This chicken pot pie is the epitome of a cozy meal. It’s topped with sourdough biscuits instead of pie crust so it takes the most intimidating part out and leaves you with a simple and delicious dish that the whole family will love.

❤️ Why You’ll Love Chicken Pot Pie with biscuits

I think the most intimidating part about chicken pot pie, is making the crust. I’ve tried chicken pot pie a lot of different ways and this is the simplest, but also the most delicious. It also can be made with frozen veggies and store-bought biscuits! So, even though it seems like a labor of love, it can easily be made as a quick weeknight dinner.

🍲 Ingredients

Sourdough biscuits – I have linked my sourdough biscuit recipe because it is simple and delicious. But if you have a recipe that is tried and true, use that! You can also use store bought biscuits just as easy.

Veggies – I’ve used a variety of ingredients for this pot pie, and both canned and frozen veggies work just as good. It just all depends on what you have on hand and how simple you want to make this meal 🙂

Spices – garlic powder, dried thyme, salt and pepper seem to be the most universal and accessible spices which is why I have included them. But use whatever spices you like best and that you have on hand.

Flour – all-purpose flour thickens the sauce and turns it into more of a pot pie gravy.

Chicken broth – Store bought or homemade chicken broth works.

Milk – This makes the gravy creamy, but if you want a thicker + richer sauce you can use half and half or heavy cream.

👩‍🍳 How to Make Chicken Pot Pie with Biscuits

Preheat and Make Biscuit Dough –

  • Preheat your oven to 375 degrees. Mix together your biscuit dough, roll out and use a mason jar lid or biscuit cutter to cut 6 – 8 large biscuits out of the dough. Set aside.

Cook Veggies –

  • Over medium heat, melt 4 tablespoons of butter into your pan, add all of your diced and drained veggies.
  • Add your seasonings, I like garlic powder, thyme, salt, and pepper, but feel free to use whatever seasonings you like best! Kinders onion butter and poultry seasoning are great with this recipe!
  • Cook for 5 -6 minutes stirring occasionally, making sure that all of the flavors are melting together.

Make Sauce –

  • Sprinkle the flour over top of all the veggies, stir for about 2 minutes to make sure the flour is coating everything and cooked out.
  • Slowly add your chicken broth, continuously stirring. Add your milk and shredded chicken and bring everything to a boil. When your sauce is boiling, turn down the heat and let simmer for 3 – 4 minutes until the sauce has thickened.

Assemble –

  • If your skillet is oven safe, leave the filling. If your pan is not oven safe, transfer everything into a 9×13 baking dish.
  • Place your 6 – 8 biscuits all over the top of the he pot pie mixture. It’s okay if there is some space in between the biscuits, as it cooks, they will expand. Sprinkle the top with cheesoning or salt and parm/cheddar cheese.

Bake and Finish –

  • Place the pot pie into your oven at 375 degrees and bake for 18-20 minutes until the biscuits are cooked and slightly golden on top.
  • Carefully remove from the oven, brush some melted butter on top of the biscuits and enjoy warm!

🪄 Tips and Tricks

  • Baking: Every oven is different, but the entire pie should bake in a preheated oven at 375°F until the filling is bubbly and the biscuit topping is golden brown, usually about 20 minutes.. but keep an eye on it! If the biscuits start to brown too quickly, cover the edges loosely with aluminum foil to prevent burning.If you want to make this pot pie even simpler!
  • Use this same recipe but with two bags of frozen veggie medley and premade biscuits! Rotisserie chicken is convenient and flavorful.
  • You can also poach or roast fresh chicken breasts for a homemade touch. If you want to make this recipe gluten free, use gluten free flour to thicken the sauce. 

🗒 Variations

If you wanted to check out another one pot cozy meal, you have to try my Dutch oven tomato soup!

and if you wanted to break all of the pot pie rules, you could make this as more of a soup and pour it right into a sourdough soup bowl!


🗒 Substitutions

  • Chicken: Rotisserie chicken is convenient and flavorful. You can also poach or roast fresh chicken breasts for a homemade touch.
  • Vegetables: Use a mix of fresh or frozen vegetables. Carrots, peas, corn, and green beans are great options.
  • Broth: Homemade chicken broth enhances flavor, but store-bought works well too


🗒 Best served with

  • Cozy dinner night.
  • Extra biscuits or bread.
  • Hot tea or cider.

