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an overhead view of a bowl of chicken pot pie with herb biscuits on top

Chicken Pot Pie with Biscuits

5 from 11 votes

Tender chicken combined with carrots, peas, mushrooms, onions and celery in a rich white sauce topped with herb packed biscuits. This is some seriously delicious comfort food!

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Chicken Pot Pie with Biscuits tastes like down-home cooking made by your favorite grandma. This is truly the best pot pie I’ve ever had. It’s simple to make, extra comforting and so delicious you won’t even miss the pie crust or the cream of chicken soup.

The thyme, parsley and black pepper-infused tender biscuits make this an over-the-top amazing dish the whole family will love!

closeup of a chicken pot pie casserole dish with herb biscuits on top


 

Best Chicken Pot Pie with Biscuits

Comfort food like this Chicken Pot Pie recipe is worth every minute you’ll spend in the kitchen. While many pot pie recipes call for a double pastry crust and are a little more tedious to make, this biscuit version is a whole lot easier.

If you prefer a traditional pastry crust, try our Turkey Pot Pie recipe with detailed instructions for the perfect pie. (Great with Thanksgiving leftovers) The biggest difference between our two pot pie recipes in the amount of creamy sauce. This Chicken Pot Pie Casserole is a lot more saucy!

Overhead view of a measuring cup filled with diced chicken
a Dutch oven filled with diced onion, carrot, celery and mushrooms
a Dutch oven filled with pot pie filling with peas, carrots and chicken
a mixing bowl filled with herb biscuit dough

Overview of ingredients:

For the chicken:

  • 4 cups of cooked chicken – this can be rotisserie chicken, poached, baked or air fried skin-on bone-in chicken breasts or even boneless chicken breasts. We’ve provided instructions for baked and air fried chicken.

The sauce:

  • chicken stock or chicken broth
  • chicken bouillon cubes
  • unsalted butter
  • chopped onion
  • celery stalks, chopped
  • large carrots, chopped
  • cremini or baby Bella mushrooms, chopped
  • all-purpose flour
  • fresh thyme leaves
  • heavy cream
  • frozen peas
  • fresh parsley leaves, chopped

For the biscuit topping:

  • all-purpose flour
  • baking powder
  • cold unsalted butter
  • whole milk
  • fresh thyme leaves
  • salt
  • fresh ground black pepper
  • fresh parsley leaves chopped
A casserole dish filled with pot pie filling with peas, carrots, onions and chicken
A casserole pan filled with chicken pot pie filling topped with mounds of biscuit dough
a baked chicken pot pie casserole with herb biscuits on top

How to make Chicken Pot Pie with Biscuits

First prepare the chicken

  1. Skip this section if using precooked chicken like rotisserie. Whether baking or using an air fryer, the chicken for this casserole can be made a day ahead and refrigerated in an airtight container until needed.
  2. We’ve provided detailed step-by-step instructions for baking chicken breasts or for cooking in an air fryer. You can also poach chicken if desired.

Next make the chicken pot pie filling

  1. Preheat the oven to 350 degrees F. Lightly grease a 13×9-inch baking dish with vegetable cooking spray and set aside.
  2. Heat 1 cup of the chicken stock in the microwave until steaming. Add the bouillon cubes and stir until dissolved.
  3. Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, celery, carrots and mushrooms. Season lightly with salt and pepper. Cook, stirring frequently until the onion is soft and the mushrooms release their moisture. Continue cooking.
  4. Once the liquid is evaporated add the flour and thyme leaves. Stir until the vegetables are coated. Continue cooking and stirring 4 to 5 minutes or until a light brown fond forms on the bottom of the pot.
  5. Pour the hot chicken stock with bouillon into the pot scraping up the bottom of the pan to remove any crusty bits. Add all remaining stock and continue cooking until the sauce thickens, about 3 minutes more.
  6. Stir in the heavy cream and fold in the peas, parsley and the diced chicken. Remove from the heat. Check the seasoning and add salt as needed. Place the casserole dish on a foil lined baking sheet, in case it bubbles over. Set aside.

Make the biscuit dough and bake

  1. In a large bowl whisk together the dry ingredients. Using a pastry cutter blend the butter into the flour mixture until it resembles coarse meal. Add the milk, thyme and parsley. Stir gently with a spatula until a stick dough forms.
  2. Use a medium ice cream scoop to drop balls of dough over the filling. You should have 12 to 14 biscuit mounds. Brush each biscuit with milk or melted butter and then bake until golden brown and the filling is bubbling. Rest the casserole for 15 minutes then serve.
chicken pot pie with herb biscuits with a serving spoonful

The herb biscuits bake up beautifully in the rich chicken broth.

