According to a 2023 Statista survey, over 60% of Americans say they crave comfort food at least once a week—and chicken pot pie consistently ranks among the top five. But what if you could enjoy this nostalgic dish with a modern twist, made faster, healthier, and cozier than ever?
If you’re asking, “Craving cozy comfort food? Make Chicken Pot Pie with Biscuits using easy tips and fresh ingredients. Perfect for weeknight dinners. Try it now!”—you’re in the right place. In this guide, you’ll discover expert tips on how to elevate your classic pot pie with buttery biscuits, while optimizing flavor, saving time, and adding nutrition. Let’s get baking!
Ingredients List
Here’s what you’ll need for this hearty chicken pot pie with biscuits recipe. The focus is on wholesome, fresh ingredients that create deep, cozy flavor with every bite.
🛒 Pot Pie Filling:
- 2 tablespoons olive oil or unsalted butter
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, thinly sliced
- 2 celery stalks, chopped
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup milk or unsweetened non-dairy milk (oat milk works beautifully!)
- 2 cups shredded rotisserie chicken (or cooked chicken breast)
- 1 cup frozen peas
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon dried thyme
- Optional: 1/4 cup white wine or lemon juice for brightness
🍞 Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (or Greek yogurt mixed with milk)
💡 Ingredient Tips:
- Gluten-Free? Use a 1:1 gluten-free flour blend for both filling and biscuits.
- Vegetarian? Swap chicken for sautéed mushrooms and chickpeas.
- Dairy-Free? Stick with olive oil and plant-based milk alternatives.
Timing
Making chicken pot pie with biscuits might sound like a big project, but it’s surprisingly weeknight-friendly. Here’s a breakdown:
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: approx. 55 minutes
That’s 20% faster than traditional crust-based pot pies (usually over 70 minutes) thanks to our quick biscuit topping and pre-cooked chicken shortcut.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large skillet or sauté pan, heat olive oil over medium heat. Sauté onions, garlic, carrots, and celery for about 6-8 minutes until slightly softened and fragrant.
🎯 Tip: Add a pinch of salt early—this draws out moisture and concentrates flavor.
Step 2: Make the Creamy Base
Stir in the flour and cook 1-2 minutes to form a roux. Gradually whisk in broth and milk, stirring constantly to prevent lumps. Let it simmer 3-5 minutes until thickened.
✨ Pro Tip: Add a splash of white wine here for an elevated flavor profile.
Step 3: Assemble the Filling
Add shredded chicken, peas, thyme, salt, and pepper. Stir until everything’s well-coated and bubbly. Pour the filling into a greased 9×13 baking dish.
Step 4: Make the Biscuits
In a mixing bowl, whisk flour, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or fork until it resembles coarse crumbs. Stir in buttermilk until dough just comes together.
🔪 Chef’s Hint: Don’t overmix the dough—this keeps the biscuits tender and flaky.
Step 5: Top and Bake
Scoop heaping spoonfuls of biscuit dough on top of the filling, leaving slight gaps for steam. Bake at 400°F (200°C) for 30–35 minutes or until biscuits are golden and filling is bubbly.
Nutritional Information
Here’s a breakdown per serving (based on 6 servings):
- Calories: 465
- Protein: 26g
- Fat: 21g
- Carbohydrates: 38g
- Fiber: 5g
- Sodium: 740mg
🧠 Insight: This homemade alternative contains 35% less sodium and twice the fiber compared to many store-bought frozen pot pies.
Healthier Alternatives for the Recipe
Looking to lighten it up or adapt for dietary needs? Here are smart swaps:
💪 Healthy Modifications:
- Replace buttermilk biscuits with whole wheat biscuit mix or almond flour biscuits for added fiber and healthy fats.
- Use rotisserie chicken breast (lean protein) and reduce butter by half.
- Skip the roux and thicken filling with pureed cauliflower or Greek yogurt for a low-carb version.
🌿 Vegetarian/Vegan Ideas:
- Swap chicken for tempeh, white beans, or king oyster mushrooms.
- Use plant-based butter and unsweetened oat milk.
- Add nutritional yeast for a savory cheese-like depth.
Serving Suggestions
Chicken pot pie with biscuits is soul-warming on its own, but here are tasty ways to elevate it:
🍋 Add a Fresh Salad: Serve with baby spinach, cranberries, and a citrus vinaigrette for balance.
🥣 Soup & Pie Night: Pair with a light veggie soup like roasted red pepper or leek-potato for a cozy combo.
🥂 Brunch Twist: Serve as savory “breakfast for dinner” with a side of scrambled eggs and hot sauce.
Common Mistakes to Avoid
🏁 Mistake 1: Runny Filling
Fix: Thicken the roux properly and simmer until it coats the spoon.
🔥 Mistake 2: Unevenly Cooked Biscuits
Fix: Flatten the biscuit dough slightly before baking and ensure even spacing.
🌱 Mistake 3: Bland Flavor
Fix: Season each layer—especially the base vegetables—and use broth, thyme, and acid to brighten.
🥶 Mistake 4: Biscuits Too Dense
Fix: Use cold butter and don’t overwork the dough to preserve flakiness.
Storing Tips for the Recipe
🍱 Leftovers? No problem!
- Refrigerate in an airtight container for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 20 minutes to keep the biscuits crisp.
- Freezing? Assemble the pot pie without biscuits, freeze for up to 3 months, then add fresh biscuit dough and bake.
📅 Make-Ahead: The filling can be prepped up to 2 days in advance and stored in the fridge.
Conclusion
Whether you’re prepping ahead or diving straight in after a long day, this chicken pot pie with biscuits recipe brings warmth, flavor, and comfort in under an hour. Best of all, it’s easy to adapt to your lifestyle.
So, craving cozy comfort food? Make Chicken Pot Pie with Biscuits using easy tips and fresh ingredients. Perfect for weeknight dinners. Try it now—and if you loved this recipe, drop a comment below or explore our other comfort classics like Creamy Turkey Tetrazzini or Loaded Sweet Potato Casserole!
FAQs
Can I use store-bought biscuit dough?
Absolutely. While homemade is our go-to, refrigerated biscuit dough works in a pinch—just reduce baking time slightly.
How do I make this gluten-free?
Use gluten-free flour in both the filling and biscuit dough. Ensure your broth is certified gluten-free as well.
What’s the best way to reheat leftovers?
For optimal texture, reheat in the oven. Microwave works too, but biscuits may lose crispness.
Can I make this recipe ahead?
Yes! Prep the filling 1–2 days ahead and refrigerate. Assemble and bake when ready.
What can I use instead of chicken?
Mushrooms, jackfruit, or white beans are excellent protein-rich alternatives for vegetarian versions.