This recipe for biscuit chicken pot pie is a creamy mixture of seasoned chicken, vegetables and herbs that’s been topped with flaky cheddar biscuits and baked to perfection.
Chicken pot pie is comfort food at its finest, and this version features the most delicious biscuit topping.
Chicken pot pie is one of those classic dishes that seems to never go out of style. It also happens to be kid friendly, which of course is always a bonus in my book. This biscuit chicken pot pie is my version of the classic – I’ve eliminated the cream in the recipe and topped the chicken mixture with light and flaky cheddar biscuits!
How do you make biscuit chicken pot pie?
What’s the first step to making chicken pot pie? The chicken of course! You have a few options here – you can roast your own chicken or buy a rotisserie chicken. I roasted bone-in skin-on chicken breasts for this recipe. After the chicken is cooked and diced it gets combined with the veggies. I use a mixture of carrots, celery onion and peas but you could also add other vegetables like corn or potatoes if you prefer.
After the chicken and veggies have cooked, it’s time to make the sauce. The sauce is really simple – a little flour is added to the pan and then milk is added to make the creamy base. I use 1% milk for this recipe and it works perfectly.
While the chicken and vegetable mixture is cooking I make a simple biscuit dough that’s flavored with cheddar cheese and a touch of garlic. The biscuit dough gets spooned over the top of the chicken mixture and the whole thing goes into the oven until the biscuits are golden brown. Dinner perfection!
Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
More delicious chicken recipes
- Chicken Parmesan Pasta
- Chicken Noodle Casserole
- Slow Cooker Whole Chicken
- Baked Lemon Chicken
- Slow Cooker Chicken Marsala
Biscuit Chicken Pot Pie
Ingredients
- For the filling:
- 1 tablespoon butter
- 1/2 cup onion , finely diced
- 1 cup diced celery
- 1 cup diced carrot
- 3 tablespoons all-purpose flour
- 2 cups 1% milk
- 1/2 cup chicken broth
- 3 cups chopped cooked chicken breast
- 1/2 cup frozen green peas
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced parsley
- For the biscuit topping:
- 1 cup all purpose flour
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup butter , melted
- 3/4 cup shredded sharp cheddar cheese
- Cooking spray
- Optional garnish: chopped parsley
Instructions
- For the filling:
- Melt 1 tablespoon of butter in a large pan over medium-high heat. Add onion, carrot and celery and cook for 5-7 minutes until softened.
- Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened.
- Add chicken, peas, salt, and pepper. If the sauce is too thick, add more chicken broth, 1 tablespoon at a time, until desired consistency is reached.
- Pour the chicken mixture into a 9 inch square pan that's been coated in cooking spray.
- Preheat the oven to 450 degrees F.
- For the biscuits:
- Combine all of the dry ingredients in a bowl. Stir in the buttermilk and butter until a dough forms.Gently stir in the cheese.
- Drop the dough into 4 equal sized mounds over the chicken mixture.
- Bake for 12-15 minutes or until biscuits are golden brown.
- Sprinkle with parsley if desired and serve.
This looks DELICIOUS!!!! I cannot wait to try it! Thanks for sharing!
This sounds amazing!! Thanks for sharing your recipe!
Chicken pot-pie is one of my favorite comfort foods. I don’t eat it as much as I want because it can be heavy. I love your lightened up version–I need to try this out! And you are definitely right that it is very kid-friendly. My kiddos love it!
How cute are these?? Awesome to have a lighter recipe as a go-to now! YUM!
Ahhh, this looks delicious! I love the fact that it’s lower in calories. =)
This looks amazing!! I’m saving this for later!!
OH my gosh these are TOO cute! Thanks for sharing! Adding to my recipe list 🙂
xoxo
Lee Anne
http://www.lifeinatx.com/
So creative and cute. 🙂 My daughter would like them…
Okay, this is perfect! My daughter and I read The Twits by Roald Dahl not too long ago and I am trying to make a goal of making a recipe for each book we complete. We want to make chicken pot pies, and these lighter ones sound amazing!
My pot pie loving husband would go crazy for this! Can’t wait to give it a try!
My husband always begs me to make chicken pot pie, but I don’t like to because it is SO many calories. I am definitely going to try this recipe! It looks delicious.
This looks amazing and is pretty tempting too 🙂
These look awesome! thank you so much for sharing!
I cannot resist a good pot pie. Having a lighter version is perfect!
This looks fantastic I will have to try. Thanks for the inspo.
Rosie http://www.therosedogblog.me
AHH that looks absolutely delicious! I cannot wait until I’m home and I can try this recipe out!
xx, Mikkaela
The Southwestern Prepster
LOVE all the short-cuts in this. Makes it easy as pie (pun intended).
This looks fantastic! Awesome flavors and beautiful pictures!
This looks amazing! Is phyllo hard to work with? Because I seem to always find ways to mess up simple things! I definitely pinned this for later!
In this case it’s super easy because you just cut the phyllo into strips and sprinkle it over the tops, no precise cutting or layering or anything like that!
I believe that I totally missed your phyllo dough information. Where was it in the article or can you tell me what you said about the phyllo dough please?
I truly think that this chicken pot pie looks and sounds delicious! The fact that it is lighter in calories is fantastic! I also love that this recipe is made in a 9X9 pan. It will make it easier to make for just me.
Thank you very much!!!
Hi, I had updated these photos a while back and changed up the topping. Instead of biscuits, you can take 4 sheets of phyllo dough, cut them into strips, and arrange over the top. Then brush with a few tablespoons of melted butter and bake as directed.
I’ve never thought to use phyllo like this. It must be such an amazing crispy topping! Now my mind is spinning about other ways to use it too.