This chicken biscuit pot pie recipe is only seven ingredients (if you take the canned biscuit option), and is so delicious! Our family has loved this recipe for well over a decade now!

The Coziest Weeknight Meal: Chicken Biscuit Pot Pie

Some dinners just feel like a warm hug, and that is what this chicken biscuit pot pie is for me. It's cream, savory, and the biscuit soak up all the flavor in all the best ways. This recipe uses simple ingredients, comes together quickly, and the entire family will love it!

This recipe came together when my son was a toddler and we all fell asleep for an afternoon nap that stretched until 6pm. I sprang out of bed and thought, why not just do chicken pot pie with biscuits? I threw all this together really quickly and we've really never looked back.

That’s when I knew this was going to be a keeper. And now I’m passing it along to you, with plenty of tips, tricks, and options to make it your own.

What Makes Chicken Biscuit Pot Pie So Good?

A classic chicken pot pie usually has a flaky pastry crust, but I honestly prefer this biscuit version. The biscuits rise up fluffy and golden on top while the creamy filling underneath stays rich and hearty. Each spoonful is a little bit different, some bites with more biscuit, some with more sauce, it feels rustic in the best way.

The real magic is in the sauce. It’s a simple blend of milk, butter, flour, and bouillon that thickens into a silky base for shredded chicken and veggies. Nothing fancy, just cozy and satisfying.

Ingredients You’ll Need

You don’t need much to make this dish, and most of it is probably already in your kitchen.

For the filling:

Milk (whole milk makes the sauce extra creamy, but 2% works too)
Butter (unsalted if you have it)
Flour (to thicken the sauce)
Chicken bouillon cubes (or swap with chicken base like Better Than Bouillon)
Frozen mixed vegetables (peas, carrots, corn, green beans—the classic mix)
Shredded cooked chicken (rotisserie chicken works beautifully here)

For the biscuits (homemade option):

Flour
Baking powder
Sugar
Salt
Milk
Shortening (or cold butter if you prefer)

For the biscuits (shortcut option):

One can of refrigerated biscuits, like Pillsbury Grands or Annie’s Organic

Step-by-Step: How to Make Chicken Biscuit Pot Pie

Start by preheating your oven to 400°F. While it’s warming, get the chicken going. You can boil and shred chicken breasts, use leftover baked chicken, or even pull apart a rotisserie chicken. Honestly, the rotisserie shortcut is my favorite, it saves so much time and adds an extra depth of flavor.

Next, make the sauce. In a medium saucepan over medium heat, melt your butter and whisk in the flour until smooth. Slowly pour in the milk, whisking constantly, and add the bouillon. In about 5 minutes, the mixture will thicken into a creamy base. Stir in your shredded chicken and frozen veggies, and that’s it—you’ve got your filling.

Pour everything into a greased 8x8 baking dish. Now comes the fun part: the biscuits.

If you’re making homemade biscuits: stir the dry ingredients together, add the shortening, then pour in the milk and stir until just combined. Pat the dough out on a lightly floured surface to about ½ inch thick, then cut out biscuits with a round cutter (or a glass works just fine).

If you’re using canned biscuits: simply pop the can and lay the biscuits right on top of the filling.

Bake for 15–20 minutes, until the biscuits are golden and cooked through. Serve hot, and prepare for everyone at the table to ask for seconds.

Tips for Success

Here are a few things I’ve learned after making this chicken biscuit pot pie on repeat:

Don’t skip the thickening step. Whisking the flour and butter into the milk may feel simple, but it’s what keeps the filling from turning watery.

Season as you go. Bouillon adds saltiness, but taste your sauce and adjust with a pinch of salt and pepper as needed.

Customize the veggies. If your family hates peas, leave them out. If you’ve got mushrooms or broccoli on hand, toss them in.

Biscuit spacing matters. Don’t overcrowd the biscuits on top, leave a little room for them to rise and spread.

Homemade vs. Canned Biscuits

So which should you choose? Honestly, it depends on your mood and your time. Homemade biscuits are fluffy and slightly sweet, with a rustic, from-scratch charm. Canned biscuits are faster, consistent, and save you from washing another mixing bowl.

If you’re making this for company or want that extra-special homemade touch, go with scratch. If it’s Wednesday night, everyone’s hungry, and you’ve already done a million things today, canned biscuits are your best friend.

Either way, the pot pie itself is cozy, hearty, and totally delicious.

What to Serve with Chicken Biscuit Pot Pie

This dish is pretty much a complete meal on its own, but if you want to stretch it further, here are some ideas:

A simple green salad with a tangy vinaigrette to balance the richness
Roasted Brussels sprouts or green beans
Apple slices or a crisp fruit salad for something fresh on the side

Once you try this chicken biscuit pot pie, you’ll realize just how forgiving and flexible it is. The filling is creamy and cozy, but you can swap ingredients depending on what you have. The biscuits are customizable, too—you can go homemade for a weekend project or canned for a weeknight shortcut. Either way, the end result is the same: a bubbling dish of comfort that makes your whole kitchen smell amazing.

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