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This Chicken Pot Pie with Biscuits is more casserole than pie with a hearty and creamy chicken pot pie filling and buttery, flaky homemade biscuits baked to perfection!
When it comes to hearty comfort food it’s not easy to top a classic chicken pot pie casserole! The filling is full of veggies and chicken in a rich, creamy sauce and it all gets topped off with our flaky, buttery homemade biscuits that we brush with honey butter before baking.
This is total comfort food and I feel like such a good mama when I serve it up to my family for dinner. It’s very nutritious and hearty and everyone just raves about it. Plus, it feels like having a warm, cozy hug for dinner.
We normally make my dad’s perfect homemade biscuits or our cheater 7 Up biscuits, but this time we went a totally different route. We wanted flaky layered biscuits on our chicken pot pie casserole and this biscuit recipe doesn’t disappoint. <— Yes, I love biscuits so much that I have 3 favorite versions depending on my needs (so far).
If you love the cozy vibe of this recipe I think you’ll also love our chicken and potato casserole, and this easy sheet pan meatloaf dinner. Pure comfort food!
Expert Tips:
Filling: When you add the flour to the veggies, it will be very thick and pasty until you pour in the chicken broth. This is what makes the creamy sauce. It might look weird at first, but trust the process.
Biscuits: Be sure to pop the butter into the freezer for about 20 minutes before grating it so that it’s nice and cold.
Shaping: When you’re shaping/rolling the biscuits, it helps to pat the dough out and then fold it over on itself and pat it back out. Repeat that a few times. This creates the layers in the biscuits.
Honey Butter: You can brush the biscuits with melted butter for a classic flavor or you can stir in a bit of honey with the melted butter to add a little pop of sweetness to the biscuits. It’s divine.
Ingredient Notes:
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For the chicken pot pie:
Shredded Chicken – I’m starting this recipe with already cooked, shredded chicken. We usually make it ahead of time for recipes just like this! Try my easy crockpot shredded chicken recipe. A rotisserie chicken works too!
Butter & Flour – We use the butter to saute the veggies and the flour helps thicken the sauce. Salted or unsalted butter is fine, since you can taste the filling and add more salt as needed once it’s ready.
Veggies – I’m using fresh diced onion and celery, along with a bag of frozen mixed vegetables. You could use fresh veggies here too if you prefer but a frozen mix is nice and simple. We like peas, carrots, corn, and green beans!
Chicken Stock – Use stock or broth as the base for the sauce.
Whole Milk – This adds some creaminess to the chicken pot pie filling. I’d recommend using whole milk for the best flavor.
Seasoning – Just some simple salt and cracked black pepper! Feel free to use any other seasonings you prefer with this.
For the biscuits:
Dry Ingredients – You’ll need a few basic biscuit ingredients including all-purpose flour, baking powder, sugar, and sea salt.
Wet Ingredients – We’re also adding buttermilk, and grating in frozen butter. The cold butter will improve the flakiness of the biscuit.
What We Love About This CHICKEN POT PIE Recipe:
- Filling: This is pure comfort food! Chicken pot pie with biscuits is a hearty, filling dish and the honey butter on top of the biscuits is perfection. This recipe will leave you filling full and happy.
- Combination: The combo of the biscuit and pot pie filling is perfect! I think we like it better than just a traditional chicken pot pie with a crust. The biscuit soaks up all that goodness and tastes wonderful.
- Crowd Pleaser: This recipe will easily serve 6-8 and can be stretched a bit further if you serve it alongside some hearty sides, such as mashed potatoes and a green salad.
How To Make Chicken Pot Pie Casserole:
Veggies: While your oven preheats you can start melting butter in a large pot. Add the onions and celery and sauté until they’ve softened, then add the frozen veggies and continue cooking for an additional 5 minutes.
Flour: Sprinkle a half cup of the flour along with the salt and pepper over the sauteed vegetables and stir it up to evenly coat them in the mixture. Stir constantly for 2 minutes while letting it cook a bit more. Pour in the chicken stock and stir the mixture constantly until it comes to a low boil. Then reduce the heat to a medium low and add the milk, stirring constantly.
Chicken: Add the cooked shredded chicken to the pot with the other ingredients and stir to combine. Let it simmer for 15 minutes, stirring occasionally. You can move on to preparing the biscuits while this cooks.
Casserole Dish: Pour the mixture in a 9×13 baking dish.
