Biscuit Chicken Pot Pie

Taha Ayad

A classic comfort dinner made with tender chicken, a thick creamy filling, and golden flaky biscuits baked directly on top. This Biscuit Chicken Pot Pie is designed to bake evenly, avoid soggy bottoms, and deliver dependable results in a home kitchen.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

1 ½ pounds boneless skinless chicken breasts
½ cup unsalted butter
¾ cup chopped celery
½ cup chopped onion
½ cup all-purpose flour
¾ teaspoon salt plus more to taste
¾ teaspoon freshly ground black pepper
¾ teaspoon garlic powder
¾ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon celery seed
1 ½ teaspoons chicken bouillon paste
1 ½ cups milk
10 oz frozen mixed vegetables carrots, peas, green beans, corn

Biscuits (or store-bought equivalent):

2 ½ cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
¾ teaspoon kosher salt
¼ cup unsalted butter or shortening
1 cup milk

Method

Season chicken lightly and gently simmer in water until just cooked through; remove, rest, chop, and reserve cooking liquid.
In a deep oven-safe skillet, melt butter and cook onion and celery until soft and translucent.
Stir in flour, salt, pepper, garlic powder, rosemary, thyme, celery seed, and bouillon paste until evenly combined.
Gradually whisk in reserved chicken liquid and milk, simmering until the sauce thickens.
Fold in chopped chicken and frozen vegetables; adjust seasoning.
Prepare biscuit dough by cutting butter into dry ingredients, then mixing in milk until just combined.
Place biscuits evenly on top of the hot filling.
Bake until biscuits are golden and cooked through and the filling is bubbling.

Notes

Do not assemble biscuits and filling ahead of time; moisture will make biscuits dense.

The filling should be thick before baking — it will loosen slightly in the oven.

Freeze filling and biscuits separately for best texture when reheating.