Classic Chicken and Biscuit Pot Pie

If you ask me, pot pie is one of the best comfort foods out there.

This chicken and biscuit version takes everything you love about traditional pot pie and makes it easier to pull off on a weeknight. Tender chicken and vegetables simmer in a creamy sauce that’s packed with flavor.

Instead of fussing with homemade pie crust, fluffy biscuits top the whole thing off. They bake up golden and soak up all that good gravy underneath.

It’s the kind of meal that brings everyone to the table, perfect for those cool evenings when you want something warm and filling.

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What Kind of Chicken Should I Use?

For this pot pie, boneless skinless chicken breasts are the go-to choice, but you’ve got options. If you prefer dark meat, boneless skinless chicken thighs work just as well and actually add a bit more flavor and moisture to the dish. You can also use a rotisserie chicken from the store to save time – just shred about 2 cups of meat and skip the poaching step entirely. Fresh or frozen chicken breasts both work fine, just make sure frozen ones are fully thawed before cooking so they cook evenly in the broth.

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Options for Substitutions

This cozy pot pie is pretty forgiving when it comes to swapping ingredients:

• Chicken breasts: You can easily use chicken thighs instead, or even use rotisserie chicken to save time. If using rotisserie chicken, skip the poaching step and just shred about 2 cups of meat.
• Half and half: Heavy cream works great if you want a richer filling, or use whole milk for a lighter version. You can also mix ¼ cup milk with ¼ cup cream if that’s what you have on hand.
• Frozen peas: Swap these with frozen corn, green beans, or a mixed vegetable blend. Fresh peas work too, just add them at the same time.
• Fresh vegetables: If you don’t have fresh onions, celery, or carrots, you can use a frozen mirepoix blend. Just sauté it the same way until softened.
• Dried herbs: Fresh herbs can replace dried ones – use about 1 ½ teaspoons of fresh thyme and rosemary (triple the amount). Add fresh herbs toward the end of cooking for the best flavor.
• Soy sauce: Worcestershire sauce works just as well here, or you can skip it entirely if needed. It just adds a little extra depth to the gravy.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pot pie is creating a filling that’s either too thin and watery or too thick and gluey – the key is to cook your flour and butter mixture (the roux) for at least 2-3 minutes until it smells nutty before adding the broth, which removes the raw flour taste and helps you control the thickness better.

Another common error is adding the chicken broth all at once, which can create lumps, so pour it in gradually while whisking constantly to get a smooth, creamy sauce.

Don’t skip cutting your vegetables into small, uniform pieces (about ¼ inch), as larger chunks won’t cook evenly and can make the filling feel chunky instead of cohesive.

Finally, resist the urge to add the biscuits too early – the filling should be bubbling hot before you top it, otherwise your biscuits will steam instead of bake and end up doughy on the bottom.

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What to Serve With Chicken and Biscuit Pot Pie?

Since chicken and biscuit pot pie is already a pretty hearty meal on its own, I like to keep the sides simple and fresh. A crisp green salad with a light vinaigrette is perfect for balancing out all that creamy, comforting goodness – something with mixed greens, cucumbers, and cherry tomatoes works great. You could also go with roasted green beans or steamed broccoli on the side if you want something warm. If you’re feeding a crowd or extra hungry folks, some buttery dinner rolls or a slice of crusty bread for soaking up any extra gravy never hurts either.

Storage Instructions

Store: Keep leftover pot pie in an airtight container in the fridge for up to 4 days. The biscuits might soften a bit as they sit in the gravy, but honestly, that’s part of the charm! Some people actually prefer them that way because they soak up all those delicious flavors.

Freeze: You can freeze this for up to 3 months, though I recommend freezing the filling and biscuits separately if possible for the best texture. If you’ve already assembled it, just wrap it tightly in plastic wrap and then foil before freezing.

Reheat: Warm it up in the oven at 350°F until heated through, about 20-25 minutes if refrigerated or 45 minutes if frozen. You can also microwave individual portions, but the biscuits won’t be quite as nice and crispy on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 70-80 g
• Fat: 45-55 g
• Carbohydrates: 85-100 g

Ingredients

For the chicken:

• pepper
• 2 small boneless skinless chicken breasts
• salt
• 3 cups chicken broth

For the filling:

• 1/2 tsp dried rosemary
• 1/2 cup finely diced onion
• 2 minced garlic cloves
• 1/3 cup flour (I use King Arthur)
• 1/2 tsp onion powder
• 4 tbsp butter (I like Kerrygold for this)
• 1 cup frozen peas
• 1 tsp low sodium soy sauce
• 1 chicken bouillon cube
• 1/2 cup half and half (room temperature)
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrots
• 1/4 tsp ground sage
• 1/2 tsp dried thyme

Step 1: Prepare the Chicken

• 2 small boneless skinless chicken breasts
• salt
• pepper
• 3 cups chicken broth

Season both sides of the chicken breasts with salt and pepper.

Place the seasoned chicken into a medium saucepan with the chicken broth.

Bring to a very gentle bubble with the lid cracked and simmer for about 15 minutes, until the chicken is cooked through.

Avoid boiling rapidly, as that can make the chicken tough.

