Name: Combine the dry ingredients together in advance Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.; You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!; 2 small boneless skinless chicken breasts; Salt/pepper (to taste); 3 cups chicken broth; 4 Tablespoons butter; ½ cup onions (finely diced); ½ cup celery (finely diced); ½ cup carrots (finely diced); 2 cloves garlic (minced); ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary; ¼ teaspoon ground sage; 1/3 cup flour; ½ cup half and half; 1 chicken bouillon cube; 1 teaspoon low sodium soy sauce (can sub Worcestershire sauce); 1 cup frozen peas

Jump to Recipe

If you adore cozy, comforting dinners that fill your kitchen with mouthwatering aromas, Chicken Pot Pie with Biscuits is pure magic. Each forkful features tender chicken, hearty vegetables, and a rich, creamy gravy, all tucked under fluffy, golden biscuits. The secret to that melt-in-your-mouth biscuit texture? Combine the dry ingredients together in advance, which ensures the perfect rise and crumb every single time. Whether you’re seeking a classic Sunday dinner or a way to wow guests, this pot pie recipe delivers old-fashioned comfort with ease and a touch of homey elegance.

Combine the dry ingredients together in advance Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one plays a special role in creating that iconic Chicken Pot Pie with Biscuits flavor and texture. The combination brings together savory, herby, and buttery notes, so don’t skip a thing if you want maximum satisfaction in every bite!

Boneless Skinless Chicken Breasts: The lean, tender base for your filling—shredded to soak up all the flavors.
Salt/Pepper: Essential seasonings for building flavor from the very first step.
Chicken Broth: Gives depth to the gravy and keeps everything luscious and moist.
Butter: Adds rich flavor and helps sauté veggies while also building your roux for the creamy sauce.
Onions (finely diced): Gives a savory backbone and a gentle sweetness to each bite.
Celery (finely diced): Adds freshness and a faint herbal note that brightens up the dish.
Carrots (finely diced): Provides color, sweetness, and a classic pot pie crunch.
Garlic (minced): Infuses a subtle aroma and depth that elevates the entire filling.
Onion Powder, Dry Thyme, Dry Rosemary: These classic herbs give earthy, savory flavor with that comforting, traditional feel.
Ground Sage: Just a touch brings out that nostalgia of classic pot pie fillings.
Flour: Key for thickening the gravy; combine the dry ingredients together in advance for lump-free smoothness.
Half and Half: Brings a creamy, decadent texture without being too heavy.
Chicken Bouillon Cube: Intensifies the poultry flavor for a hearty base.
Low Sodium Soy Sauce: Adds umami depth—don’t worry, it won’t taste like soy, just more savory!
Frozen Peas: Pop them in for bright color and a bit of sweetness to balance the gravy.

How to Make Combine the dry ingredients together in advance

Step 1: Prepare the Biscuits

If you’re making homemade biscuits, now’s the time to combine the dry ingredients together in advance. This step ensures the leavening agents activate properly for extra-fluffy results! Store the formed biscuit rounds on a plate in the fridge while you work on the pot pie filling. Alternatively, you can use refrigerated, Cheddar Bay, or Bisquick biscuits—just make sure to prep your biscuit choice so they’re ready to pop on top of the filling before baking.

Step 2: Cook and Shred the Chicken

Season your chicken breasts generously with salt and pepper, then nestle them in a saucepan with the chicken broth. Let the chicken poach gently with the lid cracked, simmering for about 15 minutes until cooked through but still juicy. Avoid a rolling boil, which makes the chicken tough. Once cooked, shred the chicken using two forks and set aside, keeping the broth for building your pot pie sauce.

Step 3: Sauté the Vegetables

In a large, wide pan, melt butter over medium heat. Toss in the onions, celery, and carrots, cooking until softened and fragrant, about 5-6 minutes. Next, add the garlic and your bouquet of dry herbs—onion powder, dry thyme, dry rosemary, and a pinch of ground sage—for one more minute, stirring to coat everything in delicious flavor.

Step 4: Make the Roux

Sprinkle in the flour to form a roux, which thickens your sauce. Here’s where combine the dry ingredients together in advance pays off—no lumps and a silky finish! Stir and cook the flour for 2 minutes, until it loses its raw scent and turns a little golden.

Step 5: Build the Sauce

Slowly add two-thirds of your chicken broth, pouring in small splashes and stirring after each addition to create a smooth, velvety gravy. Follow with the half and half, using the same gradual approach. This method helps control the sauce’s thickness and ensures your pot pie filling is luscious and creamy, never soupy.

