Biscuit Style Chicken Pot Pie

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Biscuit Style Chicken Pot Pie

This Biscuit Style Chicken Pot Pie adds a Southern twist to a classic dish, and it truly has the power to change your life! Okay, that sounds a little dramatic, but my nine-year-old daughter swears by it—it’s her absolute favorite meal that I make. She loves to help me in the kitchen when I cook it!

This Biscuit Style Chicken Pot Pie is the epitome of comfort food. It features my Quick and Easy Homemade Biscuit recipe as the base, layered with chicken, vegetables, and a rich, creamy sauce that soaks into the biscuit layer, almost mimicking biscuits and gravy. While you can make individual biscuits to place at the bottom if you prefer, I like to use one large biscuit sheet instead.

Biscuit Crust vs Pie Crust

Who doesn’t love Chicken Pot Pie, no matter how it’s served? Both versions are comforting, versatile, and filling. While I’m happy to enjoy either, I have a preference for the biscuit layer for several reasons:

It’s fun and unique!
A biscuit layer is easier to make from scratch than a pie crust and is more forgiving if adjustments are needed.
It doesn’t become soggy like a thin pie crust can.
A biscuit layer is heartier and more filling.
It leaves a lasting impression!

Can you use canned biscuits?

Absolutely, it will work just fine! I promise you, my Quick and Easy Homemade Biscuits are even easier than you might imagine and have way fewer artificial ingredients.

What to serve with Biscuit Style Chicken Pot Pie

No surprises here; I suggest serving this meal with a side salad—classic romaine, Caesar, or even spinach. The meal itself is complete, leaving few options to serve on the side.

Recommended Equipment/Brands:

Slow Cooker

9×13 Glass or Ceramic Baking Dish

Deep Skillet

Saucepan

Ingredients:

Biscuit layer (see my Quick and Easy Homemade Biscuit recipe)

1 lb. boneless chicken breasts, cooked and shredded; you can cook in a slow cooker in the morning or poach on the stovetop. In a pinch, you can use a rotisserie chicken.

1 tbsp. butter

1 cup frozen green peas

1 cup carrots, sliced (I prefer to use baby carrots for a more even finish)

1/2 cup celery, sliced

1/3 cup onion, chopped

4 cloves of garlic, minced

1 tbsp fresh Parsley, chopped

1/3 cup butter

1/3 cup all-purpose flour

1-3/4 cup chicken broth

2/3 cup 2% milk

Salt and pepper

DIRECTIONS

Place the chicken breasts in a crockpot and add water, salt, and pepper. Cook on high for about 3 to 4 hours, or until the chicken easily shreds apart. Once cooked, shred the chicken into a bowl and set it aside. If you’re not preparing the biscuit chicken pot pie immediately, you can place the shredded chicken in the refrigerator until you’re ready to use it.
Preheat oven to 450 degrees F.
Make the Quick and Easy Homemade Biscuit recipe layer for the base of the pot pie. Using a stick of butter, butter a glass baking dish. Instead of cutting out biscuits from the raw dough, place it in the buttered baking dish in an even layer. Bake for about 10-12 minutes or until it starts to turn golden. Spread some melted butter over the top and set it aside until we’re ready to use it.
In a deep skillet over low-medium heat, melt 1 tbsp of butter. Once it has melted, add the peas, carrots, celery, onion and garlic. Cook until the vegetables have softened, about 4-5 minutes, stirring frequently to prevent burning.
While vegetables are softening, place a saucepan over low-medium heat. Melt 1/3 cup butter. Once the butter is completely melted, sprinkle in 1/3 cup flour. Stir the butter and flour constantly with a wooden spoon. Make a figure-eight motion for even cooking. When the roux becomes fluffy (and, according to my chef when I attended culinary school, when it smells slightly nutty), it is ready.
When the roux is ready, slowly add chicken broth and milk to the saucepan. Whisk gently to incorporate liquids with the roux. Reduce heat to low and simmer for about 5-10 minutes. The sauce will thicken during this time. Stir occasionally.
When the sauce has thickened, carefully pour it over the vegetables in the deep skillet. Add the shredded chicken to it and gently stir the entire mixture with a wooden spoon. Carefully pour the entire mixture over the biscuit layer and use the spoon to spread it out evenly. Bake in the oven for about 10-15 minutes to ensure the dish is heated through.