When the weather turns chilly, nothing warms the soul quite like a comforting homemade meal. Picture this: a rich, creamy filling packed with tender chicken and vibrant vegetables, all lovingly tucked beneath a golden layer of flaky biscuits. This Easy Chicken Pot Pie with Biscuits is not just a dish; it's a heartfelt embrace served on a plate.
I discovered this recipe on one of those busy weeknights, needing something quick yet satisfying to feed my family. Trust me, it was a lifesaver! Spanning the line between effortless and genuinely impressive, this dish can adapt to your lifestyle—whether you whip up homemade biscuits or rely on store-bought. Plus, it’s an easy way to turn leftovers into something special. Dive into this delightful comfort food that promises to add warmth and joy to your dinner table.
Why is Chicken Pot Pie With Biscuits a Must-Try?
Comforting and Satisfying: This dish wraps you in warmth with its creamy filling and fluffy biscuit topping, making it perfect for chilly nights.
Family Favorite: Kids and adults alike adore this hearty meal, ensuring no one leaves the table hungry.
Quick and Easy: With minimal prep time, you can have a delicious dinner on the table in just 30 minutes.
Versatile Options: Use leftover chicken or store-bought biscuits if time is short, accommodating busy lifestyles effortlessly.
Make-Ahead Friendly: Prepare the filling in advance for those nights when you want a cozy meal without fuss.
Take a moment to enjoy this delightful twist on a classic, and see why it instantly became a staple in my home!
Chicken Pot Pie With Biscuits Ingredients
• For the Filling
- Chicken Breasts – Provides the main protein; substitute with chicken thighs or pre-cooked chicken for ease.
- Salt and Pepper – Essential for seasoning; adjust to taste based on personal preference.
- Chicken Broth – Adds rich flavor and moisture; use low-sodium for a healthier option.
- Butter – For sautéing and flavor; can be replaced with olive oil for a lighter dish.
- Onions (finely diced) – Imparts sweetness and depth; use shallots for a milder take.
- Celery (finely diced) – Provides crunch and flavor; fennel makes a great alternative.
- Carrots (finely diced) – Adds natural sweetness; consider frozen mixed vegetables for convenience.
- Garlic (minced) – Enhances overall flavor; omit if sensitive; garlic powder is a good alternative.
- Onion Powder, Thyme, Rosemary – Adds aromatic depth; fresh herbs can be used; adjust according to taste.
- Ground Sage – Complements the dish’s aromas; optional if unavailable.
- Flour – Thickens the sauce; use cornstarch for a gluten-free option.
- Half and Half – Contributes creaminess; milk or cream can be used based on desired richness.
- Chicken Bouillon Cube – Enhances the flavor of the broth; can be substituted with additional broth.
- Low Sodium Soy Sauce – Provides umami richness; Worcestershire sauce is an excellent alternative.
- Frozen Peas – Brings freshness and color; any frozen vegetable can serve as a substitute.
• For the Biscuits
- Biscuits (homemade or refrigerated) – The delightful topping for the pot pie; choose based on your schedule—homemade offers a warm touch, while refrigerated saves time.
Easy to make and filled with comforting flavors, this Chicken Pot Pie with Biscuits is truly a dish worth savoring!
How to Make Chicken Pot Pie With Biscuits
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Cook Chicken: Season your chicken breasts with salt and pepper, then gently simmer them in chicken broth until they turn no longer pink, about 15-20 minutes. Shred the chicken and set it aside, reserving the broth for later.
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Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the finely diced onions, celery, and carrots, sautéing for about 5-6 minutes until they soften. Stir in the minced garlic and herbs, cooking for an additional minute until fragrant.
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Create Gravy: Sprinkle the flour over the sautéed vegetables, stirring to combine and cook for 1-2 minutes until it thickens slightly. Gradually whisk in the reserved chicken broth and half and half, stirring continuously to avoid lumps. Add the chicken bouillon cube and soy sauce, simmering until the gravy thickens.
