Chicken Biscuit Pot Pie is pure comfort food—warm, satisfying, and just like Grandma used to make.
I was home with the flu and the cupboards were nearly bare after the holidays, so I needed something easy, comforting, and low-effort. Shopping was out of the question, and I wanted a meal that would appeal to my appetite without much energy required.
What I ended up making is a hearty casserole featuring tender chunks of chicken, mixed vegetables, onions and seasonings in a creamy gravy, all topped with big, fluffy cheddar biscuits. It’s comforting, filling, and simple to put together.
This recipe separates into two parts: the filling and the biscuits. If making biscuits from scratch makes you nervous, you can use canned biscuits—flavor will differ slightly, but the result will still be delicious. Below I walk through the homemade biscuit method if you want to try it.
How To Make Biscuit Chicken Pot Pie
Preheat the oven to 350°F. Prepare a 9 x 13 or 8.5 x 12 baking dish and spray the bottom with non-stick cooking spray.
In a large bowl combine:
- 2 cups frozen country hash browns
- One 10 oz. bag frozen mixed vegetables
- 2 1/2 cups cubed cooked chicken
- 1 Tablespoon dried onion flakes
- 1 teaspoon coarse black pepper
- 1/4 teaspoon crushed dried rosemary
- 1/8 teaspoon ground sage
- 1/2 teaspoon salt
Tip: Pre-cooked rotisserie chicken, portioned and frozen, is a great time-saver for casseroles like this.
Add one can of cream of chicken soup and 1 cup chicken broth, then mix until well blended. If you don’t have broth, dissolve a chicken bouillon cube in 1 cup boiling water and use that instead.
Spread the filling evenly in the bottom of the prepared baking dish.
Next, make the biscuits.
Tips for making great biscuits
Biscuits can seem intimidating, but the key is simple: don’t overwork the dough and keep the fat cold. Using shortening gives a classic flaky texture, though butter will also work if you prefer its flavor.
For the biscuits, in a medium bowl combine:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- a dash of salt
- 1 Tablespoon white sugar
- 1/2 cup shortening (Crisco or similar)
Cut the shortening into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs. Stir in 1 cup buttermilk and 1/2 cup finely grated cheddar jack cheese. Mix gently until just combined—do not overmix.
Turn the dough onto a well-floured surface, gently coat it with flour, and pat it into a circle about 3/4 inch thick. Do not knead or roll aggressively; gently patting helps keep biscuits tender and flaky.
Use a biscuit cutter or round cookie cutter to cut 12 circles. Re-form the scraps gently to make the remaining biscuits. If you don’t have a cutter, simply cut the dough into 12 squares.
Finishing up Biscuit Pot Pie Casserole
Arrange the biscuits gently on top of the filling in three rows of four, leaving a little space between them so they can rise and expand during baking.
Melt 1/4 cup butter and stir in 1 teaspoon garlic salt. Brush the tops of the biscuits with half of the garlic-butter mixture, reserving the rest for after baking.
Baking Biscuit Pot Pie Casserole
Bake in the preheated oven for 45–50 minutes, until the biscuits are golden brown and the filling is bubbling around the dish edges. If the biscuits brown too quickly, tent the casserole loosely with foil until done.
When you remove the casserole from the oven, brush the remaining garlic-butter over the biscuit tops. Let the dish rest for about 10 minutes before serving to let the filling set slightly.
The layered, flaky biscuits with a touch of cheese and garlic make this version of chicken pot pie especially comforting—like a warm hug at the dinner table. I served ours with a simple salad of mixed greens, tomatoes, and avocado for a complete meal.
Lesson learned: you can make a delicious, satisfying meal out of a few simple pantry staples. This Chicken Biscuit Pot Pie is a great way to turn minimal ingredients into a family favorite.
I hope you enjoy making and sharing it as much as I do.
Chicken Biscuit Pot Pie
Ingredients
Filling
- 2 1/2 cups cooked cubed chicken
- 1 10 oz. bag frozen mixed vegetables
- 2 cups frozen country hash brown cubes
- 1 can cream of chicken soup
- 1 cup chicken broth or 1 cup hot water with 1 chicken bouillon cube
- 1 Tablespoon dried onion flakes
- 1 tsp. coarse black pepper
- 1/4 teaspoon crushed dried rosemary
- 1/8 teaspoon ground sage
- 1/2 teaspoon salt
Biscuits
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 dash salt
- 1 Tablespoon white sugar
- 1/2 cup shortening (Crisco)
- 1 cup buttermilk
- 1/2 cup finely grated cheddar jack cheese
- 1/4 cup melted butter
- 1 teaspoon garlic salt
Instructions
-
Preheat oven to 350°F.
-
Prepare a 9 x 13 baking dish by spraying the bottom with non-stick cooking spray.
Filling
-
In a large bowl combine the chicken, potatoes, vegetables, seasonings, one can of cream of chicken soup, and 1 cup chicken broth. Mix well.
-
Spread the filling evenly in the bottom of the prepared baking dish.
Biscuits
-
In a medium bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup shortening until the mixture resembles coarse crumbs.
-
Add 1 cup buttermilk and 1/2 cup grated cheese. Mix until just combined.
-
Turn the dough out onto a floured surface. Gently pat into a 3/4-inch-thick circle—do not knead.
-
Cut into 12 squares or use a biscuit cutter to make 12 rounds.
-
Place biscuits on top of the filling in three rows of four, leaving space between them for rising.
-
Melt 1/4 cup butter and stir in 1 teaspoon garlic salt. Brush the biscuit tops with half of the garlic-butter, reserving the rest for after baking.
-
Bake for 45–50 minutes, until biscuits are golden and the filling is bubbling at the edges. If needed, tent with foil to prevent over-browning.
-
Remove from oven and brush remaining garlic-butter over the biscuits. Let rest 10 minutes before serving.
Nutrition