I made this Chicken Pot Pie with a Biscuit Crust Recipe on a night when I wanted something cozy but not complicated, and it completely hit the spot. I love how it feels like classic comfort food but still light enough to enjoy any time of year. The biscuit topping bakes up golden and fluffy, soaking in just enough of the creamy filling underneath.

When I pulled it out of the oven, the smell alone told me this recipe was a keeper. After one bite, I knew I’d be making it again and again for family dinners and leftovers. If you enjoy hearty meals, you might also like this beef fried rice recipe that’s full of flavor and easy to make.

Ingredients

This recipe uses simple, everyday ingredients, but each one plays an important role in building flavor and texture.

Cooked chicken – 2 cups, diced (rotisserie chicken works best for flavor and saves prep time)
Olive oil – 1 tablespoon (adds light richness and helps sauté vegetables evenly)
Onion – 1 small, finely diced (creates a savory flavor base as it softens)
Garlic – 2 cloves, minced (fresh garlic adds warmth and depth to the filling)
Carrots – 1 cup, diced (bring natural sweetness and hold their texture well)
Celery – 1 cup, diced (balances the richness with mild freshness)
Frozen peas – 1 cup (frozen peas work better than canned and won’t turn mushy)
All-purpose flour – 3 tablespoons (thickens the filling into a classic pot pie texture)
Chicken broth – 1½ cups (use low-sodium to control salt levels)
Milk – ½ cup (adds creaminess without making the dish heavy)
Salt – ½ teaspoon (enhances all the flavors; adjust to taste)
Black pepper – ¼ teaspoon (adds gentle warmth without overpowering)
Dried thyme – ½ teaspoon (gives that classic, cozy pot pie flavor)
Refrigerated biscuit dough – 1 can, 8 biscuits (creates a fluffy, golden topping with minimal effort)

Note: This ingredient quantity makes about 4–6 servings, depending on portion size.

Variations

This recipe is easy to customize based on your preferences or dietary needs. For a dairy-free version, use unsweetened almond milk and a plant-based biscuit dough. If you want extra flavor, add a splash of white wine to the vegetables before the flour. You can also swap chicken for turkey, making it perfect for leftovers after the holidays. For more veggies, mushrooms, or green beans work beautifully in the filling. You can also enjoy similar comfort with a crispy oven baked birria pizza for a twist on a cozy dinner.

Cooking Time

This recipe comes together quickly, making it great for weeknights.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Large skillet – for cooking the filling evenly
Wooden spoon – for stirring without scratching the pan
Measuring cups and spoons – for accurate ingredient portions
Baking dish – to hold the filling and biscuit topping
Oven – to bake everything until golden and bubbly

How to Make Chicken Pot Pie with a Biscuit Crust Recipe?

This dish is simple and satisfying, and each step builds flavor without stress.

Prepare the vegetables

Start by heating olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened. Stir in the garlic and let it cook briefly until fragrant.

Create the creamy filling

Sprinkle the flour over the vegetables and stir well so it coats everything evenly. Slowly pour in the chicken broth and milk, stirring constantly until the sauce thickens into a creamy base.

Add chicken and seasoning

Mix in the cooked chicken, peas, salt, pepper, and thyme. Let the filling simmer gently for a few minutes so all the flavors come together.

Assemble the pot pie

Transfer the filling into a greased baking dish, spreading it evenly. Place the biscuits on top, spacing them slightly apart so they bake evenly.

Bake until golden

Bake in a preheated oven at 375°F (190°C) until the biscuits are golden brown and the filling is bubbling. Let it rest for a few minutes before serving.

Additional Tips for Making This Recipe Better

After making this recipe a few times, I’ve picked up a few tricks that really elevate it.

I like to slightly flatten the biscuits so they cook evenly on top.
I always taste the filling before baking and adjust the seasoning if needed.
I’ve found that letting the pie rest for 5 minutes helps the sauce thicken.
I sometimes brush the biscuits with a little milk for extra golden color.

How to Serve Chicken Pot Pie with a Biscuit Crust Recipe?

This dish looks beautiful served straight from the baking dish for a rustic feel. I like to garnish it with fresh parsley for a pop of color. Pair it with a simple green salad or steamed vegetables for a balanced meal. For extra comfort, serve it with a warm bowl and a spoon to catch all that creamy filling.

Nutritional Information

This recipe is comforting yet balanced, making it a satisfying meal.

Calories: Approx. 420 per serving
Protein: Around 28g from the chicken
Carbohydrates: About 35g from vegetables and biscuits
Fat: Roughly 18g, mostly from healthy oils and milk

Make Ahead and Storage

This recipe is great for planning ahead and enjoying later.

Storing

Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 3 days without losing flavor or texture.

Freezing

You can freeze the filling without the biscuits for up to 2 months. Add fresh biscuit dough when ready to bake for best results.

Reheating

Reheat individual portions in the oven or microwave until warmed through. Cover with foil in the oven to prevent the biscuits from drying out.

Why You’ll Love This Recipe?

This recipe has so much going for it, making it a favorite in my kitchen.

It’s easy to make with simple, everyday ingredients and minimal prep.
The biscuit crust is fluffy, comforting, and easier than traditional pie crust.
It’s versatile and customizable for different diets and flavor preferences.
The creamy filling and hearty texture make it perfect for family dinners.

This chicken pot pie with a biscuit crust is everything I want in a comfort meal—warm, satisfying, and incredibly easy to pull together. Once you try it, I’m sure it’ll become a regular on your table too.

Ash Tyrrell