I’ve been dreaming about comfort food lately, and nothing says “cozy” quite like a homemade chicken pot pie biscuit. Imagine tender chunks of chicken swimming in a creamy sauce with veggies, all topped with golden, flaky biscuits that soak up all that savory goodness. It’s the kind of meal that makes everyone at the table fall silent for a moment—you know, that peaceful quiet when people are too busy enjoying their food to talk. Ready to discover how simple this impressive dish can actually be?
Why You’ll Love these Homemade Chicken Pot Pie Biscuits
When you’re craving comfort food that delivers on both flavor and simplicity, these homemade chicken pot pie biscuits truly hit the spot. I’m talking about tender chunks of chicken, perfectly cooked veggies, and that rich, creamy sauce that somehow makes everything better.
What makes this version special? The biscuit topping, of course. Those golden, flaky rounds provide the perfect contrast to the savory filling below. And can we talk about versatility? You can bake the biscuits separately for extra crispiness or directly on top for that traditional pot pie experience.
What Ingredients are in Homemade Chicken Pot Pie Biscuits?
To create this comforting classic, you’ll need a combination of savory ingredients for the filling and some ready-to-bake biscuits for that perfect golden topping.
- 3 tablespoons butter
- 1/2 cup diced onion
- 3/4 cup diced carrots
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 1/2 cups shredded chicken
- 1 1/2 cups frozen peas
- Salt and pepper to taste
- 8 unbaked biscuits (store-bought or homemade)
While the recipe calls for frozen peas, which add a lovely pop of color and sweetness, you could certainly substitute other vegetables like corn or green beans based on what you have in your freezer, or what your family prefers.
How to Make these Homemade Chicken Pot Pie Biscuits
Step 1: Sauté the Vegetables
Melt 3 tablespoons of butter in a large skillet over medium heat, then add 1/2 cup diced onion and 3/4 cup diced carrots.
Cook them until they’re nice and soft, about 5-7 minutes, stirring occasionally so nothing sticks to the pan.
Step 2: Create the Roux Base
Sprinkle 1/4 cup flour over the softened vegetables and stir constantly for about 1 minute.
This quick cooking helps eliminate that raw flour taste while creating the foundation for our creamy sauce. The mixture will look somewhat pasty and thick.
Step 3: Add Liquids Gradually
Pour in 2 1/2 cups of chicken broth slowly, whisking continuously to prevent lumps from forming.
Then add 1/2 cup heavy cream, continuing to stir as the mixture begins to thicken. This gradual addition is the secret to a silky-smooth sauce.
Step 4: Add Chicken and Vegetables
Fold in 2 1/2 cups of shredded chicken and 1 1/2 cups frozen peas until everything is evenly distributed.
Season the filling with salt and pepper to taste, remembering that the perfect seasoning makes all the difference between good and great pot pie.
For more efficient preparation, use a food processor to quickly chop all the vegetables needed for this recipe.
Step 5: Transfer to Baking Dish
Pour the hot filling into a 9×13 inch baking dish or similar sized casserole, spreading it into an even layer.
The filling should be bubbling slightly and smell absolutely divine at this point.
Step 6: Top with Biscuits
Arrange 8 unbaked biscuits on top of the hot filling, spacing them evenly across the surface.
You can place them close together or with space between, depending on whether you prefer more filling-to-biscuit ratio.
Step 7: Bake to Golden Perfection
Bake the pot pie in a preheated 400°F oven for about 25 minutes, or until the biscuits have risen and turned a beautiful golden brown on top.
The filling should be bubbling around the edges, letting you know everything is hot and ready.
Step 8: Let Rest Before Serving
Allow the chicken pot pie to rest for about 5 minutes before serving.
This brief cooling period helps the filling set slightly, making it easier to portion and serve without burning anyone’s mouth on that first delicious bite.
What to Serve with Homemade Chicken Pot Pie Biscuits
This comforting dinner practically stands on its own, but a few simple sides can round out the meal perfectly.
A crisp green salad with a light vinaigrette cuts through the richness of the creamy filling—think arugula or mixed greens with a lemon dressing. For something heartier, roasted Brussels sprouts or steamed green beans add color and nutrition to your plate.
On chilly evenings, why not serve apple cider (hot or cold) alongside? It’s surprisingly perfect with the savory herbs in the pot pie.
For a super-simple addition, cranberry sauce provides a sweet-tart contrast that works beautifully with the buttery biscuits.
When hosting guests, I’ll sometimes add a small bowl of extra gravy on the table for those who like their pot pie extra saucy.
Homemade Chicken Pot Pie Biscuits Substitutions and Variations
Don’t have everything on hand? No worries! This cozy dish is super adaptable:
- Protein swaps: Use leftover turkey, rotisserie chicken, or even canned chicken in a pinch. For a meatless version, try chickpeas or white beans.
- Veggie options: Swap frozen corn for peas, add diced potatoes, or toss in some mushrooms for an earthy flavor.
- Dairy-free: Replace butter with olive oil and use coconut cream instead of heavy cream.
- Gluten-free: Use your favorite gluten-free flour blend and gluten-free biscuits.
- Flavor boosters: Add fresh herbs like thyme or rosemary, a splash of white wine, or a tablespoon of Dijon mustard for depth.
- Biscuit variations: Try cheese biscuits, herb biscuits, or even cornbread topping for a Southern twist.
- Time-savers: Refrigerated biscuit dough works perfectly when you’re in a hurry!
Leftovers and Storage for these Homemade Chicken Pot Pie Biscuits
Store your chicken pot pie leftovers properly to enjoy this comfort food all week:
- Refrigeration: Keep filling and biscuits separate in airtight containers in the fridge for up to 3 days. This prevents those crispy biscuits from turning soggy!
- Freezer option: The filling freezes beautifully for up to 3 months. Freeze in portion-sized containers, but freeze uncooked biscuits separately.
- Reheating magic: Warm the filling in a saucepan over medium heat until bubbly. For biscuits, a quick 5-minute refresh in a 350°F oven restores their crispiness.
- Pro tip: The filling actually develops deeper flavor overnight as those herbs and seasonings mingle.
I sometimes make just the filling a day ahead for an even more flavorful dinner!
Final Thoughts
This Biscuit-Topped Chicken Pot Pie brings together everything we love about comfort food—creamy filling loaded with tender chicken and vegetables, all crowned with golden, flaky biscuits.
The beauty of this recipe lies in its versatility and that magical contrast between the rich, savory filling and the crisp biscuit topping.
It’s the ideal meal for those busy weeknights when you need something substantial but don’t want to fuss with making a traditional pie crust.
The combination of simple ingredients transforms into something truly special, creating a dish that feels like home no matter the season.
Nothing beats gathering around the table with this steaming pot pie at the center, ready to nourish both body and soul.