Best Easy Chicken Pot Pie with Biscuits

Introduction

Best Easy Chicken Pot Pie with Biscuits is a creamy, golden bake, perfect for busy weeknights, potlucks, or comfort-food cravings. This classic recipe, featuring tender chicken and mixed vegetables in a velvety sauce topped with flaky drop biscuits, delivers diner-quality results with a buttery crust and rich filling. Presented in a cast-iron skillet, optionally garnished with fresh thyme and cracked black pepper, this Best Easy Chicken Pot Pie with Biscuits recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple one-pan stovetop-to-oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to casserole that brings effortless, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

• 40 minutes total: One skillet, zero pie crust fuss.
• Rotisserie shortcut: 3 cups shredded chicken in seconds.
• Make-ahead filling: Assemble morning-of; bake at dinner.
• Freezer-friendly: Up to 3 months of cozy comfort.
• Biscuit magic: Drop dough bakes into fluffy clouds.

Ingredients

Chicken & Filling

• 3 cups (420 g) cooked shredded chicken (rotisserie or poached)
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• ¼ cup (30 g) all-purpose flour
• 2 cups (480 ml) low-sodium chicken broth
• 1 cup (240 ml) whole milk or half-and-half
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp fine sea salt
• ½ tsp black pepper

Drop Biscuit Topping

• 1½ cups (190 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp fine sea salt
• ½ tsp garlic powder
• ¾ cup (180 ml) buttermilk, cold
• 4 tbsp (57 g) unsalted butter, melted
• ½ cup (50 g) shredded cheddar (optional)

For Finish

• 1 tbsp melted butter (for brushing)
• Fresh thyme or parsley

Essential Tools and Equipment

• 10–12-inch oven-safe skillet (cast-iron preferred)
• Large mixing bowl
• Whisk
• 2-tbsp cookie scoop (for biscuits)
• Pastry brush

Step-by-step process

1. Preheat oven: Set to 400°F (200 °C) with rack in center. If using cast-iron, place in oven during preheat—this ensures even browning.
2. Sauté vegetables: Melt butter in a skillet over medium heat. Add onion, carrots, and celery; cook 5–7 minutes, stirring occasionally, until softened and the onion is translucent. Add garlic; cook 30 seconds until fragrant.
3. Thicken filling: Sprinkle flour over vegetables; stir 1 minute to cook out raw taste. Gradually whisk in broth and milk—scrape up browned bits for flavor. Simmer 3–5 minutes until thickened like gravy.
4. Add chicken and peas: Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Mix well; taste and adjust seasoning. Remove from heat—filling should be hot for the biscuit to rise.
5. Make biscuit dough: In a bowl, whisk flour, baking powder, salt, and garlic powder. Pour in buttermilk and melted butter; stir with a fork just until shaggy dough forms—do not overmix. Fold in cheddar if using.
6. Drop biscuits: Using a scoop or a spoon, drop 8–10 mounds (2 tbsp each) onto hot filling, spacing evenly. Brush tops lightly with melted butter—this triggers golden domes.
7. Bake to golden: Transfer skillet to oven; bake 18–22 minutes until biscuits are puffed, deep golden, and filling bubbles at edges. If the tops brown too fast, tent loosely with foil last 5 minutes.
8. Rest and serve: Let rest 5 minutes—sauce sets, biscuits stay fluffy. Scoop into bowls; garnish with thyme and pepper.

Mistakes to avoid

• Cold filling: Biscuits sink—keep hot before topping.
• Overmix dough: Tough biscuits—stop at shaggy stage.
• Thin sauce: Flour + simmer = thick base; don’t rush.
• Low oven: Pale tops—400 °F for golden crunch.
• Cutting hot: Runny slices—rest 5 minutes.