👝 How to Store Leftovers

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The biscuits may soften over time.
  • Reheating: Reheat in the oven at 350°F until heated through. To refresh the biscuit crust, place it under the broiler for a minute or two watch closely to avoid burning!

🤔 Common Questions

My sauce seems a little runny/ thick, what should I do?

If your sauce seems to be too thin, I will say that is okay! It will thicken up more as it bakes, and your biscuits will absorb a lot of that liquid as well!
If your sauce is too thick, add some more chicken broth to thin it out just a bit.

5 from 1 vote

Chicken Pot Pie

Print recipe
This chicken pot pie is the epitome of a cozy meal. It's topped with sourdough biscuits instead of pie crust so it takes the most intimidating part out and leaves you with a simple and delicious dish that the whole family will love.
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes

Equipment

Ingredients

  • 2 – 3 cups shredded chicken or one whole rotisserie chicken
  • 1 small onion diced
  • 3 large carrots peeled and diced
  • 1 can green beans drained
  • 1 can corn drained
  • 4 -5 red potatoes diced
  • 4 tbs butter
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup flour
  • 2 ½ cup chicken broth
  • 1 cup milk

Biscuits

Instructions

Preheat and Make Biscuit Dough –

  • Preheat your oven to 375 degrees. Mix together your biscuit dough, roll out and use a mason jar lid or biscuit cutter to cut 6 – 8 large biscuits out of the dough. Set aside.

Cook Veggies –

  • Over medium heat, melt 4 tablespoons of butter into your pan, add all of your diced and drained veggies.
  • Add your seasonings, I like garlic powder, thyme, salt, and pepper, but feel free to use whatever seasonings you like best! Kinders onion butter and poultry seasoning are great with this recipe!
  • Cook for 5 -6 minutes stirring occasionally, making sure that all of the flavors are melting together.

Make Sauce –

  • Sprinkle the flour over top of all the veggies, stir for about 2 minutes to make sure the flour is coating everything and cooked out.
  • Slowly add your chicken broth, continuously stirring. Add your milk and shredded chicken and bring everything to a boil. When your sauce is boiling, turn down the heat and let simmer for 3 – 4 minutes until the sauce has thickened.

Assemble –

  • If your skillet is oven safe, leave the filling. If your pan is not oven safe, transfer everything into a 9×13 baking dish.
  • Place your 6 – 8 biscuits all over the top of the he pot pie mixture. It's okay if there is some space in between the biscuits, as it cooks, they will expand. Sprinkle the top with cheesoning or salt and parm/cheddar cheese.

Bake and Finish –

  • Place the pot pie into your oven at 375 degrees and bake for 18-20 minutes until the biscuits are cooked and slightly golden on top.
  • Carefully remove from the oven, brush some melted butter on top of the biscuits and enjoy warm!

Notes

Baking: Every oven is different, but the entire pie should bake in a preheated oven at 375°F until the filling is bubbly and the biscuit topping is golden brown, usually about 20 minutes.. but keep an eye on it! If the biscuits start to brown too quickly, cover the edges loosely with aluminum foil to prevent burning.
If you want to make this pot pie even simpler! Use this same recipe but with two bags of frozen veggie medley and premade biscuits! 
Rotisserie chicken is convenient and flavorful. You can also poach or roast fresh chicken breasts for a homemade touch.
If you want to make this recipe gluten free, use gluten free flour to thicken the sauce. 

Nutrition

Calories: 640kcal | Carbohydrates: 69g | Protein: 37g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1406mg | Potassium: 1473mg | Fiber: 10g | Sugar: 19g | Vitamin A: 13650IU | Vitamin C: 30mg | Calcium: 206mg | Iron: 5mg
Course: Main Course
Cuisine: American
Keyword: Biscuites, Chicken pot pie, Dinner, Sourdough
Servings: 3
Calories: 640kcal

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  1. Samm

    The Real Person!

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    says:

    5 stars
    I follow Acts of Sourdough on Instagram and I saw the post talking about how her husband told her she needed to add this recipe into the family recipe book. I have to agree with him… this chicken pot pie is SO GOOD! This recipe will definitely be replacing my current chicken pot pie one going forward!