How to Make Delicious Chicken Pot Pie with Biscuits

Chicken pot pie is the ultimate comfort food. The flaky pastry crust filled with tender chicken veggies, and creamy sauce is satisfying and delicious. While traditional chicken pot pies are topped with pie crust using biscuits instead can make assembly quicker and easier while still delivering on the delicious flavor. Read on to learn all about how to make chicken pot pie with biscuits for a cozy and comforting meal.

Overview of Chicken Pot Pie with Biscuits

Chicken pot pie with biscuits combines the flavorful filling of chicken pot pie with the ease of using refrigerated biscuits or homemade biscuits as the topping instead of pie dough. The end result is a hearty casserole that’s simple to throw together on a busy weeknight but still feels like an indulgent homemade dinner.

Most chicken pot pies have cooked chicken, a variety of vegetables like carrots, peas, and celery, and a creamy sauce that is thickened with a roux. When you mix the chicken with the vegetables and creamy sauce, you get a very comforting meal that everyone will love.

While you can certainly use refrigerated pie dough for the topping, biscuits offer a quicker alternative that bakes up just as flaky and delicious. You can use refrigerated canned biscuits, baking mix biscuits, or homemade biscuits on top to finish off the pie. The biscuits add great texture and soak up some of the delicious sauce.

Benefits of Using Biscuits

If you make chicken pot pie with biscuits instead of pie dough, there are a few benefits:

• Speed – Refrigerated biscuits can be placed directly on top of the filling, no need to roll out pie dough. Homemade biscuits only take 10-15 minutes to mix and cut out. Much faster than making a double crust pie.

• Easy: You don’t have to keep pie dough on hand to make biscuits; all you need are common pantry items. Refrigerated biscuits require no prep work at all.

• To change things up, you can use different kinds of biscuits, like buttermilk, cheddar, or other flavors.

• Texture – Biscuits add great flaky layers and texture contrast to the creamy filling. They also soak up sauce deliciously.

• Presentation – Biscuits stacked on top of the filling make for a beautiful, impressive looking dish straight from the oven.

Using biscuits instead of pie dough does shorten the prep and cook time. You get delicious chicken pot pie in under an hour without compromising on flavor.

Filling Ingredients

The filling for chicken pot pie is simple to prepare but packs a ton of flavor. Here are the key ingredients you’ll need:

• Chicken – Cooked chicken is shredded and added to the filling. Chicken thighs or breasts work well. You can bake or poach the chicken in broth for extra flavor. Using about 2-3 cups of shredded chicken is ideal.

• Onion & Celery – Sautéed onion and celery provide aromatic flavor. The classic combo adds texture and balanced flavor.

• Carrots – Diced carrots add bursts of sweetness and color to the filling. Frozen peas can also be used.

• Chicken Broth – Chicken broth adds moisture and chicken flavor to the filling. Use about 1-2 cups.

• Butter – Butter is melted to cook the onions, carrots, and celery and add richness. You’ll need 3-4 tablespoons.

• Flour – Flour is whisked with butter to form a roux that thickens the filling into a creamy sauce. Use 1/4-1/3 cup flour.

• Milk or Cream – Milk, half and half, or heavy cream contributes to the creamy sauce. Use 1-2 cups.

• Herbs & Spices – Herbs like thyme, rosemary, and sage add aromatic flavor. Pepper, garlic, and paprika also enhance the flavor.

Follow my filling recipe and you’ll end up with the perfect creamy, hearty chicken mixture for your pot pie.

How to Make Chicken Pot Pie Filling

Making the filling for chicken pot pie with biscuits is straightforward. Here are the simple steps:

1. Cook the chicken – Bake, grill, or poach boneless chicken breasts or thighs. Shred or cube the chicken into bite-size pieces.

2. Sauté the veggies – Melt 3-4 Tbsp butter in a skillet over medium heat. Cook 1⁄2 cup each diced onion, celery, and carrots for 5-7 minutes until softened. Add 2 minced garlic cloves in the last minute.

3. Make a roux – Whisk in 1⁄3 cup flour and cook for 2 minutes to remove the raw flour taste.

4. Whisk in broth – Gradually whisk in 1-2 cups chicken broth, stirring constantly to prevent lumps. Bring to a simmer.

5. Add dairy and seasonings – Stir in 1 cup heavy cream or half and half. Season with salt, pepper, thyme, rosemary, and sage. Taste and adjust seasonings as needed.

6. Add chicken and veggies – Stir in shredded cooked chicken and frozen peas or carrots. Heat through and then remove from heat.

Follow those steps for an easy, flavorful chicken filling that’s ready for biscuits.

