Pioneer Woman Chicken Pot Pie with Biscuits

Okay, so I’ve made this Pioneer Woman Chicken Pot Pie with Biscuits about a million times now (slight exaggeration, but you get it), and honestly? It’s become my go-to when I need something that screams “hug in a bowl” without spending three hours in the kitchen.

Look, I’m gonna be honest with you. The first time I tried making chicken pot pie, I followed some fancy recipe I found online and it was a complete disaster. The bottom was soggy, the filling was bland, and my husband just looked at me like, “Um, want me to order pizza?” Not my finest moment.

But then I stumbled onto this Pioneer Woman Chicken Pot Pie with Biscuits version, and everything changed. The biscuit topping? Game changer. Way easier than dealing with pie crust (which, let’s be real, I can never roll out properly anyway).

Why This Easy Chicken Pot Pie Recipe Actually Works

Here’s the thing about most chicken pot pie recipes—they’re either crazy complicated or they taste like cardboard. This one hits that sweet spot between “I’m a real cook” and “I still have time to watch Netflix tonight.”

The Pioneer Woman version uses cream of chicken soup as a base, which I know some food snobs will judge me for, but whatever. It works. My neighbor Sarah keeps trying to convince me to make everything from scratch, and I love her, but sometimes you just need a can of soup and your sanity intact.

I’ve also tried the pioneer woman chicken pot pie with puff pastry version, and while it’s good (puff pastry makes everything fancy), the biscuit version is more… I don’t know, homey? Plus, my 6-year-old Jake refuses to eat puff pastry because he says it’s “too flaky.” Kids are weird.

What Makes This the Best Chicken Pot Pie Recipe

Now, I’ve tested this against other famous versions—yes, I went through a phase where I tried paula deen chicken pot pie, martha stewart chicken pot pie, and even some random old fashioned chicken pot pie recipe my aunt swore by. And you know what? This one wins. Every time.

Maybe it’s the creamy filling. Maybe it’s those fluffy biscuits on top. Or maybe I’m just biased because I’ve perfected it after burning it twice and once serving it with raw biscuits (don’t ask—I was distracted by a phone call and forgot to check).

The secret is really in the seasoning and not skipping steps. Which I learned the hard way when I tried to rush it before my in-laws came over and ended up with a bland, soupy mess. They still ate it and were polite, but I KNEW.

Ingredients for Pioneer Woman Chicken Pot Pie with Biscuits

Okay, here’s what you need. And fair warning—if you can’t find rotisserie chicken, just cook some chicken yourself. I usually grab one from Costco because I’m lazy efficient.

For the Filling:

• 3 cups cooked chicken, shredded (rotisserie is your friend here)
• 1 can (10.5 oz) cream of chicken soup (Campbell’s works fine, don’t overthink it)
• 1 cup frozen mixed vegetables (peas, carrots, corn—whatever’s in your freezer)
• 1 cup chicken broth (I use the kind in a box, not fancy homemade unless I’m feeling ambitious)
• 1/2 cup milk (whole milk makes it creamier, but 2% works too)
• 1 small onion, diced (pro tip: wear goggles or cry like a baby)
• 2 cloves garlic, minced (I use way more because garlic is life)
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (for thickening—don’t skip!)

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed (COLD is important, trust me)
• 3/4 cup milk

Some people add potatoes to their chicken pot pie with potatoes version, and I’ve done that too when I’m feeling extra hungry. Just dice up 2 medium potatoes and throw them in with the veggies. Works great.

How to Make Pioneer Woman Chicken Pot Pie with Biscuits

Step 1: Preheat your oven to 375°F. I always forget this step and then have to wait around like an idiot, so DO IT FIRST.

Step 2: In a large skillet (I use my cast iron because it goes straight from stove to oven), melt the butter over medium heat. Add the diced onion and cook until it’s soft and translucent—about 5 minutes. Then toss in the garlic and cook for another minute until it smells amazing. Your kitchen should smell like you know what you’re doing at this point.

Step 3: Sprinkle the flour over the onion mixture and stir it around for about a minute. It’ll look kinda pasty and weird. That’s normal. (I panicked the first time and thought I ruined it.)

