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Chicken pot pie with biscuits is comfort food in a skillet! This easy recipe combines a creamy chicken and vegetable filling with flaky biscuits. It makes for a perfectly soothing meal.
I am so happy you are here! I love sharing recipes and helping people gather around the table with good food! When you need something delicious to share with friends please come to me!
Are you ready to curb your cravings? This chicken pot pie casserole with biscuits will do just that. The creamy chicken and vegetable filling has a hint of savory from the thyme, which will draw you back for more.
Creamy chicken dinners are always a family favorite because they make you feel all warm inside. Let’s talk about light and tender biscuits. They’re made with heavy cream giving them a rich flavor. Once baked they are light and tender – making them the perfect topper for this pie!
What’s needed to Make Chicken Pot Pie with Biscuits
The good news is, if you’re a home cook you may have everything on hand to make this recipe. There is that one special ingredient you may need to get from the liquor store. So here’s what you need for chicken pot pie with biscuit topping.
This is a two-part recipe that requires ingredients for both the biscuit topping and the lusciously creamy chicken and veggie mixture.
- unbleached all-purpose flour
- baking powder
- table salt
- heavy cream (you will need 2 cups total for the biscuits and filling)
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- ground black pepper
- unsalted butter
- 1 medium onion, minced (about 1 cup)
- a rib of celery, sliced thin
- dry vermouth or dry white wine (2 ounces or 1/4 cup)
- low-sodium chicken broth
- dried thyme leaves
- frozen peas and carrots, thawed (you can use mixed vegetables if peas and carrots are not available or if you prefer more vegetables)
Here’s a list of some of my favorite kitchen tools and gadgets that work great with this recipe.
This post includes affiliate links.
- large bowl (for the biscuits)
- measuring spoons
- 2 cup liquid measuring cup
- wooden or bamboo spoon
- 2-1/2 inch cookie cutter or pastry cutter
- baking sheet
- parchment paper
- sharp knife
- medium bowl (for the chicken)
- 12-inch non-stick skillet
The Biscuit Topping
While I love a good buttery pie crust, I love biscuits just as much. The perk to swapping biscuits for the pie crust is they are easier to make. Doing so also maintains the wholesome goodness of the pie!
A bonus to this recipe is there’s no need for cold butter or shortening. The flavor and flakiness of this biscuit come from the butterfat in the heavy cream. In addition, using heavy cream also helps you save time when making the dough.
How to Make Biscuits
Here’s how you make this easy biscuit recipe. (See the recipe for measurements of the ingredients.)
- Adjust an oven rack to the upper-middle position in the oven. Then preheat the oven to 450 degrees.
- Measure and combine flour, sugar, baking powder, and salt in a large mixing bowl.
- Add the heavy cream to the dry ingredients. Stir the cream into the flour mixture with a wooden just until it forms a dough, about 30 seconds.
- Turn the dough out onto a lightly floured surface and gather it into a ball. Then knead the biscuit dough briefly until smooth, about 30 seconds.
- Pat the dough into a circle 3/4-inch thick. If you prefer, you may use a rolling pin to flatten the dough.
- Cut the biscuits into rounds with a 2 1/2-inch biscuit cutter.
- Place the cut biscuits on a parchment paper-lined baking sheet
- . Bake until golden brown, about 15 minutes (they should be at least 1- to 1 1/4- inch thick when baked).
- Set the biscuits aside on a wire rack until you’re ready to top your pie. Preparing the biscuits first will allow you to begin cooking the chicken mixture for the filling while the biscuits bake.
- TIP: If you like a bit more flavor in the biscuit, try adding herbs like thyme, rosemary, parsley, or finely minced onion to the dough.
How to Make The Chicken Pot Pie with Biscuits Filling
Preparing the Chicken
- Cut the chicken breast into 1-inch chunks and place them in a medium bowl.
- Season the chicken breasts with approximately 1 teaspoon of table salt and 1/2 teaspoon of ground pepper.
- Use your hands to toss the chicken with your hands to season the chicken chunks.
- Melt 2 tablespoons of butter in a 12-inch skillet over medium heat until the foam subsides.
- Add the chicken to the skillet and brown it lightly on all sides (this should take, about 5 minutes total).
- When browned transfer to a clean plate and set to the side.
