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Easy Chicken Pot Pie with Biscuits is a comforting dish filled with tender chicken, colorful veggies and topped with easy drop biscuits. A hearty dinner the entire family raves over!
No need for a pie crust for this meal. This yummy pot pie is topped with easy drop biscuits and filled with frozen mixed veggies which makes this meal super easy. Plus, if you use leftover chicken it's double easy!
Biscuit topped chicken pot pie is a family favorite in our house. It's a comfort food that everyone asks for as soon as the temperatures start to get cooler. However, I also make this delicious dinner during the summer too. It's chicken and veggies after all, so it's good all year round!
Ingredients for Easy Chicken Pot Pie with Biscuits
Chicken Pot Pie Filling
Easy Drop Biscuits
- Chicken Breast: Substitute with leftover cooked chicken or turkey, or ground turkey.
- Olive Oil: Any neutral oil will work: canola, vegetable, avocado.
- Onion: Not an onion fan, you can try shallots they're not as robust of a flavor or simply add some onion powder or minced onion with the other seasonings.
- Unbleached All Purpose Flour: Whole wheat flour or white whole wheat flour can be used for the filling and for the biscuits.
- Dried Thyme & Dried Parsley: This is my favorite combo of herbs for pot pie, but rosemary and sage are yummy flavors too and can either be subbed in or added.
- Chicken Broth: chicken stock or vegetable stock can be used along with chicken bouillon mixed with water or homemade chicken broth.
- Frozen Mixed Vegetables: A bag a mixed veggies makes this recipe super easy, but you can always use a few chopped up carrots along with frozen peas and frozen corn.
- Heavy Cream: Milk or half and half can be used in place of the cream. I like the cream because it makes the filling much more richer.
- Milk: Heavy Cream, half and half or buttermilk can be used in placed of the milk for the biscuits.
How to Make Drop Biscuit Chicken Pot Pie
- First step is to make the filling. Start by dicing up the chicken breast and browning it with the olive oil in a deep skillet until juices are clear. Remove chicken from the skillet and set aside.
- Melt butter in the same skillet and add onions. Cook for 2-3 minutes until onions are translucent and soft.
- Add garlic and sauté another minute.
- Add the chicken and it's juices back to the skillet along with the all purpose flour, thyme, dried parsley, salt and black pepper. Stir to coat everything and cook 1-2 minutes.
- Slowly stir in the chicken broth followed by the heavy cream until fully incorporated.
- Add the diced potatoes. Bring filling to a boil, reduce heat to low and simmer for 10-12 minutes until the potatoes are fork tender.
- While the filling simmers, make the biscuit dough. Start by combining the all purpose flour, baking powder, salt, thyme, and dried parsley.
- Add the cold butter and cut it into the dry ingredients with a pastry blender or your fingers.
- Stir in the milk until just combined. Place the dough in the fridge until ready to use.
- Once the potatoes are tender remove skillet from heat and stir in the frozen mixed vegetables.
- If needed, transfer the filling to a large deep 3 quart casserole dish.
- Using a large scoop, top the filling with 12 biscuits.
- Optional, brush heavy cream or melted butter over the top of the biscuits for extra crispiness.
- Bake the pot pie at 400°F for 25-30 minutes until biscuits are golden brown and filling is bubbly.
Tips for Easy Chicken Pot Pie with Biscuits
- Use leftover chicken from Crock Pot Whole Chicken, Roasted Chicken or Instant Pot Shredded Chicken to make this pot pie super easy and quick. Leftover turkey is great too!
- Cut the potato into small bite size pieces, ½ inch cubes, so they are able to fully cook.
- Use cold butter and cold milk when making the biscuit dough, it helps keep them extra flakey.
- Don't over mix the biscuit dough, you want them to be flakey not dense.
- Be sure to store the biscuit dough in the fridge until ready to add to the filling.
- Optional: brush heavy cream or melted butter over the top of the biscuits for extra golden color and crispiness.
- Use a deep oven safe skillet so there is no need to transfer to a casserole dish, and less dishes!
Can I use store bought canned biscuits?
Yes, canned biscuits will work. However, homemade biscuits really do have the best flavor and texture. If you are strapped for time, canned biscuits can be added just like homemade. Check for doneness a little early since canned biscuits don't take quite as long to bake.
FAQs About Easy Chicken Pot Pie with Biscuits
Most chicken pot pie fillings are thickened with a roux of flour and butter, then adding the liquid and simmering to create a thick gravy. A corn starch slurry can be added after you have cooked the filling and it isn't thick enough for your liking.
Chicken pot pie filling consists of cooked chicken in a creamy gravy with vegetables like: carrots, peas, and potatoes.
Chicken pot pie filling can become runny if the roux broke or if the filling wasn't boiled or simmered long enough to become thick. The filling will also thicken as it cools.
More Comforting Dinners:
- Turkey Pot Pie with Puff Pastry
- Baked Rigatoni Casserole
- Homemade Shepherd's Pie
- Cheesy Spaghetti Bake
- Turkey Pot Pie
- Baked Penne Casserole
- Scalloped Potatoes & Ham
Easy Chicken Pot Pie with Biscuits
Chicken Pot Pie Filling
- 1½ pounds boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- ¼ cup salted butter
- 2 cloves garlic
- ⅓ cup unbleached all purpose flour
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 1 large potato, diced
- 12 oz frozen mixed vegetables
- Preheat oven to 400°F.
- In a large deep skillet, sauté chicken in olive oil over medium heat until browned and juices run clean. About 5-6 minutes. Remove chicken from pan and set aside.
- In the same skillet, add butter and onions. Cook onions for 2-3 minutes until soft and translucent.
- Add in the garlic and sauté another minute until garlic is fragrant.
- Add the chicken and any juices back to the skillet.
- Stir in the all purpose flour, thyme, parsley, salt and black pepper. Cook for 1-2 minutes.
- Slowly pour in the chicken broth while stirring, followed by the heavy cream.
- Add the potatoes and stir to combine. Bring to a boil, reduce heat to low and simmer for 10-12 minutes and until the potatoes are fork tender, stirring occasionally.
- While the filling simmers: make the biscuits. In a large mixing bowl, combine the all purpose flour, baking powder, salt, thyme, and parsley.
- Add the diced cold butter and cut it into the dry ingredients with a pastry blender or your fingers.
- Stir in the cold milk just until combined. Set the dough in the fridge until ready to use.
- Once the potatoes are tender, remove filling from heat and stir in bag of mixed vegetables.
- If needed, transfer filling to a deep 3 quart casserole dish.
- Using a large scoop, add 12 biscuits to the top of the filling. Optional: brush with heavy cream or melted butter for a crispier biscuit.
- Bake for 25-30 minutes until biscuits are browned on top and filling is bubbly.