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Chicken Pot Pie with Biscuits

Featured in: Satisfying Hearty Mains

Creamy chicken and vegetable filling made from scratch, topped with homemade or refrigerated biscuits and baked until golden. Takes 55 minutes, serves 4.

Tags: #chicken

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Clare Greco
Updated on Thu, 05 Jun 2025 11:07:37 GMT
Chicken Pot Pie with Biscuits
Chicken Pot Pie with Biscuits | recipesbyclare.com
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Chicken Pot Pie with Biscuits builds a creamy chicken-and-vegetable filling directly in a 12-inch oven-safe skillet, then bakes unbaked biscuits across the top. Poaching the chicken in the same broth later used for gravy gives the filling a connected savory flavor without wasting the cooking liquid.

The recipe makes one skillet pot pie, or 4 servings, in 55 minutes: 15 minutes of preparation and 40 minutes of cooking. Bake at 425°F for 15–18 minutes, with an optional short 450°F finish for deeper biscuit color.

Chicken Pot Pie with Biscuits Ingredients

Two chicken breasts, broth, butter, onion, celery, carrots, garlic, herbs, flour, half-and-half, bouillon, soy sauce, peas, and unbaked biscuits
Two chicken breasts, broth, butter, onion, celery, carrots, garlic, herbs, flour, half-and-half, bouillon, soy sauce, peas, and unbaked biscuits | Recipes by Clare
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Use 2 small boneless skinless chicken breasts, salt and pepper, and 3 cups chicken broth. The filling needs 4 tablespoons butter, ½ cup each finely diced onions, celery, and carrots, 2 minced garlic cloves, ½ teaspoon each onion powder, dried thyme, and dried rosemary, ¼ teaspoon ground sage, ⅓ cup flour, ½ cup half-and-half, 1 bouillon cube, 1 teaspoon low-sodium soy sauce, and 1 cup frozen peas.

Top with prepared unbaked homemade buttermilk biscuits or refrigerated biscuit dough; extra brushing butter is optional.

If you enjoy this recipe, you may also like Pulled Pork Mac and Cheese.

How to Make Chicken Pot Pie with Biscuits

Four stages showing two chicken breasts poached and shredded, vegetables and gravy prepared, chicken and peas topped with biscuits, and one skillet pot pie baked golden
Four stages showing two chicken breasts poached and shredded, vegetables and gravy prepared, chicken and peas topped with biscuits, and one skillet pot pie baked golden | Recipes by Clare
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  1. Shape biscuit dough and refrigerate it unbaked.
  2. Season chicken, add to 3 cups broth, and gently simmer with lid ajar for 15 minutes. Shred chicken and reserve broth.
  3. In a 12-inch oven-safe skillet, melt butter and sauté onion, celery, and carrots 5–6 minutes. Add garlic and seasonings for 1 minute.
  4. Add flour and cook 2 minutes.
  5. Gradually stir in ⅔ of the broth, then half-and-half. Dissolve bouillon and soy sauce.
  6. Add shredded chicken and peas; thin with remaining broth if desired.
  7. Top with biscuits and bake at 425°F for 15–18 minutes.
  8. Optionally butter tops and bake at 450°F another 3–5 minutes.

For storage details after serving, the USDA leftovers and food safety guidance.

Prepare but Do Not Bake the Biscuits

Poach Two Chicken Breasts for Fifteen Minutes

Sauté Three Vegetables

Add Garlic and Four Seasonings

Cook the Flour for Two Minutes

Use Two-Thirds of the Reserved Broth First

Finish the Creamy Gravy

Return Chicken and Add Peas

Finished skillet chicken pot pie with creamy vegetables and golden biscuit topping
Finished skillet chicken pot pie with creamy vegetables and golden biscuit topping | recipesbyclare.com
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Arrange Biscuits and Bake

Use the Optional Browning Finish Carefully

Serve Four Portions and Store Safely

Conclusion

Keep formed biscuits chilled. Poach 2 seasoned breasts in 3 cups broth for 15 minutes, shred, and reserve broth. Sauté vegetables in butter 5–6 minutes; add garlic and herbs for 1, flour for 2, then gradually add ⅔ broth and half-and-half. Add bouillon, soy, chicken, and peas. Top with biscuits and bake 15–18 minutes at 425°F, optionally 3–5 minutes at 450°F.