Variations of the Best Easy Chicken Pot Pie with Biscuits

• Cheesy Crust: Double cheddar + ½ tsp onion powder in dough.
• Veggie Boost: Add corn, green beans, or mushrooms with carrots.
• Gluten-Free: GF flour blend + GF baking powder; same ratios.
• Herb Biscuits: 1 tbsp fresh rosemary or chives in dough.
• Spicy Kick: ¼ tsp cayenne in filling.

Tips for better storage

• Refrigerator: Cool completely; airtight up to 4 days. Cover the cut edges with plastic.
• Freezer: Bake, cool, wrap tightly—up to 3 months. Reheat from frozen +15 minutes.
• Reheating: Oven 350 °F covered 20 minutes; uncover 10 for crisp.
• Make-ahead: Filling day before; top and bake fresh.
• Portion slices: Freeze individually for quick lunches.

Frequently Asked Questions

• Store-bought biscuits? Yes—use 8 canned; press slightly before placing.
• No buttermilk? Milk + 1 tsp vinegar; let sit 5 minutes.
• Make it creamy? Extra ½ cup half-and-half in filling.
• Half batch? 8-inch skillet; 15–18 minutes bake.
• Too thick? Add ¼ cup broth pre-bake.

Conclusion

Best Easy Chicken Pot Pie with Biscuits is comfort food made simple—creamy chicken and vegetables crowned with golden, cheesy biscuits that taste like a hug from the inside out. One skillet turns rotisserie chicken into a meal that disappears before the oven cools. Keep biscuit ingredients and frozen peas stocked, and a weeknight dinner is 40 minutes away. Whether you’re feeding a hungry family, craving nostalgia without the pie crust drama, or proving casseroles can be easy and elegant, this pot pie delivers warmth and wonder in every buttery bite. One scoop, endless seconds, and the quiet joy of a classic done right.

Best Easy Chicken Pot Pie with Biscuits

Tender chicken and mixed vegetables in creamy sauce, topped with fluffy cheddar drop biscuits. One-skillet, 40-minute cozy classic.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 8

Ingredients

  

• For the Filling:
• 3 cups 420 g cooked shredded chicken
• 2 tbsp unsalted butter
• 1 medium onion diced
• 2 medium carrots diced
• 2 celery stalks diced
• 2 cloves garlic minced
• ¼ cup 30 g all-purpose flour
• 2 cups 480 ml chicken broth
• 1 cup 240 ml whole milk or half-and-half
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp fine sea salt
• ½ tsp black pepper
• For the Drop Biscuit Topping:
• 1½ cups 190 g all-purpose flour
• 2 tsp baking powder
• ½ tsp fine sea salt
• ½ tsp garlic powder
• ¾ cup 180 ml buttermilk, cold
• 4 tbsp 57 g unsalted butter, melted
• ½ cup 50 g shredded cheddar (optional)
• For Finish:
• 1 tbsp melted butter for brushing

Instructions

 

• Preheat oven to 400 °F; optionally preheat cast-iron skillet inside.
• Sauté veg in butter 5–7 min until soft; add garlic 30 sec.
• Whisk in flour 1 min; gradually add broth + milk. Simmer 3–5 min to thicken.
• Stir in chicken, peas, thyme, salt, pepper; taste and adjust. Keep hot.
• Mix biscuit dough: Whisk dry; stir in buttermilk + melted butter just until shaggy.
• Drop 8–10 mounds onto hot filling; brush with butter.
• Bake 18–22 min until biscuits are golden and filling bubbles.
• Rest 5 min; scoop and serve with thyme garnish.

Notes

• Hot filling = fluffy biscuits; don’t let it cool before topping.
• Shaggy dough = tender biscuits; resist overmixing.
• Freeze baked pie for up to 3 months; reheat at 350°F for 30 minutes, then uncover and continue cooking for an additional 10 minutes.
• Rotisserie chicken = instant flavor; shred while warm.
• GF: Use 1:1 GF flour blend + GF baking powder.
• A cast-iron skillet yields the best browning; any oven-safe pan will work.