If you’ve ever dreamed of a cozy, comforting dinner that feels like a warm hug on a chilly night, this Biscuit Chicken Pot Pie Recipe is exactly what you need. It combines a creamy, savory filling packed with tender chicken and veggies, topped with fluffy, golden buttermilk biscuits that are simply irresistible. This dish turns humble ingredients into an unforgettable meal, perfect for family dinners or sharing with friends. Once you try this Biscuit Chicken Pot Pie Recipe, it’s sure to become one of your go-to comfort foods.

A black cast iron skillet holds a creamy chicken and vegetable stew base, light beige with visible small pieces of orange carrot and green peas, topped with eight large golden-brown biscuits arranged in a circular pattern; each biscuit is thick with a slightly crispy, shiny top sprinkled with coarse salt and small green herb leaves. The skillet sits on a white marbled surface with a striped kitchen towel underneath one edge, a small white ramekin filled with coarse white salt to the side, and a stack of three white plates in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting started with this Biscuit Chicken Pot Pie Recipe is a breeze because the ingredients are wonderfully simple yet essential. Each one plays a vital role in crafting the rich, hearty flavors and the perfect creamy texture that make this dish shine.

Unsalted butter: Adds richness and helps soften the veggies to build flavor.
Yellow onion, diced: Brings sweetness and depth to the filling.
Carrots, peeled and sliced: Adds a touch of natural sweetness and vibrant color.
Celery, diced: Provides freshness and a lovely crunch.
Garlic, minced: Offers a warm, aromatic boost to the savory base.
All-purpose flour: Thickens the filling to that perfectly creamy consistency.
Chicken broth: A savory base that brings everything together beautifully.
Half and half: Enhances creaminess without being too heavy.
Lemon juice: Adds a subtle brightness cutting through the richness.
Fresh thyme: Herbal notes that elevate and freshen up the filling.
Salt and black pepper: Essential seasoning that balances all flavors.
Cooked chicken, chopped: The hearty star of the dish, lending protein and flavor.
Frozen green peas: Sweet pops of color and texture.
Buttermilk biscuits: The crowning glory – fluffy, buttery tops that bake to golden perfection.
Half and half (for brushing): Keeps biscuits tender and glossy as they bake.
Melted butter: Adds a finishing touch of buttery flavor and shine when brushed on the biscuits after baking.
Flaky sea salt and fresh thyme (for serving): Garnishes that add texture and a fresh herbal kick.

How to Make Biscuit Chicken Pot Pie Recipe

Step 1: Sauté Aromatic Vegetables

Start by warming a large skillet over medium-high heat and melting the butter. Toss in the diced onions, celery, carrots, and garlic, sautéing until the onions turn translucent and everything becomes tender and fragrant. This step builds the savory base that makes the filling so irresistibly flavorful.

Step 2: Create the Roux

Lower the heat to medium and sprinkle the flour over your softened veggies, stirring constantly. Cooking this mixture for about a minute gets rid of the raw flour taste and sets you up for a beautifully thickened sauce.

Step 3: Build the Creamy Filling

Pour in the chicken broth and half and half along with the lemon juice, thyme, salt, and pepper. Stir everything well, scraping up any tasty brown bits on the skillet’s bottom. Bring it all to a gentle simmer and let it thicken for a few minutes, which forms the luscious sauce that envelopes the chicken and peas.

Step 4: Add Chicken and Peas

Remove the skillet from the heat and fold in the chopped roasted chicken and frozen peas. These ingredients add protein and those delightful bursts of green sweetness, completing your filling.

Step 5: Arrange and Bake the Biscuits

Top the skillet filling with your biscuits – seven arranged around the edge and one in the center. Use a pastry brush to coat each biscuit with half and half for that lovely golden finish. Bake everything at 375 degrees Fahrenheit until the biscuits are puffed, browned, and deliciously cooked through, about 25-30 minutes.

Step 6: Finish with Butter and Seasoning

As soon as it comes out of the oven, brush the biscuits with melted butter right away. Sprinkle flaky sea salt and fresh thyme over the top to add layers of flavor and texture that will keep you grabbing bite after bite.

How to Serve Biscuit Chicken Pot Pie Recipe

Biscuit Chicken Pot Pie Recipe - Recipe Image

Garnishes

A light sprinkle of flaky sea salt and fresh thyme on top does wonders, adding that unexpected crunch and fresh, herbal lift to every bite. These simple garnishes make your Biscuit Chicken Pot Pie Recipe feel extra special without any extra fuss.

Side Dishes

This pot pie is hearty enough to stand on its own, but pairing it with a bright green salad or lightly steamed green beans helps balance the richness. Roasted root vegetables or a crisp cucumber salad also add fresh texture to your meal.

Creative Ways to Present

Serve this pot pie directly from the skillet for a rustic, homey presentation, or spoon it into individual ramekins and top each with a biscuit for a charming, personal touch. Adding a small sprig of thyme or a side ramekin of hot sauce can also make the experience feel unique and welcoming.

Make Ahead and Storage

Storing Leftovers

After enjoying your pot pie, let any leftovers cool completely, then store them covered in the fridge for up to 3 days. The flavors actually deepen overnight, making those second-day servings even more satisfying.

Freezing

This Biscuit Chicken Pot Pie Recipe freezes well if you want to prepare in advance. Assemble the filling and freeze it separately from the biscuits to keep their texture intact. Freeze the filling in an airtight container and freeze your biscuits in their package. When ready to eat, thaw and bake together for a fresh-from-the-oven experience.

Reheating

Reheat leftovers by covering the pot pie with foil and baking in a 350-degree oven until heated through, about 20 minutes. For individual portions, the microwave works well but avoid overheating to keep the biscuits fluffy and tender.

FAQs

Can I use fresh biscuits instead of frozen or refrigerated ones?

Absolutely! Fresh homemade biscuits can be an amazing upgrade, adding a tender, buttery top with a wonderful homemade feel. Just keep an eye on baking time since fresh biscuits might cook a little faster.

What kind of chicken works best in this pot pie?

Leftover roasted or rotisserie chicken is perfect for this recipe. It’s already flavorful and cooked, saving you time while ensuring moist, tender bites in every spoonful.

Can I make this dish vegetarian?

Definitely. Swap the chicken broth for vegetable broth and leave out the chicken, or replace it with mushrooms or tofu for a satisfying meatless version that still has plenty of comforting flavor.

Is it okay to substitute half and half with milk or cream?

You can substitute half and half with whole milk, although it may make the filling a bit thinner, or use cream for an even richer result. Adjust the amount of flour if needed to keep that perfect creamy texture.

Can I prepare this recipe in advance and bake it later?

Yes, you can fully prepare the filling and top it with uncooked biscuits a few hours before baking. Keep it refrigerated, then bring it to room temperature before you bake to ensure even cooking and a perfectly golden biscuit topping.

Final Thoughts

This Biscuit Chicken Pot Pie Recipe is an absolute winner — the kind of dish that makes people smile and ask for seconds. It’s irresistibly comforting, easy enough for weeknight dinners, and special enough for weekend gatherings. Once it’s on your table, you’ll understand why it quickly becomes a family favorite. So grab your skillet and those biscuits, and get ready to create some delicious memories!

Biscuit Chicken Pot Pie Recipe