Easy Chicken Pot Pie with Biscuits
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Easy Chicken Pot Pie with Biscuits is a comforting weeknight dinner packed with chicken, veggies, and flaky biscuit topping.
This chicken pot pie casserole is a hearty, creamy, and comforting dinner your whole family will love. Tender chicken and vegetables are coated in a savory gravy and baked until bubbly, all topped with golden, flaky buttermilk biscuits instead of traditional pie crust. It’s a weeknight lifesaver and a cozy classic rolled into one casserole dish.
Ingredients You’ll Need
Here’s what you’ll need to make this biscuit-topped chicken pot pie, along with smart swaps if you’re missing anything:
- Canned buttermilk biscuits – You can substitute with homemade biscuit dough or puff pastry.
- Cooked chicken – Use rotisserie chicken, shredded chicken, or even leftover turkey.
- Olive oil – Swap with butter if you prefer.
- Onion – Shallots or leeks offer a milder flavor.
- Carrots and celery – Frozen carrots or diced sweet potatoes work just as well.
- Garlic – Garlic powder can be used in a pinch.
- Butter – The butter combines with the flour to make a roux which thickens the sauce.
- All-purpose flour – This cooks with the butter to create the roux.
- Salt & Pepper – Adjust to taste
- Chicken broth – This is the base of the sauce.
- Thyme – Dried thyme, rosemary work as well
This is just one of our rotisserie chicken recipes that are perfect for easy weeknight dinners. If you love this creamy chicken casserole as much as we do make sure you try our Rotel chicken spaghetti, Rotisserie chicken soup with tortellini, and chicken bacon ranch biscuit casserole.
Instructions
Let’s get cooking! Here’s how to make this chicken and biscuits bake:
Step 1 – Preparation. Preheat oven to 425°F. Lightly grease a 9×13-inch casserole dish.
Step 2 – Sauté veggies. In a large skillet over medium-high heat, heat olive oil. Add onion, carrot, and celery. Cook for 5–7 minutes until soft. Add garlic and cook for another 30 seconds until fragrant.
Step 3 – Make the roux. Add 4 tablespoons of butter to the skillet. Once melted, stir in salt, pepper, and flour. Cook for 1 minute, stirring constantly.
Step 4 – Add broth. Pour in the chicken broth and stir well. Bring to a boil, then reduce heat and simmer 3–5 minutes until thickened.
Step 5 – Add chicken. Stir in the chopped cooked chicken and remove from heat.
Step 6 – Assemble. Spoon the creamy chicken mixture into the prepared baking dish.
Step 7 – Top with biscuits. Peel each biscuit in half to create two thinner rounds. Place them evenly on top of the chicken mixture.
Step 8 – Flavor boost. Melt the remaining 1 tablespoon of butter. Stir in chopped thyme and brush over the tops of the biscuits.
Step 9 – Bake. Pop it into the oven for 12–15 minutes, or until the biscuits are golden brown and cooked through.
Step 10 – Cool and serve. Let rest for 5 minutes before digging in.
Frequently Asked Questions (FAQs)
Yes, just let them thaw slightly and slice in half to reduce baking time and ensure even cooking.
Absolutely. Make the filling, store it in the fridge, and add biscuits just before baking.
Simmer the broth-flour mixture longer or reduce the broth slightly.
Cover with foil and reheat in a 350°F oven for 15–20 minutes. For a quick fix, microwave individual portions.
Yes! Freeze just the filling, then thaw and top with fresh biscuit dough before baking.
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Chicken Pot Pie with Biscuits
Ingredients
- 16 ounces Cooked chicken, chopped
- 1 tablespoon Olive oil
- 3 oz onion, finely diced
- 12 ounces Carrot, finely chopped
- 2.5 ounces Celery, finely chopped
- 2 cloves Garlic, finely minced
- 5 tablespoons Butter, divided
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 4 tablespoons Flour
- 1.75 cups Chicken broth
- 1 teaspoon Thyme, finely chopped
- 12 ounces Canned Buttermilk biscuits
Instructions
- Preheat oven to 425 degrees F. Lightly grease a 13×9 inch casserole dish.
- Heat a skillet over medium-high heat. Add the olive oil to the pan followed by the finely diced onion, carrot, and celery to the skillet and cook for 5-7 minutes.
- Add the finely minced garlic and continue to cook for 30 seconds.
- Add 4 tablespoons of butter to the center of the skillet and cook until it has melted.
- To the butter add salt, pepper, and flour. Cook for 1 minute.
- Pour in the chicken broth and stir all ingredients together. Bring to a boil and cook until the sauce has thickened, approximately 3-5 minutes.
- Stir in the cooked chicken.
- Spoon the chicken mixture into the 9×13 inch casserole dish.
- Remove the biscuits from the package and peel each biscuit apart at the center to create two thinner ones.
- Evenly top the chicken mixture with the biscuits.
- Place the remaining butter in a small microwave-safe dish and microwave for 30 seconds or until melted. Add the thyme and stir together.
- Brush the thyme butter over the biscuits
- Bake for 12-15 minutes or until the biscuits are golden brown.
- Remove from oven and let cool for 5 minutes before serving.
Nutrition
