Nothing warms up a chilly evening like a bubbling Chicken Pot Pie with Biscuits fresh from the oven. I’ve tested this recipe over several autumn weekends, tweaking the sauce thickness until it was gloriously silky and adjusting the biscuit placement so every corner gets a golden edge. The first bite offered a nutty toasted scent, followed by tender chicken and a whisper of thyme—discoveries you’ll savor as you roll up your sleeves alongside me.

Why You’ll Love Chicken Pot Pie with Biscuits

Silky-chunky filling that clings to flaky biscuits
One-dish comfort—no separate crust to fuss with
Endless swap-ins: leftover turkey, mixed veggies, half-and-half
A bit of Southern flair meets classic pot pie charm

A Little Background

On a rainy Sunday last fall, I set out to fuse two favorites: creamy chicken pot pie and buttery drop biscuits. After three rounds—one with too-thin gravy, another with under-baked tops—I landed on the balance you see here. Historically, biscuits over stew was a colonial shortcut; I’m just bringing it into modern kitchens with an easy prebake trick.

Key Ingredients for Chicken Pot Pie with Biscuits

Unsalted butter (2 Tbsp): Gives a glossy base—swap for olive oil if dairy-free
All-purpose flour (¼ cup): Thickens the filling—whisk well to avoid lumps
Chicken broth (2 cups): Use low-sodium to control seasoning
Cooked chicken (2 cups): Shredded or cubed—rotisserie works wonders
Refrigerated biscuits (10-oz can): Buttermilk style for extra tang; homemade dough also fits

How to Make Chicken Pot Pie with Biscuits

Preheat oven to 400°F and lightly grease a 9-inch pie dish.
In a skillet over medium heat, melt 2 Tbsp butter. Add 1 small diced onion, 2 diced carrots, and 2 diced celery ribs; sauté for 5 minutes until softened and emitting a nutty toasted scent.
Stir in 3 minced garlic cloves; cook 30 seconds until fragrant wafts rise.
Sprinkle ¼ cup flour over veggies; stir constantly for 1 minute so the mixture turns a pale golden hue.
Gradually whisk in 2 cups chicken broth and 1 cup milk. Bring to a gentle simmer and cook 2–3 minutes until the sauce is silky smooth and thick enough to coat a spoon.
Fold in 2 cups cooked chicken, 1 cup frozen peas, and 1 tsp dried thyme. Season with salt and pepper. Simmer 1–2 more minutes.
Pour filling into the pie dish. Gently separate 8 biscuits and arrange them on top, leaving small gaps so steam can escape.
Bake for 20 minutes until biscuits have golden edges and the filling is bubbling around the sides. Let rest 5 minutes before serving.

Pro Tips & Troubleshooting

Testing note: I found slicing biscuits thinner at the edges yields extra-crisp peaks without drying the middle.
Undercooked gravy? Simmer 1–2 additional minutes off heat, whisking to revive thickness.
Swap in fresh herbs like parsley at the end for a bright pop.
Doubling the recipe? Use two pie dishes and rotate halfway through baking for even browning.

Storage & Make-Ahead Guide

Let the pie cool to room temperature (no more than 2 hours out). Store covered in the fridge for up to 3 days or freeze for 2–3 months (wrap tightly). To reheat, thaw overnight if frozen, then bake at 350°F for 15–20 minutes until heated through. Always reheat to an internal 165°F for safety.

Serving Suggestions

Pair a wedge with a crisp green salad dressed in vinaigrette or alongside roasted Brussels sprouts tossed in balsamic glaze. A dollop of hot sauce on the side adds a welcome kick.

Frequently Asked Questions

Can I use homemade biscuits instead of canned? Absolutely—use 8 equal portions of dough and bake directly on top; they may need 2–3 more minutes.
How do I prevent a soggy bottom crust? Make sure your filling is thick before adding it to the dish and avoid overdiluting with broth.
Can I make Chicken Pot Pie with Biscuits ahead of time? Yes—assemble up to the biscuit step, cover, and refrigerate. Add biscuits and bake when ready.
What can I substitute for milk? Half-and-half or a 50/50 mix of milk and cream creates an even richer sauce.
How do I freeze Chicken Pot Pie with Biscuits? Cool completely, wrap tightly in foil and plastic, then freeze. Thaw overnight before reheating.
Is it safe to reheat Chicken Pot Pie with Biscuits in the microwave? You can, but to keep biscuits crisp, reheat in a 350°F oven until 165°F internally.

Final Thoughts

I hope this Chicken Pot Pie with Biscuits brings you the same cozy satisfaction I experienced testing it on stormy nights. My favorite way is with a sprinkle of fresh chives over the hot biscuits. Let me know how yours turns out!

More Recipes You’ll Love

Crock Pot Chicken Pot Pie – slow-cooker ease meets the same creamy filling you adore
Mini Chicken Pot Pies – bite-sized comforts for parties and lunchboxes
Chicken Pot Pie Soup – all the cozy flavors in a comforting, ladleable form
Crockpot Chicken and Gravy – rich, silky gravy perfect for dunking extra biscuits