Comforting Chicken Pot Pie with Biscuits - A New Favorite Chicken Dinner Idea

Some dinners just know how to show up when you need them most. This Chicken Pot Pie with biscuits is that kind of meal—the one that makes the kitchen smell amazing and suddenly convinces everyone to wander in asking, “Is it ready yet?” It’s cozy, hearty, and honestly feels like a warm hug in food form. A true Favorite Chicken moment, IMO.

What makes this version special? It skips the fussy pie crust drama and goes all in on fluffy Buttermilk Biscuits baked right on top. One skillet, straight into the oven, zero stress. This Chicken Pot Pie Recipe With Biscuits is made from scratch, but don’t worry—it’s the fun kind of cooking, not the exhausting kind. You get a thick, creamy filling packed with juicy chicken, tender vegetables, and a gravy so good you’ll want to sneak spoonfuls before baking. Who’s judging?

The flavor starts early. Cooking the chicken right in the broth builds a rich base, especially if you toss in a Bouillon Cube for extra depth. That leftover broth? Liquid gold. It becomes the backbone of the gravy once it’s seasoned, thickened, and finished with half and half or heavy cream. Milk works too, FYI, but the creamier options really lean into comfort territory. A splash of soy sauce (or Worcestershire) adds that sneaky umami boost—you won’t taste it, but you’ll miss it if it’s gone.

Feeling extra hungry? Dice up some potatoes and let them simmer along with the broth. They soak up all that flavor and make the Pot Pie even more satisfying. It’s the kind of Chicken Pot Pie that makes you forget about lighter dinners like a Chicken Caesar Wrap or even your go-to Chicken Caesar Wrap Recipe. Wrap Recipes have their place, sure—but tonight is all about comfort, carbs, and a bubbling skillet of pure happiness.

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Comforting Chicken Pot Pie with Biscuits - A New Favorite Chicken Dinner Idea

Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Servings: 4 Course: Dinner Recipe by: Alma

This Chicken Pot Pie with Biscuits is a cozy, no-fuss dinner that always hits the spot. Whether you go all-out with homemade biscuits or grab a refrigerated shortcut, this dish delivers big comfort with minimal effort.

Ingredients

For the Chicken Filling

• 2 small boneless, skinless chicken breasts (see notes)
• Salt and black pepper, as needed
• 3 cups chicken broth
• 4 tablespoons butter
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• ½ cup finely chopped carrots
• 2 garlic cloves, minced
• ½ teaspoon each onion powder, dried thyme, dried rosemary
• ¼ teaspoon ground sage
• ⅓ cup all-purpose flour
• ½ cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
• 1 cup frozen peas

For the Biscuits

• Prepare buttermilk biscuits or use refrigerated biscuits (details below)

Directions

Biscuits

1. Make the buttermilk biscuit dough, shape the biscuits, but don’t bake yet. Place them on a plate and refrigerate while you prepare the filling.
2. When ready, place the biscuits on top of the pot pie and bake at 425°F for 15–18 minutes.
3. For extra browning, brush with melted butter and bake at 450°F for up to 5 additional minutes.
4. Shortcut option: Refrigerated biscuits work great. If using a biscuit mix or Bisquick, prepare the dough right before baking and follow the package instructions for oven temperature and timing.
5. You can bake biscuits separately, but baking them directly on the pot pie makes everything extra cozy.

Chicken Pot Pie Filling

1. Season both sides of the chicken with salt and pepper. Place the chicken and broth in a medium saucepan.
2. Bring to a very gentle simmer, partially covered, and cook for about 15 minutes until the chicken is cooked through. Avoid boiling.
3. Remove the chicken, shred it with forks, and set aside. Save the broth.
4. In a large skillet over medium heat, melt the butter. Add onion, celery, and carrots and cook for 5–6 minutes until softened.
5. Stir in the garlic and dried seasonings and cook for another minute.
6. Sprinkle the flour over the vegetables and stir well. Cook for about 2 minutes, until the raw flour smell disappears.
7. Slowly pour in about two-thirds of the reserved broth, stirring constantly. Add the half and half gradually as well.
8. Stir in the bouillon cube and soy sauce, then add the shredded chicken.
9. Let the mixture simmer gently until thick and creamy. For a looser filling, add some or all of the remaining broth—keep in mind the biscuits will absorb liquid as they bake.
10. Fold in the frozen peas and remove from heat.
11. If your skillet isn’t oven-safe, transfer the filling to a lightly greased 8×8-inch baking dish.
12. Arrange the biscuits on top and bake according to the biscuit instructions, until golden and fully cooked in the center.
13. For a crispier biscuit bottom, bake biscuits separately and add them on top before serving.
14. Optional: brush with butter and give them a final blast at 450°F for 3–5 minutes for extra color.

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