16 Delicious Chicken Pot Pie Recipes with Biscuits Ultimate Comfort Food

Let’s face it, nothing says comfort food quite like a warm, hearty chicken pot pie topped with flaky, buttery biscuits. Whether you’re craving a classic version or eager to try something with a twist, our roundup of 16 delicious recipes has got you covered. Perfect for cozy family dinners or impressing guests, these pies are sure to delight. Keep reading to find your next favorite dish!

Classic Chicken Pot Pie with Flaky Biscuits

Unbelievably comforting and hearty, this classic chicken pot pie with flaky biscuits is the ultimate comfort food. You’ll love how the creamy filling and golden biscuits come together for a cozy meal.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, and corn blend nicely)
• 1/2 cup unsalted butter (for a richer flavor)
• 1/3 cup all-purpose flour (for thickening the filling)
• 1 3/4 cups chicken broth (low-sodium preferred)
• 1/2 cup heavy cream (or milk for a lighter version)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1 package refrigerated biscuit dough (for easy, flaky tops)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat until fully liquid.
3. Whisk in the flour until smooth, cooking for 1 minute to remove the raw taste.
4. Gradually add the chicken broth and heavy cream, whisking constantly to prevent lumps.
5. Bring the mixture to a simmer, then reduce heat and cook until thickened, about 3-5 minutes.
6. Stir in the shredded chicken, mixed vegetables, salt, and pepper until well combined.
7. Transfer the filling to a 9-inch pie dish or similar baking dish.
8. Arrange the biscuit dough pieces on top of the filling, leaving small gaps for expansion.
9. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
10. Let the pot pie sit for 5 minutes before serving to allow the filling to set.

Perfectly golden and flaky, the biscuits soak up the creamy filling just enough to stay crisp on top. Serve it straight from the dish for a family-style meal that’s sure to impress.

Creamy Chicken and Vegetable Pot Pie with Buttermilk Biscuits

You know those days when you crave something hearty, comforting, and just a little bit fancy? This creamy chicken and vegetable pot pie with buttermilk biscuits is your answer.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup frozen mixed vegetables (peas, carrots, corn blend is perfect)
• 1/2 cup heavy cream (for extra richness, or substitute with milk)
• 1/4 cup butter (unsalted, to control the saltiness)
• 1/4 cup all-purpose flour (for thickening the sauce)
• 1 1/2 cups chicken broth (low sodium preferred)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp dried thyme (or fresh if you have it)
• 1 package buttermilk biscuit dough (or homemade if you’re feeling ambitious)
• Salt and pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat until fully liquid and slightly bubbly.
3. Whisk in the flour to create a roux, cooking for about 1 minute until golden to remove the raw flour taste.
4. Gradually add the chicken broth, whisking constantly to prevent lumps, then stir in the heavy cream.
5. Add the garlic powder, thyme, salt, and pepper, stirring to combine and letting the mixture simmer for 2-3 minutes until slightly thickened.
6. Mix in the shredded chicken and frozen vegetables, cooking for another 3-4 minutes until everything is heated through.
7. Transfer the mixture to a greased 9-inch pie dish or similar baking dish.
8. Top with the buttermilk biscuit dough, placing the biscuits close together but not touching to allow for expansion.
9. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.

The biscuits soak up just enough of the creamy filling to stay soft underneath while getting crispy on top. Serve it straight from the dish for a cozy family dinner, or plate it up with a side salad for a bit of freshness.

Spicy Chicken Pot Pie with Cheddar Biscuits

Mmm, imagine digging into a cozy, spicy chicken pot pie topped with golden cheddar biscuits. It’s the perfect comfort food with a kick, ideal for those nights when you crave something hearty and a little adventurous.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup diced onion (yellow or white)
• 2 cloves garlic, minced (fresh is best)
• 1/4 cup butter (unsalted, for control over saltiness)
• 1/4 cup all-purpose flour (for thickening)
• 2 cups chicken broth (low sodium recommended)
• 1/2 cup heavy cream (or half-and-half for lighter version)
• 1 tsp cayenne pepper (adjust to spice preference)
• 1 tsp smoked paprika (for depth)
• Salt and pepper to taste (start with 1/2 tsp each)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 cup all-purpose flour (for biscuits)
• 1/2 cup buttermilk (makes biscuits tender)
• 1/4 cup cold butter, cubed (for flaky biscuits)
• 1 tsp baking powder (fresh for best rise)
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt 1/4 cup butter over medium heat. Add diced onion and minced garlic, sautéing until soft, about 3 minutes.
3. Sprinkle in 1/4 cup flour, stirring constantly to form a roux. Cook for 1 minute to remove raw flour taste.
4. Gradually whisk in chicken broth and heavy cream, ensuring no lumps remain. Bring to a simmer until thickened, about 5 minutes.
5. Stir in shredded chicken, frozen vegetables, cayenne pepper, smoked paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat.
6. For the biscuits, combine 1 cup flour, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk and cheddar cheese just until combined.
7. Pour chicken mixture into a greased baking dish. Drop biscuit dough by spoonfuls on top.
8. Bake for 25-30 minutes, or until biscuits are golden and filling is bubbly.

