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Easy Chicken Pot Pie with Biscuits Recipe

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4.3 from 62 reviews

This EASY Chicken Pot Pie Recipe with Biscuits combines a creamy, savory chicken and vegetable filling with flaky buttermilk biscuits baked on top. Using leftover roasted chicken, this comforting one-pan meal comes together quickly on the stovetop and finishes in the oven with golden, buttery biscuits, perfect for an effortless weeknight dinner or cozy weekend treat.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

For the Filling

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 2 small carrots, peeled and sliced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 1 3/4 cups chicken broth
  • 1 cup half and half
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 cups chopped leftover roasted chicken or turkey
  • 1/2 cup frozen green peas

For the Topping

  • 8 frozen or refrigerated buttermilk biscuits
  • 2 tablespoons half and half
  • 2 tablespoons melted butter
  • flaky sea salt, for serving
  • fresh thyme, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pot pie biscuits.
  2. Sauté Vegetables: Heat a large skillet over medium-high heat and melt the butter. Add diced onion, celery, sliced carrots, and minced garlic. Sauté for 3-5 minutes until the onion becomes translucent and vegetables soften slightly.
  3. Add Flour: Reduce heat to medium and sprinkle the flour evenly over the vegetables. Stir continuously for about 1 minute to cook out the raw flour taste and create a roux-like base for the filling.
  4. Make the Filling Sauce: Slowly pour in the chicken broth, half and half, and add lemon juice, fresh thyme, salt, and black pepper. Stir well to integrate all ingredients and scrape up any browned bits from the skillet bottom. Bring mixture to a simmer and cook for 2-3 minutes until slightly thickened. Taste and adjust seasoning as needed.
  5. Add Chicken and Peas: Remove the skillet from heat and stir in the chopped leftover roasted chicken and frozen green peas until well combined.
  6. Top with Biscuits: Arrange the frozen biscuits on top of the filling in the skillet, placing seven biscuits around the edge and one in the center to cover the surface evenly. Brush the tops of the biscuits with half and half using a pastry brush to promote browning.
  7. Bake: Place the skillet in the preheated oven and bake for 25-30 minutes until the biscuits are golden brown and cooked through. If using refrigerated biscuits, check after 15-20 minutes as they may cook faster.
  8. Finish Topping: Remove the skillet from the oven and immediately brush the tops of the biscuits with melted butter. Sprinkle with flaky sea salt and fresh thyme for added flavor and garnish.

Notes

  • Use leftover roasted chicken or turkey for quick preparation; fresh cooked chicken can also be used.
  • If substituting refrigerated biscuits for frozen, reduce baking time and monitor closely to prevent over-browning.
  • This pot pie can be made in a cast iron or oven-safe skillet for best results.
  • Adjust seasoning as needed after simmering the filling to suit your taste preferences.
  • For a dairy-free version, substitute butter with olive oil and use dairy-free milk alternatives instead of half and half.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-chicken-pot-pie-with-biscuits-recipe/