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Biscuit Pot Pie

1 hour
8 servings

This delectable pot pie is a classic dish that features tender shredded chicken and fresh veggies swimming in a rich, creamy sauce. The pièce de résistance is the golden-brown pre-made biscuits that crown this savory masterpiece.

Biscuit Pot Pie
This delectable pot pie is a classic dish that features tender shredded chicken and fresh veggies swimming in a rich, creamy sauce. The pièce de résistance is the golden-brown pre-made biscuits that crown this savory masterpiece.

Picture this: a cold, blustery evening, the aroma of savory goodness wafting through your kitchen, and the promise of a comforting meal to warm your heart.

That’s the magic of Biscuit Pot Pie, a dish that combines the rustic charm of pot pie with the irresistible flakiness of biscuits. In this blog post, we’ll embark on a culinary adventure, exploring what makes Biscuit Pot Pie so special and how to create it step by step.

Biscuit Pot Pie

Why You’ll Love this Recipe

Let’s start by talking about why you’ll fall head over heels for Biscuit Pot Pie. Imagine tender shreds of chicken, vibrant veggies, and a velvety, creamy sauce all crowned with golden, buttery biscuits.

It’s a symphony of flavors and textures that will satisfy your taste buds and warm your soul. Plus, it’s a one-dish wonder, which means fewer dishes to wash—what’s not to love?


Before we dive into the cooking process, let’s familiarize ourselves with the cast of characters:

  • Olive Oil: Our trusty skillet companion, lending a hint of richness to the dish.
  • Boneless, Skinless Chicken Breast: The star of the show, bringing lean protein and a hearty flavor.
  • Unsalted Butter: The secret to a luxuriously creamy sauce.
  • Garlic: Because everything’s better with garlic, right?
  • Yellow Onion: Adding sweetness and depth to the flavor profile.
  • Carrots: They lend color, texture, and a natural sweetness to the filling.
  • Celery: Providing a subtle earthy note and a satisfying crunch.
  • All-Purpose Flour: Our thickening agent, essential for that luscious sauce.
  • Chicken Broth: The liquid gold that infuses our filling with savory goodness.
  • Milk: Creating the creamy base that ties everything together.
  • Peas: Tiny green pops of freshness.
  • Grands Biscuits: The flaky crown that makes this dish truly special.

Substitutions & Additions

Feel free to get creative with this recipe. Swap chicken for turkey, or go veggie and use mushrooms, butternut squash, and spinach. You can even toss in some diced potatoes or corn for extra heartiness.

Don’t be afraid to experiment; Biscuit Pot Pie is your canvas!

Equipment Needed for Biscuit Pot Pie

How to Make this Recipe

Now, let’s embark on the journey of creating this delightful Biscuit Pot Pie. It’s like painting a masterpiece, but with food!

  1. Sear the Chicken: Heat up your skillet with a splash of olive oil and cook the chicken until it’s beautifully browned and cooked through. Then, shred it into savory strips.
  2. Prep Your Pan and Veggies: Preheat your oven, grab a baking dish, and give it a non-stick spray love tap. In the same skillet, melt that glorious butter and sauté the garlic, onion, carrots, and celery until they’re tender and aromatic.
  3. Roux Magic: Sprinkle in the flour and whisk it into the veggie mix. Watch as it transforms into a roux, creating the foundation for our creamy sauce.
  4. The Creamy Ensemble: Gradually introduce the chicken broth and milk, whisking away any lumps. As the mixture thickens, you’ll start to smell the magic.
  5. Bring in the Chicken and Peas: Gently stir in the shredded chicken and those lovely little peas. Season with salt and pepper to taste.
  6. The Biscuit Toppers: Cut your Grands Biscuits into quarters and nestle them on top of the chicken mixture.
  7. Bake to Golden Perfection: Pop it in the oven and let the biscuits turn into golden clouds while the filling bubbles beneath, approximately 25-30 minutes at 400°F.

Cooking Tips & Tricks

  • For an extra flavor boost, consider adding a pinch of thyme, rosemary, or a dash of hot sauce to your sauce.
  • If you prefer a gluten-free version, use a gluten-free flour and gluten-free biscuits.
  • To make it a bit healthier, opt for low-fat milk and use less butter or a butter substitute.
Biscuit Pot Pie

Serving Suggestions

While Biscuit Pot Pie is a meal on its own, you can serve it with a crisp salad or some steamed broccoli for a balanced feast.

For an extra kick, drizzle hot sauce or sprinkle chopped fresh herbs on top.

Storage Suggestions

Biscuit Pot Pie is a meal prep champ. Store leftovers in an airtight container in the fridge for up to three days.

To reheat, use an oven or toaster oven to maintain the biscuit’s flakiness.

Biscuit Pot Pie

Recipe FAQ

Can I use store-bought rotisserie chicken to save time? Absolutely! It’s a fantastic shortcut that doesn’t compromise on flavor.

Can I freeze Biscuit Pot Pie for later? You can freeze it before baking. Wrap it well in foil and plastic wrap, and it should be good for up to three months. When ready to enjoy, bake it straight from the freezer, adding a few extra minutes to the cooking time.

Can I use other types of biscuits? Feel free to experiment with different biscuit varieties, but Grands Biscuits are known for their flakiness and flavor, making them an excellent choice.

Perfect Pairings

In conclusion, Biscuit Pot Pie is the epitome of comfort food—a culinary masterpiece that combines the best of both worlds. With this recipe in hand, you’re ready to embark on a delightful cooking adventure that will warm your heart and fill your home with the irresistible scent of home-cooked goodness.

So, roll up those sleeves and get ready to create a dish that will have everyone coming back for seconds. Enjoy!

Biscuit Pot Pie

Biscuit Pot Pie

4.67 from 3 votes
This delectable pot pie is a classic dish that features tender shredded chicken and fresh veggies swimming in a rich, creamy sauce. The pièce de résistance is the golden-brown pre-made biscuits that crown this savory masterpiece.
Yield 8 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 2 Tbsp olive oil
  • 1 lb boneless, skinless chicken breast
  • 3 Tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 small yellow onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • cup all-purpose flour
  • 2 cups chicken broth
  • 1 ½ cups milk
  • ½ cup peas
  • 1 can grands biscuits


  • Heat large skillet with olive oil over medium-high heat. Add chicken and season with salt and pepper. 
  • Cook chicken 4-6 minutes per side, until done. Remove chicken from pan and shred with two forks.
  • Preheat oven to 400° F and spray baking dish with non-stick spray.
  • Using the same skillet, melt butter over medium-high heat. Add garlic, onion, carrots, and celery and cook until tender, stirring occasionally, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually add chicken broth, and milk and cook until slightly thickened; about 1-2 minutes. Stir in shredded chicken and peas, season with salt and pepper, to taste.
  • Add skillet mixture to prepared baking dish. Cut biscuits into quarters and add to top of chicken mixture.
  • Cook at 400° F until tops are golden brown and biscuits are cooked through, about 25-30 minutes.
  • Let cool for about 5-10 minutes before serving.
Tried this recipe?Snap a photo and mention @JenniferMeyering
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