Warm, flaky biscuits contrast beautifully with the creamy, spicy filling. Serve it straight from the oven with a side of crisp green salad for a complete meal.

Herbed Chicken Pot Pie with Garlic Biscuits

Ah, there’s nothing quite like the comfort of a homemade chicken pot pie, especially when it’s topped with garlicky, buttery biscuits. You’re going to love how the herbs brighten up the creamy filling, making every bite a little celebration.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, and corn blend nicely)
• 1/2 cup unsalted butter (for a richer flavor, use European-style)
• 1/3 cup all-purpose flour (for thickening the filling)
• 2 cups chicken broth (low-sodium preferred to control saltiness)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1 tbsp fresh thyme, chopped (dried thyme works in a pinch, use 1 tsp)
• 1 tsp garlic powder (fresh minced garlic adds a punch, use 2 cloves)
• 1 package refrigerated biscuit dough (or homemade if you’re feeling ambitious)
• 1 tbsp melted butter (for brushing the biscuits)
• 1/2 tsp garlic powder (for the biscuit topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt 1/2 cup butter over medium heat until bubbly.
3. Whisk in 1/3 cup flour, cooking for 1 minute to remove the raw taste.
4. Gradually add 2 cups chicken broth, whisking constantly to prevent lumps.
5. Stir in 1/2 cup heavy cream, 1 tbsp thyme, and 1 tsp garlic powder, bringing the mixture to a simmer.
6. Add 2 cups chicken and 1 cup mixed vegetables, cooking until heated through, about 3 minutes.
7. Transfer the filling to a 9-inch pie dish, spreading it evenly.
8. Separate the biscuit dough and arrange on top of the filling, leaving small gaps for expansion.
9. Mix 1 tbsp melted butter with 1/2 tsp garlic powder and brush over the biscuits.
10. Bake for 20-25 minutes, until the biscuits are golden and the filling is bubbly.

Come serve time, you’ll be greeted with flaky biscuits that give way to a creamy, herb-infused filling. Try pairing it with a crisp green salad to round out the meal.

Slow Cooker Chicken Pot Pie with Drop Biscuits

Guess what? You’re about to make the coziest, most comforting dish that’ll have everyone asking for seconds. This slow cooker chicken pot pie with drop biscuits is your ticket to a hearty meal with minimal fuss.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for a twist)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp dried thyme (or rosemary for a different flavor)
• 1 cup all-purpose flour (for the biscuits)
• 1 1/2 tsp baking powder (make sure it’s fresh)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup milk (any kind, even almond milk)
• 1/4 cup unsalted butter, melted (or olive oil for a lighter version)

Instructions

1. In your slow cooker, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, and thyme. Stir well to mix.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Stir halfway through if you’re around.
3. About 30 minutes before serving, make the biscuit dough. In a bowl, whisk together the flour, baking powder, and salt.
4. Add the milk and melted butter to the dry ingredients. Stir until just combined. Tip: Don’t overmix; lumps are okay.
5. Drop spoonfuls of the biscuit dough onto the hot chicken mixture in the slow cooker. Cover and cook on HIGH for 30 minutes, or until the biscuits are cooked through. Tip: They should be golden and fluffy.

You’ll love how the biscuits soak up the creamy filling, making every bite a perfect mix of textures. Serve it straight from the slow cooker for that homey, communal feel, or plate it up for a more formal dinner. Yum doesn’t even begin to cover it.

