Name: Chicken Pot Pie with Biscuits
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: To Make the Pot Pie; 3 to 4 small/medium white or red potatoes; 3-4 medium/large carrots diced; 1/4 cup butter, lard, or olive oil; 1 onion chopped; 2 stalks of celery chopped; 3-4 garlic cloves chopped; 3 cups chicken broth; 1/4 cup flour; 2 tablespoons coconut aminos; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1-2 tablespoon dried herbs (any combo of parsley, thyme, rosemary); 2-3 teaspoons salt; 1 teaspoon black pepper; 1-2 cups green beans, frozen peas, corn (any combo); 3-4 cups cooked chopped or shredded chicken; 1/2 cup cream (more or less as needed for consistency); To Make the Biscuits; 3 cups flour; 3/4 teaspoon salt; 4 teaspoon baking powder; 3/4 cup cold butter; 1 egg; 1 cup whole milk

The best chicken pot pie with biscuits is a comfort food in our house. With the loads of veggies, chicken, creamy sauce, and fluffy biscuits on top, everyone loves it. Try this classic recipe today and see what your family thinks.

chicken pot pie with creamy sauce, veggies, and chicken

Chicken pot pie is actually a fairly easy meal to whip up for your family. The part that takes the longest is chopping up all the veggies. I like the chopping of veggies for a meal like this, but I know some people do not.

If you are running short on time, you can pick up some pre-chopped ones. And it will come together really quick.

Expect about an hour of prep and oven cook time. While it’s in the oven, you will have enough time to get the kitchen cleaned up and there won’t be much left to do after dinner is done.

Chicken Pot Pie – A One Pot Meal

I like making chicken pot pie with biscuits

I love how this meal is cooked in my large cast iron pan and is truly a one pot meal. If you do not have a cast iron pan, you can sauté up the veggies and make the sauce in any pan and then transfer it to a baking dish to bake in the oven.

Or you can make a double batch and put half in a freezer safe aluminum pan with the biscuits on top before baking. Then when you need a quick meal, remove from the freezer to defrost in the fridge and bake at 400 degrees for 30-40 minutes.

This recipe is also pretty versatile. You can use a variety of veggies that you have on hand and it all still tastes great. We always use the onions, carrots, and potatoes as a base. Then depending on what we have, I use a mixture of celery, green beans, corn, and peas. If you are missing one or more of those, that’s ok. Just throw a bit more of another one in.

everyone in our home loves chicken pot pie made in a cast iron pan

Ingredients for Chicken Pot Pie

3 to 4 small/medium white or red potatoes
3-4 medium/large carrots diced
1/4 cup butter, lard, or olive oil
1 onion chopped
2 stalks of celery chopped
3-4 garlic cloves chopped
3 cups chicken broth
1/4 cup flour
2 tablespoons coconut aminos (like soy sauce without the soy)
1 teaspoon garlic powder
1 teaspoon onion powder
1-2 tablespoon dried herbs (any combo of parsley, thyme, rosemary)
2 teaspoons salt
1 teaspoon black pepper
1-2 cups green beans, frozen peas, corn (any combo)
3-4 cups cooked chopped or shredded chicken
1/2 cup cream (more or less as needed for consistency)

How to Make the Chicken Pot Pie Filling

First, mix up the biscuits and have them ready for when the filling is finished.

Next, heat up your large cast iron pan and add the butter to it. When the butter is melted, add the diced potatoes, carrots, onions, celery, and garlic. Sauté on medium heat until the veggies start to soften (about 10 minutes).

Sprinkle the flour over the veggie mix and stir up. Cook for a a few minutes.

Now add in the broth, coconut aminos, garlic and onion powder, herb seasonings, salt, and pepper. Stir up and then add the cream and stir in.

As the mixture starts to thicken, add in the veggies and the pre-cooked chicken. Check the seasoning and add more if needed.

Finally, top with the biscuits.