Step 6: Season, Add the Chicken and Peas

Drop in your chicken bouillon cube and a splash of soy sauce, then add the shredded chicken back into the pan, stirring everything together. Taste and adjust for seasoning. Stir in the frozen peas at the end so they stay bright and tender. If you find the filling too thick, add more of the reserved broth (the rest can be saved for thinning the sauce as the biscuits bake on top).

Step 7: Assemble and Bake

If your skillet is oven-safe, keep everything in the pan; otherwise, transfer the filling to a lightly greased 8×8-inch baking dish. Place your chilled biscuits evenly on top (combine the dry ingredients together in advance for best rise and texture!), then bake according to your biscuit recipe—usually about 15-18 minutes at 425 degrees, or 12-15 minutes at 450 degrees. For extra golden tops, brush with melted butter and bake a few more minutes. If you prefer crispier biscuits, bake them separately and layer onto the filling before serving.

How to Serve Combine the dry ingredients together in advance

Garnishes

As soon as it’s out of the oven, sprinkle your Chicken Pot Pie with Biscuits with a little chopped fresh parsley or crack some extra black pepper over the top. A finishing brush of melted butter on the biscuits makes for a glossy, irresistible look—combine the dry ingredients together in advance so the biscuits are ready to receive those finishing touches!

Side Dishes

This hearty dish is a meal on its own, but if you’re feeding a crowd, pair it with a crisp green salad, steamed green beans, or simple roasted asparagus to lighten things up. For a totally indulgent comfort food feast, serve with mashed potatoes and extra gravy on the side.

Creative Ways to Present

You can bake the filling in individual ramekins for charming single-servings, or serve family-style straight from the skillet. For potluck gatherings, try making mini “pot pie sliders” using smaller biscuits. Don’t forget to combine the dry ingredients together in advance when scaling up for a crowd, so prep is a breeze!

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie with Biscuits stores beautifully for future meals. Cool completely, then transfer to an airtight container and refrigerate for up to 3 days. The biscuits may soften a bit, but the flavor stays comforting and delicious.

Freezing

For best results, combine the dry ingredients together in advance for your biscuits but freeze the unbaked dough separately. The filling can be fully prepared and frozen in a freezer-safe dish for up to 2 months. When ready to serve, reheat the filling, top with fresh biscuits, and bake as directed.

Reheating

To warm up leftovers, heat individual portions in the microwave until piping hot, or re-bake in the oven at 350 degrees (covered with foil to prevent biscuits from over-browning) for about 20 minutes. If the filling thickens too much in the fridge, add a splash of broth before reheating.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken is a great shortcut—just shred it and add it where the recipe calls for cooked chicken. You may want to combine the dry ingredients together in advance, especially if making your own biscuits alongside.

Is it possible to make this dish dairy-free?

Yes, substitute the butter with a plant-based alternative, and use coconut cream or any unsweetened, unflavored non-dairy milk for the half and half. Just be sure to combine the dry ingredients together in advance if you’re also making dairy-free biscuits.

Can I swap vegetables or add more to the filling?

Certainly! Feel free to toss in diced potatoes, corn, green beans, or mushrooms—this pot pie is very forgiving. Follow the same method and combine the dry ingredients together in advance if adjusting the biscuit layer to fit more filling underneath.

What if I want a crispier biscuit bottom?

For extra crunch, bake the biscuits separately on a sheet, then lay them over the steaming pot pie filling just before serving. This way, you get that satisfying bite without any soggy base—especially easy when you combine the dry ingredients together in advance for your dough!

Do I need a cast iron skillet or can I use another baking dish?

No cast iron? No problem! Any oven-safe pan or an 8×8-inch baking dish will work perfectly. Just remember, regardless of your bakeware, combine the dry ingredients together in advance for best biscuit success!

Final Thoughts

This Chicken Pot Pie with Biscuits recipe is my go-to for weeknights when I want something hearty, satisfying, and deeply nourishing. I can’t recommend enough how much better those biscuits turn out when you combine the dry ingredients together in advance—it truly makes all the difference. Give this recipe a try and let your kitchen fill with the irresistible scent of classic, feel-good comfort!

Combine the dry ingredients together in advance Recipe

★★★★★

4.9 from 22 reviews

Author: lina
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Chicken Pot Pie with Biscuits recipe is the ultimate comfort food. Tender chicken and vegetables in a creamy gravy, topped with flaky biscuits – it’s a hearty and satisfying meal that the whole family will love.

Instructions

For the Biscuits
Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
For the Chicken Pot Pie
Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine. If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer. Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking. Add the frozen peas and stir to combine and heat through. Remove from heat. Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isn’t oven safe. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit. Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

Notes

For the best flavor, use homemade buttermilk biscuits if possible.
If you don’t have time to make biscuits, store-bought refrigerated biscuits work well too.
This recipe can be made in advance and refrigerated before baking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American