Chicken Pot Pie with Biscuits – The Cozy Cook

Introduction

Chicken Pot Pie with Biscuits is the ultimate comfort food, masterfully combining tender chicken, a medley of vegetables, and a rich, savory sauce—all topped with fluffy, golden biscuits. This satisfying meal is both hearty and wholesome, making it perfect for a cozy family dinner or a gathering with friends.

This recipe simplifies classic pot pie by topping with drop biscuits instead of pie crust, offering both rustic appeal and a faster route to deliciousness. If you’re seeking a meal that draws rave reviews for its flavor, texture, and ease, this is the one to make.

Why You’ll Love This Chicken Pot Pie with Biscuits

What sets this dish apart is the harmony between the creamy filling and the tender biscuit topping. Each spoonful delivers juicy shreds of chicken and tender vegetables coated in a velvety sauce, with airy biscuits offering the perfect contrast. Balanced, crowd-pleasing, and a healthier option when loaded with your favorite veggies, this recipe will soon become a staple on your dinner rotation.

Preparing Your Chicken and Vegetables

Start with quality chicken breast or thighs. For effortless, even dicing, the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is invaluable—it speeds up prep and delivers uniform pieces that cook evenly. Carrots, celery, and onions form the classic base, while peas and corn add sweetness and vibrant color.

If you’re using pre-cooked or rotisserie chicken, simply shred it using the Chicken Shredder Tool Twist for Kitchen for tender, bite-sized pieces that soak up the creamy sauce beautifully.

Creating the Creamy Filling

This recipe comes alive with a luscious sauce made from a simple roux, chicken broth, and a splash of cream or milk. The SENSARTE Nonstick Frying Pan Skillet offers even heat and ensures your sauce won’t stick or burn, while the Farberware Professional Heat Resistant Nylon Meat and Potato Masher is perfect for breaking up vegetables and thickening the stew-like base.

Don’t skip on seasoning: fresh herbs like thyme or parsley, and a dash of salt and pepper, round out the flavors perfectly.

Biscuit Topping: Light, Fluffy, and Golden

Drop biscuits are quick to prepare, and baking them right atop the filling gives your pot pie a homey, rustic look. Simply spoon the biscuit mixture over the bubbling base and bake until puffed and golden.

To ensure easy cleanup and prevent sticking, line your baking dish with a sheet of Reynolds Kitchens Brown Parchment Paper Roll before assembling the pot pie.

Serving and Storing Tips

Let your Chicken Pot Pie with Biscuits rest for 5-10 minutes after baking to allow the filling to thicken slightly. Serve with a simple green salad for a balanced meal.

Store leftovers in Rubbermaid Brilliance Food Storage Containers to keep your pot pie fresh for next-day lunches—they’re leak-proof and stackable for easy fridge organization.

Nutritional Information and Serving Size

This recipe yields approximately 6 hearty servings. Each serving contains around 375–425 calories, depending on the amount of cream and the size of your biscuit topping. It’s hearty enough to stand alone, yet lightened by the abundance of vegetables for a healthier family dinner.

Chicken Pot Pie with Biscuits: The Cozy Cook’s Comfort Classic (Recap)

Creamy filling, juicy chicken, seasonal veggies, and crisp biscuits—this chicken pot pie variation is everything you crave in a family meal: comforting, nourishing, and crowd-pleasing. Be prepared for requests to make it again and again!

Instructions

1. Preheat your oven to 400°F. If desired, line your baking dish with Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup.
2. In a large SENSARTE Nonstick Frying Pan Skillet, melt the butter over medium heat. Add onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Add garlic and cook 1 minute more. Sprinkle flour over veggies, stirring continuously to form a roux, about 2 minutes until lightly golden.
4. Gradually pour in the chicken broth, scraping up any browned bits. Stir in milk or cream. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Stir in the shredded chicken (use the Chicken Shredder Tool Twist for Kitchen for easy prep), peas, corn, thyme, and chopped parsley. Season well with salt and pepper. Remove from heat.
6. Pour the filling into a 9×13-inch baking dish (lined with parchment if using).
7. For the biscuits: In a medium bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the milk just until a sticky dough forms.
8. Drop spoonfuls of biscuit dough on top of the filling, leaving a little space between each mound for biscuits to puff up.
9. Bake for 22-25 minutes, or until biscuits are deeply golden and the filling is bubbling. Let rest 5-10 minutes before serving.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Enjoy this iconic comfort food for family dinners or gatherings, and delight in both its irresistible flavor and simple preparation!