Place in a 400 degree oven and cook for 15-20 minutes, or until the biscuits are turning golden brown.

Remove from the oven and allow to cool for a few minutes before serving.

Biscuit Recipe for the Top of Pot Pie

Hop over here for more detailed instructions.

3 cups flour
3/4 teaspoon salt
4 teaspoon baking powder
3/4 cup cold butter
1 egg
1 cup whole milk

Mix the dry ingredients together. Cube up or shred in the butter and mix in (fingers, fork, or pastry cutter). Add the egg and milk and stir to combine. Remove to a floured surface and combine into a rectangle. You can fold over like an envelope and roll out again for more layers, or cut out from the original rectangle with a biscuit cutter.

Put the biscuits on top of he prepared filling either in the cast iron pan or a baking dish.

Bake in a 400 degree oven for 15-20 minutes or until hot and bubbly and the biscuits are nice and brown.

Yield: 8 servings

Chicken Pot Pie with Biscuits

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

To Make the Pot Pie
3 to 4 small/medium white or red potatoes
3-4 medium/large carrots diced
1/4 cup butter, lard, or olive oil
1 onion chopped
2 stalks of celery chopped
3-4 garlic cloves chopped
3 cups chicken broth
1/4 cup flour
2 tablespoons coconut aminos
1 teaspoon garlic powder
1 teaspoon onion powder
1-2 tablespoon dried herbs (any combo of parsley, thyme, rosemary)
2-3 teaspoons salt
1 teaspoon black pepper
1-2 cups green beans, frozen peas, corn (any combo)
3-4 cups cooked chopped or shredded chicken
1/2 cup cream (more or less as needed for consistency)
To Make the Biscuits
3 cups flour
3/4 teaspoon salt
4 teaspoon baking powder
3/4 cup cold butter
1 egg
1 cup whole milk

Instructions

To make the Biscuits
Mix the dry ingredients together. Cube up or shred in the butter and mix in. Add the egg and milk and stir to combine. Remove to a floured surface and combine into a rectangle. You can fold over like an envelope and roll out again for more layers, or cut out from the original rectangle.
To Make the Filling -
First, mix up the biscuits and have them ready for when the filling is finished.

Next, heat up your large cast iron pan and add the butter to it. When the butter is melted, add the diced potatoes, carrots, onions, celery, and garlic. Sauté on medium heat until the veggies start to soften (about 10 minutes).

Sprinkle the flour over the veggie mix and stir up. Cook for a a few minutes.

Now add in the broth, garlic and onion powder, herb seasonings, salt, and pepper. Stir up and then add the cream and stir in.

As the mixture starts to thicken, add in the veggies and the pre-cooked chicken. Check the seasoning and add more if needed.

Finally, put the biscuits on top of the prepared filling either in the cast iron pan or a baking dish.

Place in a 400 degree oven and cook for 1-20 minutes, or until the biscuits are turning golden brown.

Remove from the oven and allow to cool for a few minutes before serving.

Tips

For Making Chicken Pot Pie

To make this dinner go together quick, use leftover chicken from another meal that is cubed or shredded up already. We like to have this meal after we roast up a whole chicken.
Make the biscuits right before you start making the filling so that they are ready when the filling is done.
Feel free to improvise the recipe. You can remove veggies your family doesn’t like or use fresh herbs if you have them. I love to use the frozen herbs I have that I preserved from our garden in the summer.
If you need dairy free, skip the cream and add a little more chicken broth in the filling. Use lard or a diary-free butter in the biscuits and a dairy-free milk.
You can also make this gluten-free by using a gluten-free flour in the filling and biscuits.
This meal freezes really well. You can make a double batch and remove to a disposable aluminum pan with the biscuits on top. Freeze it unbaked. Then remove from the freezer when you want to eat it and defrost in the fridge. It will bake at 400 degrees for about 30-40 minutes.
It is also a great meal to deliver to a family needing a meal. Deliver unbaked with directions and they will have a quick meal when they need it.