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A family favorite creamy chicken pot pie topped with flaky biscuits. Enjoy the same home-cooked taste without the hassle of the crust. Simple yet delicious comfort food!
Chicken Pot Pie with Biscuits
A simple twist on the classic chicken pot pie with all the same DELICIOUS flavors! This dish is filled with shredded chicken, mixed vegetables, a creamy filling, and topped with flaky biscuits. An easy meal to pull together after work that is absolutely SATISFYING! The seasonings help blend this dish together for an AMAZING flavor that portray the definition of comfort food.
Chicken pot pie is definitely a favorite in our household. This recipe is perfect for changing up our classic chicken pot pie recipe by adding the biscuits on the top instead of using a pie crust. The warm pot pie filling that includes the tender chicken and seasoned mixed vegetables with the flaky biscuits provides for the perfect comfort food especially when the weather starts to cool off.
The fun part about this recipe is you can eat it however you like. I like to put the biscuit on the plate first and then scoop the filling over the top of it. You could also eat it as is with the biscuit on the top or even chop the biscuit and mix into the filling. So many options!
What to Serve with Chicken Pot Pie and Biscuits
This meal is very hearty and already filled with lots of protein, vegetables, and carbohydrates so can essentially be a meal all on its own. However, if you would still like to serve it with a side, there are several things that would go well with it. Some fruit salad, cottage cheese, or even a side salad would pair well alongside this chicken pot pie with biscuit recipe. In other words, something a little lighter to add to this already hearty meal would work great.
How to Make Chicken Pot Pie with Biscuits
To make chicken pot pie with biscuits, start by preheating the oven to 350 degrees F (175 degrees C).
Next, melt butter in a large skillet over a medium-low heat. Stir in onions, mixed vegetables, thyme, rosemary, and sage. Cook for about 4 minutes until slightly tender.
Next, stir in the flour and cook for about 2 more minutes until vegetables are coated well with the flour.
Slowly pour in the chicken broth and half and half and whisk in until the sauce begins to thicken. Stir in the cooked shredded chicken and season with salt and pepper to taste. I usually keep shredded chicken available in my freezer to save time when pulling together quick meals. You could also use a rotisserie chicken as well. Having cooked chicken on hand will help speed up your cooking time significantly.
Now transfer the filling to a slightly greased 9×13 inch baking dish and arrange biscuits on top of the filling.
In a small bowl, beat egg yolk with water. Brush mixture over biscuits. Bake for 20-22 minutes until biscuits are golden brown. Cool slightly before serving.
Chicken Pot Pie with Biscuits
A simple twist on the classic chicken pot pie. Made with tender shredded chicken, mixed vegetables, creamy gravy, and topped with flaky biscuits. Delicious flavors for a perfect comfort food!
- 2 cups cooked chicken (shredded)
- 12 oz frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/4 cup onions (finely diced)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2/3 cup half-and-half cream
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp sage
- salt & pepper (to taste)
- 1 can refrigerated flaky biscuits
- 1 large egg yolk (beaten)
- 1 TBSP water
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over a medium-low heat. Stir in onions, mixed vegetables, thyme, rosemary, and sage. Cook for about 4 minutes until slightly tender.
Stir in flour and cook for about 2 more minutes until vegetables are coated.
Slowly pour in the chicken broth and half and half and whisk in until the sauce begins to thicken. Stir in the cooked shredded chicken and season with salt and pepper to taste.
Transfer filling to a slightly greased 9×13 inch baking dish and arrange biscuits on top of the filling.
In a small bowl, beat egg yolk with water. Brush mixture over biscuits. Bake for 20-22 minutes until biscuits are golden brown. Cool slightly before serving.
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