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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!
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!
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
How to make Chicken Pot Pie with Biscuits
First prepare the chicken
- 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.
- 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
- Preheat the oven to 350 degrees F. Lightly grease a 13×9-inch baking dish with vegetable cooking spray and set aside.
- Heat 1 cup of the chicken stock in the microwave until steaming. Add the bouillon cubes and stir until dissolved.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
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. Â
Biscuit chicken pot pie is down-home amazing, perfect comfort food with layers and layers of flavor.
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. Â
Shortcuts and Options
- Use rotisserie or leftover roast chicken for the filling.
- 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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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
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
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
Callie
Made this last night and it satisfied the chicken pot pie craving! So good! We left out the mushrooms, as my family doesn’t like them, and I used a bag of frozen peas and corn. But it was even a hit with our 7 year old! 😋
Tricia Buice
Thanks Callie! I just got this recipe out yesterday to make again. It’s the perfect comfort food! We appreciate you taking the time to comment. Thanks again.
Kristen
This is one of my most favorite comfort food dishes to make! The biscuits with savory herbs really do take a traditional pot pie to the next level. The recipe as listed is delicious but to save time I use cooked rotisserie chicken and also don’t form the the dough into biscuits. I just layer it on like a crust. I find that the biscuit topping cooks more evenly.
Tricia Buice
Thanks for the feedback Kristen. This is comfort food at its best!
Kristen
Absolutely wonderful! The herb biscuits put it over the top compared to similar recipes. And I love to make more of a topping with the dough vs the biscuits, just to get the ratio of biscuit to filling. Everyone always compliments this one.
Tricia Buice
Thank you Kristen!
Alli
How do leftovers do? Do the biscuits get soggy?
Thanks for the info in advance! Can’t wait to try this yummy recipe
Tricia Buice
Hi Alli. The bottoms of the biscuits are already moistened after baking in the sauce and the tops are crispy when they come out of the oven. After refrigerating they soften a bit but don’t become mushy. When biscuits are fresh they have a harder top but after microwaving a leftover biscuit it becomes soft all the way through. It’s more like that. Hope that helps. Anyway, what leftovers? 🙂
Katie
So delicious, and was enjoyed by my husband, my grandfather, and my two kids aged four and 18 months. I’m so pleased with how it turned out 😋🤤
Tricia Buice
Thank you Katie! I adore this chicken pie. So comforting and delicious, it hits all the marks!
Laurie
This was delicious! I made it using leftover turkey and I used vegetable broth as one of my daughters is a vegetarian. I added the turkey after I made her dish so it would not have neat. She’s very picky and she ate her whole small casserole dish that I made for her.
Tricia Buice
Great way to adapt this recipe Laurie. So glad you enjoyed it and that your daughter did, too. I have a Winter Vegetable Cobbler I bet you would all love. Thanks for the feedback!
Alicia
What an amazing dish I used the broth to make my white sauce and only a little milk yum what a difference
Tricia Buice
Sounds great Alicia – thanks for the feedback 🙂
Karen
I made this last night. My family devoured it. I had to take out the mushrooms and onions because I have picky eaters. I substituted onon powder and added 2 potatoes diced. I’ve been looking for a great recipe and I have finally found it. Thank you for sharing it.
Tricia Buice
Thank you so much for the feedback Karen – I can’t get enough of this recipe – such great flavor. I love your changes – thanks again for sharing and for reading the blog!
Valerie
This past Sunday in Toronto was as gloomy as they come. After my man and I decided that it looked rather “Twin Peaks-ish” outside, I made this, to rave reviews. The biscuits even kept well for leftovers in our lunches the next day. Thank you for another hit!
Tricia Buice
Thank you Valerie! We were just talking about this dish – and I was thinking about making it for my husband’s boss. I know it’s not completely fancy – but it is so tasty 🙂 Have a wonderful holiday!
Sheena @Tea and Biscuits
This is a super looking pie! 🙂 I tried to make gluten free/dairy free biscuits a couple of weeks ago, three times in fact and I still couldn’t get them to be fluffy, I’d love to try your pie so I might have to give it another go!
Tricia Buice
I hope you do Sheena – the chicken has such great flavor- good luck on the biscuits – that is a difficult task gluten free.
Abbe @ This is How I Cook
There is nothing like home made chicken pot pie. I think it is on my all time favorites list and that even includes the Swanson’s version! So good Tricia! I could eat the whole thing!
Tricia Buice
I haven’t made one in so long … I forgot how great it tastes – thanks Abbe!