Preparing the Cream sauce
- Melt the remaining 2 tablespoons of butter in the same skillet over medium heat.
- Add the minced onion, sliced celery, and 1/2 teaspoon of salt and cook until the onion is soft about 5 minutes.
- Add the flour stirring constantly until well incorporated, about 1 minute.
- Now to add more flavor. Add the vermouth stirring constantly until it evaporates, about 30 seconds.
- Slowly whisk in the chicken broth, cream, and thyme. Bring the cream mixture to a simmer.
I can’t wait to dive into this tasty cream sauce… but it’s not time yet.
- Nestle the browned chicken into the sauce, cover, and cook the mixture over medium-low heat. Cook for about 8 to 10 minutes to cook the chicken through.
Finishing the Filling
All pot pies taste better with healthy servings of veggies added to them. They also add great color and texture! So let’s add the peas and carrots to the sauce.
- Stir the peas and carrots into the sauce and simmer until heated for about 2 minutes.
- Season the filling with salt and pepper to taste. With that, your filling is all done!
Putting The Easy Chicken Pot Pie With Biscuits Together
Finish this chicken pot pie recipe with biscuits by placing the biscuits on top of the hot filling. That’s right, no baking dish is necessary. Once you have topped the filling in the skillet, your pie is ready to serve.
Chicken Pot Pie with Biscuits Recipe
All-American favorite comfort food with a fluffy twist. This crustless chicken pot pie is topped with delicious biscuits instead. It's the perfect dinner to soothe the soul!
- 2 cups unbleached all-purpose flour 10 ounces, plus extra for the work surface
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups heavy cream
- 1 1/2 pounds boneless skinless chicken breasts , cut into 1 inch chunks
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons unsalted butter
- 1 medium onion minced (about 1 cup)
- 1 rib celery sliced thin
- 1/4 cup unbleached all-purpose flour
- 2 ounces dry vermouth or dry white wine (same as 1/4 cup)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme leaves
- 2 cups frozen peas and carrots thawed
How to Make Biscuits
Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees.
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured work surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter.
Place the biscuits on a parchment paper-lined baking sheet. Bake until golden brown, about 15 minutes. Set aside on a wire rack.
How to Make Filling
While the biscuits bake, season chicken with salt and pepper.
Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on sides, about 5 minutes total. Transfer the chicken to a clean plate.
Add the remaining 2 tablespoons butter to the skillet and return to medium heat until melted.
Add the onion, celery, and 1/2 teaspoon salt to the skillet then cook until the onion is softened, about 5 minutes.
Stir in the flour and cook, stir constantly until incorporated, about 1 minute.
Stir in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream, and thyme, and bring to a simmer.
Nestle the chicken into the sauce, cover, and cook over medium-low heat until chicken is cooked through, about 8 to 10 minutes.
Stir the peas and carrots into the sauce and simmer until heated through, about 2 minutes. Season the filling with salt and pepper to taste.
To finish the chicken pot pie with biscuits, place the baked biscuits on top of the skillet. It is now ready to serve.
If you are in a pinch for time, bake up a package of ready-to-bake biscuits from the grocery store to top off your pot pie.
It takes approximately 25 minutes to prepare and bake the biscuits. While the biscuits are cooking make your filling. This will cut down the total amount of time needed to prepare this meal.
Comfort food is still on my mind, is it the same for you? Here are a few more of my favorite recipes when I just want to feel the comforts of home.
- Crock Pot Mac and Cheese is creamy and cheesy and oh so delicious!
- Skillet Lasagna whip this up in about thirty minutes.
- George’s Chili (This is definitely a family favorite on a cool fall day or cold winter day.)
- Doritos Casserole is easy to make and has a Tex-Mex flare.
- Instant Pot Mexican Rice Recipe: Easy, Flavorful & Ready in 20 Minutes will take you less than 20 minutes and the result is perfectly cooked restaurant-style Mexican rice.
- Tuna Noodle Casserole Recipe brings back the nostalgia of this classic casserole, made from scratch!
- Instant Pot Soup Recipes is a great list of soups, perfect for winter.
I hope you enjoy the homemade chicken pot pie with biscuits. Please let me know what you think or if you have suggestions on how you make yours.