Easy Chicken Pot Pie with Biscuits (45 Minutes!)

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Craving ultimate comfort food that doesn’t require hours in the kitchen? This Chicken Pot Pie with Biscuits combines tender shredded chicken, perfectly seasoned vegetables, and a creamy homemade gravy all topped with fluffy, golden biscuits. It’s one of those dinner ideas for family that checks all the boxes: budget-friendly, kid-approved, and absolutely delicious. Whether you’re looking for healthy dinner ideas, quick dinner ideas, or easy weeknight dinners, this recipe delivers restaurant-quality results right from your home kitchen.​

This classic dinner dish transforms simple ingredients into a cozy meal that will have everyone asking for seconds. The best part? You can have this comforting supper idea on the table in about 45 minutes, making it perfect for those busy nights when you need lazy dinners that still feel special.

Table of Contents

Why You’ll Love This Pot Pie Recipe

This Chicken Pot Pie with Biscuits stands out among dinner ideas recipes for several compelling reasons. First, it’s incredibly versatile you can customize the vegetables, adjust the seasoning, and even choose your favorite biscuit style. Second, it’s genuinely one of the best cheap dinners for a family, using affordable ingredients that stretch beautifully to feed a crowd.​

The homemade filling features a rich, velvety gravy that coats every piece of chicken and vegetable perfectly. Unlike store-bought pot pies, this version lets you control the ingredients and sodium levels, making it a healthier choice. The biscuit topping bakes right on top of the filling, soaking up those delicious flavors while developing a golden, buttery crust.​

Parents love this recipe because it’s one of those reliable kid friendly dinners that even picky eaters enjoy. The mild, creamy flavors appeal to children while still satisfying adult palates. Plus, making it in a skillet means less cleanup always a win for busy weeknights.​

Essential Equipment

Before you start cooking, gather these essential tools to make your pot pie preparation seamless. A quality 12-inch skillet is crucial for sautéing the vegetables and building the gravy. You’ll also need a medium saucepan for poaching the chicken breasts to tender perfection.​

For measuring your ingredients accurately, use a reliable measuring cups and spoons set. A sharp chef’s knife and sturdy cutting board will make quick work of dicing your vegetables. Don’t forget mixing bowls for preparing the biscuit dough and basic kitchen utensils for stirring and serving.​

If your skillet isn’t oven-safe, have an 8×8-inch baking dish ready. For the biscuit preparation, an electric mixer can help create perfectly fluffy dough, though mixing by hand works beautifully too.​

Ingredient Breakdown

Chicken and Broth

This recipe calls for 2 small boneless, skinless chicken breasts that get poached in 3 cups of chicken broth. This gentle cooking method ensures juicy, tender meat that shreds easily. The poaching liquid doubles as the base for your gravy, infusing it with rich chicken flavor. Using quality broth makes a noticeable difference in the final taste.​

Aromatic Vegetables

The classic mirepoix of onions, celery, and carrots (½ cup each, finely diced) forms the flavor foundation. These vegetables are sautéed in 4 tablespoons of butter until tender and fragrant. Fresh garlic (2 cloves, minced) adds depth and complexity to the filling.​

Seasonings and Flavor Enhancers

The seasoning blend includes ½ teaspoon each of onion powder, dried thyme, and dried rosemary, plus ¼ teaspoon of ground sage. These herbs create that signature pot pie flavor. A chicken bouillon cube intensifies the savory notes, while 1 teaspoon of low-sodium soy sauce (or Worcestershire sauce) adds umami depth.​

Gravy Components

The creamy gravy comes together with 1/3 cup flour (for thickening), ½ cup half and half (for richness), and the reserved chicken broth. This combination creates a silky, luscious sauce that coats every ingredient beautifully.​

Final Additions

One cup of frozen peas adds sweetness, color, and nutrition. They’re stirred in at the end to maintain their bright green color and slight crunch. The biscuit topping can be homemade buttermilk biscuits, Cheddar Bay-style biscuits, or even refrigerated biscuits for maximum convenience.​

