Skillet Chicken Pot Pie Topped with Buttery Biscuits

Once you try this chicken pot pie with biscuits, you may never go back to the classic pie crust topping. This recipe comes together in under an hour, is made entirely from scratch, and works well for meal prep — many components can be prepared ahead of time. A video tutorial is included in the original post.

The Ultimate Cozy Comfort Food

A top comfort-food pick, chicken pot pie with biscuits is a hearty, warming, and satisfying dish that serves as a complete meal — no sides required. The buttery, flaky biscuit topping makes the whole dish extra comforting and family-friendly.

What’s to Love

• Great for planning ahead. Make the filling and biscuit dough in advance, refrigerate them separately, and simply assemble and bake when you’re ready.
• A full meal in one pot. The recipe includes protein, vegetables, and biscuits all together for an easy, satisfying dinner.
• Made from scratch. While pre-made biscuit dough can be used in a pinch, this version is designed for homemade biscuits for the best texture and flavor.
• Flexible. Swap vegetables, use a different dairy or non-dairy milk in place of cream, or substitute leftover turkey or rotisserie chicken.

This dish carries a lot of nostalgic comfort for many cooks — a warm, savory meal ideal for cool evenings. It’s simple to adapt and forgiving, making it a great weeknight staple.

What You Need

Here’s a quick overview of the main components and why they matter for a well-balanced pot pie:

• Biscuit dough: A simple biscuit dough made with flour, baking powder, a touch of sugar, salt, cold butter, and milk or buttermilk produces a flaky, tender topping.
• Chicken: Use pre-cooked chicken — shredded rotisserie chicken, leftover roasted chicken, or cooked breasts. Turkey can also be used if preferred.
• Vegetables: Onion, diced potatoes (small dice so they cook quickly), chopped carrots, and frozen mixed vegetables give the filling body and color.
• Roux base: Butter and flour are cooked briefly to create a roux that thickens the filling and adds a rich, rounded flavor.
• Broth and cream: Chicken broth provides savory depth while a splash of heavy cream (or half-and-half/milk for a lighter finish) adds a smooth texture to the sauce.
• Seasonings: Salt, pepper, smoked paprika, ground mustard, and a pinch of dried thyme balance and elevate the flavors.

How to Make Chicken Pot Pie with Biscuits

Make the Biscuits

A food processor speeds up the biscuit dough process and keeps things tidy, but you can also mix by hand. The goal is to keep the butter cold so the biscuits bake up flaky.

1. Combine dry ingredients. Mix flour, baking powder, sugar, and salt until well blended.
2. Cut in cold butter. Add very cold butter and work it in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
3. Add the milk. Stir or pulse until the dough just comes together; avoid overmixing.
4. Chill briefly. Form the dough into a disk, wrap, and refrigerate while you prepare the filling so it’s easier to cut into biscuits.

SAM’S TIP: Sourdough or other biscuit variations can be used if you prefer a tangy or different-flavored topping.

Make the Pot-Pie Filling

1. Sauté aromatics. Melt butter in a large pot or Dutch oven, then add diced onion and cook until translucent.
2. Make the roux. Stir in flour and cook briefly to toast the flour, then add salt, pepper, smoked paprika, ground mustard, and thyme.
3. Add liquids and vegetables. Slowly whisk in chicken broth and cream, add diced potatoes, chopped carrots, and frozen mixed vegetables, then simmer until the potatoes and carrots are tender and the sauce has thickened.
4. Stir in chicken. Remove from heat and fold in shredded or diced cooked chicken so it’s evenly distributed.

This creates a thick, savory filling similar in flavor to classic pot pie but with a bit more body to support the biscuit topping.

Assemble and Cook

1. Cut the biscuits. Roll or pat the chilled dough to about 1″ thick, then cut into rounds or squares. Press straight down rather than sawing to ensure the biscuits rise evenly.
2. Top the filling. Arrange biscuit pieces over the hot filling with a little space between them. Brush with an egg wash (egg whisked with a teaspoon of water) if you want a golden top.
3. Bake. Transfer the pot or Dutch oven to a preheated 400°F (205°C) oven and bake until the biscuits are cooked through and lightly golden, about 25 minutes. Test a biscuit center with a knife to ensure it’s not doughy.

The aroma while this bakes is irresistible — savory, warm, and inviting.

Frequently Asked Questions

Tips for Making Chicken Pot Pie with Biscuits

• Make components ahead. Prepare the filling and biscuit dough up to two days in advance for an easy assembly night.
• Substitute store-bought biscuits if needed. Unbaked canned biscuits can be used in a pinch.
• Swap dairy as desired. Half-and-half, whole milk, or a nut milk can replace heavy cream for a lighter consistency; the filling will be slightly thinner.
• Customize vegetables. Use sweet potatoes, lima beans, peas, or other vegetables you prefer — the recipe is forgiving.

Enjoy this cozy, satisfying chicken pot pie with biscuits. It’s a reliable weeknight meal and a wonderful way to use leftover chicken while keeping dinner warm and comforting.

Recipe originally published October 2020. Notes and tips have been updated, but the core recipe remains the same.

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