There’s nothing like the smell of bubbling gravy and warm biscuits to make a kitchen feel like a hug. I pull this Biscuit Chicken Pot Pie out on chilly nights when I want comfort that doesn’t require fiddly pastry—just honest, cozy food that warms hands and hearts. The buttery scent from the biscuit lid mingles with savory chicken and sweet carrots; that golden top gives a satisfying crack when you spoon into the creamy filling. I usually make mine with a store-bought rotisserie chicken for speed, but I’ll walk you through tiny swaps and fixes so your weeknight turns spectacular. Let’s get this comforting, slightly rustic pot pie on the table—no phyllo sheets or rolling pins required.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This recipe gives you all the cozy, creamy goodness of a traditional pot pie without wrestling with pie dough. The filling stays silky and spoonable, the vegetables keep a little bite, and the biscuit top crisps to a buttery, golden crown. It’s an excellent weeknight shortcut—easy enough for busy nights but special enough to share. Plus, the aroma alone will lure everyone to the table.
Ingredients
For the Main Dish:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 cup carrots, diced (about 2 medium carrots)
- 1 cup celery, diced (about 2 stalks)
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 12 oz frozen peas and carrots mix, thawed slightly
- 1 tsp dried thyme
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1 can (16.3 oz) refrigerated biscuit dough (about 8 biscuits)
For the Sauce / Garnish (if applicable):
- 2 tbsp melted butter, for brushing the biscuits (optional)
- 2 tbsp chopped fresh parsley, for garnish (optional)
How I Make It
Step 1:
Preheat your oven to 400°F. Heat a large ovenproof skillet over medium heat and melt 2 tbsp butter with 1 tbsp olive oil. Toss in the diced onion, carrots, and celery. Sauté until the onion turns translucent and the vegetables smell sweet—about 6–7 minutes. Stir in the minced garlic and cook one minute more until fragrant.
Step 2:
Sprinkle the 1/3 cup flour over the veggies and stir to coat; let it toast a minute. Pour in the 1 cup chicken broth gradually while stirring to avoid lumps, then add the 1 cup milk. Bring the mixture to a gentle simmer; it will thicken into a glossy gravy. Taste and add 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper.
Step 3:
Fold in the 2 cups shredded chicken and the slightly thawed 12 oz peas and carrots. The filling should look saucy—not soupy—or the biscuits may not brown properly. If it feels too thick, stir in a splash more milk; if too thin, simmer 1–2 minutes until it coats the spoon. Smell that savory, herby steam? That means flavor.
Step 4:
Arrange the biscuit dough over the filling—either leave them whole to puff like little domes or split each biscuit and place the halves slightly overlapping for a more unified crust. Brush the tops with 2 tbsp melted butter if you want extra shine and a rich finish. Slide the skillet into the oven and bake until the biscuits turn golden and the filling bubbles around the edges—about 20–25 minutes. Watch for golden edges and a bubbly center as your doneness cues.
Step 5:
Let the pot pie rest 5 minutes after removing it from the oven so the filling settles (and you don’t burn your tongue—trust me). Sprinkle chopped parsley over the top for color and a fresh note. Use a big spoon to scoop generous portions: I love the contrast of tender chicken and soft, buttery biscuit with a spoonful of silky gravy.
Pro Tips
- For faster prep, use a rotisserie chicken—it adds flavor and saves time. I shred it with two forks while the veggies cook.
- If your filling looks too thin, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir in; simmer 1–2 minutes to thicken.
- Swap regular biscuits for buttermilk biscuits for extra tang and tenderness.
- Use an ovenproof skillet (cast iron is perfect) so you skip transferring and make cleanup easier.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Chicken ↔ tofu: Swap shredded chicken for cubed, pan-seared tofu for a vegetarian version; add soy sauce and a splash of lemon for brightness.
- Milk ↔ Greek yogurt: Stir in a few tablespoons of plain Greek yogurt off-heat for tang and creaminess, but don’t boil it or it will separate.
- For dairy-free: Use a plant-based butter and unsweetened oat milk; flavor will stay creamy but slightly lighter.
- For gluten-free: Use a gluten-free all-purpose flour for the roux and a gluten-free biscuit dough or top with mashed potatoes for a GF crust.
Variations & Tips
- Spicy: Add 1/2 tsp smoked paprika and a pinch of cayenne to the filling for warmth.
- Herby: Stir in chopped rosemary or tarragon for a fragrant finish.
- Cheesy: Mix 1/2 cup shredded cheddar into the filling for gooey richness.
- Kid-friendly: Keep veggies finely diced and use plain biscuits—no herbs—if picky eaters prefer simple flavors.
- Creative twist: Top with cheddar-jalapeño biscuits for a playful, punchy crust.
- One-pan saver: Use leftover roasted veggies (sweet potatoes, parsnips) instead of peas/carrots for a fall version.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the filling, cool it, then store it in the fridge and top with unbaked biscuits right before baking. You can also fully assemble and refrigerate up to 24 hours, but add a few extra minutes to bake time if cold from the fridge.
- Can I double the recipe?
- Sure thing. Use a larger baking dish or two skillets. Double the bake time only if you use a much deeper dish—check for bubbling edges and golden tops as your doneness cues.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (1½ tbsp oil for 2 tbsp butter) and finish with a small drizzle of melted butter or a butter-flavored spray if possible.
- How do I know it’s done?
- Biscuit tops should turn a deep golden brown and the filling should bubble at the edges. The internal temperature of chicken should reach 165°F if you want to check with a thermometer.
- What if I don’t have ingredient X?
- Missing carrots or celery? Use frozen mixed vegetables or add diced bell pepper. No biscuits? Top with puff pastry or mashed potatoes. Keep it flexible.
How I Like to Serve It
I serve this pot pie with a crisp green salad and a tart vinaigrette to cut the richness, plus a glass of chilled white wine or sparkling water with lemon. It works for a cozy weeknight or a casual potluck—people love the bubbling presentation straight from the skillet. In colder months, pair it with roasted Brussels sprouts; in spring, try it with a citrusy arugula salad.
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to keep the biscuits crisp.
- Always cook chicken to a safe internal temp of 165°F.
Final Thoughts
Closing: Give this recipe a try tonight—comfort food doesn’t have to be complicated, and you’ll earn major cozy-hero points without breaking a sweat. Now go impress someone — or just yourself — with your homemade masterpiece!