These herb packed biscuits soak up some of the sauce on the bottom turning them into little pillows of deliciousness.

You’ll love the little crust on top of the herbed biscuits with a tender dough underneath baked. They’re so comforting baked in a flavorful broth loaded with tender chunks of chicken, carrots, celery, peas, mushrooms and onions.  

Biscuit chicken pot pie is down-home amazing, perfect comfort food with layers and layers of flavor.

a bowl filled with chicken pot pie with golden brown herb biscuits on top

Easy enough for anybody to make!

Whether a you are a novice cook or experienced chef, this casserole will taste amazing.

Spooning the biscuit dough over the filling couldn’t be easier. There’s no rolling pin or biscuit cutter required.  

Shortcuts and Options

  • Substitute your favorite buttermilk biscuits for our herb filled biscuits. Or, use store-bought biscuits in a pinch.
  • Add a little of your favorite shredded cheeses to the biscuit dough like cheddar cheese or gruyere.
  • Fold in a small amount of frozen green beans with the peas. And add a little frozen corn if you have it on hand.
  • Divide the mixture into small oven proof bowls to make individual chicken pot pies.
  • If you prefer more topping to cover the filling, make one and one-half times the biscuit recipe for a total of approximately 18 biscuits.
  • Add a few small frozen onions with the peas and green beans.

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An overhead view of a casserole pan filled with chicken pot pie filling with herb filled biscuits on top
an overhead view of a bowl of chicken pot pie with herb biscuits on top

Chicken Pot Pie with Biscuits

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: 12 servings
Course: Main Course
Author: Tricia
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5 from 11 votes
Tender chicken combined with carrots, peas, mushrooms, onions and celery in a rich white sauce topped with herb packed biscuits. This is some seriously delicious comfort food!

Ingredients

For the chicken:

  • 4 bone-in skin-on chicken breasts or 4 cups cooked diced chicken
  • olive oil
  • salt
  • fresh ground black pepper

For the filling:

  • 4 cups unsalted chicken stock divided
  • 2 chicken bouillon cubes
  • 8 tablespoons unsalted butter (113g or 4oz)
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2 large carrots chopped
  • 8 ounces cremini or baby Bella mushrooms chopped
  • â…” cup all-purpose flour (85g)
  • 2 teaspoons fresh thyme leaves
  • ¼ cup heavy cream
  • 10 ounces frozen peas about 2 cups
  • ¼ cup fresh parsley leaves chopped

For the biscuit topping:

  • 2 cups all-purpose flour (252g)
  • 2 teaspoons baking powder
  • 8 tablespoons unsalted cold butter sliced thin
  • 1 cup whole milk plus extra for brushing on top
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoons fresh parsley leaves chopped

Instructions

To prepare the chicken:

  • Skip this section if using precooked chicken. Whether baking or using an air fryer, the chicken can be made a day ahead and stored in an airtight container in the refrigerator until needed.

Chicken in an air fryer:

  • Pat the chicken dry with paper towels. Rub with olive oil and season with salt and pepper. Lightly grease the air fryer basket with vegetable cooking spray. Place 2 to 4 chicken breasts (cook in batches if needed) skin side down in the air fryer. Set temperature to 350 degrees. Cook for 20 minutes flipping and rotating the chicken halfway through. Continue cooking until the chicken registers 160 degrees, about 2 to 4 minutes more. Remove to a plate and tent with foil for 10 minutes. Remove the meat from the bone and discard the skin. Chop and set aside. Repeat with remaining chicken.

Chicken in the oven:

  • Preheat oven to 350 degrees F. Rub the chicken breasts with olive oil. Season with salt and pepper. Roast the chicken for 35 to 40 minutes or until cooked through. Remove from the oven and tent with foil for 15 minutes or until cool enough to handle. Remove the meat from the bones and discard the skin. Chop and set aside.

To prepare the filling:

  • Preheat oven to 350 degrees F. Lightly grease a 13×9-inch casserole dish with vegetable cooking spray. Set aside.
  • Pour 1 cup of the chicken stock into a 2 cup measuring cup. Heat in the microwave for 2 minutes or until the stock is hot. Add the bouillon cubes and stir to dissolve. Set aside.
  • Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, celery, carrots and mushrooms. Season lightly with salt and pepper. Cook, stirring frequently, until the onion is soft and the mushrooms release their moisture and then evaporates, about 10 minutes. Add the flour and thyme leaves and stir until the vegetables are coated. Continue cooking and stirring for 3 to 4 minutes or until a light brown fond forms on the bottom of the pot.
  • Pour in the hot chicken stock with bouillon into the veggies scraping up the bottom of the pan to remove any crusty bits. Add all remaining stock and continue cooking until the sauce thickens, about 3 minutes more. Stir in the heavy cream until blended. Gently fold in the peas, parsley and the diced chicken. Remove from the heat. Check the seasoning and add salt as needed. Pour the chicken mixture into the prepared casserole. Place the casserole dish on a foil lined baking sheet (in case it bubbles over) and set aside.

