Chicken Pot Pie with Biscuits

Summary
Classic comfort food updated with a flaky, savory biscuit topping instead of pastry. Rich, creamy chicken and vegetables in a flavorful gravy, topped with tender homemade biscuits. Serves 6. Prep 25 minutes. Cook 45 minutes. Total time 1 hour 10 minutes.

Why this recipe works

Biscuit topping provides a quicker, easier alternative to rolled pie crust while staying tender and golden.
A roux-based gravy creates a stable, silky filling that holds up under the biscuits.
Uses a mix of fresh and pantry ingredients for convenience and deep flavor.

Ingredients

For the filling:

3 tablespoons 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)
2 garlic cloves, minced
1/3 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1 cup whole milk or half-and-half
3 cups cooked chicken, shredded or diced (rotisserie works well)
1 cup frozen peas, thawed
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning or a pinch of nutmeg (optional)
1 tablespoon fresh parsley, chopped

For the biscuit topping:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
3/4 to 1 cup buttermilk (or milk + 1 tbsp lemon juice/vinegar)
1 large egg, beaten for brushing (optional)
1 tablespoon melted butter for brushing (optional)

Equipment
10- or 11-inch deep ovenproof skillet or 9×13 baking dish, whisk, wooden spoon, cutting board, chef knife, measuring cups/spoons, mixing bowl, pastry cutter or fork.

Instructions

Preheat oven
Preheat oven to 400°F (200°C). If using an oven-safe skillet, you can cook and bake in the same pan.
Cook the vegetables
In the skillet over medium heat, melt the butter. Add onion, carrots, and celery. Cook until softened, 6–8 minutes. Add garlic and cook 30 seconds.
Make the roux and gravy
Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes. Slowly whisk in chicken broth until smooth, then add milk. Bring to a simmer and cook until thickened, 4–6 minutes.
Add chicken and seasonings
Stir in chicken, peas, thyme, poultry seasoning if using, salt, and pepper. Remove from heat and stir in parsley. Adjust thickness by simmering longer or adding broth/milk.
Prepare the biscuit dough
In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add 3/4 cup buttermilk and stir gently until dough forms. Add more buttermilk if dry.
Assemble
Spread hot filling evenly in your skillet or baking dish. Drop biscuit dough by spoonfuls over the top. Flatten lightly. Brush with egg or melted butter if desired.
Bake
Bake 20–25 minutes until biscuits are golden and filling is bubbling. Tent with foil if biscuits brown too fast.
Rest and serve
Let rest 10 minutes before serving so the filling thickens. Garnish with parsley.

Variations and substitutions

Shortcut: use store-bought biscuit dough.
Gluten-free: use 1:1 GF flour + GF baking powder.
Dairy-free: use plant-based butter and milk.
Veggie version: swap chicken for mushrooms, cauliflower, or potatoes + vegetable broth.

Tips for success

Shred chicken evenly.
Cook roux long enough to remove raw flour taste.
For crisp biscuits, make smaller drops; for soft biscuits, keep larger.
For shallow dishes, make smaller biscuits so they bake through.

Storage and reheating

Refrigerate up to 3 days.
Freeze baked or unbaked up to 3 months.
Reheat at 350°F for 15–20 minutes. Microwave works but softens biscuits.

Nutrition estimate (per 1 of 6 servings)
Approx. 480 calories, 26 g fat, 32 g carbs, 26 g protein.

SEO tips
Target keywords: chicken pot pie with biscuits, biscuit-topped pot pie, easy chicken pot pie.
Include them in the intro and subheadings. List prep/cook times clearly.

Serving suggestions