I loooove chicken pot pie, but honestly, it’s a pain to make. But, this Biscuit Chicken Pot Pie has all the same flavors but is wayyy easier to make. It’s chunky, creamy, and hearty, and the combination of pot pie filling and biscuits is so delish! Ready in a fraction of the time, treat your family to Biscuit Chicken Pot Pie today!
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Biscuit Chicken Pot Pie is seriously one of those back-pocket recipes you need on speed dial. The filling is luscious without being heavy, the biscuits soak up just enough of the creamy base, and the whole dish delivers the kind of stick-to-your-ribs comfort that makes everyone come back for seconds. It’s perfect for weeknight family dinners, laid-back Sunday suppers, or anytime you’re craving cozy food made simple.
You make this dish in a 9×13-inch baking dish, so there’s plenty to go around. The best part? i swear it tastes better the next day, so don’t be afraid of some leftovers!
Ingredients
- Butter
- Carrots – About 1 ½ cups chopped into ½-inch pieces; this size ensures they soften without falling apart.
- Celery – Around 1 ½ cups, and don’t skip the leafy tops—they add an herby note to the filling.
- Yellow onion – Yellow onions have the right balance of sweetness and depth.
- Kosher salt & ground black pepper
- All-purpose flour
- Whole milk – For extra creaminess, replace part of the milk with heavy cream.
- Chicken broth – Low-sodium gives you better control over the saltiness of the dish.
- Mustard powder
- Dried thyme
- Garlic powder
- Cooked shredded chicken – A rotisserie chicken works perfectly here and saves time.
- Frozen peas
- Biscuit dough – Refrigerated biscuit dough makes this recipe weeknight fast.
How To Make Chicken and Biscuit Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 375ºF and greasing a 13×9-inch baking dish so nothing sticks. Chop the carrots, celery, and onion. I like using a vegetable chopper because it keeps the pieces uniform, which means they cook evenly and look neat in the casserole.
In a large skillet, melt the butter over medium-high heat, then add the vegetables with half the salt. Stir frequently with a Danish dough whisk—it mixes chunky fillings without mashing them. Cook until the vegetables soften, about 5–7 minutes.
Sprinkle the flour over the vegetables and stir well, letting it cook for 2 minutes to remove the raw flour taste. Slowly whisk in the milk, broth, mustard powder, garlic powder, thyme, and remaining salt. Turn up the heat until it begins to bubble, then reduce to medium and stir often until the sauce thickens, around 3–5 minutes.
Shred your chicken quickly using a stand mixer with a paddle attachment—it makes light work of a big batch. Fold the shredded chicken and peas into the sauce using a silicone scraper, which helps clean the skillet edges so nothing burns. Taste and adjust the seasoning as needed.
Transfer the mixture to your prepared baking dish, then place the biscuits on top in a single layer. If you want a fragrant finish, run a herb mill over the biscuits for a sprinkle of fresh herbs.
Bake uncovered for 22–25 minutes, until the biscuits are puffed and golden and the filling is bubbling around the edges. Let the casserole rest for 5 minutes before serving so the sauce thickens up a bit.
Chef Jenn’s Tips
- Brush the biscuits with melted butter before baking for an extra golden top and rich flavor. Top them with a sprinkle of cayenne if you like a bit of heat.
- Add more vegetables like corn, green beans, or mushrooms if you want to stretch the filling.
- Resting the casserole before scooping helps keep the sauce creamy instead of runny.
Make It A Meal
This chicken casserole is hearty enough to stand on its own, but it shines even brighter with the right sides. A crisp green salad with a zesty vinaigrette cuts through the richness, while roasted vegetables like asparagus or broccoli bring fresh balance to the plate. Crispy cucumbers balance the richness of the dish, and save room for a Buckeye Cookie for dessert!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the biscuit tops crisp. The filling can also be frozen separately for up to 2 months; just thaw, assemble with fresh biscuits, and bake when ready.
Biscuit Chicken Pot Pie
Ingredients
- 4 tablespoon butter
- 3 medium carrots diced (about 1 ½ cups)
- 3 stalks celery diced (about 1 ½ cups)
- 1 large yellow onion diced (about 1 ½ cups)
- 1 teaspoon fresh thyme chopped
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 4 tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 4 cups cooked shredded chicken
- 1 cup frozen peas
- 16.3 ounce biscuit dough
Instructions
- Preheat oven to 375°F and grease a 13×9-inch baking dish with non-stick spray.
- In a large skillet, melt the butter over medium-high heat. Add the diced carrots, celery, onion, and ½ teaspoon salt. Cook, stirring often, until softened, about 5–7 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, chicken broth, mustard powder, garlic powder, dried thyme, and remaining salt. Bring to a boil, then lower to medium heat and simmer until the sauce thickens, about 3–5 minutes.
- Fold in the shredded chicken and frozen peas until everything is evenly mixed. Taste and adjust seasoning as needed.
- Transfer the filling to the prepared casserole dish, spreading it out into an even layer.
- Place the biscuit dough pieces on top of the filling in a single layer. For extra flavor, brush the biscuits lightly with melted butter or sprinkle with fresh herbs.
- Bake uncovered for 22–25 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
Notes
Chef Jenn’s Tips
- A cast iron skillet is ideal for cooking the filling since it holds heat well and can go straight into the oven if large enough.
- Brush biscuits with melted butter before baking for an extra golden top and rich flavor.
- Add more vegetables like corn, green beans, or mushrooms if you want to stretch the filling.
- Resting the casserole before scooping helps keep the sauce creamy instead of runny.