Chicken Pot Pie with Garlic Butter Biscuits

This chicken pot pie with biscuits is pure comfort in a pan — tender chicken, soft vegetables, and flaky biscuits baked until golden and bubbling. It’s hearty, cozy, and comes together with just 30 minutes of prep, thanks to the shortcut of using store-bought biscuits and a one-pan braiser method.

I’ve always loved a good pot pie, but I rarely have the patience for pie dough on a weeknight. This version gives you all the creamy, savory goodness of a classic chicken pot pie — without the crust. Everything happens right in the braiser: chicken, carrots, onions, celery, and potatoes simmer together in a creamy sauce until tender and flavorful.

Once the filling’s ready, I top it with flaky refrigerated biscuits brushed with garlic herb butter, then slide the whole pan into the oven. As it bakes, the biscuits puff and turn golden, while the filling underneath thickens and bubbles. It’s rich, homey, and so satisfying — the kind of cozy dinner that feels like a warm hug but is simple enough for any night of the week.

What to serve with chicken pot pie

This biscuit pot pie is a complete meal on its own, but a few simple sides make it even cozier. I like serving it with a crisp green salad to balance the rich, creamy filling — something with a bright vinaigrette (something like my spring mix salad with lemon vinaigrette would be perfect). My sautéed garlic green beans or simple steamed spinach are also lovely alongside.

For something easy, just pull it from the oven, spoon it into bowls, and serve it with a little extra garlic herb butter brushed over the biscuits — it’s rustic, comforting, and endlessly satisfying.

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Chicken Pot Pie with Garlic Butter Biscuits

Prep: 30 minutes mins

Cook: 25 minutes mins

Total: 55 minutes mins

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This chicken pot pie with biscuits is the ultimate cozy dinner — tender chicken and vegetables simmered in a creamy sauce, then topped with flaky, buttery biscuits. Everything bakes together in one pan until golden and bubbling. It’s warm, comforting, and ready with just 30 minutes of prep.

4

Ingredients

• ▢ 4 tablespoons butter (divided)
• ▢ 2 medium chicken breasts (cut into ½ inch dice – see notes)
• ▢ 1 medium onion (diced)
• ▢ 2 medium carrots (diced)
• ▢ 2 stalks celery (diced)
• ▢ 3 cloves garlic (minced)
• ▢ 1 teaspoon EACH: salt, pepper, and fresh thyme
• ▢ ⅓ cup all-purpose flour
• ▢ 2 cups chicken stock
• ▢ 2 cups whole milk
• ▢ 1 medium russet potato (cut into ½ inch dice – see notes)
• ▢ 2 cups frozen peas

Garlic Herb Biscuit Topping

• ▢ 1 tube refrigerated biscuits
• ▢ 1 tablespoon butter
• ▢ 1 teaspoon Italian seasoning
• ▢ 2 cloved garlic (minced)
• ▢ 1 pinch salt and pepper

Instructions 

• Cook chicken: Position an oven rack in the middle and preheat your oven to 400 degrees Fahrenheit. Melt 2 tablespoons of the butter in a wide, shallow pot (like a braiser) over medium heat. Add the chicken, and season lightly with some salt and pepper. Cook for 10 minutes, until the chicken is cooked through, then remove it from the pan.
  4 tablespoons butter, 2 medium chicken breasts
  
• Cook veggies: Add the remaining two tablespoons of butter, the onion, carrot, and celery, and cook for 5 minutes, stirring a few times. Add the garlic, salt, pepper, and thyme and cook for 1 minute more.
  1 medium onion, 2 medium carrots, 2 stalks celery, 3 cloves garlic, 1 teaspoon EACH: salt, pepper, and fresh thyme
  
• Simmer: Stir in the flour, then cook for 1 minute. Pour the chicken stock into the pot, stirring and scraping the bottom as you pour. Stir in the milk and potato, and simmer for 2 minutes. Stir in the peas and cooked chicken, return to a simmer, and then remove the pot from the heat. Taste and add more salt and pepper, if desired.
  ⅓ cup all-purpose flour, 2 cups chicken stock, 2 cups whole milk, 1 medium russet potato, 2 cups frozen peas
  
• Add biscuits: Arrange the biscuits over the pot pie. Melt the butter and then mix in the Italian seasoning, garlic, salt, and pepper. Spoon the butter over the biscuits.
  1 tube refrigerated biscuits, 1 tablespoon butter, 1 teaspoon Italian seasoning, 2 cloved garlic, 1 pinch salt and pepper
  
• Into the oven: Bake for 20-25 minutes, until the pot pie is hot and bubbling and the biscuits are golden. If the biscuits are browning too quickly, cover them loosely with foil. Let it rest for 10 minutes before serving.
  

Notes

Chicken: The easiest way to cut it into small pieces is to freeze it for 15 minutes first. Another option is to cook the whole chicken breast and then cut it into small pieces. If you go this route, the chicken will take about 20 minutes to cook. 

Potatoes: It’s really important to cut them into small pieces so they cook evenly. If you find it challenging to cut the potatoes into ½-inch dice, cut them as small as you can, add an extra ½ cup of chicken stock (or water) in step 3, and simmer for 10 minutes.  

Biscuits: If you have a recipe you love, go ahead and use that instead! Store-bought refrigerated biscuits are a great shortcut. Make sure to buy the larger tube—one with at least 8 biscuits. 

Portion: This served 4 very hungry people. 

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 884kcal (44%), Carbohydrates: 101g (34%), Protein: 33g (66%), Fat: 39g (60%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 9g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 88mg (29%), Sodium: 2129mg (93%), Potassium: 1380mg (39%), Fiber: 9g (38%), Sugar: 19g (21%), Vitamin A: 6330IU (127%), Vitamin C: 39mg (47%), Calcium: 273mg (27%), Iron: 7mg (39%)

© Author Kristen Stevens

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