Dive into the warmth of this Biscuit and Chicken Pot Pie, a classic comfort dish that combines creamy, savory filling with fluffy biscuits baked to golden perfection. This recipe is perfect for anyone looking to bring a touch of homestyle cooking into their kitchen. It’s not only satisfying but also straightforward to prepare, making it a great choice for a comforting family dinner.
Ready to create a delicious meal that will gather everyone around the table? Follow this simple recipe to achieve a pot pie that’s brimming with flavor and warmth.
Hearty and Wholesome: A True Comfort Meal
This Biscuit and Chicken Pot Pie recipe is designed to fill your home with delightful aromas and your dinner plates with a fulfilling meal. Here’s what to focus on to make your pot pie a success.
Pro Tips for the Perfect Chicken Pot Pie:
- Sauté the Vegetables Well: Cook the onion, carrots, and celery until they’re tender to bring out their sweetness and flavors.
- Thick and Creamy Sauce: Ensure your flour is well-incorporated to avoid lumps; then let the sauce thicken before adding other ingredients.
- Generous Filling: Don’t skimp on the chicken or vegetables—the more filling, the better!
- Biscuit Placement: Arrange the biscuits closely on top to provide ample coverage of the creamy filling beneath.
- Golden Topping: Bake until the biscuits are nicely golden and the sauce is bubbling around the edges for that perfect finish.

Recipe for Biscuit and Chicken Pot Pie:
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Servings: 6
- Equipment: Large pot, 9×13 inch baking dish
Let’s get baking and fill your kitchen with the inviting scent of baked biscuits and savory chicken filling!
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuits
Directions:
- Prepare the Filling: In a large pot, melt butter over medium heat. Add chopped onion, diced carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Make the Sauce: Stir in flour and cook for another minute to remove the raw flour taste. Gradually add chicken broth and milk, stirring continuously. Cook until the sauce thickens and begins to bubble. This will form the creamy base of your pot pie.
- Combine Ingredients: Add shredded chicken, frozen peas, thyme, salt, and pepper to the sauce. Reduce heat and let everything simmer together for 5 minutes, allowing the flavors to meld.
- Assemble the Pot Pie: Pour the chicken and vegetable mixture into a 9×13 inch baking dish. Carefully place the biscuits on top of the filling, covering it as much as possible.
- Bake: Place the baking dish in an oven preheated to 375°F (190°C). Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Serve and Enjoy: Let the pot pie cool for a few minutes before serving. This allows the filling to set slightly, making it easier to serve.
Ready to Enjoy!
This Biscuit and Chicken Pot Pie is the epitome of comfort food. With its rich, creamy filling and fluffy biscuit topping, it’s sure to satisfy your cravings for something warm, comforting, and utterly delicious. Enjoy this delightful dish with your family tonight it’s sure to be a hit!
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Biscuit and Chicken Pot Pie
Let’s get baking and fill your kitchen with the inviting scent of baked biscuits and savory chicken filling!
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuits
Instructions
-
Prepare the Filling: In a large pot, melt butter over medium heat. Add chopped onion, diced carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
-
Make the Sauce: Stir in flour and cook for another minute to remove the raw flour taste. Gradually add chicken broth and milk, stirring continuously. Cook until the sauce thickens and begins to bubble. This will form the creamy base of your pot pie.
-
Combine Ingredients: Add shredded chicken, frozen peas, thyme, salt, and pepper to the sauce. Reduce heat and let everything simmer together for 5 minutes, allowing the flavors to meld.
-
Assemble the Pot Pie: Pour the chicken and vegetable mixture into a 9×13 inch baking dish. Carefully place the biscuits on top of the filling, covering it as much as possible.
-
Bake: Place the baking dish in an oven preheated to 375°F (190°C). Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
-
Serve and Enjoy: Let the pot pie cool for a few minutes before serving. This allows the filling to set slightly, making it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
