Chicken Pot Pie Recipe Grands: Homestyle Filling Under Flaky Biscuits

There’s nothing quite like a warm chicken pot pie with its rich, creamy filling and golden, flaky topping. This version uses Grands biscuits for a quick, foolproof crust that bakes up perfectly tender and buttery.

The filling comes together in one skillet with simple ingredients—tender chicken, hearty vegetables, and a velvety sauce. No need for a complicated roux or hours of simmering. Just layer the biscuits on top and let the oven do the work.

What emerges is a comforting, complete meal with a biscuit topping that’s soft on the inside and lightly browned on top. The filling stays thick and flavorful, soaking into the biscuits for the ultimate homestyle bite.

Ideal for busy weeknights or cozy weekends, this dish delivers classic comfort with minimal effort. Here’s how to make it right.

Ingredients for Chicken Pot Pie Recipe Grands

Simple, hearty ingredients for a creamy filling under flaky Grands biscuits.

The chicken should be fresh, not frozen, for even cooking. Boneless, skinless thighs work too if you prefer darker meat. Grands biscuits (the buttermilk kind) are key for that tender, flaky topping—no substitutions. For the vegetables, fresh is fine, but frozen saves prep time and works just as well. Look for low-sodium chicken broth at Whole Foods or your regular supermarket to keep the salt in check.

Out of chicken? Rotisserie chicken at half the amount saves time and adds depth. No mixed vegetables? Use any combination of peas, carrots, and corn. For a richer sauce, swap milk for half-and-half. If you’re out of thyme, poultry seasoning at half the amount works in a pinch. The butter can be salted if that’s what you have—just ease up on the added salt.

Assemble and bake right away, or hold the unbaked pie in the fridge for up to 1 day. Leftovers keep for 3-4 days in the fridge—reheat in the oven for crispy biscuits. Freeze for up to 2 months (thaw overnight before reheating).

Step-by-Step Instructions for Chicken Pot Pie with Grands

Master these steps for a rich, creamy filling topped with golden, flaky biscuits.

Step 1: Cook the Chicken and Sauté Vegetables

Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced 1.5 lb boneless skinless chicken breast and cook for 5-6 minutes until no longer pink and lightly browned. Remove the chicken and set aside.

In the same skillet, add the finely diced 1 whole yellow onion, 2 pieces celery stalks, and 2 cups frozen mixed vegetables. Sauté for 4-5 minutes until the onion softens and the vegetables thaw. Stir in the minced 2 cloves garlic cloves and cook for 30 seconds until fragrant.

Step 2: Create the Creamy Sauce Base

Reduce heat to medium and melt 0.5 cup butter in the skillet. Once melted, whisk in the 0.33 cup all-purpose flour to form a smooth paste. Cook for 1-2 minutes until the mixture turns a light golden color—this removes the raw flour taste.

Gradually pour in the 1.5 cups chicken broth, 0.75 cup whole milk, and 0.25 cup heavy cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Season and Combine the Filling

Stir in the 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Return the cooked chicken to the skillet and stir to combine. Simmer for an additional 2-3 minutes to allow the flavors to meld together.

The filling should be thick, creamy, and bubbling slightly. Remove from heat and let it sit while you prepare the biscuits.

Step 4: Assemble and Bake

Transfer the chicken and vegetable mixture to a greased 9×13-inch baking dish or deep casserole dish. Open the 1 can Grand Biscuits and arrange the biscuits on top of the filling, slightly overlapping if needed to cover the entire surface.

Bake in a preheated 375°F oven for 18-22 minutes until the biscuits are golden brown and the filling is bubbly. The biscuits will rise and create a flaky, buttery crust that perfectly complements the creamy filling below.

Essential Equipment for Perfect Results

Skillet Essentials

A heavy-bottomed 12-inch skillet with high sides is perfect for cooking the chicken and building the sauce. I use my Lodge cast iron—it distributes heat evenly and develops a natural non-stick surface over time.

Mixing Bowls

Have a large mixing bowl ready for holding the cooked chicken while you prepare the sauce. A 3-quart stainless steel bowl from Cuisinox works beautifully and won’t react with acidic ingredients.

Baking Dish

A 9×13-inch baking dish is ideal for this recipe. I prefer stoneware from Le Creuset—it retains heat well and looks great on the table. Glass dishes work too, but may require 2-3 extra minutes of baking time. 🔥

Whisk and Spoon

A balloon whisk is essential for blending the sauce smoothly. I keep a OXO Good Grips whisk in my drawer—it’s comfortable and durable. A wooden spoon helps scrape up browned bits from the skillet.

Measuring Tools

Accurate measurements ensure the sauce thickens properly. I use stainless steel measuring cups and spoons from WebstaurantStore. A liquid measuring cup with a spout makes pouring broth and milk mess-free.

Thermometer

While not strictly necessary, an instant-read thermometer ensures the chicken reaches 165°F. I recommend the ThermoWorks ThermoPop for its speed and accuracy. It gives me peace of mind with every batch.

Frequently Asked Questions