Easy Chicken Pot Pie Recipe With Biscuits and Cream Of: Flaky Topping Over Savory Filling

This recipe delivers on the promise of comfort food without the fuss. The biscuit topping bakes up flaky and golden while the creamy filling simmers below, creating a perfect one-dish meal.

I’ve streamlined the process to keep it easy without sacrificing flavor. Simple ingredients come together in layers—tender chicken, hearty vegetables, and a rich cream base—all under that buttery biscuit crust.

The secret is in the timing: assemble the filling, drop the biscuits on top, and let the oven do the work. No pre-cooking the topping, no complicated steps—just a straightforward method for a classic dish.

You’ll end up with a bubbling, savory pie that’s ready to serve straight from the oven. Warm, satisfying, and exactly what comfort food should be.

Ingredients for Easy Chicken Pot Pie Recipe with Biscuits and Cream Of

Simple, hearty ingredients create that classic comfort in one dish.

The chicken is the foundation here. Boneless, skinless breasts stay tender and cook evenly—avoid pre-cut strips (they dry out). For vegetables, fresh carrots and celery add the best texture, but frozen works in a pinch. Costco’s rotisserie chicken is a great shortcut if you’re really pressed for time. Just shred and add it at the end.

No cream of chicken soup? Cream of mushroom works just as well. Fresh thyme can replace dried at three times the amount. For a richer filling, use half-and-half instead of broth. The biscuits can be homemade (use your favorite recipe), but Pillsbury’s flaky layers save time without sacrificing quality.

Assemble and bake right away, or prep the filling ahead—it’ll keep in the fridge for 2 days. Leftovers reheat well, covered, for up to 4 days. The biscuits are best fresh, so add them just before baking.

Step-by-Step Instructions for Chicken Pot Pie With Biscuits and Cream Of

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Chicken and Vegetables

In a large skillet over medium-high heat, melt the 0.25 cup butter. Add the 1.5 lb chicken breast diced into 1-inch pieces, and cook for 5-6 minutes until no longer pink inside and lightly browned on the outside.

Remove the chicken and set aside. In the same skillet, add the 1 whole onion finely diced, 2 whole carrots peeled and sliced, and 2 whole celery stalks diced. Cook for 4-5 minutes until the vegetables begin to soften. Add the 3 cloves garlic cloves minced and cook for 30 seconds until fragrant.

Step 2: Create the Creamy Filling

Sprinkle the 0.25 cup all-purpose flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Gradually whisk in the 1 cup chicken broth and 2 cans cream of chicken soup, stirring constantly to avoid lumps.

Bring the mixture to a simmer and cook for 2-3 minutes until it thickens slightly and becomes smooth. Stir in the 1 cup frozen peas, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. Return the cooked chicken to the skillet and stir to combine. The filling should be thick enough to coat the back of a spoon.

Step 3: Assemble and Bake with Biscuit Topping

Transfer the chicken and vegetable mixture to a 9×13-inch baking dish or a deep oven-safe skillet. Spread it out evenly to create a smooth surface for the biscuits. Open the 1 can baking powder biscuits and arrange them on top of the filling, slightly overlapping if needed.

Place the dish in a preheated 375°F oven and bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbly. Check that the biscuits are cooked through by inserting a toothpick into the center of one—it should come out clean.

Step 4: Rest and Serve

Remove the pot pie from the oven and let it rest for 5 minutes before serving. This brief rest allows the filling to set slightly, making it easier to serve without spilling. The biscuits should have a flaky, golden top, and the filling should be thick and creamy beneath.

Serve warm, with each portion including a generous amount of the biscuit topping and savory filling. The contrast of the tender biscuits with the rich, hearty filling makes this dish a comforting meal for any day.

Flavor Customization for These Flavors

Herb Infusions

Swap the dried thyme for 1 tsp rosemary or 1 tbsp fresh tarragon for a more aromatic twist. I love adding ½ tsp sage during the fall—it pairs beautifully with the creamy base and chicken. 🌿

Spice It Up

Add ½ tsp smoked paprika or ¼ tsp cayenne to the filling for a subtle kick. For bolder heat, stir in 1 diced jalapeño with the vegetables. The warmth cuts through the richness nicely.

Vegetable Swaps

Replace the carrots and celery with 1 cup diced potatoes and ½ cup corn for a heartier texture. Mushrooms add depth—sauté 8 oz cremini with the onions for an earthy note.

Creamy Variations

Use cream of mushroom soup instead of chicken for a vegetarian-friendly twist. For extra richness, stir in ½ cup sour cream or ¼ cup grated Parmesan just before assembling.

Biscuit Upgrades

Brush the biscuits with 1 tbsp melted garlic butter before baking for extra flavor. Sprinkle 1 tsp everything bagel seasoning on top for a savory crunch. I always keep Pillsbury flaky layers on hand for this.

Cheesy Addition

Add 1 cup shredded cheddar to the filling or sprinkle it over the biscuits before baking. The melted cheese creates a delicious golden crust that everyone loves. 💛

Frequently Asked Questions