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Combine Filling: Gently fold the shredded chicken and frozen peas into the gravy mixture. If you'd like a thicker consistency, gradually incorporate more broth until your desired texture is achieved.
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Prepare Biscuits: Preheat your oven to 425°F (220°C). Spoon the chicken filling into a baking dish and top it generously with prepared biscuits. Bake for 15-18 minutes, until the biscuits are golden brown and puffed.
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Serve: Remove the pot pie from the oven and let it cool slightly for about 5 minutes. Garnish with freshly chopped herbs if desired, and serve warm to enjoy that cozy comfort!
Optional: Serve with a side of roasted vegetables or a simple green salad for a complete meal.
Exact quantities are listed in the recipe card below.
Chicken Pot Pie With Biscuits Variations
Feel free to experiment and personalize this recipe to suit your taste buds and dietary needs!
- Dairy-Free: Swap half and half with coconut milk or almond milk for a creamy yet dairy-free option.
- Vegetarian: Replace chicken with cubed tempeh or mushrooms for a hearty, plant-based delight.
- Herb-Infused: Add fresh herbs like basil or parsley to the filling for a refreshing burst of flavor.
- Spicy Kick: Stir in chopped jalapeños or a dash of hot sauce to introduce a fiery element to your pot pie.
- Texture Twist: Mix in crispy bacon or fried onions to give your filling an added crunch and delightful smokiness.
- Savory Pie: Experiment with sweet potatoes or butternut squash in place of regular potatoes for a seasonal twist.
- Mushroom Flavor: Incorporate sautéed mushrooms into the filling for a rich, earthy flavor that complements the dish.
- Nutty Addition: Sprinkle chopped walnuts or pecans on top of the biscuits before baking for a delightful crunch.
Enjoy your culinary adventure with this comforting favorite!
What to Serve with Chicken Pot Pie With Biscuits?
Nothing complements the warmth and comfort of a hearty chicken pot pie quite like some delightful side dishes.
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Simple Green Salad: A bright salad with crisp greens and a tangy vinaigrette provides a refreshing crunch that balances the creamy filling.
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Roasted Vegetables: Roasted carrots, Brussels sprouts, or seasonal veggies add depth and a touch of caramelization that enhances the meal's heartiness.
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Garlic Bread: Golden, buttery garlic bread offers a wonderful way to soak up the delicious gravy, making every bite a truly satisfying experience.
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Mashed Potatoes: Creamy mashed potatoes serve as a classic comfort food pairing, introducing an extra layer of indulgence to your dinner table.
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Steamed Broccoli: This vibrant vegetable adds a pop of color and nutrients and pairs beautifully with the rich flavors of the pot pie.
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Cranberry Sauce: A side of sweet-tart cranberry sauce can elevate the dish, bringing a delightful contrast to the savory elements of the pot pie.
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Apple Crisp: To finish your meal on a sweet note, serve a warm apple crisp topped with vanilla ice cream; it's the perfect comforting dessert.
How to Store and Freeze Chicken Pot Pie With Biscuits
Fridge: Store leftover Chicken Pot Pie with Biscuits in an airtight container for up to 3 days. Reheat in the oven or microwave until heated through.
Freezer: To freeze, portion the chicken pot pie into individual servings and wrap tightly in plastic wrap, followed by aluminum foil. It can last up to 2 months.
Reheating: Thaw in the refrigerator overnight before reheating. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes or until heated through.
Make-Ahead Tip: You can prepare the filling ahead of time and store it in the fridge for up to 2 days. Add biscuits just before baking for freshness!
Expert Tips for Chicken Pot Pie With Biscuits
- Cook Chicken Thoroughly: Ensure the chicken is fully cooked and tender by gently simmering it in broth. This prevents toughness and dry texture.
- Avoid Lumpy Gravy: For a smooth gravy, whisk in the reserved chicken broth and half and half gradually, stirring continuously to avoid lumps.
- Customize Your Biscuits: Use either homemade or refrigerated biscuits based on your available time; homemade adds a personal touch, while refrigerated saves time.
