Easy Biscuit Chicken Pot Pie
Imagine that creamy, crave-worthy chicken pot pie filling that you can’t resist and top it with golden, flaky buttermilk biscuits, and you have the most delicious family-friendly dinner ever!
It feels like a lot of our days are busy lately but there’s just nothing that can take the place of family dinner. Our chicken pot pie recipe remains one of our most popular recipes on the site, but I know how intimidating a pie crust could be so I’ve come up with a biscuit version. And not only that, but the semi homemade version comes together in no time!
I’m going to give you both a homemade and semi homemade version because when I first started cooking this, I used the canned soups I learned on. It taught me what veggies work and the perfect biscuit-to-filling ratio. We all have to start somewhere, and I’m a huge fan of teaching simple methods and then moving into completely homemade.
You will find two recipe cards at the end of the post, one for each version. So you can pick the one that fits your schedule and desires.
Ingredients for Biscuit Chicken Pot Pie
Homemade Version
- For the Biscuits
- All-Purpose Flour
- Baking Powder
- Salt
- Baking Soda
- Unsalted Butter
- Buttermilk
- Heavy Cream
- Sea Salt
- For the Filling
- Rotisserie Chicken
- Vegetables: carrots, frozen corn, frozen peas, yellow onion, celery, and garlic
- Unsalted Butter
- All-Purpose Flour
- Salt
- Pepper
- Nutmeg
- Fresh Thyme
- Chicken Broth
- Whole Milk
Semi Homemade Version
Don’t have time to bust out a totally from scratch pot pie? I’ve got you! But I have to warn you, condensed soup makes me sick to my stomach. As in literally. I think when you haven’t eaten those kinds of foods in a long time it’s kind of hard to start again. BUT! It really is so much easier. Here is what you will need:
- Cream of Chicken Soup
- Sour Cream
- Milk
- Parsley (fresh or dried)
- Salt
- Pepper
- Veggies
- Rotisserie Chicken
- Biscuits
How to Avoid Soggy Bottoms on Biscuit Pot Pie
PRO TIP: Bake the biscuits separately before adding them to the pot pie. Just add them to the top for the last 5 minutes of baking.
Can Chicken Pot Pie Be Frozen Before Baking?
You can prepare the pot pie, wrap in plastic and foil, or place inside a heavy duty freezer bag, and freeze.
Pot pie can be frozen for up to 3 months. To bake, remove from the freezer 30 minutes before baking. Cover loosely with foil and bake.
How Do You Reheat Pot Pie?
Bake in an oven that has been preheated to 350 degrees. Bake for 15-25 minutes, or until hot clear through.
How Long Will Chicken Pot Pie Keep?
Chicken pot pie will keep for 3-5 days in the refrigerator. It should be covered with plastic wrap or foil.
If the comfort and flavor of chicken pot pie is what you crave, but you don’t have to have to do all the work, then this biscuit chicken pot pie is the answer! And the best part is that you have options depending on how much time you have to spend on dinner.
More Comfort Food Recipes You Must Try:
- Classic Meatloaf
- Beef Stew
- Broccoli Cheddar Soup
- Chicken Noodle Soup
- Garlic Butter Steak
- Broccoli Bake with Bacon
- Instant Pot Chili
- Chicken Enchiladas
- Sloppy Joes
- Lasagna Pasta
- Macaroni and Cheese
Our new book is now available!
From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.
Easy Buttermilk Biscuit Chicken Pot Pie
Ingredients
For the Biscuits
- 2 1/2 Cups All-Purpose Flour
- 4 Teaspoons Baking Powder
- 1 1/2 Teaspoons Salt
- 1/4 Teaspoon Baking Soda
- 1/2 Cup Unsalted Butter (or shortening that's been in the fridge) very cold, cut into pieces (place in freezer 5 minutes before using)
- 1 Cup Cold Buttermilk place in the freezer 5 minutes before using
- Heavy Cream for brushing
- Flaked Sea Salt
- Melted Butter for after baking
For the Filling
- 1 Rotisserie Chicken meat removed and cut into cubes, see note
- 1 Cup Carrots chopped
- 1 Cup Frozen Corn
- 1 Cup Frozen Peas
- 1/3 Cup Unsalted Butter
- 1/2 Yellow Onion minced
- 1 Stick Celery sliced
- 2 Cloves Garlic minced
- 1/3 Cup All-Purpose Flour
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Pinch Nutmeg
- 1 Teaspoon Fresh Thyme
- 1 3/4 Cup Chicken Broth
- 2/3 Cup Whole Milk (or heavy cream for an extra creamy pot pie)
Instructions
For the Biscuits
-
Preheat the oven to 425 degrees.
-
In a large mixing bowl, whisk together flour, baking powder, and salt.
-
Remove the butter from the freezer, and cut in with a pastry blender until pea-size clumps form.
-
Mix in 1 cup cold buttermilk with a fork, just until the crumbs are thoroughly moistened. The dough shouldn't be overly wet but, slightly sticky. Gather into a ball and now remove to a lightly floured surface.
-
Gently press out into a thick rectangle, about 1" thick. Dip a biscuit cutter into flour and cut out the biscuits. Place on a parchment lined baking sheet and store in the fridge until ready to use. (see note)
For the Filling
-
Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
-
Stir together the chicken and veggies in a bowl. Set aside.
-
In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
-
Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.
-
Slowly add the broth and milk, stirring frequently until thick. Remove from heat.
-
Stir in the chicken and veggies and pour into a 9x13" baking dish.
-
Bake for 15 minutes at 425 degrees F. Remove from the oven
-
Top with biscuits and brush lightly with a little cream, continue baking for 13-15 minutes or until biscuits are browned. (see note)
-
Remove from oven and brush very lightly with melted butter and sprinkle with flaked sea salt if desired.
Notes
- I often like to prebake my biscuits and add the last 5 minutes of baking so that the bottoms are not soggy. Bake at 425° for about 13-15 minutes until cooked through and golden brown on top and then add the last few minutes of the pot pie baking (20-30 minutes for the pot pie filling to bake)
- One rotisserie chicken yields about 3 cups of cooked chicken
- Chicken pot pie will keep for up to 5 days in the refrigerator.
Nutrition
Recommended Products
Our new book is now available!
From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.
Semi Homemade Biscuit Chicken Pot Pie
Ingredients
Semi Homemade Pot Pie
- 2 Cans Cream of Chicken Soup
- 1 Cup Sour Cream
- 1/2 Cup Milk
- 1/2 teaspoon Parsley dried, we used 1 teaspoon fresh, chopped parsley
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 Pound Veggies frozen, thawed (I used 1/2 cup corn, 1/2 cup chopped, partially cooked carrots, 1/2 cup frozen peas, beans and lima beans.
- 3 Cups Chicken chopped, cooked
Topping
- 1 Package Biscuits
Instructions
-
Preheat to 350.
-
Stir the soup and next 6 ingredients together in a bowl and then add chicken and veggies.
-
Pour into a greased 9x13 inch pan and set aside.
-
Place uncooked biscuits on top of the filling
-
Place in oven to bake for 20-30 min or until browned and bubbly.
Nutrition
Recommended Products
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READ: Easy Biscuit Chicken Pot Pie
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