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spoonful of chicken pot pie with biscuit crust in a white oval dish.

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4 from 3 reviews

Chicken Pot Pie with Biscuit Crust

Recipe by Danielle

Homemade comfort food with a shortcut… This Chicken Pot Pie with Biscuit Crust is packed with hearty chunks of chicken breast, mushrooms and more veggies in a creamy sauce, topped with a buttery canned biscuit crust topping!

  • Total Time1 hour 15 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • 6 tablespoons unsalted butter, melted (divided)
  • 1/4 cup all-purpose flour
  • 1 package (16.3 ounces) 8-count Grands Biscuits
  • 1 teaspoon Italian seasoning
  • 2 tablespoons avocado oil (divided)
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 1/2 teaspoons fine sea salt (divided)
  • 1 teaspoon fresh ground black pepper (divided)
  • 1/2 large or 1 small yellow onion, chopped
  • 6-8 ounces fresh button or cremini mushrooms, quartered
  • 1 large or 2 small carrots, peeled and thinly sliced
  • 3 stalks celery, chopped
  • 4 cloves garlic, diced
  • 2-3 tablespoons dry white wine (optional but adds flavor)
  • 2 1/4 cups low-sodium chicken broth
  • 1/3 cup heavy cream (or dairy free alternative)*
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1/2 cup frozen peas

Instructions

  1. Preheat & prep: Preheat the oven to 350F. In a small bowl, mix together 4 tablespoons of melted butter and all-purpose flour until a paste forms, then set aside for Step 4. In a large bowl, open up the can of biscuits and separate the biscuits into the bowl. Using kitchen shears or a sharp knife, cut each biscuit into 6 pieces (first cut in half, then cut each half into 3 pieces). Next, pour the remaining 2 tablespoons melted butter over the cut biscuit dough, then sprinkle Italian seasoning over the biscuits. Use a rubber spatula to stir together until the butter and seasoning is evenly dispersed. Set biscuits aside for Step 5.
  2. Cook the chicken: In a large (5-6 quart) oven-safe skillet or Dutch oven, heat 1 tablespoon oil over medium heat. Add the chicken, and sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon fresh ground black pepper. Cook for 4-5 minutes, then stir and cook for another 4-6 minutes, or until chicken is completely cooked through and the bottom of the pot is browning. Remove the chicken from the pan into a bowl and set aside for Step 3.
  3. Cook the veggies: Heat remaining 1 tablespoon oil over medium heat, then add onion, mushrooms, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until veggies are softened and onions are translucent. Add garlic and cook for 1 more minute, until fragrant.
  4. Make the filling: Add white wine (if using) and chicken broth to the pan, slowly at first, scraping the bottom of the pan with a wooden spoon to deglaze. Add cream and thyme, then bring to a simmer and reduce heat to low. Stir in the butter & flour paste, then continue to simmer over low until the mixture is bubbling and thickened. Stir in the peas, chicken, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper. Turn the heat off but leave the pan on the burner. 
  5. Assemble & bake: Give the pot pie filling a final stir and then arrange the biscuit pieces in a single layer on top of the filling. For best results, use the same dish to cook the filling and bake the pot pie. Bake in the preheated oven for 18-30 minutes, until the filling is very bubbly and the biscuits are golden brown. If you do transfer dishes, add a few extra minutes to the cook time. It’s important to cook until the biscuits are done – time will vary slightly based on type of biscuits, the pan used, and your exact oven temperature. If you’re unsure if the biscuits are done, continue baking for another 3-4 minutes. The tops of the biscuits should be crisp and browned, while the bottoms will have a dumpling like texture.
  6. Serve & store: Remove from the oven and let stand for at least 10 minutes before serving. The filling may seem runny at first, but will thicken as it cools. Store leftovers in an airtight container with lid in the refrigerator and enjoy within 4 days.

Equipment

(affiliate link!)

Notes

Cream: You can use regular heavy cream, or a dairy-free alternative if you prefer (I use plain Nutpods!). 

Biscuits: I tested this recipe with Grands Original Biscuits and Grands Butter Tastin’ Biscuits, both worked well but they browned on the top differently. It’s important to pay attention at the end to ensure your biscuits are cooked all the way through. If you’re unsure if the biscuits are done or not, bake for 3-4 more minutes. The bottoms will have a dumpling like texture, but they should not be doughy. 

Adapted from Top It Off Pot Pie from Better Homes & Gardens Casseroles edition, page 42. Nutrition information estimated with My Fitness Pal. 

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop & Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 643
  • Fat: 32g
  • Carbohydrates: 42g
  • Protein: 44g

Find it online: https://staging.projectmealplan.com/chicken-pot-pie-with-biscuit-crust/