden biscuits that soak up every delicious bit of savory goodness. This recipe brings together the best of both worlds—the classic pot pie filling and the unbeatable texture of biscuit topping—for a dish that’s as satisfying to make as it is to eat.

Chicken Pot Pie with Biscuit Topping Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you; each one plays a crucial role in building layers of flavor, texture, and color that make this Chicken Pot Pie with Biscuit Topping Recipe truly special. From the richness of butter and cream to the fresh pop of peas and aromatic thyme, these staples come together for a perfectly balanced dish.

Unsalted butter (2 tablespoons): Adds creamy richness and helps sauté the veggies gently without burning.
Small onion, diced (1): Provides a sweet, savory base that deepens the overall flavor.
Garlic cloves, minced (2): Gives a subtle aromatic kick that wakes up the palate.
Medium carrots, diced (2): Brings a slight sweetness and vibrant color to the filling.
Celery stalks, diced (2): Adds crunch and freshness that balances the creaminess.
All-purpose flour (1/4 cup): The magic thickener that creates the perfect pot pie gravy texture.
Chicken broth (3 cups): Forms the savory, flavorful liquid that ties everything together.
Heavy cream (1/2 cup): Enriches the sauce with a silky smooth finish.
Cooked chicken, shredded or diced (3 cups): The hearty protein star that makes this pie filling comforting and filling.
Frozen peas (1 cup): Adds a pop of sweetness and bright green color.
Dried thyme (1 teaspoon): Infuses a gentle herbal note that elevates the overall flavor profile.
Salt (1 teaspoon): Enhances all the natural flavors perfectly.
Black pepper (1/2 teaspoon): Provides just the right amount of warmth and depth.
Refrigerated biscuit dough (1 can, about 8 pieces): The quick and easy topping that bakes into light, fluffy biscuits.
Beaten egg (1): For brushing on the biscuits, ensuring a golden, shiny crust.
Fresh parsley, chopped: A bright, fresh garnish to finish the dish beautifully.

How to Make Chicken Pot Pie with Biscuit Topping Recipe

Step 1: Prepare Your Oven and Sauté Veggies

Start by preheating your oven to 400°F (200°C). This will ensure that your biscuit topping gets that perfect golden-brown finish. Meanwhile, melt the butter in a large skillet over medium heat, then add the diced onions and garlic. Sauté until they are soft and fragrant, about 3 minutes—this step gives your filling a flavorful base that is absolutely essential.

Step 2: Cook Carrots and Celery

Next, toss in the diced carrots and celery. Cook them together with the onions and garlic for an additional 5 minutes until the vegetables are tender but still hold a little bite. These colorful veggies not only add texture but also bring subtle sweetness and earthiness to your filling.

Step 3: Thicken the Filling

Sprinkle the flour over the cooked vegetables, stirring constantly to coat everything evenly. Let it cook for 2 minutes to remove the raw flour taste. Now, slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and allow it to thicken, which usually takes around 5 minutes—this creates that luscious sauce that will bind all the flavors beautifully.

Step 4: Add Cream, Chicken, and Seasonings

With the base thickened, stir in the heavy cream, chicken, peas, thyme, salt, and black pepper. Combining all these ingredients now ensures that every bite bursts with perfect harmony of creamy, savory, and herbaceous notes. Remove the skillet from the heat after mixing well.

Step 5: Assemble and Bake

Transfer the dreamy filling into an oven-safe baking dish, spreading it evenly. Open the refrigerated biscuit dough and arrange the biscuits on top of the filling; these will become your delicious, fluffy crust. Brush the biscuits with the beaten egg to achieve a gorgeously golden surface once baked. Pop the dish into the preheated oven and bake for 15 to 20 minutes until the biscuits are puffed and golden brown.

Step 6: Cool and Garnish

Once baked, give the chicken pot pie a few minutes to cool slightly—it helps the filling set so it’s easier to serve without losing its heavenly texture. Sprinkle chopped fresh parsley over the top for a burst of color and a fresh herbal accent that perfectly complements the rich flavors.

How to Serve Chicken Pot Pie with Biscuit Topping Recipe

Garnishes

Garnishing your chicken pot pie is not just about looks—it adds delightful fresh notes. Fresh parsley is a classic choice as it brightens the dish visually and flavor-wise, but feel free to experiment with chives or thyme for a twist that matches your personal taste.

Side Dishes

This pot pie is quite hearty on its own, but pairing it with a crisp green salad or steamed green beans can add a refreshing crunch and lightness, balancing the creamy richness with fresh textures. For a cozy night in, a simple bowl of mixed greens dressed in lemon vinaigrette works wonders alongside.

