I LOVE Chicken Pot Pie! It’s the perfect combination of vegetables, protein, and comfort! However, I don’t always love the thick crust used in many traditional chicken pot pie recipes. That’s why I love this Biscuit Chicken Pot Pie recipe replacing the crust with biscuits added to the top of the dish.
Think of it as a love affair between a traditional chicken pot pie and a buttery biscuit. It’s like a warm hug from your oven, perfect for those chilly evenings when all you want is something cozy and satisfying. Plus, this twist cuts down on prep time without skimping on the taste. Ready to dive into this dreamy recipe? Let’s get baking!
Why You’ll Love This Recipe
Quick and Easy – No need to make a homemade pie crust! Store-bought biscuits keep things simple.
Rich and Flavorful – A creamy, well-seasoned filling loaded with tender chicken and veggies.
Perfect for Leftovers – This dish tastes even better the next day, making it great for meal prep.
Customizable – Use fresh or frozen vegetables, rotisserie chicken, or even turkey!
Biscuit Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 8 1x
Description
This delicious Biscuit Chicken Pot Pie is sure satisfy your craving for something warm and cozy this winter. Made with rotisserie chicken, vegetables, and pre-made biscuits, it’s easy to put together, and a favorite in our house!
Ingredients
4 medium carrots
4 celery stalks
1 yellow onion
fresh thyme
4 tablespoons of butter
2 teaspoons of salt
1 teaspoon of ground white pepper
2 teaspoons of garlic powder
5 tablespoons all purpose flour
2 cups of whole milk (or plant milk substitute)
1 cup of chicken broth
2 tablespoons of Dijon mustard
1 rotisserie chicken
2 cups of frozen peas
2 tubes of biscuit dough
Instructions
Chop carrots, celery, and yellow onion into small pieces and set aside in separate bowls.
Remove the leaves from the stems of the thyme and set aside.
Remove rotisserie chicken meat from the bones and set aside.
Preheat oven to 375 degrees.
In a large skillet pan on medium heat, add butter, onions, celery, fresh thyme, salt, white pepper, and garlic powder, and sauté until translucent.
Next, add chicken broth, flour, milk, and Dijon mustard and stir quickly to achieve desired rue thickness and consistency. Note, you can add more or less broth or flour depending on your preference for thickness.
Next, add carrots and frozen peas mixing well to combine ingredients.
Transfer the mixture to a 9 x 13 inch baking dish and bake for 30 minutes.
In a separate oven or rack, bake the biscuits as directed on the package or until golden brown and flaky.
Once the pot pie mixture has baked, top with cooked biscuits or serve separately as you prefer.
Enjoy!
Notes
You can top the chicken pot pie mixture with the raw biscuit dough, and bake together at 375 degrees. However, the bottom of the biscuits may not be fully cooked after 30 minutes. You can remove the tops the biscuits, set them aside, and continue to bake the dish until the bottoms are cooked, and then replace the tops or bake separately as suggested.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Bake
- Cuisine: American
Tips for the Best Biscuit Chicken Pot Pie
Use Rotisserie Chicken – It’s a huge time-saver and adds great flavor.
Go Homemade with Biscuits – If you love baking, try making your own biscuits for an even flakier, more buttery top.
Add Cheese – A sprinkle of shredded cheddar over the biscuits before baking takes this dish to another level.
Make It Your Own – Feel free to swap out veggies based on what you have on hand.
Final Thoughts
Biscuit Chicken Pot Pie is the kind of dish that makes you feel like you’re wrapped in a warm blanket, no matter what the weather’s like outside. It’s hearty, comforting, and surprisingly simple to make—plus, it’s a guaranteed crowd-pleaser. So next time you’re craving that classic chicken pot pie but want to mix it up, give this recipe a try! You won’t regret it.
