If you ask me, homemade chicken pot pie with biscuits is the ultimate comfort food.
You get the exact same flavors as you would a classic chicken pot pie along with the buttery, flaky biscuits. That’s a win/win in my book!
Chicken pot pie recipes have been around for ages and it’s time up your pot pie game!
Why you should use biscuits for your chicken pot pie
Listen, I’m sure you’re used to chicken pot pie with an actual pie crust… but I truly feel like biscuit dough is superior in this recipe! If you’re not convinced, here are a few reasons I suggest making your next chicken pot pie with biscuits:
- They’re so much easier to make than pie crust.
- You avoid the soggy pie crust that can often come from making chicken pot pie!
- They’re (in my humble opinion) so much more delicious.
If you’re after an easy chicken pot pie… make it with the dang biscuits!
Ingredients
- Chicken – I always use rotisserie chicken for this recipe. If you have leftover cooked chicken that you’re able to use, use that!
- Vegetables – For this chicken pot pie with biscuits I use carrots, celery, shallot, and peas. Frozen mixed vegetables work well in this recipe and I’ll typically always use frozen peas. Green beans are also a delicious addition!
- Broth – Whether you choose to use chicken broth or vegetable broth, you’ll have a delicious pot pie filling. I tend to use chicken broth as I feel like it helps make the best chicken pot pie, but on the off chance that I’m out, vegetable broth has been a great replacement!
- Milk – Use whatever milk you have (dairy free or not)! Both work.
- Flour – The flour helps to thicken the chicken pot pie filling. You can also use cornstarch in place of flour.
- Olive oil and butter – I use both olive oil and butter to soften the vegetables.
- Herbs, salt and pepper – Used to season! I like dried Italian seasoning or thyme in my chicken pot pie.
- Lemon – The lemon is optional – but so delicious. The kick of acid that it adds helps this dish to shine!
- Homemade biscuits – For this recipe, I always use my homemade buttermilk biscuits. They’re absolutely delicious on top of the creamy chicken pot pie filling! You don’t need to use canned biscuits in this recipe (unless you’re short on time and need to).
And that’s all you need to make chicken pot pie with biscuits!
Rotisserie chicken makes this chicken pot pie so good. Especially if you grab one that’s flavored (such as lemon pepper, rosemary and thyme, etc)!
A few people I know like adding shredded cheddar cheese into their chicken pot pie recipe but I am not one of those people (though if you are, feel free to add it).
Pro tip: Don’t be afraid to use frozen vegetables in this chicken pot pie with biscuits! A lot of people shy away from frozen mixed vegetables for no reason. They work great and take away some time that you’d otherwise spend chopping veggies!
How to make chicken pot pie with biscuits
Ready to make some chicken pot pie with biscuits? There’s one small thing you’ll need to do beforehand and that’s make the biscuit dough! I’ve linked my homemade biscuits recipe in the ingredient section above – simply follow the instructions there and, after you’ve formed your biscuits, set them into the fridge unbaked until ready!
After you’ve set the unbaked biscuits in the fridge, we can move on to the pot pie filling.
Add the olive oil, butter, and shallot to a large skillet over medium heat and cook until the shallot has softened. Then, add in the carrots and celery. Cook until both have softened, this will take between 5 – 10 minutes on medium heat.
Once the vegetables have softened, sprinkle the flour onto them. Stir with a wooden spoon until all vegetables are coated with flour, then slowly add the chicken broth along with the milk to the pan. Stir to incorporate, then let the mixture thicken a bit.
After thickening, it’s time to add the chicken and frozen peas! Give everything a good stir, season with salt, pepper, lemon, and thyme. remove the skillet from heat, and top with those prepared biscuits.
Bake for 15 minutes or until the biscuits are golden brown in color. Plate and enjoy!
Note: If you don’t have an oven safe skillet, don’t fret! Simply pour the chicken mixture into a large baking dish and then top with the prepared biscuits and bake. Easy peasy, lemon squeezy!
How to Make Chicken Pot Pie with Biscuits
This homemade chicken pot pie with biscuits will change the way you view pot pie! Flakey, buttery biscuits and creamy pot pie? Count me in!
- Prep Time: 25 Minutes
- Cook Time: 15 minutes
- Total Time: 40 Minutes
- Yield: 6 Servings 1x
Ingredients
- Homemade biscuits
- Rotisserie chicken, shredded
- 2 cups milk
- 2 cups chicken broth
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 cup peas, frozen
- 1/3 cup flour
- 2 TBSP butter
- 2 TBSP olive oil
- 2 TBSP freshly squeezed lemon juice
- 1 shallot, sliced
- 1 TSP Italian seasoning
- 1/2 TSP salt and pepper
Instructions
- Ready to make some chicken pot pie with biscuits? There’s one small thing you’ll need to do beforehand and that’s make the biscuit dough! I’ve linked my homemade biscuits recipe in the ingredient section above – simply follow the instructions there and, after you’ve formed your biscuits, set them into the fridge unbaked until ready!
- After you’ve set the unbaked biscuits in the fridge, we can move on to the pot pie filling.
- Add the olive oil, butter, and shallot to a large skillet over medium heat and cook until the shallot has softened. Then, add in the carrots and celery. Cook until both have softened, this will take between 5 – 10 minutes on medium heat.
- Once the vegetables have softened, sprinkle the flour onto them. Stir with a wooden spoon until all vegetables are coated with flour, then slowly add the chicken broth along with the milk to the pan. Stir to incorporate, then let the mixture thicken a bit.
- After thickening, it’s time to add the chicken and frozen peas! Give everything a good stir, season with salt, pepper, lemon, and thyme. remove the skillet from heat, and top with those prepared biscuits.
- Bake for 15 minutes or until the biscuits are golden brown in color. Plate and enjoy!