Creative Ways to Present

For a fun spin, consider making individual servings using ramekins and topping each with a biscuit round. This makes portion control easier and creates a charming presentation for dinner parties or family meals. You can also sprinkle a little shredded cheddar over the biscuit dough before baking for a cheesy crust that’s irresistible.

Make Ahead and Storage

Storing Leftovers

Leftover chicken pot pie stores beautifully in the refrigerator. Place it in an airtight container to maintain freshness for up to 3 days. When ready to enjoy again, gently reheat to keep the biscuit topping from becoming soggy and to preserve that delightful texture.

Freezing

You can freeze this Chicken Pot Pie with Biscuit Topping Recipe for up to 2 months. For best results, freeze before baking by assembling the pie and covering it tightly with foil and plastic wrap. When you’re ready to enjoy, thaw overnight in the fridge and then bake as directed, adjusting the baking time slightly if needed.

Reheating

Reheat your pot pie gently in the oven at 350°F (175°C) for 15 to 20 minutes or until hot throughout. This method helps keep the biscuit topping crisp and prevents the filling from drying out—a microwave may be faster but risks losing that wonderful texture contrast.

FAQs

Can I use leftover cooked chicken for this recipe?

Absolutely! Leftover cooked chicken works perfectly and helps make this dish even easier and faster to prepare while still packing in great flavor.

What if I don’t have refrigerated biscuit dough?

You can substitute with homemade biscuit dough or even puff pastry if you prefer a flakier topping. Just adjust the baking time accordingly to ensure your topping is cooked through and golden.

Can I add other vegetables to the filling?

Definitely! Feel free to mix in mushrooms, corn, or diced potatoes to customize the filling to your liking, making this recipe flexible and adaptable.

Is this recipe suitable for freezing after baking?

While you can freeze leftovers after baking, the biscuit topping may lose some of its texture. For best quality, freeze before baking or enjoy freshly baked, then freeze individual portions.

How do I know when the biscuits are cooked through?

Look for biscuits that are puffed, golden brown on top, and spring back slightly when pressed. This usually takes about 15 to 20 minutes in a 400°F oven.

Final Thoughts

This Chicken Pot Pie with Biscuit Topping Recipe is truly a comforting classic with a twist that brings joy in every bite. It’s easy to make, wonderfully flavorful, and a guaranteed crowd-pleaser whether for family dinner or casual get-togethers. I hope you give this recipe a try and find as much comfort and happiness in it as I do every time the biscuits turn golden and that creamy filling bubbles up around them.

Chicken Pot Pie with Biscuit Topping Recipe

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4 from 41 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x

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Description

This hearty Chicken Pot Pie with Biscuits combines tender chicken and vegetables in a creamy sauce topped with flaky baked biscuits, creating a comforting and delicious meal perfect for family dinners or special occasions.

Ingredients

Scale

Filling

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1/4 cup all-purpose flour
3 cups chicken broth
1/2 cup heavy cream
3 cups cooked chicken, shredded or diced
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Topping

1 can (about 8 pieces) refrigerated biscuit dough
1 egg, beaten (for egg wash)
Fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pot pie.
Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until they soften and become fragrant.
Add Vegetables: Add the diced carrots and celery to the skillet and cook for an additional 5 minutes until the vegetables are tender but still retain some texture.
Make Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly. Cook this mixture for 2 minutes to eliminate the raw flour taste.
Add Broth: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes until it thickens into a creamy sauce.
Combine Filling Ingredients: Stir in the heavy cream, cooked chicken, frozen peas, dried thyme, salt, and black pepper. Mix thoroughly and remove the skillet from heat.
Transfer Filling: Pour and spread the filling mixture evenly into an oven-safe baking dish, ensuring a level surface for the biscuit topping.
Add Biscuit Topping: Arrange the refrigerated biscuit dough pieces evenly on top of the chicken mixture to cover the surface.
Apply Egg Wash: Brush the tops of the biscuits with the beaten egg to help create a golden, glossy crust during baking.
Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the biscuits are golden brown and cooked through.
Cool and Garnish: Remove the pot pie from the oven, let it cool slightly for safe serving, and garnish with chopped fresh parsley to add a bright, fresh touch.

Notes

You can use leftover cooked chicken or rotisserie chicken for convenience.
If you prefer a thicker filling, cook the mixture a bit longer before transferring to the baking dish.
Frozen peas can be substituted with fresh peas or other vegetables like corn or green beans.
For a richer flavor, use homemade chicken broth instead of store-bought.
If biscuits brown too quickly, cover loosely with foil during baking.
Make sure not to overcrowd the skillet while sautéing to ensure even cooking of the vegetables.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American