Biscuit Options for Topping

One of the great things about chicken pot pie with biscuits is you have options when it comes to the topping. Here are some of the easiest biscuit choices:

• Refrigerated biscuits – The quickest option is to simply use refrigerated canned biscuits. Crescent roll dough or rectangle biscuits work well to cover the filling.

• Baking mix biscuits – Basic baking mix biscuits are another fast option. Bisquick and Jiffy mixes make tender biscuits in just minutes.

• Homemade biscuits – Buttermilk, cheddar, or other homemade biscuits are delicious. Make the dough ahead or right before baking.

• Baking mix dumplings – For a unique twist, use baking mix to make fluffy spoon dumplings to top the filling instead.

No matter which type of biscuit you choose, be sure to cut or pinch them into pieces that will cover the surface of the filling to help hold in the heat and moisture.

How to Assemble and Bake

Putting together chicken pot pie with biscuits is a breeze. Follow these simple steps for assembly and baking:

1. Preheat oven – Preheat the oven to 400°F. Grease a 9×13 casserole dish with butter or non-stick spray.

2. Pour filling into dish – Transfer cooled chicken filling into prepared baking dish. Spread into an even layer.

3. Prepare biscuits – Make biscuit dough or open canned biscuits. Cut biscuits to fit surface of chicken filling.

4. Top filling with biscuits – Arrange biscuit pieces evenly over the filling. Pinch edges to seal if desired.

5. Brush with butter – Brush biscuit tops with melted butter or milk for extra browning and flavor.

6. Bake – Bake for 20-25 minutes until biscuits are golden brown and cooked through.

7. Let sit before serving – Allow the pot pie to rest 5-10 minutes before serving. The filling will thicken slightly as it cools.

Get ready for bubbly hot biscuits over tender chicken and veggies in creamy sauce. The biscuits soak up the delicious filling below to perfection.

Tips for Delicious Chicken Pot Pie with Biscuits

Here are some helpful tips to ensure your chicken pot pie with biscuits turns out perfect:

• For thicker filling, whisk in an extra Tbsp flour or simmer the broth longer to reduce it.

• Brush biscuits with egg wash for extra browning on top.

• Bake biscuits separately on a sheet for 7 minutes before topping filling for crisper bottoms.

• For even baking, place pot pie on a rimmed sheet pan to catch any drips.

• Let pot pie rest before serving so the filling can thicken.

• Freeze leftovers up to 3 months. Reheat individual portions in the oven.

• Swap in different herbs like rosemary, parsley, or chives for new flavors.

• Add peas, corn, green beans or other veggies you have on hand to the filling.

With these useful tips, you’ll be able to prepare the flakiest, creamiest, and most delicious chicken pot pie topped with biscuits to serve your family.

Recipe Variations

One of the great things about chicken pot pie is how versatile it is. You can easily tweak the classic to suit your tastes with these variations:

• Buffalo Chicken – Toss shredded chicken with Buffalo wing sauce before adding to filling. Top with cheddar biscuits.

• Chicken & Dumplings – Use fluffy baking powder dumplings instead of biscuits for a twist.

• Turkey or Ham – Substitute cooked turkey or ham for the chicken.

• Potato Pie – Add diced potatoes to the filling for more heft.

• Southwest Chicken – Add corn, black beans, cumin, chili powder, and cheddar to the filling. Jalapeno biscuits on top!

• Chicken Bacon Ranch – Use ranch dressing instead of creamy sauce. Top with bacon cheddar biscuits.

Get creative with different add-ins, herbs, biscuit flavors, and proteins to make this comforting classic your own!

Tips for Leftovers and Freezer Storage

Chicken pot pie with biscuits makes for amazing leftovers! Here are some storage tips:

• Allow pot pie to cool fully before storing leftovers in an airtight container in the fridge for 3-4 days.

• The biscuits will soften in texture after refrigeration but still taste great reheated.

• To reheat, place individual portions in oven safe dishes and bake at 350°F covered for 15-20 minutes until hot.

• For longer freezer storage, cool pie completely before freezing for up to 3 months. Thaw overnight in fridge before reheating.

• Split pot pie into individual portions before freezing for easier reheating. Use freezer-safe containers.

• Biscuits can be removed before freezing and reheated separately for a fresher texture.

With proper storage in the fridge or freezer, you can enjoy chicken pot pie with biscuits for days! The biscuit topping stays remarkably delicious.

Chicken pot pie with a biscuit topping is a simple weeknight dinner option that still feels special. The biscuits add great texture and soak up the delicious flavorful filling below beautifully. Follow the step-by-step instructions to create the ultimate comforting meal for your family. Play around with different biscuit flavors, fillings, and spices to make this classic your own. With proper storage, you’ll have delicious leftover meals ready to reheat anytime. Chicken pot pie with biscuits is the perfect hearty dish for any night of the week. Give this easy recipe a try soon!