Gluten-Free Chicken Pot Pie with Almond Flour Biscuits

Just imagine cozying up with a warm, comforting dish that’s both delicious and gluten-free. This chicken pot pie with almond flour biscuits is your go-to for a hearty meal that doesn’t skimp on flavor or texture.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, and corn blend well)
• 1/2 cup almond flour (for a nutty, tender biscuit top)
• 1/4 cup butter (or coconut oil for a dairy-free version)
• 1 cup chicken broth (low sodium preferred, adjust salt to taste)
• 1/2 tsp salt (adjust based on broth saltiness)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 egg (for binding the biscuit dough)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat. Add the mixed vegetables and sauté for 5 minutes until slightly softened.
3. Stir in the shredded chicken, chicken broth, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
4. While the filling simmers, mix the almond flour, egg, and a pinch of salt in a bowl to form the biscuit dough. Tip: The dough should be sticky but manageable.
5. Transfer the chicken mixture to a baking dish. Drop spoonfuls of the biscuit dough over the top, spacing them evenly.
6. Bake for 20-25 minutes, or until the biscuits are golden and the filling is bubbly. Tip: Check the biscuits at 20 minutes to prevent over-browning.
7. Let the pot pie sit for 5 minutes before serving to allow the filling to thicken slightly.

The almond flour biscuits offer a delightful crunch against the creamy, savory filling. Serve it with a side of crisp green salad for a balanced meal that’s sure to impress.

Vegan Chicken Pot Pie with Vegan Biscuits

Vegan chicken pot pie with vegan biscuits is the ultimate comfort food that’ll make you forget it’s plant-based. You’ll love how the flaky biscuits top a creamy, veggie-packed filling.

Ingredients

• 2 cups all-purpose flour (for biscuits, plus extra for dusting)
• 1 tbsp baking powder (ensure it’s fresh for fluffy biscuits)
• 1/2 tsp salt (adjust to taste)
• 1/3 cup vegan butter (cold, cubed)
• 3/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions (yellow or white for sweetness)
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced celery (about 2 stalks)
• 2 cups vegan chicken substitute (chopped into bite-sized pieces)
• 3 cups vegetable broth (low sodium preferred)
• 1/2 cup all-purpose flour (for thickening the filling)
• 1 cup frozen peas (no need to thaw)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the biscuits to rise.
2. In a large bowl, whisk together 2 cups flour, baking powder, and salt for the biscuits.
3. Cut in the cold vegan butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gradually stir in the almond milk until just combined; avoid overmixing to keep the biscuits tender.
5. Turn the dough onto a floured surface, gently knead 2-3 times, then roll out to 1/2-inch thickness and cut into rounds.
6. Heat olive oil in a large skillet over medium heat, then sauté onions, carrots, and celery until soft, about 5 minutes.
7. Add the vegan chicken substitute and cook for another 3 minutes, stirring occasionally.
8. Sprinkle 1/2 cup flour over the veggies and stir to coat, cooking for 1 minute to remove the raw flour taste.
9. Slowly pour in the vegetable broth, stirring constantly until the mixture thickens, about 5 minutes.
10. Stir in the peas, thyme, salt, and pepper, then simmer for 2 minutes to combine the flavors.
11. Transfer the filling to a baking dish, top with the biscuit rounds, and bake for 15-20 minutes until the biscuits are golden.

Baking this pot pie fills your kitchen with an irresistible aroma, and the first bite reveals a creamy filling with a satisfying crunch from the golden biscuits. Serve it with a side of crisp green salad for a complete meal.

Cheesy Chicken Pot Pie with Parmesan Biscuits

Oh, you’re going to love this cozy, comforting dish that’s perfect for any night of the week. It’s like a hug in a bowl, with tender chicken and veggies smothered in a creamy sauce, all topped with golden, cheesy biscuits.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, and corn blend is ideal)
• 1/4 cup butter (unsalted, for better control of seasoning)
• 1/4 cup all-purpose flour (for thickening the sauce)
• 2 cups chicken broth (low sodium recommended)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded Parmesan cheese (freshly grated tastes best)
• 1 1/2 cups biscuit mix (like Bisquick, for easy biscuits)
• 1/2 cup milk (whole milk makes biscuits richer)
• 1 egg (for brushing the biscuits)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large skillet, melt the butter over medium heat until bubbly.
3. Whisk in the flour and cook for 1 minute to remove the raw taste.
4. Slowly pour in the chicken broth, whisking constantly to avoid lumps.
5. Add the heavy cream, stirring until the mixture thickens, about 3-5 minutes.
6. Stir in the cooked chicken and frozen vegetables, heating through.
7. Pour the mixture into a greased 9-inch pie dish or similar baking dish.
8. In a medium bowl, mix the biscuit mix, milk, and 1/2 cup Parmesan cheese until just combined.
9. Drop spoonfuls of the biscuit dough over the chicken mixture.
10. Beat the egg with a tablespoon of water and brush over the biscuits for a golden finish.
11. Sprinkle the remaining Parmesan cheese on top of the biscuits.
12. Bake for 20-25 minutes, or until the biscuits are golden and the filling is bubbly.