To prepare the biscuit topping:

  • Whisk together the flour, baking powder, salt and pepper in a medium bowl. Add the sliced butter and using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add the milk, thyme and parsley to the flour mixture. Gently stir with a spatula until a sticky dough forms. Don’t over-mix.
  • Using a medium size ice cream scoop drop balls of dough over the filling. You should have about 14 biscuit mounds. Brush the doughy mounds with milk. Bake until the biscuits are golden brown and the filling is bubbly, about 55 to 60 minutes. Allow the casserole to rest for 15 minutes before serving.

Recipe Notes

  • Use 4 cups precooked chicken in place of the chicken breasts.
  • Divide the mixture between two smaller casserole dishes or skillets and share one with someone special.
  • For more biscuits (about 18), make one and one-half times the biscuit recipe as follows:
    – 3 cups all-purpose flour
    – 3 teaspoons baking powder
    – 12 tablespoons unsalted cold butter sliced thin
    – 1 and 1/2 cups whole milk
    – 3 teaspoons fresh thyme leaves
    – 1 teaspoon salt
    – 1 and 1/2 teaspoons fresh ground black pepper
    – 2 tablespoons fresh parsley leaves choppe
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 432kcal | Carbohydrates: 32g | Protein: 21g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 507mg | Potassium: 509mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2700IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 3mg

Here are a few more recipes you might enjoy:

Hearty Chicken Pot Pie Soup with potatoes, peas, onion, celery and carrots. All the flavors of a homey chicken pot pie without the crust!

Homemade Chicken and Dumplings is made with a deliciously rich homemade chicken stock in this warming, healing pot of pure southern comfort food.

Million Dollar Chicken Casserole

Originally published October 2015, updated April 2023

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5 from 11 votes (6 ratings without comment)

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62 Comments

  1. Susan

    I want to take a spoon and dig right in! Chicken Pot Pie is comfort food at its finest. The herby biscuits are such a wonderful topper to one of my favorite meals. Gotta splurge and make this soon.

    Reply

  6. Wendy

    I can only echo the enthusiasm of your other fans, Tricia. You have cooked and photographed the comfort we are all craving this fall! My son is bringing his girlfriend home for the first time at the beginning of December. I am not generally a menu planner (more a professional procrastinator) but I find myself planning all the details of their visit already! 🙂 This pot pie is going on the menu! My husband adores chicken pot pie and my son loves biscuits. Assuming no one goes back to being vegetarian (again), this will be perfect!

    Reply

    • Tricia Buice

      Thank you so much Wendy. We try to eat mostly vegan/vegetarian but call it vegan with benefits – this is one of the benefits! An occasional splurge doesn’t hurt right? I know they will love it – totally comforting and satisfying!

      Reply

  9. Betty

    My kids love chicken pot pie, and they’ll all be home for Thanksgiving- a perfect excuse to double the recipe! The herb biscuit topping makes this one extra special. 🙂

    Reply

  12. Daniela

    Wow Tricia, what a wonderful chicken pot pie!
    Love the idea to top it with herb biscuits, makes it so crunchy and adds an extra shot of flavor. Great recipe, thanks so much.

    Reply

  14. Monique

    I love this dish..I have made Inas..must try yours..oh chicken pot pies..this..stews..all great fall /winter food..
    It’s gorgeous Tricia.
    I am making chicken parm ce soir..would rather have this:)

    Reply

  19. sue|theviewfromgreatisland

    This is perfect timing, Tricia — I was just craving chicken pot pie the other night and I was going to do something like this, but got distracted. Now that I see yours, I know I need to make it this week. I love the biscuit topping — it’s so much more interesting than a plain crust!

    Reply

    • Tricia Buice

      This has been on my list for so long. You know the seasons come and go and we still have a pile of recipes we didn’t get the chance to make. So glad I made this one – very tasty and comforting. Can’t wait to see your version 🙂

      Reply

  20. Becky Green

    I’ve been meaning to come over for days, Tricia! Thank you for coming over to remind me! LOL I was sitting here working on a Birthday Card….. 😉 So, thought I’d come right over & comment. I have found a NEW recipe, my e-mail subscription hadn’t come through yet!!! This looks WONDERFUL! I KNOW my hubby would LOOOOOVE THIS!!! Scrumptious!!!!!!!! I am most always looking for new recipes to try with chicken! 😉 THANKS TRICIA!!!

    Reply