Biscuits: Whisk together the all-purpose flour, baking powder, sugar, and salt to a large mixing bowl and stir together with a fork to combine. Use a box grater to grate the frozen butter into the flour mixture. This will help make perfectly flaky biscuits! Pour the buttermilk into the flour mixture and stir it all together with a fork until a dough forms. Roll the dough out on a floured surface and cut into rounds.
Helpful Tip!
The butter doesn’t have to be completely frozen, though it does help. Just 20 or 30 minutes in the freezer will make it a lot easier to grate!
Assemble: Top the filling with the biscuits and then lightly brush the biscuit tops with some melted butter! Pro Tip: A little honey stirred into the melted butter is so darn delicious. Adds the perfect touch of sweetness to the biscuits.
Bake: It’ll take about 20 minutes for this to bake uncovered, or until the filling is bubbly and the biscuits are golden brown.
To be sure it has finished baking gently lift the top of a biscuit to see if it has cooked through and is not too gooey or doughy on the bottom.
After baking let the dish sit for 5 minutes before serving!
FAQ’s:
You can keep any leftovers stored in a covered container in the refrigerator for about 2 to 3 days. The biscuits will probably get a bit soggy the longer they sit though.
Sure! If you’ve got your own favorite recipe for making biscuits you can definitely use that, or even just buy some canned biscuit dough if you need to save time! We don’t recommend using frozen biscuits. In our tests, they sunk into the casserole too much and never quite cooked through.
MORE FAVORITE COMFORT FOOD RECIPES!
- Crockpot Chicken Stew
- Crockpot Mississippi Beef and Noodles
- Beefaroni
- Chicken Noodle Casserole
- Beef Tips and Gravy
Chicken Pot Pie with Biscuits
Ingredients
Filling ingredients:
- 4 cups cooked shredded chicken
- 6 tablespoons butter divided
- 1 cup diced onion
- 1 cup diced celery
- 24 ounces frozen mixed vegetables
- ½ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 3 cups chicken stock
- 1 ¼ cups whole milk
Biscuit ingredients:
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon sea salt
- ¾ cup frozen butter 1 ½ sticks
- 1 ½ cups buttermilk
Instructions
To make the pot pie:
- Preheat oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.
- Add 4 tablespoons of butter into a large pot to melt. Add onions and celery and sauté for 5 minutes, until vegetables have softened. Add the frozen vegetables and sauté for an additional 5 minutes.
- Sprinkle ½ cup flour, salt, and pepper over sautéed vegetables and stir to coat evenly. Stir constantly for 2 minutes, letting the flour cook a bit. This mixture will be thick and pasty.
- Pour in chicken stock and stir mixture constantly as it comes to a low boil.
- Reduce heat to medium low and add the milk, stirring constantly.
- Add the chicken to the pot and stir to combine. Simmer for 15 minutes, stirring occasionally, while making the biscuits. Taste and season with additional salt and pepper, if needed.
- Carefully pour the filling into the prepared baking dish. Top with the biscuits. Lightly brush the biscuit tops with 2 tablespoons of melted butter.
- Bake for 20 minutes, until the filling is bubbly, and the biscuits are golden brown. Gently lift the top of a biscuit to make sure that the biscuit is cooked through and not too gooey on the bottom. It will be a bit wet, of course, but should not be gooey.
- Let sit for 5 minutes before serving.
To make the biscuits:
- Add the flour, baking powder, sugar, and salt to a large bowl and stir together with a fork.
- Grate the cold butter on a box grater and add to the flour mixture.
- Pour the buttermilk into the flour mixture and stir with a fork until a dough forms.
- Turn the dough out onto a lightly floured work surface. Pat or roll the dough out into a rectangle about ½ inch thick. Fold the dough over on itself and pat or roll it back down to ½ inch thick. Repeat this process 3 or 4 times for flaky layered biscuits, ending with the final layer rolled out to about ¾ of an inch thick.
- Cut into 12 biscuits using a 3-inch cutter on a floured surface. Press the biscuit cutter straight down without twisting for the best results. You may need to reroll the dough to get 12 biscuits.
Jan says
I just finished reading your chicken pot pie with biscuits recipe. I say it sounds like another winner. However, I have to take exception to your saying you can use cheater 7-up biscuits. It so happens 7-up biscuits was the very first of your recipes that I tried. I love home made biscuits but could never get them just right. These changed all that. I’ve made them about a zillion times since then (always perfect) and as an added bonus I also discovered all of your wonderful recipes. I”m a true fan!
Karly Campbell says
Hi Jan! I use those 7 Up biscuits all the time. I’m not knocking them at all…just meant that they’re easier than traditional biscuits. I love a good shortcut. 🙂