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Chicken Pot Pie with Biscuits

A warm, comforting chicken pot pie topped with fluffy golden biscuits instead of traditional crust. Filled with tender chicken, creamy gravy, and hearty vegetables, this easy one-pan meal is perfect for busy weeknights or cozy family dinners.
Print Recipe
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons butter
  • 1 small onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or heavy cream
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chopped parsley optional
  • 1 can refrigerated biscuits or 8 homemade biscuits

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Melt the butter in a large oven-safe skillet or Dutch oven over medium heat.
  3. Add the onion, carrots, and celery. Cook 5–7 minutes until softened.
  4. Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
  5. Slowly add the chicken broth while whisking to avoid lumps.
  6. Stir in the milk or cream and bring to a gentle simmer until thickened.
  7. Add the shredded chicken and frozen peas. Season with salt, pepper, garlic powder, onion powder, and thyme.
  8. Taste and adjust seasoning if needed.
  9. Remove from heat and arrange the biscuits on top of the filling.
  10. Brush biscuits with melted butter (optional).
  11. Bake 15–20 minutes or until biscuits are golden and the filling is bubbling.
  12. Let rest for 5 minutes before serving.

Notes

• Rotisserie chicken is perfect for this recipe.
• For richer flavor, add 2 tablespoons of cream cheese to the gravy.
• If the biscuits brown too quickly, cover loosely with foil.
• Frozen vegetables can replace fresh ones to save time.
• Bake biscuits separately if you prefer extra crispiness.
Estimated per serving: Carbs 38g – Protein 26g – Fat 23g – Fiber 3g.