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Chicken Pot Pie with a Biscuit Crust Recipe
Ash Tyrrell

Chicken Pot Pie with a Biscuit Crust Recipe

I made this chicken pot pie with a biscuit crust 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the filling into a greased baking dish, spreading it evenly. Place the biscuits on top, spacing them slightly apart so they bake evenly.
  5. 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.

Notes

  • 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.