Biscuit-Topped Chicken Pot Pie
Who doesn’t love chicken pot pie? For all the flavor without the fuss, this Biscuit-Topped Chicken Pot Pie is the dish to try! It’s the kind of meal that feels homemade and special, yet it’s simple enough to pull together on a weeknight. It has all the cozy flavors of chicken pot pie, only with an easier, no-fuss biscuit topping.
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Biscuit-Topped Chicken Pot Pie is hearty, chunky, and delish. The filling is velvety and loaded with chicken and vegetables, while the biscuits bake right on top, soaking up just a bit of that creamy sauce. The result? A hearty dish that satisfies like classic comfort food but takes a fraction of the effort. Perfect for family dinners, potlucks, or a cold evening when you want something warm and filling.
Ingredients
- Butter
- Carrots – About 1 ½ cups total; keep the dice around ½ inch so they cook through without turning mushy.
- Celery – Roughly 1 ½ cups. I like to toss in the leaves too—they add a nice burst of flavor.
- Yellow onion – About 1 ½ cups; yellow onions balance sweetness and savoriness perfectly.
- Ground black pepper & kosher salt
- All-purpose flour
- Whole milk – For a richer filling, swap half the milk for heavy cream.
- Chicken broth – Using low-sodium broth lets you control the seasoning better.
- Mustard powder
- Dried thyme
- Garlic powder
- Cooked shredded chicken – Rotisserie chicken is a lifesaver here and adds extra flavor.
- Frozen peas
- Biscuit dough
How to Make Chicken and Biscuit Casserole
Preheat your oven to 375ºF and lightly grease a 13×9-inch baking dish.
Chop the carrots, celery, and onion. A vegetable chopper comes in handy here—it keeps all the pieces the same size, so everything cooks evenly.
Melt the butter in a large skillet over medium-high heat. Add the vegetables along with half the salt and cook until softened, about 5–7 minutes. Stir with a Danish dough whisk, which mixes chunky fillings well without crushing them.
Sprinkle in the flour and stir until it coats the vegetables. Let it cook for about 2 minutes to get rid of the raw flour taste.
Slowly whisk in the milk, broth, mustard powder, garlic powder, thyme, and the rest of the salt. Increase the heat, bring it to a simmer, then lower to medium and stir often until the sauce thickens, around 3–5 minutes.
Shred the chicken using a stand mixer with a paddle attachment because it’s the fastest way to get perfectly pulled chicken with little effort. Fold the chicken and peas into the sauce using a silicone scraper so nothing sticks to the pan. Adjust seasoning to taste.
Pour the filling into the prepared baking dish. Arrange the biscuits on top. For extra flavor, use a herb mill to sprinkle fresh herbs across the biscuits before baking.
Bake for 22–25 minutes until the biscuits are golden and the filling bubbles at the edges. Let it rest for 5 minutes before serving so the sauce thickens slightly.
Chef Jenn’s Tips
- Brushing the biscuits with melted butter before baking makes them extra golden and flavorful.
- Add corn, green beans, or even mushrooms to bulk up the veggie mix.
- Letting the dish rest before scooping helps keep the filling creamy instead of runny.
Recommended
Make It a Meal
This Chicken and Biscuit Casserole is plenty satisfying on its own, but it pairs beautifully with lighter sides to balance out the richness. A crisp garden salad with a tangy vinaigrette adds freshness, while roasted green beans or carrots bring extra color and flavor to the plate. For a heartier spread, serve it alongside mashed potatoes or a pot of soup to make the meal feel even more comforting and complete.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to keep the biscuits crisp. The filling also freezes well for up to 2 months—just thaw and add fresh biscuits before baking.
Biscuit-Topped Chicken Pot Pie
Ingredients
- 4 tablespoon butter
- 3 medium carrots diced (about 1 ½ cups)
- 3 stalks celery diced (about 1 ½ cups)
- 1 large yellow onion diced (about 1 ½ cups)
- 1 teaspoon fresh thyme chopped
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 4 tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 4 cups cooked shredded chicken
- 1 cup frozen peas
- 16.3 ounce biscuit dough
Instructions
- Preheat oven to 375°F and lightly grease a 13×9-inch baking dish with non-stick spray.
- Melt butter in a large skillet over medium-high heat. Add the diced carrots, celery, onion, and ½ teaspoon salt. Cook, stirring often, until the vegetables soften, about 5–7 minutes.
- Sprinkle flour over the vegetables and stir well. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, chicken broth, mustard powder, garlic powder, dried thyme, and remaining salt. Bring to a boil, then reduce to medium heat and simmer until the mixture thickens, 3–5 minutes.
- Fold in the shredded chicken and frozen peas until combined. Taste and adjust seasoning as needed.
- Transfer the mixture to the prepared casserole dish, spreading it evenly.
- Place the biscuit dough pieces on top of the filling in a single layer. Lightly season with salt and pepper, or brush with melted butter for extra flavor.
- Bake uncovered for 22–25 minutes, until the biscuits are golden brown and the filling is bubbling.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Chef Jenn’s Tips
- Use a cast iron skillet if you have one—it holds heat well and can go straight from stovetop to oven.
- Brushing the biscuits with melted butter before baking makes them extra golden and flavorful.
- Add corn, green beans, or even mushrooms to bulk up the veggie mix.
- Letting the dish rest before scooping helps keep the filling creamy instead of runny.
