Chicken Pot Pie Biscuits

Highlighted under: Old-Fashioned Comfort Eats

Ever open the fridge at 6pm with zero plan? That's exactly how this Chicken Pot Pie Biscuits recipe came to life. I had some leftover chicken and a few random veggies, and instead of doing the usual stir-fry, I decided to turn it into something cozy. My partner loved it so much, they went back for thirds, claiming it was the best weeknight dinner I've made. Honestly, it’s an easy way to use up whatever you have and it makes the house smell amazing.

Created by

The Globalbitesrecipes Team

Last updated on 2026-06-06T22:57:19.483Z

It was one of those rainy days when the skies were grey and I didn't have much energy. I rummaged through the fridge and came up with some leftover roasted chicken, a carrot, and a small onion. Suddenly, I was hit with this idea of chicken pot pie but with the twist of using biscuits instead of a crust. The idea sounded so comforting, and I thought, why not?

This dish ended up being super simple and delicious. I threw everything together, and when I mixed in the biscuit dough, I was honestly surprised by how well it all turned out. The biscuits soaked up the sauce perfectly, and I could tell this would be a new favorite in our home.

Why This Works So Well

The biscuits soak up all that delicious sauce
You can mix and match your veggies depending on what’s in the fridge
Ready in about 45 minutes, which isn’t bad for a hearty meal

What to Know Before Making Chicken Pot Pie Biscuits

This Chicken Pot Pie Biscuits recipe is all about cozy comfort food that comes together quickly. Don't worry if your filling looks a bit soupy at first; it will thicken as it simmers. If you don’t have some of the veggies listed, use whatever you have on hand, even canned ones work in a pinch. I've used leftover broccoli and corn before, and they were great.

You can prep your filling in advance and store it in the fridge for a day or two. Just remember to heat it up before adding the biscuits. If you’re a fan of more herbs, feel free to add rosemary or parsley into the mix, as they can give the dish a lovely aroma. And honestly, I sometimes skip the milk in the biscuit dough and replace it with yogurt for a slightly tangy twist.

Ingredients

Gather these ingredients and you’ll be well on your way to a comforting dinner.

For the filling

2 cups shredded cooked chicken
1 cup frozen mixed vegetables
1 cup chicken broth
1/2 cup heavy cream
1 onion, chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste

For the biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed (I use Kerrygold)
3/4 cup milk

Feel free to swap in whatever veggies you have, just ensure they’re chopped into small pieces.

Instructions

Let’s get cooking. This process is pretty straightforward!

Make the filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the shredded chicken, frozen veggies, chicken broth, heavy cream, garlic powder, thyme, and season with salt and pepper. Bring this mixture to a low simmer and let it cook for about 10 minutes, stirring occasionally to avoid sticking.

Prepare the biscuits

While the filling is simmering, combine the flour, baking powder, and salt in a mixing bowl. Cut in the cold butter until it resembles coarse crumbs. I like to use my hands for this part, but a pastry cutter works too. Stir in the milk until just combined. Don't overmix, or the biscuits won’t be fluffy.

Combine and bake

Once the filling is thickened and bubbling, drop spoonfuls of the biscuit dough on top of the filling. You might not cover every inch, and that's okay. Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until the biscuits are golden brown. You'll know they’re done when the tops look deliciously crispy.

Let it cool for a few minutes before digging in; it’ll save your tongue!

Pro Tips

If you want a bit of a kick, throw in some red pepper flakes into the filling.
You can prep the filling ahead of time and just add the biscuits before baking, which is a lifesaver on busy nights.
Try using buttermilk for the biscuits if you have some on hand, it adds a nice tang.
Leftover filling can also be used as a base for a homemade pot pie if you want to change it up.

Scaling Chicken Pot Pie Biscuits for a Crowd

If you're looking to serve a larger group, this recipe is easy to double. Just make sure to use a larger skillet for the filling and a bigger baking dish for baking. Remember that baking time might increase slightly, especially if you pile on extra biscuits on top. Keep an eye on them; the biscuits should be golden brown and firm to the touch.

You can also turn this into a casserole-style dish, where you spread the filling evenly in a deep baking dish and place all the biscuits on top. This way, everyone gets their share without needing to serve separately. Just allow a few extra minutes in the oven, until you see those gorgeous, crispy biscuit tops.

Questions About Recipes

→ Can I use rotisserie chicken?

Absolutely, that’s a great shortcut and gives awesome flavor. Just shred it and toss it in!

→ What if I don't have heavy cream?

You can substitute with milk, but the filling won’t be as rich. Honestly, I skip the cream half the time and it’s still good.

→ Can this be frozen?

Yes, but I recommend freezing the filling separately from the biscuits. They’ll be better that way. Just reheat and bake when you're ready!