Why You’ll Love This Recipe

Comforting and cozy: This dish is a comforting classic with a rich, creamy filling and buttery biscuits.
Quick and easy: With minimal prep and just one skillet to cook in, it’s perfect for a busy weeknight or when you need a simple but hearty dinner.
Versatile: You can use fresh or frozen vegetables, making it adaptable depending on what you have on hand.
Family-friendly: With its delicious flavors and satisfying texture, it’s a guaranteed hit with both kids and adults alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup butter
1 small onion, chopped
3 medium celery ribs, chopped
3 medium carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
Salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-sized pieces
1 (16.3 oz) can refrigerated flaky-style biscuits (such as Pillsbury Grands)
1 large egg yolk, beaten
1 tablespoon water

directions

Preheat the oven to 350°F (175°C).
Cook the vegetables: In a skillet over medium-low heat, melt the butter. Add the chopped onion, celery, and carrots, and cook, stirring occasionally, until the vegetables are tender (about 15 minutes).
Add peas and seasonings: Stir in the frozen peas, flour, parsley, and thyme. Cook for about 5 minutes, stirring constantly, until the flour coats the vegetables and begins to fry.
Make the sauce: Whisk in the chicken broth and half-and-half cream. Cook until the sauce thickens and starts to bubble. Stir in the cooked chicken, and season with salt and pepper to taste.
Transfer to a baking dish: Pour the chicken and vegetable mixture into a 7×11-inch baking dish.
Top with biscuits: Arrange the biscuits on top of the chicken mixture. In a small bowl, beat the egg yolk with 1 tablespoon of water and brush the mixture over the biscuits for a golden finish.
Bake: Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Rest and serve: Remove from the oven and let rest for 10 minutes before serving.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes

Variations

Frozen vegetables: For quicker prep, use frozen mixed vegetables instead of fresh carrots, peas, and celery.
Different biscuits: Use homemade biscuit dough or your favorite canned biscuits for the crust.
Herb variations: Experiment with different herbs, such as rosemary or thyme, to change up the flavor profile.
Chicken alternatives: If you don’t have cooked chicken, rotisserie chicken works perfectly, or use leftover turkey for a Thanksgiving-inspired version.
Creamy variation: Add extra half-and-half or a little cream cheese to make the filling extra creamy.

storage/reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3–4 days.
Freezing: You can freeze the entire dish before baking. Just assemble the casserole, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time.
Reheating: To reheat leftovers, bake at 350°F (175°C) for 15–20 minutes or until heated through.

FAQs

1. Can I use a different type of meat?

Yes! You can use leftover turkey, beef, or even vegetarian options like tofu or tempeh for a plant-based version.

2. How do I make the biscuit crust more flaky?

Make sure to use cold biscuits and handle them minimally when placing them on top of the filling. This will help keep the layers flaky.

3. Can I make this ahead of time?

Yes, you can prepare the filling and refrigerate it overnight. Add the biscuits and bake the next day.

4. Can I use non-dairy cream?

Yes, you can substitute the half-and-half with a non-dairy alternative, such as almond milk or coconut cream, though the texture may be slightly different.

5. Can I make this gluten-free?

Use gluten-free biscuit dough and flour to make this dish gluten-free. You may also want to check the chicken broth for gluten.

6. How do I prevent the biscuits from getting soggy?

Make sure to bake the dish until the filling is thick and bubbly before adding the biscuits on top. This helps ensure the biscuits stay crispy.

7. Can I use a different vegetable mix?

Feel free to swap in other vegetables like mushrooms, green beans, or corn to suit your tastes.

8. Can I make this recipe in a different-sized dish?

Yes, you can use a larger or smaller baking dish as long as you adjust the biscuit coverage accordingly. Just make sure the filling is fully covered by the biscuits.

9. Can I make individual pot pies?

Yes, simply divide the mixture into smaller ramekins, top with biscuits, and bake at the same temperature until the biscuits are golden.

10. Can I use homemade biscuits for the crust?

Absolutely! Use your favorite biscuit dough recipe, or make a batch of drop biscuits for an extra-homemade touch.

Conclusion

Mom’s Fabulous Chicken Pot Pie with Biscuit Crust is the ultimate comfort food—rich, creamy, and satisfying with a golden, flaky biscuit topping. Perfect for busy weeknights or a cozy weekend dinner, this dish is sure to become a family favorite. Whether you’re using leftover chicken or a store-bought rotisserie chicken, it’s a meal that’s both simple and delicious.