- Flavor Boost: Consider adding a splash of dry white wine to the gravy after the flour for a richer depth of flavor that complements Chicken Pot Pie With Biscuits beautifully.
- Make Ahead: Prepare the filling in advance and store it in the refrigerator for up to two days, making busy weeknights effortless.
- Experiment with Veggies: Don’t hesitate to use frozen mixed vegetables instead of fresh, as it can save time while still delivering amazing flavor.
Make Ahead Options
Preparing this Easy Chicken Pot Pie with Biscuits ahead of time is a game-changer for busy weeknights! You can prepare the filling, including the sautéed chicken and vegetables, up to 3 days in advance. Simply cook the filling as directed and let it cool before storing it in an airtight container in the refrigerator. Make sure to refrigerate any prepped biscuits separately to ensure they stay flaky. When you're ready to bake, spoon the filling into a baking dish, top it with the biscuits, and bake straight from the fridge at 425°F (220°C) for 20-25 minutes until golden brown. This way, you’ll have a delicious, comforting meal that’s just as delightful as if you made it fresh!
Chicken Pot Pie With Biscuits Recipe FAQs
What type of chicken should I use for Chicken Pot Pie?
I recommend using chicken breasts for a lean option, but chicken thighs add a bit more flavor and juiciness. If you're short on time, pre-cooked chicken works wonderfully too! Just shred it and mix it in with the gravy.
How can I tell when my vegetables are ripe for this dish?
Look for vibrant colors and a crisp texture—onions should be firm and shiny, carrots vibrant orange without dark spots, and celery should have that signature crispness. If you’re opting for frozen vegetables, ensure they’re free from any discoloration or freezer burn.
How should I store leftovers of Chicken Pot Pie with Biscuits?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy it later, simply reheat in the oven or microwave until warmed through. I often recommend reheating in the oven for a few minutes to revive that flaky biscuit texture!
Can I freeze Chicken Pot Pie with Biscuits?
Absolutely! To freeze, portion the pie into individual servings. Wrap each portion tightly with plastic wrap first, then cover with aluminum foil. It can last up to 2 months in the freezer. When ready to eat, thaw in the fridge overnight, and bake at 350°F (175°C) for about 25-30 minutes until thoroughly heated.
What if I have dietary allergies?
If you have gluten sensitivities, you can use cornstarch instead of flour to thicken the sauce. For dairy-free alternatives, opt for almond milk or coconut cream in place of half and half, and use dairy-free biscuits. Always double-check labels to avoid allergens!
What can I do if my gravy is too thick?
If your gravy turns out too thick, don’t worry! Simply whisk in a bit more chicken broth until it reaches your desired consistency. Also, make sure to stir continuously while adding the broth to create a smooth texture!
Irresistibly Easy Chicken Pot Pie with Biscuits Recipe
Ingredients
Equipment
Method
- Season your chicken breasts with salt and pepper, then gently simmer them in chicken broth until they turn no longer pink, about 15-20 minutes. Shred the chicken and set it aside, reserving the broth for later.
- In a large skillet, melt the butter over medium heat. Add the finely diced onions, celery, and carrots, sautéing for about 5-6 minutes until they soften. Stir in the minced garlic and herbs, cooking for an additional minute until fragrant.
- Sprinkle the flour over the sautéed vegetables, stirring to combine and cook for 1-2 minutes until it thickens slightly. Gradually whisk in the reserved chicken broth and half and half, stirring continuously to avoid lumps. Add the chicken bouillon cube and soy sauce, simmering until the gravy thickens.
- Gently fold the shredded chicken and frozen peas into the gravy mixture. If you'd like a thicker consistency, gradually incorporate more broth until your desired texture is achieved.
- Preheat your oven to 425°F (220°C). Spoon the chicken filling into a baking dish and top it generously with prepared biscuits. Bake for 15-18 minutes, until the biscuits are golden brown and puffed.
- Remove the pot pie from the oven and let it cool slightly for about 5 minutes. Garnish with freshly chopped herbs if desired, and serve warm.
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