Flaky, cheesy biscuits crown a creamy, savory filling that’s bursting with flavor. Serve it straight from the oven with a crisp green salad for the ultimate comfort meal.

Buffalo Chicken Pot Pie with Blue Cheese Biscuits

Kick off your comfort food game with this twist on a classic. You’ll love the spicy kick of buffalo chicken paired with the cool, creamy blue cheese biscuits on top.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works great)
• 1/2 cup buffalo sauce (adjust to taste)
• 1/4 cup butter, melted
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup crumbled blue cheese
• 1/2 cup milk (whole milk preferred for richness)
• 1/2 cup frozen peas and carrots (no need to thaw)
• 1/4 cup diced celery (for crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the shredded chicken with buffalo sauce and melted butter until evenly coated.
3. Stir in the frozen peas and carrots, and diced celery to the chicken mixture for added texture and flavor.
4. In a separate bowl, whisk together flour, baking powder, and salt for the biscuit topping.
5. Add the crumbled blue cheese to the dry ingredients, then gradually mix in milk until just combined.
6. Pour the chicken mixture into a greased 9-inch pie dish, spreading it evenly.
7. Drop spoonfuls of the biscuit dough over the chicken mixture, covering as much surface as possible.
8. Bake for 25-30 minutes, or until the biscuits are golden and the filling is bubbly.
9. Let it cool for 5 minutes before serving to allow the filling to set slightly.

Out of the oven, this pot pie boasts a perfect balance of spicy and creamy, with the biscuits offering a fluffy contrast to the hearty filling. Serve it with extra buffalo sauce on the side for those who dare to amp up the heat.

BBQ Chicken Pot Pie with Cornmeal Biscuits

Got a craving for something cozy yet a little unexpected? This BBQ chicken pot pie with cornmeal biscuits is your answer. It’s like a hug in a dish, blending smoky flavors with a comforting, biscuit-topped finish.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works great)
• 1 cup BBQ sauce (your favorite brand)
• 1 cup frozen mixed vegetables (no need to thaw)
• 1 cup all-purpose flour (for a lighter touch, use half whole wheat)
• 1/2 cup cornmeal (fine or medium grind)
• 1 tbsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup milk (any kind, even almond works)
• 1/4 cup melted butter (or olive oil for a dairy-free version)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. In a large bowl, mix the chicken, BBQ sauce, and mixed vegetables. Spread this mixture into a 9-inch pie dish.
3. In another bowl, whisk together the flour, cornmeal, baking powder, and salt. Tip: Sifting the dry ingredients can make the biscuits lighter.
4. Stir in the milk and melted butter until just combined. Overmixing can lead to tough biscuits.
5. Drop spoonfuls of the biscuit dough over the chicken mixture. Don’t worry about covering every bit; gaps are okay.
6. Bake for 25-30 minutes, or until the biscuits are golden and the filling is bubbly. Tip: A toothpick inserted into a biscuit should come out clean.
7. Let it sit for 5 minutes before serving. This helps the filling set slightly.

When you dig in, you’ll love the contrast between the tender, smoky chicken and the slightly sweet, crumbly biscuits. Try serving it with a simple green salad to round out the meal.

Mushroom and Chicken Pot Pie with Thyme Biscuits

Feeling like cozying up with a comforting dish? This mushroom and chicken pot pie with thyme biscuits is your go-to for a hearty, flavorful meal that feels like a hug in a bowl.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup mushrooms, sliced (cremini or button for earthy flavor)
• 1/2 cup carrots, diced (for a sweet crunch)
• 1/2 cup frozen peas (no need to thaw)
• 1/4 cup unsalted butter (or any neutral oil)
• 1/3 cup all-purpose flour (for thickening)
• 2 cups chicken broth (low sodium preferred)
• 1/2 cup heavy cream (for richness)
• 1 tbsp fresh thyme, chopped (plus extra for biscuits)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 package refrigerated biscuit dough (or homemade if you’re feeling ambitious)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large skillet, melt the butter over medium heat. Add mushrooms and carrots, sautéing until soft, about 5 minutes.
3. Sprinkle flour over the veggies, stirring constantly for 1 minute to cook off the raw flour taste.
4. Slowly whisk in chicken broth and heavy cream, ensuring no lumps remain. Bring to a simmer until the mixture thickens, about 3 minutes.
5. Stir in the shredded chicken, peas, thyme, salt, and pepper. Cook for another 2 minutes until everything is heated through.
6. Transfer the filling to a 9-inch pie dish. Top with biscuit dough, arranging pieces so they slightly overlap.
7. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
8. Let it cool for 5 minutes before serving to allow the filling to set slightly.

