Chicken Pot Pie with Biscuits (Easy Comfort Dinner)

Okay, so chicken pot pie with biscuits is basically my go-to dinner when I need something that screams “comfort food” but don’t want to mess with actual pie crust. Because let’s be real—pie crust is annoying.

I’ve made this chicken pot pie with biscuits easy version like a hundred times now (maybe not a hundred, but feels like it), and here’s the thing… it always turns out different. Sometimes the biscuits are perfectly golden, sometimes they’re a little pale on one side because I forgot to rotate the pan. Life happens.

Why This Chicken Pot Pie with Biscuits Recipe Actually Works

Look, I’m gonna be honest with you. I tried making a chicken pot pie with biscuits crockpot situation once. Complete disaster. The biscuits got all soggy and weird, and my husband just looked at his plate like “what is this?” So I learned the hard way—oven is the way to go for this one.

This chicken pot pie with biscuits oven method is foolproof. Well, almost foolproof. Last Tuesday I completely forgot about it while watching Netflix and the biscuits got a little dark. But honestly? Still tasted amazing.

My neighbor Karen (the one with the perfect garden that makes me feel inadequate) swears by her chicken pot pie with biscuits dutch oven version, but I don’t have a dutch oven. And I’m not buying one just for this. My 9×13 casserole dish works just fine, thank you very much.

What You’ll Need (AKA My Shopping List)

For the filling:

• 3 cups cooked chicken, shredded (I use rotisserie chicken because who has time?)
• 1/4 cup butter (the real stuff, not margarine—don’t @ me)
• 1 medium onion, diced (yes, I cry every time)
• 3 cloves garlic, minced (I use like 5 because garlic is life)
• 1/3 cup all-purpose flour
• 2 cups chicken broth (I use the boxed kind, sue me)
• 1 cup whole milk (2% works too if that’s what you have)
• 2 cups frozen mixed vegetables (peas, carrots, corn—you know the drill)
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk

Now, here’s where people get creative with this chicken pot pie with biscuits homemade version. Some folks add celery (gross, in my opinion), some add mushrooms (okay fine, that’s actually good), and my sister-in-law puts potato chunks in hers which is… interesting?

Speaking of vegetables, good luck finding decent fresh carrots this time of year. That’s why I just use the frozen mix. It’s already cut up, it’s cheaper, and nobody can tell the difference anyway.

How to Make This Thing (Step by Step)

Step 1: Preheat your oven to 400°F. Wait, actually—do this first. I always forget and then I’m standing there with a full casserole dish and a cold oven like an idiot.

Step 2: Melt the butter in a large skillet over medium heat. Toss in your diced onion and cook until it’s soft and translucent. Takes about 5 minutes, but set a timer because—oh wait, I forgot to mention—you’ll definitely get distracted and almost burn them. (Ask me how I know.)

Step 3: Add the garlic and cook for like 30 seconds until it smells amazing. Don’t walk away during this part. Garlic goes from “mmm delicious” to “burnt and bitter” in approximately 10 seconds.

Step 4: Sprinkle the flour over everything and stir it around for a minute or two. It’ll look like a weird paste. That’s normal. You’re making a roux, which sounds fancy but really isn’t.

Step 5: Slowly pour in the chicken broth while whisking. Then add the milk. Keep stirring until it thickens up—should take about 5 minutes. It’ll look kinda lumpy at first and you’ll panic, but just keep whisking and it’ll smooth out. Promise.

Step 6: Stir in your shredded chicken, frozen veggies, thyme, salt, and pepper. Taste it. Does it need more salt? It probably needs more salt. Everyone under-salts their food and then wonders why it tastes bland.

Step 7: Pour this whole mixture into a greased 9×13 baking dish. Or don’t grease it and spend 20 minutes scrubbing later. Your choice. (Trust me on this one.)

Step 8: Now for the biscuits. Mix flour, baking powder, and salt in a bowl. Cut in the cold butter until it looks like coarse crumbs. Use a pastry cutter if you have one, or just use two forks like I do because I can never find my pastry cutter when I need it.

Step 9: Add the milk and stir until just combined. Don’t overmix or your biscuits will be tough. I learned this from my grandma, who made biscuits every Sunday morning and would literally slap my hand if I stirred too much.

Step 10: Drop spoonfuls of biscuit dough on top of the chicken mixture. I usually get about 8-10 biscuits depending on how generous I’m feeling. They don’t need to cover the whole thing—they’ll spread while baking.

Step 11: Bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbling around the edges. Mine took 28 minutes last time but every oven is different, so just… watch it, okay?

Random Tips I’ve Learned the Hard Way

Okay, so if you want to try the chicken pot pie with biscuits cast iron version, go ahead. My mom does this and brings the whole skillet to the table which looks super impressive. I’m just too lazy for that.

For a chicken pot pie with biscuits casserole that’s a bit healthier (if we’re pretending this is health food), you can use low-fat milk and skip half the butter. I did this once when I was on a health kick that lasted approximately four days. It was… fine. Not as good, but fine.

The chicken pot pie with biscuits muffin tin idea is actually genius for portion control or if you have kids. My 6-year-old loves having his own little pot pie. Makes him feel special. Plus they freeze really well—just reheat them in the microwave when you need a quick lunch.

Some people ask about chicken pot pie with biscuits instapot situations. Honestly? I haven’t tried it. The Instant Pot intimidates me. There are too many buttons. I’ll stick with my oven, thanks.

Do NOT skip the thyme. I know it seems like an optional herb, but it makes such a difference. I forgot it once and the whole thing tasted… wrong. Just off somehow.

If your biscuits aren’t browning on top, brush them with a little melted butter about halfway through baking. This is a trick I stole from some cooking show I was watching while folding laundry.

Serving This Bad Boy

I usually serve this with a simple side salad to pretend I’m eating vegetables (even though there are already veggies in the pot pie, but whatever). My husband likes to put hot sauce on his. I know. I married a weirdo.

Leftovers are AMAZING. Actually, some people say it’s even better the next day because all the flavors have had time to hang out and get to know each other. I’m not patient enough to test this theory most times because I eat it all immediately.

This chicken pot pie with biscuits recipe is also great for when you have company coming over and you want to look like you put in effort but really you just threw everything in a dish and called it dinner. Nobody needs to know it took like 20 minutes of actual work.

The Verdict

Is this the fanciest dinner ever? Nope. Will it win any beauty contests? Probably not. But it’s warm, filling, and my kids actually eat it without complaining, which is basically a miracle in my house.

People keep asking me for this recipe at potlucks (yes, I bring it to potlucks—it travels well), so I guess I’m doing something right. Or maybe everyone’s just really hungry and everything tastes good when you’re hungry. Who knows.

Anyway, give this chicken pot pie with biscuits easy version a try and let me know how it goes! Seriously, comment below or send me a message because I love hearing about other people’s kitchen disasters—I mean, successes.

And if you burn the biscuits a little, just scrape off the dark parts and pretend nothing happened. That’s what I do 🙂

Happy cooking! (May your biscuits be fluffy and your filling not be watery.)