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Comfort food at its finest – this super yummy Biscuit Chicken Pot Pie hits all the right spots. Creamy, tasty and comforting, the addition of biscuits to the top makes this a popular dinner with the whole family!
Step by step photos and instructions below!
This can be made and served super fast! You can get this on the table in under 30 minutes!
Skipping the usual pie crust over the top, I make this pot pie recipe with biscuits because it’s so much easier. You can use refrigerated biscuits (my guilty favorite), or make your own! I use Homemade Bisquick Mix to mix them up super fast and just drop over the top of the pie before baking.
This recipe is a typical chicken pot pie base, with onions, garlic, carrots, and celery. A creamy sauce is made by adding in the flour, thyme, chicken, stock, a little half n half or milk, and some frozen peas – then topping the chicken mixture with some biscuits. A simple egg wash, and you’re ready to bake!
You could use leftover rotisserie chicken or roasted turkey in place of the chicken. Just add it as directed with the raw chicken, and cook a little less time.
Looking for more comfort food recipes? You’ll enjoy this Pot Roast Recipe too!
Frequently Asked Questions
It’s really simple. A chicken pie has both a bottom crust, and a top crust, whereas a pot pie only has pastry or biscuits on the top.
Yes! Make it right up to the point where you put the biscuits on top. Refrigerate until needed. Reheat in the cast iron skillet for a few minutes until hot, then add the biscuits and cook until golden brown.
The filling is a mix of fresh and frozen vegetables, with a creamy sauce, and tender chicken. The topping can be pie crust or biscuits.
If your filling isn’t thickening up enough, remove a little of the liquid and mix with 1 tablespoon of cornstarch to make a paste/slurry. Mix it back into your filling and blend it in well while cooking.
Why you’ll love this recipe:
- I use simple shortcuts like refrigerated biscuits to make this an easy weeknight dinner.
- There are lots of ways to mix this up, based on what you have on hand. Check out the notes section for my suggestions!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Olive Oil & Butter
- Onion, Carrots, Celery. Dice these up the same size.
- Thyme. Fresh or dried, you pick!
- Garlic
- Salt/Pepper
- Flour. Regular all-purpose flour.
- Chicken Stock. Make your own chicken stock or grab a carton from the store. Chicken broth is also fine.
- Half & Half
- Chicken. I use chicken breasts for this, but thighs can be used as a substitute.
- Peas. Frozen, no need to thaw!
- Biscuits. I use the flaky ones. You can also make your own buttermilk biscuits, if you prefer.
- Egg. For brushing on the biscuits. You can use milk if you don’t have an egg.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get Prepped
Preheat oven to 400 degrees F.
Make the base
In a large cast iron skillet over medium heat, heatthe oil and melt the butter.
Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.
Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)
Season with salt and pepper, then stir in the flour (it will be thick)
Whisk in the stock and half n half.
Cook, stirring constantly until the mixture thickens.
Add the Chicken & Peas
Stir in the chicken, and bring to a boil, and simmer for 5 minutes.
Remove from the heat, and add the frozen peas and parsley.
Add the biscuits and bake
Top the mixture with biscuits, and brush with the egg.
Bake about 20 to 25 minutes until the top is golden brown and the filling is bubbly. Keep an eye on the tops of the biscuits!
Remove from oven and let stand for a few minutes.
Devour.
Kylee’s Notes
No oven-safe skillet? No problem. Just make the filling and transfer to a baking dish, and continue on.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
You could use frozen peas, carrots and corn (mixed vegetables) if you prefer. Just skip the fresh carrots at the beginning, and add the mixed veggies where I say to add the peas and parsley
You can use milk instead of half & half if you prefer but you will need to cook it a little longer so the filling/gravy thickens properly.
You could use leftover rotisserie chicken or roasted turkey in place of the chicken. Just add it as directed with the raw chicken, and cook a little less time.
More easy weeknight dinners:
- Homemade Hamburger Helper. A VERY popular weeknight dinner. Simple. Homemade. Delicious!
- Mediterranean Chicken Skillet. You won’t believe how easy and fast it is to cook. Perfect for weeknights, with flavors everyone will enjoy – you’ll be fighting over the leftover sauce!
- Classic Tuna Noodle Casserole. This one will bring you right back to childhood. Budget-friendly and easy to double for a crowd!
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy!