Step-by-Step Instructions

Preparing the Biscuits

Start by preparing your biscuit dough according to your chosen recipe, but don’t bake them yet. Form the biscuits and place them on a plate in the refrigerator while you prepare the pot pie filling. This keeps the butter cold and ensures fluffy biscuits. If using refrigerated biscuits or a mix like Bisquick, prepare them just before you’re ready to bake.​

Cooking the Chicken

Season both sides of the chicken breasts with salt and pepper. Add them to a medium saucepan with the chicken broth and bring to a very gentle simmer with the lid slightly cracked. Cook for 15 minutes until the chicken is cooked through. Avoid rapid boiling, which can make the chicken tough and rubbery. Remove the chicken, shred it with two forks, and set aside. Reserve all the flavorful broth.​

Building the Filling

Melt 4 tablespoons of butter in a wide 12-inch skillet over medium heat. Add the diced onions, celery, and carrots, sautéing for 5-6 minutes until they begin to soften. The vegetables should be tender but still have some texture. Add the minced garlic and all your seasonings (onion powder, thyme, rosemary, and sage), tossing to coat. Cook for 1 more minute until fragrant.​

Creating the Gravy

Sprinkle the flour over the vegetables and toss to coat everything evenly. Cook for 2 minutes, stirring constantly, until you can no longer smell raw flour. This step cooks out the flour’s raw taste and creates the roux that will thicken your gravy.​

Gradually add 2/3 of the reserved chicken broth in small splashes, stirring continuously to incorporate. This prevents lumps from forming. Add the half and half in the same manner, creating a smooth, creamy base. Stir in the chicken bouillon cube and soy sauce until dissolved.​

Finishing the Filling

Add the shredded chicken and stir to combine thoroughly. If you added the liquid slowly, your gravy should be beautifully thick. If you prefer it thicker, bring it to a gentle boil, then reduce to a simmer. You can add some of the remaining 1/3 chicken broth if desired the biscuit bottoms will absorb some liquid during baking, creating even more flavor.​

Stir in the frozen peas and cook just until heated through. Remove from heat. If your skillet isn’t oven-safe, transfer the filling to a lightly greased 8×8-inch baking dish.​

Baking the Pot Pie

Arrange the prepared biscuits on top of the hot filling. Bake according to your biscuit recipe instructions typically 425°F for 15-18 minutes for buttermilk biscuits or 450°F for 12-15 minutes for Cheddar Bay-style biscuits. The biscuits should be golden brown and set in the middle.​

For extra browning, brush the biscuits with melted butter and bake at 450°F for an additional 3-5 minutes. Let the pot pie rest for 5 minutes before serving to allow the filling to set slightly.​

Tips for Perfect Pot Pie

Don’t Overcook the Chicken: Gentle poaching is key to tender, juicy chicken. Rapid boiling creates tough, stringy meat. Keep the heat low and the simmer gentle.​

Add Liquid Gradually: When making the gravy, add the broth and cream in small amounts while stirring constantly. This prevents lumps and creates the smoothest texture.​

Customize Your Vegetables: While this recipe uses classic pot pie vegetables, feel free to add mushrooms, green beans, or corn. Just maintain similar proportions to keep the filling balanced.​

Choose Your Biscuit Style: Buttermilk biscuits offer classic flavor, Cheddar Bay biscuits add cheesy richness, and refrigerated biscuits provide ultimate convenience. All work beautifully.​

Make It Ahead: You can prepare the filling up to 2 days in advance and refrigerate. When ready to serve, reheat the filling in your oven, top with fresh biscuits, and bake.​

Ingredient Table

Ingredient	Amount	Notes
Boneless skinless chicken breasts	2 small	Can substitute thighs for more flavor
Chicken broth	3 cups	Low-sodium preferred
Butter	4 tablespoons	Unsalted recommended
Onion, diced	½ cup	Yellow or white onion
Celery, diced	½ cup	Finely chopped
Carrots, diced	½ cup	Peeled and finely chopped
Garlic, minced	2 cloves	Fresh is best
Onion powder	½ teaspoon	For extra depth
Dried thyme	½ teaspoon	Rubbed between fingers
Dried rosemary	½ teaspoon	Crushed if whole
Ground sage	¼ teaspoon	Adds classic pot pie flavor
All-purpose flour	1/3 cup	For thickening
Half and half	½ cup	Can substitute heavy cream
Chicken bouillon cube	1	Adds concentrated flavor
Low-sodium soy sauce	1 teaspoon	Or Worcestershire sauce
Frozen peas	1 cup	No need to thaw
Salt and pepper	To taste	Season throughout cooking

