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Top down shot of a cast iron skillet filled with chicken pot pie with biscuits.

Chicken Pot Pie with Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: American


Chicken Pot Pie with Biscuits – an easy chicken pot pie with biscuits recipe that is cozy, comforting and kid-friendly! So simple!


  • 4 tablespoons butter (vegan butter works), divided
  • 2 teaspoons garlic, minced
  • 1/2 cup yellow onion, diced
  • 3/4 cup carrots, sliced and/or quartered
  • 3/4 cup celery, sliced
  • 1/2 cup frozen peas
  • 1/2 cup russet potato, small cubes
  • 1/3 cup all-purpose flour (gluten-free works)
  • 2 cups chicken broth 
  • 1/2 cup Nutpods unsweetened/unflavored creamer OR heavy cream
  • 1 teaspoon kosher saltmore to taste
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon dried thyme leaves
  • 1/8 teaspoon very fine lemon zest (I used a microplane)*
  • 2 cups chicken meat, cooked & cubed or just cut into bite-sized chunks 
  • 16.3 oz can of refrigerated biscuits**


  1. Preheat oven to 350 degrees F. 
  2. Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat. Add garlic and move around until fragrant – about 30 seconds.
  3. Add onion, carrots, celery, peas and potatoes. Sauté for 5-6 minutes or until veggies are starting to soften. 
  4. Add remaining 3 tablespoons of butter and let melt; stir to coat veggies. Add flour and stir to coat veggies again. 
  5. Grab a small whisk and slowly start adding in the broth, about 1/3 cup at a time, and then whisk to combine with the flour. Continue whisking while adding the broth and then the creamer until you have a nice thick consistency – ensure the heat remains high enough for the liquid to come to a light simmer, this will help it continue to thicken if it doesn’t do so initially. 
  6. Add salt, pepper, thyme, lemon zest and chicken. Stir to combine. Taste chicken pot pie filling and adjust any seasonings to your liking. Cover and let gently simmer, approx. 6-8 minutes so the veggies can become tender.
  7. Uncover the pan, open the can of biscuits, and place them in a single layer on top of the chicken mixture. Place the whole skillet in the oven to bake, uncovered, for 30-35 minutes.
  8. Check to make sure the biscuits are cooked all the way through.  If they aren’t, continue checking them every 5 minutes until they are done (ours took 30 minutes).
  9. Serve immediately.


  • *lemon zest: you don’t want a lot of lemon zest or too much of the flavor will come through – we just want a little bit thrown in to help brighten the flavors. 
  • **Biscuits: we used Annie’s biscuits and they took about 30-35 minutes to fully bake.  Your cook time might vary depending on what biscuits you use.
  • Homemade Biscuits: for this recipe, we opted to go for ease – we love a good homemade biscuit though, so feel free to make them from scratch if you would rather!
  • Make Ahead: the chicken pot pie filling can easily be prepared ahead of time and kept in the fridge for 3-4 days or in the freezer for up to 3 months. When you are ready to cook it, bring it to room temperature, add the biscuits, and follow the rest of the instructions of the recipe card.
  • Storage: leftovers can be stored in an airtight container in the refrigerator for 3-4 days.


  • Serving Size: 6oz
  • Calories: 260
  • Sugar: 3.5 g
  • Sodium: 813.1 mg
  • Fat: 12.4 g
  • Carbohydrates: 24.3 g
  • Protein: 12.9 g
  • Cholesterol: 42.8 mg