Easy Chicken Pot Pie with Biscuits

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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!

Bowlful of easy chicken pot pie with biscuits and spoon.

Ingredients for Easy Chicken Pot Pie with Biscuits

Chicken Pot Pie Filling

Easy Drop Biscuits

Boneless, Skinless Chicken Breast
Olive Oil
Onion
Butter
Garlic
Unbleached All Purpose Flour
Dried Thyme
Dried Parsley
Salt
Black Pepper
Chicken Broth
Heavy Cream
Frozen Mixed Vegetables

Substitution Suggestions:

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.

Easy chicken pot pie filling ingredients.

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.

Biscuit ingredients for easy chicken pot pie with biscuits.

Dry ingredients for biscuits mixed together in large bowl with cut butter.

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.

Cooked and thickened chicken pot pie filling in skillet.

Frozen mixed vegetables added to the cooked chicken pot pie filling.

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

How do you thicken chicken pot pie filling?

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.

What is chicken pot pie filling made of?

Chicken pot pie filling consists of cooked chicken in a creamy gravy with vegetables like: carrots, peas, and potatoes.

Why is my chicken pot pie runny?

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.

Easy chicken pot pie with biscuits in casserole dish with scoop and biscuit on serving spoon.

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