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Creamy chicken pot pie filling with peas on spoon, savory comfort food close-up.

Biscuit-Topped Chicken Pot Pie

Chef Jenn
This Chicken and Biscuit Casserole is creamy, hearty, and baked with biscuits on top for an easier twist on chicken pot pie. A perfect comfort food dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Dish
Cuisine American, Southern-Inspired
Servings 5
Calories 748 kcal

Equipment

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 13x9-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.

Nutrition

Serving: 1gCalories: 748kcalCarbohydrates: 66gProtein: 41gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 121mgSodium: 1606mgPotassium: 912mgFiber: 5gSugar: 13gVitamin A: 6863IUVitamin C: 17mgCalcium: 220mgIron: 6mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword biscuit chicken bake, chicken biscuit casserole, cozy weeknight meal, creamy chicken dinner, easy chicken pot pie
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