Step 4: Slowly pour in the chicken broth and milk, stirring constantly. This is where you channel your inner chef and pretend you’re on a cooking show. Add the cream of chicken soup, thyme, salt, and pepper. Stir until everything’s smooth and starting to thicken. Should take about 5 minutes.

Step 5: Add the shredded chicken and frozen veggies. Stir everything together and let it simmer for a few minutes until the veggies are heated through. Taste it—does it need more salt? More pepper? This is YOUR pot pie, make it work for you.

Step 6: While that’s happening, make the biscuits. In a bowl, whisk together the flour, baking powder, and salt. Add the cold butter chunks and use a fork or pastry cutter (or your fingers, I won’t judge) to work it into the flour until it looks like coarse crumbs. Pour in the milk and stir until just combined. Don’t overmix—lumpy is good here.

Step 7: Drop spoonfuls of biscuit dough on top of the chicken mixture. They don’t need to be perfect. Mine always look a little chaotic and they turn out fine. Actually, you know what? The uglier they look raw, the better they taste cooked. I don’t make the rules.

Step 8: Pop the whole thing in the oven and bake for 25-30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges. Set a timer because I ALWAYS forget and then smell burning 10 minutes too late.

Step 9: Let it cool for about 5-10 minutes before serving. I know it’s hard to wait when it smells that good, but trust me—molten chicken pot pie filling will burn your mouth. Been there.

Tips for the Best Chicken Pot Pie with Biscuits

• Use rotisserie chicken. Seriously, cooking chicken from scratch is fine if you have time, but rotisserie saves like 30 minutes and tastes better anyway.
• Don’t skip the thyme. I tried making this once without it (because I ran out) and it tasted so bland. Thyme is magic.
• Cold butter for biscuits is KEY. Room temperature butter = flat, sad biscuits. Cold butter = fluffy, beautiful biscuits. Science or something.
• Frozen veggies are your friend. Fresh is great if you’re ambitious, but frozen is easier and honestly tastes the same once it’s all mixed together.
• Make it in a cast iron skillet if you have one. It goes from stovetop to oven and you only dirty one pan. Plus, it looks rustic and impressive when you serve it straight from the skillet.

I’ve also made this as an easy chicken pot pie recipe by using store-bought biscuits from a can (you know, the Pillsbury ones). Just pop the can, lay the biscuits on top, and bake. It’s not AS good as homemade biscuits, but it’s still delicious and saves time when you’re in a pinch.

Oh, and another thing—this reheats REALLY well. I usually make it on Sunday and eat leftovers for lunch the next few days. Just microwave it for a couple minutes and you’re good to go.

Why This Beats Other Chicken Pot Pie Recipes

I’ve tried so many versions of this. The chicken pot pie with cream of chicken soup method is classic for a reason—it’s creamy, it’s quick, and it doesn’t require making a roux from scratch (which I always mess up somehow).

Some recipes try to get fancy with white wine or exotic herbs, and look, if that’s your thing, great. But for a Tuesday night dinner when you’re exhausted and just want something warm and comforting? This is IT.

My sister swears by her old fashioned chicken pot pie recipe with a double crust, and I’ve tried it. It’s good, but it takes forever and my pie crusts always crack or shrink or do something annoying. These biscuits? Foolproof. Even when I’m having a chaotic day and barely paying attention, they turn out great.

Serving Suggestions

We usually eat this with a simple side salad (bagged lettuce, ranch dressing, cherry tomatoes—nothing fancy) or some crusty bread. My husband likes to dip his bread in the creamy filling, which is honestly kind of gross but he’s happy so whatever.

Kids love this. Even picky eaters seem to enjoy it, probably because biscuits are universally beloved and the filling isn’t scary-looking. Jake picks out the peas sometimes, but at least he eats the rest.

This also works great for meal prep or freezing. I’ve made a double batch before, assembled one for dinner and frozen the other (unbaked). Then when I needed it, I just baked it straight from frozen—added about 15 extra minutes to the cooking time.

Anyway, that’s my take on Pioneer Woman Chicken Pot Pie with Biscuits. It’s not fancy, it’s not perfect, but it’s GOOD. And sometimes that’s all you need.

Let me know if you try it! And seriously, if you have any tips for making it even better, drop them in the comments because I’m always looking for ways to improve my recipes.

Happy cooking! (And may your biscuits be fluffy and your filling be creamy.)