Once cooked, remove the chicken and shred it using two forks.

Reserve the broth used for cooking.

Step 2: Sauté the Vegetables with Herbs and Spices

• 4 tbsp butter
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrots
• 2 minced garlic cloves
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp ground sage
• 1/2 tsp onion powder

While the chicken is cooking, melt butter in a wide (12-inch) pan over medium heat.

Add the diced onion, celery, and carrots, and sauté for 5-6 minutes until softened.

Stir in minced garlic, dried rosemary, dried thyme, ground sage, and onion powder.

Toss everything to coat evenly and cook for an additional minute to bloom the flavors.

I like to use fresh herbs whenever possible for an even brighter flavor, but dried herbs work well here too.

Step 3: Make the Roux and Build the Gravy

• 1/3 cup flour
• reserved chicken broth from Step 1 (about 2 cups)
• 1/2 cup half and half (room temperature)
• 1 chicken bouillon cube
• 1 tsp low sodium soy sauce

Sprinkle flour over the sautéed vegetables and herbs, tossing to coat.

Cook for about 2 minutes, stirring frequently, until the flour is incorporated and no longer smells raw.

Gradually add about 2 cups (2/3) of the reserved chicken broth from Step 1 in small splashes, stirring constantly to avoid lumps.

Gradually add the half and half in the same manner, continuing to stir.

Add the chicken bouillon cube and soy sauce, stirring until dissolved.

Step 4: Finish the Pot Pie Filling

• shredded chicken from Step 1
• 1 cup frozen peas
• remaining reserved chicken broth from Step 1 (if desired)
• salt
• pepper

Add the shredded chicken from Step 1 to the gravy and mix thoroughly.

If you prefer a thicker gravy, bring the mixture to a gentle boil and then reduce to a simmer.

If you’d like a looser consistency, stir in more of the remaining chicken broth, as needed.

Add the frozen peas and stir to combine, heating through.

Remove from heat.

I always taste the filling at this point and adjust the seasoning with salt and pepper as needed.

Step 5: Assemble and Bake the Chicken Pot Pie

If your skillet isn’t oven-safe, transfer the filling to a lightly greased 8 x 8-inch baking dish.

Arrange the prepared (unbaked) biscuits on top of the filling.

Bake in a preheated oven according to your biscuit recipe or package instructions, or until the biscuits are golden and set in the middle.

For extra color, you can brush the biscuit tops with butter and bake at 450°F for an additional 3-5 minutes.

Classic Chicken and Biscuit Pot Pie

Delicious Classic Chicken and Biscuit Pot Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 1125 kcal

Ingredients

  

For the chicken:

• pepper
• 2 small boneless skinless chicken breasts
• salt
• 3 cups chicken broth

For the filling:

• 1/2 tsp dried rosemary
• 1/2 cup finely diced onion
• 2 minced garlic cloves
• 1/3 cup flour (I use King Arthur)
• 1/2 tsp onion powder
• 4 tbsp butter (I like Kerrygold for this)
• 1 cup frozen peas
• 1 tsp low sodium soy sauce
• 1 chicken bouillon cube
• 1/2 cup half and half (room temperature)
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrots
• 1/4 tsp ground sage
• 1/2 tsp dried thyme

Instructions

 

• Season both sides of the chicken breasts with salt and pepper. Place the seasoned chicken into a medium saucepan with the chicken broth. Bring to a very gentle bubble with the lid cracked and simmer for about 15 minutes, until the chicken is cooked through. Avoid boiling rapidly, as that can make the chicken tough. Once cooked, remove the chicken and shred it using two forks. Reserve the broth used for cooking.
• While the chicken is cooking, melt butter in a wide (12-inch) pan over medium heat. Add the diced onion, celery, and carrots, and sauté for 5-6 minutes until softened. Stir in minced garlic, dried rosemary, dried thyme, ground sage, and onion powder. Toss everything to coat evenly and cook for an additional minute to bloom the flavors. I like to use fresh herbs whenever possible for an even brighter flavor, but dried herbs work well here too.
• Sprinkle flour over the sautéed vegetables and herbs, tossing to coat. Cook for about 2 minutes, stirring frequently, until the flour is incorporated and no longer smells raw. Gradually add about 2 cups (2/3) of the reserved chicken broth from Step 1 in small splashes, stirring constantly to avoid lumps. Gradually add the half and half in the same manner, continuing to stir. Add the chicken bouillon cube and soy sauce, stirring until dissolved.
• Add the shredded chicken from Step 1 to the gravy and mix thoroughly. If you prefer a thicker gravy, bring the mixture to a gentle boil and then reduce to a simmer. If you’d like a looser consistency, stir in more of the remaining chicken broth, as needed. Add the frozen peas and stir to combine, heating through. Remove from heat. I always taste the filling at this point and adjust the seasoning with salt and pepper as needed.
• If your skillet isn’t oven-safe, transfer the filling to a lightly greased 8 x 8-inch baking dish. Arrange the prepared (unbaked) biscuits on top of the filling. Bake in a preheated oven according to your biscuit recipe or package instructions, or until the biscuits are golden and set in the middle. For extra color, you can brush the biscuit tops with butter and bake at 450°F for an additional 3-5 minutes.