Frequently Asked Questions

→ Should the biscuits be baked before topping?

No. Form the biscuits, refrigerate them unbaked, and bake them directly on the filling.

→ How long does the chicken poach?

Gently simmer the two breasts in 3 cups broth for 15 minutes, then shred them.

→ How much reserved broth enters the gravy first?

Gradually add about two-thirds, reserving the rest to thin the finished filling if needed.

→ What is the biscuit baking temperature?

Bake at 425°F for 15–18 minutes; an optional buttered 450°F finish lasts another 3–5 minutes.

4.80 from 198 votes

Chicken Pot Pie with Biscuits

Preparation Time:
15 Minutes
Cook Time:
40 Minutes
Total Cooking Time:
55 Minutes
Number of Servings:
4
Chicken Pot Pie with Biscuits
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Classic comfort food with tender chicken, vegetables, and creamy gravy topped with golden biscuits. Perfect family dinner.

Ingredients You'll Need

  • For the chicken and broth

  • For the pot pie filling

  • For the biscuit topping

How to Make It

1.

1. Prepare biscuits: Prepare your biscuit dough according to your preferred recipe but don't bake them yet. Form the biscuits and keep them in the refrigerator while you make the filling.

2.

2. Poach the chicken: Season chicken breasts with salt and pepper. Add to a medium saucepan with chicken broth and bring to a gentle simmer with the lid slightly ajar. Cook for 15 minutes until chicken is cooked through. Remove chicken and shred with forks. Reserve the cooking broth.

3.

3. Sauté the vegetables: In a 12-inch oven-safe skillet, melt butter over medium heat. Sauté onions, celery, and carrots for 5-6 minutes until softened. Add garlic and all seasonings, cooking for 1 more minute.

4.

4. Make the roux: Add flour to the vegetables and toss to coat. Cook for 2 minutes until you can no longer smell raw flour.

5.

5. Create the gravy: Gradually add ⅔ of the reserved chicken broth in small splashes, stirring constantly. Then add the half and half in the same manner. Add bouillon cube and soy sauce, stirring until dissolved.

6.

6. Combine chicken and peas: Add the shredded chicken back to the skillet and stir to combine. Add frozen peas and stir until heated through. If you want a thinner consistency, add some of the remaining broth.

7.

7. Top with biscuits and bake: Remove skillet from heat. Arrange the prepared biscuits on top of the filling. Bake at 425°F for 15-18 minutes until biscuits are golden brown and cooked through.

8.

8. Optional browning: For extra browning, brush biscuit tops with butter and bake at 450°F for an additional 3-5 minutes.

Extra Information

  1. Don't boil the chicken rapidly when poaching or it will become tough - keep it at a gentle simmer.
  2. Adding the broth slowly prevents lumps and creates a smooth, creamy gravy.
  3. You can bake the biscuits separately on a baking sheet for crispier bottoms, then place on top of the filling.
  4. If your skillet isn't oven-safe, transfer the filling to a greased 8x8 inch baking dish before adding biscuits.
  5. The bottom of the biscuits will absorb some of the gravy during baking, which adds flavor and helps thicken the filling.

Essential Tools

  • Medium saucepan
  • 12-inch oven-safe skillet or 8x8 baking dish
  • Two forks for shredding chicken
  • Whisk or wooden spoon

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from flour and biscuits
  • Contains dairy from butter and half-and-half
  • Contains soy from soy sauce

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 301
  • Total Fat: 12 g
  • Total Carbohydrate: 28 g
  • Protein: 24 g