- ALL WEEKNIGHT MEALS
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Biscuit Chicken Pot Pie (in a Skillet)
Recommended Equipment
Ingredients
- 1 Tbs olive oil
- 1 Tbs butter
- 1 cup onion (chopped)
- 2 large carrots (peeled, diced)
- 2 celery stalks (diced)
- 1 tsp dried thyme (or 2 tsp fresh)
- 2 cloves garlic (minced)
- 1 tsp salt
- 1 tsp cracked pepper
- 1/4 Cup all purpose flour
- 2 Cups chicken stock
- 1/4 Cup half n half
- 1 lb chicken breast (diced into small pieces)
- 1 Cup frozen peas (don’t thaw)
- ¼ cup fresh parsley (chopped finely)
- 8 refrigerated biscuits
- 1 egg (lightly beaten)
Instructions
- Preheat oven to 400F.
- In a large cast iron skillet (or other oven-safe skillet) heat the oil and butter over medium.
- Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.
- Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)
- Season with salt and pepper, then blend in the flour (it will be thick)
- Cook for a minute or two, then whisk in the stock cream/half n half.
- Cook, stirring constantly until the mixture thickens.
- Add the chicken, and bring to a boil, and simmer for 5 minutes.
- Add the frozen peas and parsley.
- Top the mixture with biscuits, and brush with the egg.
- Bake about 20 to 25 minutes – keep an eye on the tops of the biscuits!
- Remove from oven and let stand for a few minutes.
- Devour.
Notes
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in January of 2017. It was republished with updated photos in November of 2021.
Allison says
Would this recipe work ok with ground poultry instead of diced or shredded?
Allison says
This was an AMAZING meal. We were going to try and have leftovers but NOPE it got eaten all in one meal. I might try it in future with chicken thighs or some other meat, as breast is not something I can often get (got this bit of breast given to me) … might even try adding lentils or something along with the meat to reduce meat needed. We also used milk (what I had) and it turned out great!
Allison says
With meat being so expensive for me at the moment, I am wondering if you have any suggestions for a vegetarian (not vegan necessarily) option for the chicken? Chickpeas, lentils, beans, mushrooms … that sorta thing. Thanks!
Brenda says
This was absolutely easy and delicious. I doubled everything but the bisquits
Lauren says
This was seriously deliscious and comforting on a cold and rainy day. Loved making it all is one cast iron skillet. Very happy eaters in my household…I was told that by everyone that it was hands down the best chicken recipe ever!!! Thank you so much for this recipe. A definite keeper!
Gloria @ Homemade & Yummy says
We just happen to LOVE chicken pot pie in our house. I just got a HUGE cast iron skillet of Christmas. The perfect way to use it is making awesome dinners like this.
Nicole says
This looks beautiful!
Manila Spoon says
What a deliciously creative idea!!! I love that you added the tutorial, too as that is so very helpful, indeed! Looks yummy!
Renz says
This version rocks. And perfect for weeknights. Really is a better pizza option. Gorgeous dish
Amy says
This is seriously the ultimate comfort food. I’m all over the shortcut of using refrigerated biscuits – it’s such a time saver step. And wow, they make such a gorgeous crust!
Julie | Bunsen Burner Bakery says
I love the biscuit topping idea instead of a typical pie crust! So much tastier and SO much easier when rolling out a pie crust isn’t involved. We have one stray can of biscuit dough in the fridge and I had no idea what to do with it – this looks like a great use!
Heather says
Kylee, you did it again! Another scrumptious recipe that of course I am going to have to try! Your beautiful photos are making me hungry!! A homemade chicken pot pie is certainly better than any frozen pre-made pot pie. Period. Thanks for sharing 🙂
Daniela Anderson says
Such dishes are life savers during the week when there’s no time to prepare a complicated meal. Yet, it’s packed with amazing flavours and wins everybody’s heart. Definitely, a great choice for a family meal.
Marlynn | UrbanBlissLife says
Love that this is both easy to make and that it can be made ahead of time! It looks absolutely perfect for a family dinner. Love this!
Jessica (Swanky Recipes) says
Now this is comfort food! Loving all the fresh ingredients in this dish! I’m not sure I can wait until the next cold day here to make it. I’m that person that cooks hot comfort food dishes like this in 70 degree weather!
Kylee says
Lol – me too. I eat soup in 120 heat, because I love it!