The Ultimate Comfort Food—Fast, Easy & Irresistible!
Nothing beats a warm, creamy chicken pot pie on a cozy night.
But who has time for a complicated crust?
This biscuit-topped version delivers all the rich, savory goodness with half the effort!
Using rotisserie chicken and store-bought biscuits, this recipe is perfect for busy weeknights while still feeling like a homemade classic.
A golden, flaky topping meets a velvety, veggie-packed filling—you won’t believe how simple (and delicious!) comfort food can be!
For Chicken Pot Pie Filling
- Butter – Used for sautéing vegetables and creating the base for the sauce.
- Onion – Adds flavor and sweetness to the filling.
- Celery – For texture and a bit of freshness in the filling.
- Carrots – Adds sweetness and color to the dish.
- Frozen Peas – These are quick and easy, bringing a pop of color and sweetness.
- Fresh Parsley – Adds a fresh herb flavor to balance the richness of the filling.
- Dried Thyme – Adds a subtle earthy flavor.
- All-purpose Flour – Used to thicken the sauce and bind the filling together.
- Lower-sodium Chicken Broth – The base of the filling sauce, bringing flavor and moisture.
- Half-and-half – Adds creaminess to the sauce.
- Salt and Pepper – To taste, balancing and enhancing the overall flavors.
- Cooked Chicken – Leftover or rotisserie chicken is ideal, adding protein and heartiness to the pie.
For Biscuit Topping
- Refrigerated Flaky Biscuits – The easy, golden, flaky topping that makes this dish so comforting and delicious.
- Egg Yolk – Used in the egg wash to give the biscuits a shiny, golden finish
- Water – To mix with the egg yolk for the egg wash.
Easy Chicken Pot Pie with Biscuit Crust
Ingredients
- ¼ bup butter
- 1 small onion, chopped
- 3 medium celery ribs, chopped
- 3 medium carrots, chopped
- ⅔ cup frozen peas
- 3 tbsp fresh parsley, chopped
- ¼ tsp dried thyme
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ⅖ cup half-and-half
- Salt and black pepper, to taste
- 3 cups cooked chicken, cut into bite-sized pieces
- 1 can (16.3-ounce) refrigerated flaky-style biscuits (e.g., Pillsbury Grands)
- 1 large egg yolk, beaten
- 1 tbsp water
Instructions
Preheat the Oven
- Set oven to 350°F (175°C).
Cook the Vegetables
- Melt butter in a large skillet over medium-low heat.
- Add onion, celery, and carrots. Cook, stirring occasionally, for about 15 minutes, until tender.
- Stir in peas, parsley, thyme, and flour, cooking for about 5 minutes until the flour coats the veggies and starts to cook.
Make the Sauce
- Slowly whisk in chicken broth and half-and-half.
- Stir continuously and cook until the sauce thickens and bubbles.
- Mix in cooked chicken, then season with salt and pepper.
Assemble the Pot Pie
- Pour the chicken and vegetable mixture into a 7x11-inch baking dish.
- Arrange the biscuits evenly on top.
Brush with Egg Wash
- In a small bowl, whisk together egg yolk and water.
- Brush the mixture over the biscuits to give them a golden, glossy finish.
Bake & Serve
- Bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let the pot pie rest for 10 minutes before serving.
1. Can I use store-bought biscuits for the topping?
Yes, using store-bought biscuits is a total time-saver! You’ll still get a golden, flaky top, and it makes this recipe that much quicker. Just be sure to choose the right kind that bakes up nicely, like Pillsbury Grands.
2. What can I use instead of chicken?
No worries! You can swap in turkey or even go vegetarian by using chickpeas or tofu. The veggies and sauce are so flavorful, they’ll make any protein shine. Plus, it’s a great way to use up leftovers!
3. Can I prepare the filling ahead of time?
Absolutely! You can make the filling up to a day ahead. Just store it in the fridge and heat it up before adding the biscuits and popping it in the oven. It makes life so much easier, especially on busy days.
4. How do I prevent the biscuit topping from getting soggy?
To avoid soggy biscuits, make sure the filling is thick enough before you top it with biscuits. Also, baking it on a lower rack in the oven helps to get the biscuits golden and crispy all the way through.
5. Can I use frozen vegetables?
You bet! Frozen veggies are a great shortcut and still pack plenty of flavor. Just make sure to thaw them and drain any excess liquid before adding them to the filling.