The biscuits soak up the creamy filling just enough to stay fluffy, while the thyme adds a subtle earthiness. Serve it straight from the dish for that family-style charm, or plate it up with a side salad for a lighter touch.

Sweet Potato Chicken Pot Pie with Sage Biscuits

You know those cozy nights when you crave something hearty but also a little fancy? This sweet potato chicken pot pie with sage biscuits is your answer. It’s like a hug in a dish, perfect for any season.

Ingredients

• 2 cups diced sweet potatoes (about 1 large)
• 1 lb chicken breast, cubed (thighs work too)
• 1/4 cup butter (or olive oil for a lighter version)
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• 1/2 cup heavy cream (or milk for less richness)
• 1 tbsp fresh sage, chopped (dried works in a pinch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 package refrigerated biscuit dough (or homemade if you’re feeling ambitious)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough for the biscuits to rise beautifully.
2. In a large skillet, melt butter over medium heat. Add onion, celery, and carrots. Cook until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add garlic and chicken. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Cut chicken into even pieces for uniform cooking.
4. Sprinkle flour over the mixture, stirring to coat. Cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly until the mixture thickens, about 3-5 minutes.
6. Stir in sweet potatoes, sage, salt, and pepper. Simmer for another 5 minutes until sweet potatoes are slightly tender. Tip: Don’t overcook; they’ll finish in the oven.
7. Transfer the mixture to a greased 9×13 inch baking dish. Top with biscuit dough, spacing them evenly.
8. Bake for 20-25 minutes, or until biscuits are golden and the filling is bubbly.

Golden biscuits crown a creamy, savory filling with pops of sweet potato. Serve it straight from the dish for a family-style meal that’s sure to impress.

Bacon and Chicken Pot Pie with Chive Biscuits

Unbelievably cozy and packed with flavor, this dish is your next comfort food obsession. Imagine tender chicken, crispy bacon, and creamy sauce all tucked under a blanket of fluffy chive biscuits—it’s like a hug in a dish.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 6 slices bacon, chopped (for extra crunch)
• 1 cup frozen peas and carrots (no need to thaw)
• 1/2 cup unsalted butter (cold, cubed)
• 1/3 cup all-purpose flour (for thickening)
• 2 1/2 cups chicken broth (low sodium preferred)
• 1/2 cup heavy cream (for richness)
• 1 tbsp fresh chives, chopped (plus more for garnish)
• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder (for lift)
• 1/2 tsp salt (adjust to taste)
• 3/4 cup buttermilk (cold, for tender biscuits)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, melt 1/2 cup butter over medium heat. Whisk in 1/3 cup flour until smooth, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken broth and heavy cream, bringing to a simmer until the sauce thickens, about 5 minutes.
5. Stir in the cooked chicken, bacon, peas, and carrots. Pour the mixture into the prepared pie dish.
6. For the biscuits, in a bowl, mix 2 cups flour, baking powder, and salt. Cut in the remaining 1/2 cup butter until the mixture resembles coarse crumbs.
7. Stir in the buttermilk and chives until just combined. Drop spoonfuls of the biscuit dough over the chicken mixture.
8. Bake for 25-30 minutes, or until the biscuits are golden and the filling is bubbly.

Now, the biscuits are golden and flaky, while the filling is creamy with a smoky bacon kick. Serve it straight from the dish for that rustic, family-style vibe.

