Easy Biscuit-Topped Chicken Pot Pie Recipe: Comfort Food Classic

Mom’s Fabulous Chicken Pot Pie with Biscuit Crust

This chicken pot pie recipe is the ultimate comfort food classic, featuring a creamy filling and fluffy biscuit topping that’s perfect for family dinners.

Why You’ll Love This Chicken Pot Pie Recipe

• Quick prep: Ready in just over an hour.
• Family-friendly: Mild, creamy flavors appeal to both kids and adults.
• Versatile: Swap in your favorite veggies or rotisserie chicken.
• Comfort food: A warm, hearty dinner for chilly nights.

Ingredients

• 1/2 cup unsalted butter
• 1 medium onion, finely chopped
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups cooked chicken, shredded
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (7.5 ounce) cans refrigerated biscuit dough

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, melt butter. Add onion, celery, and garlic; sauté until onions are translucent, about 5 minutes.
3. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in chicken broth and milk. Continue stirring until the sauce thickens, about 3–4 minutes.
5. Stir in shredded chicken and frozen mixed vegetables. Season with salt and pepper, then remove from heat.
6. Pour the creamy chicken mixture into a 9×13–inch baking dish, spreading evenly.
7. Separate the biscuits and arrange them over the filling, slightly overlapping to cover most of the surface.
8. Bake in the preheated oven for 30–35 minutes, or until biscuits are golden brown and the filling is bubbly.
9. Let the pot pie rest for 5 minutes before serving to thicken the filling.

Nutrition Facts

• Calories: 412 kcal
• Carbohydrates: 30 g
• Protein: 20 g
• Fat: 23 g (Saturated Fat: 10 g)
• Cholesterol: 65 mg
• Sodium: 708 mg
• Fiber: 2 g

Tips and Variations

• Veggie boost: add mushrooms or diced bell pepper for extra flavor.
• Make ahead: assemble the pie, cover, and refrigerate overnight; bake just before dinner.
• Shortcut: use rotisserie chicken and frozen mirepoix mix to cut chopping time.
• Cheesy twist: sprinkle ¼ cup shredded cheddar on top of the filling before adding biscuits.

You’ll fall in love with this chicken pot pie recipe.