When we’re craving something cozy and comforting but I don’t feel like dealing with pie crust, this biscuit chicken pot pie is what I make. It’s creamy and topped with fluffy biscuits that bake right over the filling for an easy dinner everyone gets excited about.
Why We Love Biscuit Chicken Pot Pie
- Extra cozy dinner – When I’m craving something warm and cozy, this easy biscuit chicken pot pie is one of the first dinners I reach for. It has all the comfort of classic pot pie but is much easier to make.
- Semi-homemade keeps it easy – There are no rules here. Using store-bought biscuits makes this just a little easier to get dinner on the table fast, especially on busy nights.
- Leftovers are just as good – My family always hopes for leftovers of this one, which I love because nothing goes to waste and it reheats really well the next day.
Ingredients For Biscuit Chicken Pot Pie
- jumbo buttermilk biscuits – grocery store biscuits from a tube
- butter
- flour
- heavy cream – can also use half and half or milk in a pinch, but the filling will be thinner and less creamy
- low sodium chicken broth
- garlic powder
- onion powder
- salt
- black pepper
- cooked chicken – Rotisserie chicken works great and makes this recipe come together fast. You can also use any leftover chicken or leftover turkey.
- frozen mixed vegetables – I used a mix of green beans, carrots, peas and corn
Kristy’s Tip For Picky Eaters
If you’ve got strong opinions about vegetables in your house, let kids help choose the mix. When they get to pick what goes into the pot pie, they’re much more likely to actually eat it.
How To Make Biscuit Chicken Pot Pie
Baking The Biscuits
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Separate biscuits onto the baking sheet. Bake the biscuits for 9-10 minutes, then set to the side. Keep the oven on for baking the rest of the casserole.
Making The Filling
- While baking, add 4 tablespoons butter to a large pot over medium heat and melt. Add flour and blend with a whisk. Cook for 1-2 minutes until thick and bubbly, whisking the entire time. This keeps the filling from having a flour taste.
- Whisk in heavy cream and chicken broth. Bring to a boil and lower temperature to simmer for 4-5 minutes until thickened. Whisk often so cream sauce doesn’t stick. The sauce should be thick enough to coat the back of a spoon.
- Add garlic powder, onion powder, salt and pepper to the pot and whisk until well blended. With a large spoon, mix chicken and mixed vegetables into the sauce.
Baking The Casserole
- Spray a 9×13 pan with oil and pour chicken mixture into the pan. Top with biscuits. Try to leave a little space between biscuits so they bake more evenly.
- Melt 1 tablespoon butter in a microwave safe dish for 20-30 seconds. Brush tops of biscuits with butter.
- Bake for 25-30 minutes; until bubbly and biscuits are nicely browned and no longer raw in the middle. If biscuits are browning too quickly, loosely cover with foil and continue baking until cooked through.
Biscuit Chicken Pot Pie Variation Ideas
Change the vegetables – Use a different frozen mix like peas and carrots, or mix your own. Fresh vegetables work too, just cut them small so they cook evenly. Potatoes or sweet potatoes can be added if diced small and cooked until tender first.
Using fresh veggies – If using vegetables that release extra moisture like zucchini or spinach, sauté them briefly before adding so the sauce doesn’t get thin. Mushrooms can be added as-is or sautéed first for extra flavor.
Add cheese – A sprinkle of shredded cheddar over the filling before adding the biscuits is really delicious.
Swap the meat – Leftover turkey works great here, especially after the holidays like Thanksgiving when you’re looking for easy ways to use it up. Leftover ham is also tasty and gives it a slightly different flavor.
How Long Will Biscuit Chicken Pot Pie Last?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or cover and warm in the oven at 350 degrees until heated through. If the filling thickens in the fridge, add a little milk or water before reheating to loosen it up.
Biscuit Chicken Pot Pie
Easy biscuit chicken pot pie with a creamy chicken and vegetable filling topped with fluffy biscuits is a dinner my family craves. This is a cozy, semi-homemade dinner perfect for busy nights and busy people.
Prevent your screen from going dark
Baking The Biscuits
-
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
-
Separate biscuits onto the baking sheet. Bake the biscuits for 9-10 minutes, then set to the side. Keep the oven on for baking the rest of the casserole.
8 jumbo buttermilk biscuits
Making The Filling
-
While baking, add 4 tablespoons butter to a large pot over medium heat and melt. Add flour and blend with a whisk. Cook for 1-2 minutes until thick and bubbly, whisking the entire time. This keeps the filling from having a flour taste.
4 tablespoon butter, 4 tablespoons flour
-
Whisk in heavy cream and chicken broth. Bring to a boil and lower temperature to simmer for 4-5 minutes until thickened. Whisk often so cream sauce doesn’t stick. The sauce should be thick enough to coat the back of a spoon.
½ cup heavy cream, 3 cups low sodium chicken broth
-
Add garlic powder, onion powder, salt and pepper to the pot and whisk until well blended. With a large spoon, mix chicken and mixed vegetables into the sauce
¾ teaspoons garlic powder, ¾ teaspoons onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, 3 cups cooked chicken, 16 ounces mixed vegetables
Baking The Casserole
-
Spray a 9×13 pan with oil and pour chicken mixture into the pan. Top with biscuits.
-
Melt 1 tablespoon butter in a microwave safe dish for 20-30 seconds. Brush tops of biscuits with butter.
1 tablespoon butter
-
Bake for 25-30 minutes; until bubbly and biscuits are nicely browned and no longer raw in the middle. If biscuits are browning too quickly, loosely cover with foil and continue baking until cooked through.
Half and half or milk can be swapped for the heavy cream. The final result may be more liquid and less creamy if swapped.
We like our biscuit pot pie to be thicker, more like a stew. If you prefer it to be a thinner sauce, add between 1/4 and 1/2 cup of milk to the sauce.
Calories: 365kcal | Carbohydrates: 25g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 553mg | Potassium: 403mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3339IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