Curry Chicken Pot Pie with Coconut Biscuits

Today’s the perfect day to cozy up with a dish that’s as comforting as it is flavorful. You’re going to love this twist on the classic pot pie, where tender curry chicken meets fluffy coconut biscuits.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup coconut milk (full-fat for creamier texture)
• 1 tbsp curry powder (adjust to taste)
• 1 cup frozen mixed vegetables (peas and carrots are a classic)
• 1 cup all-purpose flour (for the biscuits)
• 1/2 cup shredded coconut (toasted, for extra flavor)
• 1 tbsp baking powder (ensure it’s fresh for fluffy biscuits)
• 1/4 cup butter, cold and cubed (unsalted preferred)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the shredded chicken, coconut milk, curry powder, and frozen vegetables until well combined. Tip: Taste the mixture now to adjust the seasoning.
3. Pour the chicken mixture into a 9-inch pie dish, spreading it evenly.
4. For the biscuits, whisk together the flour, shredded coconut, baking powder, and salt in another bowl.
5. Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
6. Gradually add 1/2 cup of coconut milk to the flour mixture, stirring until just combined. Do not overmix.
7. Drop spoonfuls of the biscuit dough over the chicken mixture in the pie dish, covering it as much as possible.
8. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly. Tip: Check the biscuits at 20 minutes to prevent over-browning.

Absolutely delightful, the curry chicken is rich and aromatic, perfectly complemented by the sweet, fluffy coconut biscuits. Serve it straight from the oven with a side of crisp green salad for a complete meal.

Philly Cheesesteak Chicken Pot Pie with Provolone Biscuits

Venturing into the comfort food territory, this dish combines the hearty flavors of a Philly cheesesteak with the cozy embrace of a chicken pot pie, all topped with fluffy provolone biscuits. It’s the kind of meal that turns a regular dinner into something special.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works great)
• 1 cup thinly sliced green bell pepper (for a bit of crunch)
• 1 cup thinly sliced onion (sweet varieties add nice flavor)
• 2 cups beef broth (low sodium preferred)
• 1/2 cup heavy cream (for richness)
• 1 tbsp Worcestershire sauce (adds depth)
• 1 cup shredded provolone cheese (plus extra for biscuits)
• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder (ensure it’s fresh)
• 1/2 tsp salt (adjust to taste)
• 6 tbsp cold unsalted butter (cubed, for flaky biscuits)
• 3/4 cup milk (whole milk preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, sauté the green bell pepper and onion until soft, about 5 minutes. Tip: Don’t rush this step; caramelizing the veggies adds flavor.
3. Add the shredded chicken, beef broth, heavy cream, and Worcestershire sauce to the skillet. Stir well to combine. Let it simmer for 10 minutes until slightly thickened. Tip: If the mixture seems too thin, let it simmer a bit longer.
4. While the filling simmers, make the biscuit dough. In a bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and 1 cup of provolone cheese just until combined. Tip: Handle the dough as little as possible to keep the biscuits tender.
5. Transfer the chicken mixture to a baking dish. Drop spoonfuls of the biscuit dough on top. Bake for 20-25 minutes, or until the biscuits are golden brown. Tip: For extra cheesy biscuits, sprinkle additional provolone on top before baking.

Rich in flavor and texture, this dish offers a creamy, savory filling with a cheesy, biscuit topping that’s irresistibly fluffy. Serve it straight from the oven with a side of crisp green salad for a complete meal.

Mexican Chicken Pot Pie with Jalapeno Cheddar Biscuits

Oh, you’re going to love this twist on a classic comfort dish. It’s packed with bold flavors and a little kick, perfect for spicing up your dinner routine.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup frozen corn, thawed (fresh is fine too)
• 1 can black beans, drained and rinsed
• 1 cup salsa (medium heat, or adjust to taste)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 cup shredded cheddar cheese
• 1 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 jalapeno, finely diced (remove seeds for less heat)
• 1 tbsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish.
2. In a large bowl, mix the chicken, corn, black beans, salsa, cumin, and chili powder until well combined. Tip: Letting the mixture sit for 10 minutes enhances the flavors.
3. Spread the chicken mixture evenly in the prepared pie dish and sprinkle with half the cheddar cheese.
4. In another bowl, whisk together the flour, baking powder, and salt. Stir in the milk, melted butter, and diced jalapeno until just combined. Tip: Don’t overmix the biscuit topping to keep it light and fluffy.
5. Drop spoonfuls of the biscuit dough over the chicken mixture, then sprinkle the remaining cheese on top.
6. Bake for 25-30 minutes, or until the biscuits are golden and the filling is bubbly. Tip: Check the biscuits at 20 minutes to prevent overbrowning.

Perfectly golden biscuits top a saucy, flavorful filling that’s sure to impress. Serve it with a dollop of sour cream or a side of avocado for an extra touch of creaminess.

Conclusion

Ready to cozy up with the ultimate comfort food? Our roundup of 16 delicious chicken pot pie recipes with biscuits offers something for every taste and skill level. Whether you’re craving classic flavors or a creative twist, these dishes promise warmth and satisfaction. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!