Simple Chicken Pot Pie with Biscuits

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Creamy, comforting, and baked to golden perfection — this Simple Chicken Pot Pie with Biscuits is everything you crave in a cozy dinner. Instead of a traditional pie crust, this version uses fluffy, buttery biscuits that soak up the rich, savory filling below. With tender chunks of chicken, a medley of vibrant vegetables, and a creamy herb sauce, each bite delivers warm, satisfying flavor that hits just right on busy weeknights or chilly weekends.

Whether you’re feeding a family or planning leftovers for the next day, this biscuit-topped pot pie is both practical and indulgent. It’s simple to make, especially if you have leftover or rotisserie chicken on hand, and the shortcut of using canned biscuits means you can get this hearty meal on the table faster than you’d expect — all without sacrificing that made-from-scratch taste.

Why You’ll Love This Simple Chicken Pot Pie with Biscuits

• It’s a comforting one-dish meal, perfect for cozy nights.
• Uses common pantry ingredients and rotisserie chicken to save time.
• The biscuit topping adds a golden, fluffy twist to a classic dish.
• Perfect for leftovers and meal prepping.
• Kid-friendly, freezer-friendly, and weeknight-approved.

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Preparation Phase & Tools to Use

Before diving into cooking, it’s helpful to gather everything you need to make the process smooth and efficient. For this recipe, you’ll want to have:

• Large skillet or sauté pan: Ideal for making the filling and ensuring everything cooks evenly.
• Baking dish (9×13 inch): To hold your pot pie mixture and biscuit topping while baking.
• Mixing spoon or spatula: For stirring the creamy filling without breaking up the vegetables.
• Whisk: To create a lump-free, smooth sauce when combining flour and broth.
• Can opener: If you’re using canned biscuits or vegetables.
• Measuring cups and spoons: Precision matters when making the roux and seasoning.

Each tool plays a small but crucial role in keeping the recipe simple, consistent, and stress-free.

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Preparation Tips

To streamline your prep, have all your ingredients chopped and measured before you begin cooking. Use pre-cooked or rotisserie chicken to save time — just shred it into bite-sized pieces. If you’re using frozen vegetables, there’s no need to thaw them; just toss them straight into the skillet. When adding flour to create the base of the sauce, let it cook for at least a minute to eliminate the raw taste before whisking in your broth and milk. Don’t overcrowd the biscuits on top — give them some space to rise and brown properly. A quick brush of melted butter or egg wash over the biscuit tops before baking will also help achieve a beautiful golden finish.

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Ingredients for this Simple Chicken Pot Pie with Biscuits

• 2 cups cooked chicken, shredded (rotisserie or leftover works great)
• 2 tablespoons unsalted butter
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk (or half and half for extra creaminess)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 can refrigerated biscuits (8-count or 10-count, depending on brand)
• Optional: melted butter or egg wash for brushing biscuit tops
• Optional: fresh chopped parsley for garnish

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Step 1: Make the Filling

In a large skillet over medium heat, melt the butter. Add the chopped onions and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 2: Build the Cream Sauce

Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine. Cook the flour for about 1 minute to remove the raw taste. Slowly whisk in the chicken broth until the mixture is smooth and starts to thicken. Add in the milk, continuing to whisk, and let the sauce simmer until creamy and smooth.

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Step 3: Add Seasoning and Chicken

Stir in the salt, black pepper, thyme, and parsley. Mix in the shredded chicken and frozen mixed vegetables. Let everything simmer for 4–5 minutes so the flavors meld and the filling thickens slightly.

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Step 4: Assemble the Dish

Preheat your oven to 375°F (190°C). Transfer the hot filling to a greased 9×13-inch baking dish, spreading it out evenly. Open the can of biscuits and place them on top of the filling, spacing them slightly apart to allow for rising.

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Step 5: Bake Until Golden

Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through. If needed, cover with foil during the last 5 minutes to prevent over-browning while ensuring the bottoms of the biscuits are fully baked.

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Step 6: Add Finishing Touches

(Optional) Brush the tops of the biscuits with melted butter or a quick egg wash for an added golden shine. Garnish with freshly chopped parsley just before serving for a pop of color and flavor.

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Step 7: Serve

Let the pot pie cool for 5 minutes before serving to allow the filling to set slightly. Use a large spoon to scoop up portions, making sure everyone gets plenty of creamy filling and a fluffy biscuit on top.

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Notes

This Simple Chicken Pot Pie with Biscuits is incredibly versatile. You can swap in leftover turkey for the chicken or use fresh vegetables if you prefer — just cook them slightly before adding to the filling. For a richer sauce, substitute part of the milk with heavy cream. Biscuit dough can be store-bought for convenience or homemade for a rustic feel. The filling can even be made a day in advance and refrigerated until ready to bake, making this recipe a real time-saver.

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Watch Out for These Mistakes While Cooking

• Overcooking the flour: After sprinkling the flour into the skillet, avoid browning it too much. Just cook long enough to remove the raw taste.
• Too-thick or too-thin sauce: Gradually whisk in your broth and milk to ensure a smooth, medium-thick sauce that won’t be watery or overly gloopy.
• Undercooked biscuits: Make sure the biscuits are fully cooked through by checking the bottoms. Tent with foil if the tops brown too fast.
• Skipping the seasoning: Don’t forget to season the sauce properly — bland filling equals a bland pot pie.
• Crowding the biscuits: Give them space to rise or they’ll steam instead of bake.

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Storage Instructions

Allow the pot pie to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days. To reheat, place individual servings in the microwave or cover the baking dish with foil and warm in a 350°F oven until heated through. For freezing, assemble the filling in a freezer-safe dish (without the biscuits), cover tightly, and freeze for up to 2 months. Add fresh biscuit dough right before baking.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~410
• Protein: 22g
• Carbohydrates: 30g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 3g
• Sugar: 5g
• Sodium: 710mg

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Frequently Asked Questions

Can I use homemade biscuit dough?

Yes, you can definitely use homemade biscuit dough. Just be sure to adjust the baking time slightly if your biscuits are larger or thicker.

Is it okay to use fresh vegetables instead of frozen?

Absolutely. Just pre-cook harder vegetables like carrots or green beans to ensure they soften properly during baking.

How do I keep the biscuit tops from burning?

If the biscuit tops brown too quickly, loosely cover the dish with aluminum foil during the last 5–10 minutes of baking.

Can I make the filling ahead of time?

Yes! Prepare the filling up to a day in advance and store it in the refrigerator. When ready to bake, add the biscuits and proceed as usual.

What’s the best way to reheat leftovers?

The oven is best for maintaining biscuit texture. Heat covered at 350°F until warmed through, or microwave in short bursts if you’re in a hurry.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend and use gluten-free biscuit dough.

What can I use instead of milk?

You can substitute milk with unsweetened almond milk, oat milk, or even broth for a dairy-free version, though it may slightly alter the creaminess.

How do I know when the biscuits are done?

They should be golden brown on top and fully baked on the bottom. You can lift one gently to check for doneness underneath.

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Conclusion

Simple Chicken Pot Pie with Biscuits is the ultimate comfort food shortcut — hearty, creamy, and topped with golden pillows of buttery biscuit. It brings together everything we love about traditional pot pie but skips the fuss of pie dough. Ideal for quick dinners, family gatherings, or just a satisfying evening meal, this is one recipe that’s bound to become a regular favorite. With make-ahead options, adaptable ingredients, and pure home-style flavor, it’s a dish worth keeping in your weekly rotation.

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