Chicken Pot Pie with Biscuits – Easy Comfort Dinner

This chicken pot pie with biscuits earns its place in the weekly rotation because it delivers all the creamy, savory comfort of a classic pot pie without the fuss of rolling out pastry dough.

You simmer chicken and vegetables in a rich, velvety sauce right in the skillet, then drop buttery biscuit dough on top and bake until the tops are golden brown and the filling bubbles at the edges. It is the kind of dinner that makes a Tuesday feel like a small celebration.

Everything happens in one pan, the ingredient list is short and forgiving, and the whole thing comes together in under an hour with pantry staples you probably already have on hand.

About the Ingredients

3 cups (420g) cooked chicken, shredded or cubed

Rotisserie chicken is a great time-saver here; you can also poach two boneless breasts in the broth for 15 minutes. Leftover roast turkey works beautifully too.

4 tablespoons (56g) unsalted butter

Salted butter works if you cut the added salt in the sauce; keep an eye on seasoning since the broth and biscuits are already salty.

1 medium yellow onion, diced (about 1 cup)

Sweet onion or two shallots are fine substitutes; frozen diced onion saves prep time and works just as well.

2 medium carrots, peeled and diced (about 1 cup)

Frozen mixed vegetables can replace the carrots and peas entirely; add them straight from the bag without thawing.

2 celery stalks, diced (about 3/4 cup)

If celery is not on hand, use a pinch of celery seed or swap in diced fennel for a similar crunch.

1/3 cup (42g) all-purpose flour

For a gluten-free version, use an equal amount of gluten-free all-purpose blend; cornstarch also works but use only 3 tablespoons.

2 cups (480ml) low-sodium chicken broth

Better-than-bouillon paste dissolved in hot water is a flavorful substitute; taste before adding extra salt.

1 cup (240ml) whole milk

Half-and-half makes it richer, while unsweetened oat milk keeps it dairy-free; avoid skim milk, which thins the sauce.

1 cup (130g) frozen peas

No need to thaw them; they cook perfectly in the oven and stay bright green.

1 teaspoon dried thyme, plus 1/2 teaspoon salt and 1/4 teaspoon black pepper

Fresh thyme is even better; use 1 tablespoon of leaves. Poultry seasoning is a nice swap if you want a more classic pot pie flavor.

1 can (16.3 oz / 462g) refrigerated biscuit dough, 8 biscuits

Homemade drop biscuit dough or frozen biscuits both work; if using frozen, add 8 to 10 minutes to the bake time.

Tips & Tricks

Watch the edges, not the center

Bubbling around the rim of the skillet is your best signal the filling is hot all the way through, even if the biscuit tops look done early.

Let it rest before serving

Five minutes off the heat lets the sauce set so it stays creamy on the plate instead of running everywhere.

• Thicken the sauce before it goes in the oven: The filling should coat the back of a spoon while still on the stove, because the oven will not reduce it much once the biscuits are on top.
• Do not stir the biscuits into the filling: Drop them gently on top and leave a little gap between each one so steam can escape and the bottoms cook through.

Step-by-Step Instructions

1. Heat the oven

Preheat the oven to 400°F (200°C) so it is fully hot when the skillet goes in, which helps the biscuits rise quickly and turn golden.

2. Soften the vegetables

Melt the butter in a 10-inch oven-safe skillet over medium heat, then add the onion, carrots, and celery and cook for 6 to 7 minutes, until the onion is translucent and the carrots start to soften.

3. Make the roux

Sprinkle the flour over the vegetables and stir constantly for 1 minute, until the raw flour smell disappears and the mixture looks like a thick paste.

4. Build the sauce

Pour in the broth and milk slowly while stirring, then add the thyme, salt, and pepper. Simmer for 4 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.

5. Add chicken and peas

Stir in the chicken and frozen peas and cook for 2 minutes, just until everything is heated through and the filling is bubbling gently at the edges.

6. Top with biscuits

Arrange the 8 biscuits evenly over the filling, leaving a small gap between each one, and brush the tops with a little melted butter if you like.

7. Bake until golden

Bake at 400°F (200°C) for 20 to 25 minutes, until the biscuits are deep golden brown and the filling bubbles at the edges. The biscuits should reach 200°F (93°C) in the center if you want to check with a thermometer.

8. Rest and serve

Let the skillet rest for 5 minutes off the heat so the sauce sets, then spoon into bowls and serve warm.

Delicious Variations

Herb and Garlic

Add 2 minced garlic cloves with the vegetables and stir in 1 tablespoon of chopped fresh parsley at the end for a brighter, more aromatic filling.

Loaded Chicken Bacon

Cook 4 slices of bacon first, crumble them in with the chicken, and use the rendered fat in place of half the butter for a smoky, savory twist.

Mushroom and Chicken

Swap 1 cup of the chicken for 8 ounces of sliced mushrooms, browning them with the onion, for an earthy, meatier version.

How to Store Chicken Pot Pie with Biscuits

Frequently Asked Questions

Give this chicken pot pie with biscuits a try on your next busy weeknight and watch the skillet come back empty. Cook it your way, and tell me how it went.

Chicken Pot Pie with Biscuits

Chicken pot pie with biscuits brings creamy chicken and vegetables under golden, buttery biscuit tops in one skillet for a cozy weeknight dinner.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 3 cups (420g) cooked chicken, shredded or cubed
• 4 tablespoons (56g) unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 1/3 cup (42g) all-purpose flour
• 2 cups (480ml) low-sodium chicken broth
• 1 cup (240ml) whole milk
• 1 cup (130g) frozen peas
• 1 teaspoon dried thyme, plus 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 1 can (16.3 oz / 462g) refrigerated biscuit dough, 8 biscuits

📋 Instructions

1. 1Heat the oven — Preheat the oven to 400°F (200°C) so it is fully hot when the skillet goes in, which helps the biscuits rise quickly and turn golden.
2. 2Soften the vegetables — Melt the butter in a 10-inch oven-safe skillet over medium heat, then add the onion, carrots, and celery and cook for 6 to 7 minutes, until the onion is translucent and the carrots start to soften.
3. 3Make the roux — Sprinkle the flour over the vegetables and stir constantly for 1 minute, until the raw flour smell disappears and the mixture looks like a thick paste.
4. 4Build the sauce — Pour in the broth and milk slowly while stirring, then add the thyme, salt, and pepper. Simmer for 4 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.
5. 5Add chicken and peas — Stir in the chicken and frozen peas and cook for 2 minutes, just until everything is heated through and the filling is bubbling gently at the edges.
6. 6Top with biscuits — Arrange the 8 biscuits evenly over the filling, leaving a small gap between each one, and brush the tops with a little melted butter if you like.
7. 7Bake until golden — Bake at 400°F (200°C) for 20 to 25 minutes, until the biscuits are deep golden brown and the filling bubbles at the edges. The biscuits should reach 200°F (93°C) in the center if you want to check with a thermometer.
8. 8Rest and serve — Let the skillet rest for 5 minutes off the heat so the sauce sets, then spoon into bowls and serve warm.

👨‍🍳 Chef's Note: If the biscuits brown before the filling is hot, tent the skillet loosely with foil and lower the oven to 375°F (190°C) for the remaining time. A quick taste of the sauce before baking tells you everything you need to know about seasoning.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 485 kcal · 31g protein · 38g carbs · 23g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.