Homemade chicken pot pie just got way easier! This biscuit chicken pot pie is cooked entirely in one skillet and features flaky biscuits baked on top of a creamy chicken veggie filling.
Dinner’s served in the skillet today and boy are we ever doing it up right!
While I love a classic pot pie with the flaky pie crust baked on top and creamy chicken filling hiding underneath, sometimes you just need a quick fix and this biscuit version is exactly that.
We’ve got the same creamy chicken + veggie filling you know and love only we’re keeping it extra easy today and tapping in frozen biscuits for dinner duty.
The end result is a pan full of comfort food you will actually crave every night.
This Pot Pie features…
- A creamy chicken and veggie pot pie filling
- Flaky biscuits baked on top
- An easy recipe that comes together in 45 minutes with only a handful of ingredients
Making the Pot Pie
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Carrots
- Celery
- Yellow onion
- Garlic
- All-purpose flour
- Chicken broth
- 2% or skim milk
- Heavy whipping cream
- Parsley
- Thyme
- Cooked chicken
- Peas
- Frozen biscuits
Choosing Your Biscuits
I recommend using pre-made frozen biscuits for this recipe. No need to thaw them prior, just arrange them frozen on top of the pot pie filling.
Homemade unbaked biscuits will also work in this recipe but you will need to reduce the cook time by about 5-10 minutes as they will bake faster than frozen.
Tips for Perfect Pot Pie
- Sauté the vegetables – this tenderizes the vegetables and builds the flavor base for the sauce.
- Use leftover chicken – this recipe works particularly well with leftover shredded or diced chicken.
- Add peas after cooking sauce – this prevents the peas from overcooking and becoming mushy.
- Thin sauce with additional chicken broth after cooking – add a splash or two of chicken broth if needed to loosen the sauce after adding the chicken.
- Brush biscuits with heavy cream – a light brush of heavy cream on the biscuits will help them brown nicely during baking.
- Bake pot pie at 400F – 20-25 minutes at 400F will cook the biscuits + filling perfectly. The pot pie is done when the biscuits are golden-brown and the filling is bubbly.
Recipe Variations
Try these ideas for a different twist on this pot pie.
- Add different veggies – try using mushrooms, sweet pepper, baby spinach, or corn.
- Use another meat – cooked turkey works great in place of the chicken.
- Add cheese – sprinkle biscuits with a little shredded cheddar or grated Parmesan.
Storing and Freezing Pot Pie
This pot pie stores well in refrigerator up to 6 days. Reheat individual servings in microwave 2-3 minutes on high for serving.
To freeze pot pie, follow recipe instructions through step 4 and do not bake. Wrap pan well with tin foil and freeze up to 2 months.
To bake pot pie from frozen, keep covered with tin foil and bake at 400F 30-40 minutes, removing tin foil halfway through baking, until biscuits are golden-brown and filling is bubbly.
One bite of this pot pie with all its flaky biscuit and creamy chicken goodness and you may never feel inclined to return to traditional!
And with how easy it was to pull off? Just get on my dinner rotation already.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More ways to use up leftover chicken!
Skillet Biscuit Chicken Pot Pie
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Ingredients
- 2 tablespoons unsalted butter
- 3/4 cup carrots, sliced into 1/4-inch cubes
- 3/4 cup celery, sliced into 1/4-inch cubes
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth plus extra for thinning sauce
- 1 cup 2% or skim milk
- 1/4 cup heavy whipping cream plus extra for brushing on biscuits
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 3 cups shredded or diced cooked chicken
- 1/2 cup frozen peas
- Salt and pepper to taste
- 9 frozen biscuits
Instructions
- Preheat oven to 400F. Melt butter in a large high-walled oven-safe skillet over medium-high heat. Add carrot, celery, and onion and sauté 4-6 minutes until vegetables are crisp-tender.
- Sprinkle garlic and flour over vegetables and stir 1-2 additional minutes until fragrant. Gradually drizzle in 1 cup chicken broth, milk, and heavy cream and cook until sauce is thickened and bubbly, about 2-3 minutes.
- Remove sauce from heat and fold in parsley, thyme, chicken, and peas. Season sauce with salt and pepper to taste and add an additional splash or two of chicken broth if needed to loosen sauce.
- Arrange frozen biscuits over chicken filling and brush biscuits with a little additional heavy cream.
- Bake pot pie at 400F 20-25 minutes until biscuits are golden-brown and filling is bubbly. Allow to cool slightly before serving warm.
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 2/5/26.
Ashley | Spoonful of Flavor says
Chicken pot pie is one of my favorite meals ever! I make a similar chicken pot pie casserole and love it. So creamy and delicious!
Sarah says
Best Monday dinner ever right?! Thanks Ashley!
Renee @ Two in the Kitchen says
This looks totally comforting and amazing!! I want a bite now!! 🙂
Sarah says
Thanks Renee!!
Danielle says
Sounds like you had a fun weekend, brownie eating contests sound great to me! I’m kind of dying over this pot pie recipe though! Those biscuits on top are calling my name. Pinned!
Sarah says
Thanks so much Danielle! xoxo
Izzy says
Ok, I swear that I am stalking your brain!! I was just thinking about making a pot pie biscuit meal, haha! Great minds think alike and this is so, so good!! I mean, really, I don’t think there is much else in life I need other than pot pie and biscuits!! This looks delicious! I’m totally on board with that brownie eating contest, but maybe we should follow it with a pot pie eating contest?!
Sarah says
Ahhh girl! I love both our minds. That is all. 😀
And uh, pot-pie eating contests?! SO IN. You and me, Izzy. It’s going down! LOL.
Stacey @ Bake.Eat.Repeat. says
I love the biscuit topping on the pot pie, that sounds way better than pie crust! That chicken pot pie looks absolutely delicious Sarah! Love it!
lynn @ the actor’s diet says
How is it that – without ever having eaten something like this – I already know it’s my favorite food ever?
Kelly - Life Made Sweeter says
This looks like the ultimate comfort dish! I love chicken pot pie and yours looks so creamy and delicious! That flaky biscuit topping is perfect too! Your weekend sounded like so much fun! My kiddos would love having a cool babysitter like you 🙂
Sarah says
Thanks so much Kelly!! xoxoxo 🙂
Lindsey @ American Heritage Cooking says
Umm why didn’t my babysitters ever have a brownie eating contest?!
You win. #bestbabysitterever <– it's a huge honor.
And this pot pie casserole! Shut the front door! LOVE! Perfect ratio of biscuit to filling! So much yummy goodness all in one dish! Pinned
Sarah says
Haha thank you, thank you, Lindsey! You make my day, girl! 😀
Ami@NaiveCookCooks says
I am always looking for quick and comforting meals and this looks like perfect dish to make on a weekday since it’s super comforting and comes together quickly!! Looks so yummy!
Amber @ Dessert Now, Dinner Later! says
Holy delicious! Drooling over here! Pot pie is one of my favorites, and the biscuits on top look phenomenal!
Sarah says
Thanks so much, Amber! This casserole sounds right up your alley.
Monica says
Making casseroles for my daughter in law when she has her baby. Do you think this will freeze ok?
Sarah says
Yes, this casserole freezes good for up to 2 months!
Sarah says
This looks amazing! Can’t wait to try it out for dinner tonight *drooling*
-S
Sarah says
Let me know how it goes, Sarah!