If you love chicken pot pie but don’t feel like fussing with a bottom crust, this one’s for you. This chicken pie recipe with biscuit topping bakes casserole-style: creamy filling on the bottom, fluffy biscuits on top, and cozy vibes all the way through.
It’s the kind of dinner that feels like you planned ahead (you didn’t have to), and it’s perfect for weeknights, Sunday resets, or feeding friends who “aren’t that hungry” but somehow go back for seconds.
Why You’ll Love This
It’s everything comforting about chicken pot pie, simplified: a rich, veggie-packed filling that bakes in one dish, topped with golden biscuits that soak up just enough sauce without getting soggy.
Ingredients
- 3 cups cooked chicken, shredded or diced (rotisserie is perfect)
- 3 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low sodium preferred)
- 1 cup whole milk (or half-and-half for extra cozy)
- 1 tsp Dijon mustard (optional, but it adds a little “something”)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1/2 tsp black pepper, plus more to taste
- 3/4 tsp kosher salt, plus more to taste
- 2 cups frozen mixed vegetables (peas/carrots/corn/green beans)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 tbsp chopped fresh parsley (optional)
- 1 can (16.3 oz) refrigerated biscuits (8-count) OR 2 cups homemade biscuit dough
- 1 tbsp melted butter (optional, for brushing the biscuits)
How to Make It
- Preheat your oven to 400°F. Lightly butter or spray a 9×13-inch baking dish (or a deep 3-quart casserole dish).
- In a large skillet or Dutch oven over medium heat, melt the butter. Add the onion and cook 4–5 minutes until soft. Stir in the garlic for 30 seconds, just until fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste. You’re making a quick roux that will thicken the filling.
- Slowly whisk in the chicken broth, then whisk in the milk. Keep stirring until the sauce thickens, 3–5 minutes. It should look like a creamy gravy, not a soup.
- Stir in Dijon (if using), thyme, salt, pepper, frozen mixed vegetables, and cooked chicken. Simmer 2–3 minutes until everything is heated through. Turn off the heat and stir in the sour cream and parsley.
- Pour the filling into your prepared baking dish and spread into an even layer.
- Top with biscuits: place them evenly over the filling with a little space between. If using large biscuits, you can split them in half horizontally so they bake through without over-browning.
- Bake 18–25 minutes, or until the biscuits are deeply golden and cooked in the center. If the tops brown too fast, loosely tent with foil for the last few minutes.
- Let rest 10 minutes before serving so the filling sets up (and so you don’t burn your mouth because you got impatient).
Tips for the Best Results
- Thicken the filling on the stovetop. If it looks thin before baking, it’ll usually stay thin after baking. Aim for a spoon-coating, gravy-like texture.
- Split big biscuits. Thick biscuits can brown on top before the centers cook. Halving them helps them bake evenly.
- Keep the biscuits on top. Don’t press them down into the sauce; you want steam to rise and bake them fluffy.
- Season in layers. Taste the filling before it goes into the dish. The chicken and veggies can vary a lot in saltiness.
- Use rotisserie chicken smartly. Dark meat stays extra tender, but a mix of white and dark is ideal.
- Rest before scooping. Ten minutes makes a big difference: less runny filling, cleaner servings.
Variations
- Extra-veg version: Add 1 cup sliced mushrooms (cook with the onion) or stir in a few handfuls of baby spinach at the end.
- Cheddar biscuit topping: If making homemade biscuits, add 1 cup shredded cheddar and a pinch of garlic powder. If using canned, sprinkle a little cheddar over the biscuits for the last 5 minutes.
- Herby and bright: Add 1 tsp lemon zest and swap thyme for rosemary + parsley.
- Turkey swap: Leftover turkey works perfectly—especially after the holidays when you cannot look at another sandwich.
- Spicy-cozy: Add a pinch of cayenne or a few dashes of hot sauce to the sauce, plus a smoked paprika sprinkle on top.
Storage & Reheating
Store leftovers covered in the fridge for up to 4 days. Reheat in a 350°F oven for 15–20 minutes (best for keeping biscuits crisp) or microwave single portions in 45–60 second bursts until hot; if the biscuits soften, pop them under the broiler for 1–2 minutes.
FAQ
Can I use canned biscuits for this chicken pie recipe with biscuit topping?
Yes—canned biscuits are the easiest and totally on-theme for this casserole-style version. For the most even bake, place them with a little space between, and consider splitting thicker biscuits in half so the centers cook through before the tops get too dark.
How do I keep the biscuits from getting soggy on the bottom?
Make sure the filling is thick before it goes into the baking dish (think creamy gravy). Also, don’t press the biscuits down into the sauce. A short rest after baking helps the filling set, which keeps everything from turning soupy.
Can I make the filling ahead of time?
Absolutely. Make the filling up to 2 days ahead, cool, and refrigerate. When ready to bake, warm the filling slightly (so it’s not ice-cold), pour into the dish, top with biscuits, and bake. You may need a few extra minutes in the oven.
What’s the best chicken to use?
Rotisserie chicken is the fastest and gives great flavor. If you’re cooking your own, poached or baked chicken thighs stay especially tender in the creamy sauce, but any cooked shredded chicken works.
Can I freeze this casserole-style chicken pie?
You can, but it freezes best without the biscuits. Freeze the cooled filling in an airtight container for up to 3 months. Thaw in the fridge overnight, reheat until hot, then transfer to a baking dish, top with fresh biscuits, and bake until golden.