Dinner never looked so delicious! Chicken pot pie with biscuits is a hearty meal that feeds a crowd and is ready in less than an hour.
Simple Chicken Pot Pie + Biscuits
We’re taking chicken pot pie up a notch and making it with our homemade cheddar biscuits! We love the biscuit addition to chicken pot pie because you can make it right in a casserole dish and boy does it serve a crowd.
Our chicken pot pie recipe with biscuits features mixed vegetables, shredded chicken, a white roux sauce, and our homemade cheddar biscuits.
Why you’ll love it!
- Hearty, fall meal
- Serves a crowd
- Ready in less than an hour
- Biscuits: Go big or go home. This recipe calls for an entire batch of our cheddar biscuits recipe.
- Butter: butter is used throughout the recipe for flavor and for the roux.
- Veggies: what’s easier than a bag of frozen veggies! Nothing.
- Shredded chicken: we’re making things easy with pre-shredded chicken. You can either make your own, shred a rotisserie chicken, or pick up pre-shredded chicken.
- Spices: you’ll need garlic powder, onion powder, paprika, dried thyme, salt, and pepper.
- Flour: flour is used to create a roux to thicken the chicken pot pie filling.
- Broth: instead of using water to create the roux sauce, we’re using broth to add flavor.
Want to use different veggies?
This recipe was made with more traditional vegetables. Add in your favorite frozen vegetables as a substitute or addition. If you are adding fresh vegetables, steam them ahead of time. There is not enough liquid or cooking time for them to cook completely from raw.
How to Make Chicken Pot Pie with Biscuits
First, follow our famous Copycat Red Lobster Biscuit recipe to prepare the biscuit dough.
No time to make homemade biscuits?
If there is not enough time to make biscuits, store-bought will do. We recommend the Pillsbury brand.
Bake according to package instructions, but add 5-10 minutes to ensure the dough has baked completely on top of the chicken mixture.
Alternatively, bake the biscuits separately and top the pot pie at serving/before serving.
Cook Veggies & Chicken
Add butter to a large skillet and cook onions until translucent. Add the mixed veggies and seasonings to the skillet and cook for 1 minute. Finally, add the shredded chicken and cook for 4-5 more minutes. Set the mixture aside.
Add more butter to the pan along with the flour. Whisk constantly until a golden roux has formed.
Slowly whisk in the broth and continue to whisk for 2-3 minutes or until thickened.
Add the chicken and veggies back into the pan and mix to combine.
Assemble and Bake
Transfer the filling into a greased casserole dish and line the top with the biscuits.
Bake for 25 minutes at 400ºF or until the biscuits begin to brown.
Chicken pot pie is made with shredded chicken, mixed vegetables, and a creamy roux sauce. It’s either made in a pie crust with crust on top or in a casserole dish topped with biscuits.
Your pot pie is likely watery because you didn’t use enough of a thickening agent. Try making a roux with 1:1 butter to flour or cornstarch.
The best way to thicken a chicken pot pie is to make a roux sauce with butter and flour. You can also use cornstarch, too.
Store leftover chicken pot pie in an airtight container in the fridge for up to 3-5 days. In order to prevent the biscuits from getting soggy, you can store them seperately.
Easy Chicken Pot Pie with Biscuits
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 12 tablespoons unsalted butter cold
- 4 oz. shredded cheddar cheese ~1 cup
- 1 cup buttermilk
Pot Pie Mix
- 8 tablespoons unsalted butter divided
- 1 yellow onion diced
- 10 oz. bag mixed frozen vegetables
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1.5 lbs. cooked shredded chicken (feel free to cook your own, use store-bought, or use rotisserie)
- 6 tablespoons all-purpose flour
- 4 cups chicken broth
- Place the flour, sugar, baking powder, baking soda, salt, and garlic powder into a large bowl. Mix together and set aside.
- Add 12 tablespoons of the cold butter into the flour mixture. Using a dough cutter or fork, cut in the butter until you have pebble sized pieces and then stir in the shredded cheddar cheese.
- Next, add in the buttermilk. Use a spoon to stir together. If you have to, you can use your hands but leave that for the very end if possible.
- Using a ⅓ measuring cup, scoop out the biscuits and place them on a parchment-lined baking sheet.
- Place the biscuits into the freezer for 10 minutes.
Pot Pie Mix
- Preheat the oven to 400℉ and prepare a 9×13-inch casserole dish with cooking spray.
- Heat 2 tablespoons of butter over medium/high heat in a large skillet. When the butter is melted add the onion and cook for a couple of minutes or until the onion becomes translucent.
- Add the mixed vegetables and seasonings to the pan and cook for 1 minute and then add the shredded chicken and cook for another 4-5 minutes. Transfer the chicken mixture into a large bowl.
- Place the same pan back on the stove and add 6 tablespoons of butter and 6 tablespoons of flour. Whisk constantly for 1 minute. The roux should be golden blonde.
- Slowly whisk in the chicken broth making sure to scrape the sides and corners of the pan. Once completely mixed, cook for 2-3 minutes, or until thickened.
- Transfer the chicken mixture back into the pan and stir to coat all of the chicken and veggies. Transfer the chicken to the baking dish and top with the biscuits.
- Bake for 25 minutes or until the biscuits begin to brown.
- Remove from the oven and allow 5 minutes to rest before serving.
Tips & Notes
- If there is not enough time to make biscuits, store-bought will do. Bake according to package instructions, but add 5-10 minutes to ensure the dough has baked completely on top of the chicken mixture. Alternatively, bake the biscuits separately and top the pot pie at serving/before serving.
- This recipe was made with more traditional vegetables. Add in your favorite frozen vegetables as a substitute or addition. If you are adding fresh vegetables, steam them ahead of time. There is not enough liquid or cooking time for them to cook completely from raw.