Chicken Pot Pie with Biscuits

This chicken pot pie with biscuits is the one I make when I want pot pie comfort without the soggy crust. It took a lot of gummy bottoms before I noticed what was going wrong. One simple switch changed everything, and now every spoonful has a thick, creamy sauce and flaky biscuits on top. 

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• Ingredients
• Top Tips for Making Chicken Pot Pie with Biscuits
• How to Make Chicken Pot Pie with Biscuits
• Storage
• FAQs
• Recipe

Chicken pot pie caught on in America in the late 1700s. Most pot pies back then were simple pastry shells filled with meat and gravy.

By 1796, a cookbook called American Cookery had printed recipes for chicken and beef pot pies. Then in 1951, the C.A. Swanson company made the first frozen pot pie, filled with chicken.

Biscuits took pot pies in a new direction. Over time, home cooks swapped the classic pie crust for toppings like mashed potatoes, cornbread, and biscuits.

The biscuit topping got even easier in 1931, when a Kentucky baker named Lively Willoughby patented canned biscuit dough in a cardboard tube.

He later teamed up with a Louisville flour company, which Pillsbury bought shortly after. Those refrigerated biscuits are what let pot pies skip the rolling pin on a busy weeknight.

I love a homemade chicken pot pie, but I'm not rolling out a traditional pie crust at six on a Wednesday. The first few biscuit pot pies I made had the same problem. The tops looked great, but the undersides sat in the sauce and came out doughy.

Now I bake the biscuits on a tray while the creamy chicken gravy bubbles on the stove. It's still a classic chicken pot pie, just without the wet middle a traditional pot pie can have. 

Without a soggy crust in the way, every layer of flavor comes through. The flavor is rich and savory, with a buttery gravy you’ll want to eat with a spoon. Chicken broth gives the sauce its depth, while Italian seasoning adds a soft, herby note.

Sweet corn, peas, and carrots brighten every bite. Mild cheddar melts in at the end for a gentle, cheesy richness that never takes over. On top, the biscuits stay buttery and lightly salty, with crisp golden tops and soft, fluffy middles.

We keep a couple of other favorites in rotation, too. When I want everything baked together in one dish, I make my Pillsbury Chicken Pot Pie Casserole Recipe, with flaky rolls laid right over the filling.

On colder weekends, my Beef Pot Pie Recipe is the heartier choice when everyone wants beef instead of chicken. 

Of all the pot pies I make, this chicken pot pie recipe is the quickest. The filling cooks in one pan while the biscuits bake, so everything is ready at the same time. It's easy to make on a school night but still feels like a cozy dinner.

Ingredients

Pillsbury Grands biscuits make the topping. They bake up tall and soft, with flaky layers that soak up the sauce. Their size matters in pot pies, since smaller refrigerator biscuits dry out under all that gravy. Shredded chicken is the main protein. Rotisserie chicken works especially well because it's already seasoned and stays juicy in the sauce. Butter and flour make the roux that thickens the filling into a rich, creamy gravy. Half and half gives the sauce its smooth texture. 

See the recipe card for the full list and exact quantities. 

How to Make Chicken Pot Pie with Biscuits

This pot pie with biscuits recipe comes together on the stove while the biscuits bake. Unlike pot pies with a pie crust topping, these biscuits never sit in the sauce in the oven, so they stay light and fluffy. Watch the sauce more than the clock, since its thickness tells you when to move on. Here's how to make Chicken Pot Pie with Biscuits:

Bake the Biscuits

• Canned biscuits bake in about the time it takes to finish the filling, so I always cook the biscuits first.
  • If you'd rather make the biscuits from scratch, use your favorite biscuit recipe here, too.

Make the Roux

• Wait until the butter stops foaming before adding the flour, so it blends in without clumps.
• The roux should look thick and bubbly, a lot like wet sand. A good roux is the difference between thick pot pies and soupy ones.
  • If it darkens past light gold, pull the pan off the heat for a moment.

Whisk in the Broth and Seasonings

• Pour in the liquid slowly, whisking the whole time to keep the sauce smooth. It looks thin and pale at first, but it thickens within a few minutes.
  • If you only have chicken bouillon, dissolve it in hot water first so it mixes in evenly.

Add the Chicken and Vegetables

• Low heat keeps the tender chicken from drying out, since it only needs to warm through.
  • The chicken and veggies are ready when the green beans bend easily.
  • Heartier vegetables like potatoes need more time, so cut them small. If the pot pie mixture gets too thick, stir in a splash of chicken broth.

Check the Biscuits

• Remove the biscuits from the oven once they're done.
  • They're ready when the tops are golden brown, and the sides spring back when you press them.
  • Leave them on the warm pan while you finish the filling to keep the inside soft.

Stir in the Cheese

• Keep the heat low, since high heat can make the cheese in the chicken mixture turn stringy.
  • Cheese isn't standard in most pot pies, but mild cheddar melts quietly into the creamy chicken filling without taking over.

Serve and Garnish

• Set the pan and biscuit tray in the middle of the table so everyone can build their own pot pies.
  • Split a biscuit into a shallow bowl, then ladle the filling over the top so the chicken and peas settle into the soft middle.
  • Serving this recipe with biscuits lets everyone choose how many they want, like a plate of chicken and biscuits.
  • For cozy comfort on a cold night, serve this chicken pot pie with a simple green salad. 

Storage

Like any pot pie with biscuit topping, chicken pot pie with biscuits keeps best in two parts. Refrigerate the cooled filling in an airtight container for up to three days. Keep the biscuits in a zip-top bag at room temperature for a day or two.

Reheated pot pies taste best when you warm the filling and biscuits separately. Warm the filling on low with a splash of chicken broth. Crisp the biscuits in a 350°F oven for about five minutes.

This easy chicken pot pie filling freezes for up to three months. It’s an easy recipe to double, so try this recipe on a Sunday.

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