There’s something downright comforting about the words Chicken Pot Pie with Biscuits. It’s like a warm Southern hug on a chilly night. And honey, if you’ve never had pot pie topped with buttery, golden biscuits instead of crust well, you’re in for something special. This isn’t just one of those fall cozy recipes this is a go-to dinner recipe when life needs a little soothing.
The Ingredients That Make It Magic
This is one of those homemade Southern dinner recipes that uses everyday ingredients but delivers Sunday-style flavor. Here’s what you’ll need and why:
Cooked Chicken : Leftover roast, rotisserie, or even poached chicken works. It’s the hearty soul of this dish.
Onion, Carrots, and Celery : The holy trinity of savory comfort. They add texture and that warm, classic base to the filling.
Butter and Flour : For a roux that thickens our creamy sauce. Rich, velvety, and unapologetically delicious.
Chicken Broth and Milk : The dreamy duo that makes our gravy luscious and full of depth.
Frozen Peas : For color, sweetness, and a little bite. No need to thaw just toss ‘em in.
Homemade or Store-Bought Biscuits : Go from scratch or grab your favorite can. Either way, they bake golden and puff up like magic.
Let’s Bring This Biscuit Pot Pie to Life
Start with the filling. Melt butter in a large skillet over medium heat. Sauté onions, carrots, and celery until soft. Stir in the flour and cook for a minute it should smell nutty, not raw.
Make it creamy. Slowly whisk in chicken broth and milk. Bring it to a simmer, and let it thicken until it coats the back of a spoon. Add salt, pepper, and a little garlic powder if you’re feelin’ sassy.
Add the good stuff. Stir in cooked chicken and peas. Pour it all into a greased 9×13 baking dish.
Top with biscuits. Drop your biscuit dough right on top in rustic mounds. No need to be perfect they bake up beautifully messy.
Bake until golden. Pop it in a 400°F oven for 20–25 minutes, or until those biscuits are puffed and golden brown.
Common Pitfalls
Making chicken pot pie with biscuits is mostly fuss-free, but here are a few ways folks accidentally miss the mark:
Don’t rush the roux. That flour needs to cook for flavor and thickness don’t skip it or cut it short.
Too-wet filling? A runny base leads to soggy biscuits. Let it simmer long enough to thicken.
Cold filling, hot oven. If your filling is too cool when you top with biscuits, they’ll undercook. Keep it warm for even baking.
Make It a Full Southern Spread
This dish is cozy enough to shine on its own, but honey, we don’t skimp in my kitchen. Here’s what I love to serve alongside:
• A crisp, tangy side salad with lemon vinaigrette to cut the richness.
• Hot honey-glazed carrots or maple Brussels sprouts (something sweet to balance the savory).
• And always, always sweet tea or a chilled Chardonnay.
If you like this, you’ll also love Smothered Chicken and Rice or my favorite Crack Burgers both tried-and-true call recipes when you need comfort with a capital C.
Chicken Pot Pie with Biscuits
Ingredients
- – 2 cups cooked shredded chicken
- – 1/2 cup diced onion
- – 1/2 cup diced carrots
- – 1/2 cup diced celery
- – 1/4 cup butter
- – 1/4 cup all-purpose flour
- – 1 3/4 cups chicken broth
- – 1 cup milk
- – 1 cup frozen peas
- – Salt and pepper to taste
- – Biscuit dough homemade or canned
Instructions
- Preheat oven to 400°F.
- In a large skillet, melt butter. Sauté onion, carrot, and celery until softened.
- Stir in flour and cook 1 minute.
- Slowly whisk in broth and milk. Simmer until thick.
- Stir in chicken and peas. Season with salt and pepper.
- Pour filling into greased baking dish.
- Drop biscuit dough on top in spoonfuls.
- Bake for 20–25 minutes, or until biscuits are golden brown.
Notes
- Let sauce thicken properly before adding chicken.
- Use warm filling for better biscuit rise.
- Customize with mushrooms, green beans, or corn.
- To make ahead, assemble and refrigerate before baking.
FAQs
Why are my biscuits not baking through?
It usually comes down to the filling being too cold or too wet. Make sure your sauce is thick and warm before topping with biscuit dough, and don’t overdo the liquid.
Can I make this with canned soup?
You can, sure but I promise once you taste the homemade creamy sauce with sautéed veggies, you’ll never look back. It’s just as easy, and ten times better.
Can I use puff pastry instead of biscuits?
You sure can. Just keep an eye on it, as puff pastry browns faster than biscuits. It’ll still be a lovely cozy fall food recipe.
How do I make this gluten-free?
Use a 1:1 gluten-free flour for the roux and gluten-free biscuit mix on top. You’ll still get all the creaminess and comfort without any compromise.
From My Oven to Yours
This Chicken Pot Pie with Biscuits is more than a recipe it’s a hug in casserole form. The kind you pull out when life’s loud and you need quiet, or when it’s chilly and you want warm. It’s the queen of fall and winter recipes and one bite in, you’ll see why folks ask for it again and again.
And hey, if you loved this, try my Taco Soup with Fritos for another one of those cozy fall food recipes that feeds your belly and your soul.