Equipment List

Essential Tools

• Frying Pan (12-inch) – For sautéing vegetables and building the gravy
• Pots – Medium saucepan for poaching chicken
• Chef’s Knives – For dicing vegetables and mincing garlic
• Cutting Board – Sturdy surface for prep work
• Measuring Cups and Spoons Set – For accurate measurements
• Kitchen Utensils – Wooden spoons and spatulas for stirring
• Mixing Bowls – For preparing biscuit dough
• Electric Mixer – Optional, for fluffy biscuit dough
• Oven – For baking the pot pie

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Serving Suggestions

This Chicken Pot Pie with Biscuits is a complete meal on its own, but pairing it with simple sides elevates the experience. A crisp green salad with a light vinaigrette provides refreshing contrast to the rich, creamy filling. Roasted or steamed green beans add color and nutrition without competing with the main dish’s flavors.​

For a heartier spread, serve cranberry sauce on the side its tartness cuts through the richness beautifully. A light coleslaw adds crunch and acidity that complements the creamy pot pie. Keep sides simple to let this comforting dinner dish shine as the star of your meal.​

Storage and Reheating

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. The filling keeps better when stored separately from the biscuits, which can become soggy. Reheat individual portions in the microwave for 2-3 minutes, or warm the entire dish in a 350°F oven for 15-20 minutes until heated through.​

The filling freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator, then reheat and top with fresh biscuits for a quick weeknight dinner. Baked biscuits don’t freeze well, so always prepare fresh biscuits when reheating frozen filling.​

Frequently Asked Questions

Can I use rotisserie chicken instead?
Absolutely! Using rotisserie chicken is a fantastic time-saver. You’ll need about 2 cups of shredded chicken. Since you won’t be poaching the chicken, use the full 3 cups of broth for the gravy.​

What if I don’t have half and half?
You can substitute with heavy cream for a richer filling, whole milk for a lighter version, or even evaporated milk. Each will work, though the consistency will vary slightly.​

Can I make this in advance?
Yes! Prepare the filling up to 2 days ahead and refrigerate. When ready to serve, reheat the filling until bubbling, top with freshly prepared biscuits, and bake. This makes it perfect for dinner parties and busy weeknight planning.​

How do I make this gluten-free?
Use a gluten-free flour blend for the roux and gravy, and top with gluten-free biscuits. The filling adapts easily to gluten-free needs.​

Can I use a different protein?
Turkey works wonderfully, especially for post-Thanksgiving meals. Leftover rotisserie turkey or even cooked ham can substitute for chicken with delicious results.​

Why is my gravy lumpy?
Lumps usually form when liquid is added too quickly. Always add broth and cream gradually while stirring constantly. If lumps do form, whisk vigorously or use an immersion blender to smooth them out.​

Can I add other vegetables?
Definitely! Mushrooms, corn, green beans, or parsnips all work well. Just maintain the overall vegetable proportions to keep the filling balanced.​

Final Thoughts

This Chicken Pot Pie with Biscuits proves that comfort food doesn’t have to be complicated or time-consuming. With simple ingredients, straightforward techniques, and about 45 minutes, you can create one of the most satisfying dinner ideas for family meals. It’s budget-friendly, endlessly customizable, and beloved by kids and adults alike.​

Whether you’re looking for quick dinner ideas, easy weeknight dinners, or cheap dinners for a family, this recipe delivers on all fronts. The combination of tender chicken, savory vegetables, creamy gravy, and fluffy biscuits creates comfort food magic that will have everyone gathered around the table. Make this your go-to recipe for cozy nights when you need a reliable, delicious meal that feels like a warm hug.

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