Chicken pot pie topped with flaky biscuit crust

I still remember the smell of my grandma’s kitchen—the buttery steam, the faint scent of thyme, and the way the biscuit crust crackled when she lifted the lid. This chicken pot pie with a flaky biscuit topping doesn’t pretend to be fancy; it’s the dish I reach for when I want to feel cared for. I make it with simple pantry staples, toss in a few sneaky veggies, and let the oven do the rest. The first bite should send warm, savory steam into your face and make you sigh like you just sat down for a long, guilt-free hug.

Quick Facts

• Yield: Serves 6
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 70 minutes

Why This Recipe is Awesome

This pot pie delivers creamy, savory filling and a tall, flaky biscuit crust that shatters with a satisfying crunch. The filling tastes like comfort: rich, herby, and studded with tender chicken and sweet veggies. It smells amazing as it bakes—think browned butter, garlic, and warm thyme—so your whole house will start drooling before you even pull it out. It’s forgiving, straightforward, and perfect for weeknights or Sunday dinners. Plus, it’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1 1/2 lb boneless, skinless chicken breasts or thighs (about 3 cups shredded cooked)
• 3 tbsp unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 cup carrots, diced (about 2 medium carrots)
• 1 cup frozen peas
• 1 cup frozen corn (optional)
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 1 tsp dried thyme
• 1 tsp dried parsley
• 3/4 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce or soy sauce (optional, for depth)
• 1 tbsp Dijon mustard (optional)

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• 3/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 to 1 cup cold milk or buttermilk
• 1 egg, beaten (for brushing, optional)
• 1 tbsp melted butter for brushing after baking

How I Make It

Step 1:

Preheat the oven to 400°F. Pat the chicken dry and season with a pinch of salt and pepper. In a large skillet over medium heat, melt 3 tbsp butter until it foams and smells nutty. Add the diced onion and carrots, and sauté for about 6–7 minutes until the onion turns translucent and the carrots soften. Stir in the garlic for 30 seconds until fragrant. This step gives you that cozy, savory perfume that sets the whole dish up for success.

Step 2:

Sprinkle 3 tbsp flour over the vegetables and stir for about 1 minute so the raw flour taste disappears and the roux starts to brown faintly. Pour in 2 cups chicken broth slowly while whisking, then add 1 cup milk. The mixture will thicken into a glossy sauce. Stir in thyme, parsley, Worcestershire, and Dijon if using. Taste and adjust salt and pepper. If you over-salt, splash a bit more milk to temper it.

Step 3:

Stir in the shredded chicken, peas, and corn. Simmer for 3–4 minutes until everything heats through and the filling becomes thick and clingy—not soupy. You want the sauce to coat a spoon. Smell the herbs and butter; that savory, warm aroma tells you you’re doing it right.

Step 4:

Pour the filling into a 9-inch pie dish or a shallow 2-quart baking dish. Make the biscuit dough by whisking together 2 cups flour, 1 tbsp baking powder, 1 tsp sugar, and 3/4 tsp salt. Cut in the cold 6 tbsp butter with a pastry cutter or two forks until the mixture resembles coarse crumbs. Pour in 3/4 cup cold milk and stir until the dough just comes together—add up to 2 tbsp more milk only if it looks dry. Drop large spoonfuls of dough over the filling, leaving small gaps so steam can escape. Brush with beaten egg if you want glossy tops.

Step 5:

Bake at 400°F for 25–30 minutes until the biscuits turn golden and the filling bubbles around the edges. If the biscuits brown too quickly, tent with foil. Remove and brush the tops with 1 tbsp melted butter for extra shine and flavor. Let rest for 10 minutes before serving so the filling sets slightly. That first forkful should give you flaky crust, creamy filling, and a burst of warm steam.

Pro Tips

• Use leftover or rotisserie chicken to save time—no judgement here, I do it often.
• Keep the butter for the biscuit as cold as possible; cold butter creates flaky layers.
• If your filling looks thin, whisk 1 tbsp flour with 2 tbsp cold water and stir it in, then simmer until thick.
• For a deeper flavor, brown the chicken in the skillet first for a couple minutes before removing it to shred.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cubed roasted turkey or firm tofu for a vegetarian option (use vegetable broth).
• Replace whole milk with unsweetened almond milk for a lighter version; expect a slightly thinner sauce—thicken with an extra tablespoon of flour.
• For a dairy-free biscuit, use a coconut oil-based spread and a dairy-free milk; texture changes a bit but stays tasty.
• Use gluten-free all-purpose flour 1:1 for both filling and biscuits; the crust won’t be quite the same but will still satisfy.

Variations & Tips

• Spicy: Add 1/2 tsp cayenne or a diced jalapeño to the filling.
• Herby: Fold 2 tbsp chopped fresh parsley and 1 tbsp chopped chives into the biscuit dough.
• Cheesy: Stir 1/2 cup shredded cheddar into the filling for extra richness.
• Kid-friendly: Use small biscuit drops and cut veggies into fun shapes to win over picky eaters.
• One-pot version: Make the filling and biscuit dough in an oven-safe skillet and bake it straight in the pan for fewer dishes.
• Creative twist: Swap some chicken for cooked bacon pieces for smoky notes.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the filling, cool completely, then refrigerate for up to 2 days. Make the biscuit dough and keep it chilled. When ready, assemble and bake straight from the fridge—add a few extra minutes to the bake time.

Can I double the recipe?

Sure thing. Use a 9×13-inch pan and bake for a few extra minutes; check for bubbling edges and golden biscuits. You may need 5–10 minutes more baking time.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling filling around the edges and a biscuit top that’s deep golden brown. The center should no longer jiggle like liquid. If you used raw chicken, ensure pieces reach 165°F.

What if I don’t have ingredient X?

Out of onions? Use 1 tsp onion powder and a few extra carrots. No peas? Swap in green beans or extra corn.

How I Like to Serve It

I serve this pot pie with a crisp green salad and a tart vinaigrette to cut the richness. For drinks, a chilled cider or a light red wine complements the savory filling. This dish fits weeknights, potlucks, and rainy-day dinners—basically any moment that calls for comfort food and a warm nap afterward.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat at 350°F for 15–20 minutes until warmed through.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!