Chicken Pot Pie with Biscuits

Comfort in a Skillet: Making the Chicken Pot Pie with Biscuits

The sizzle of onions hitting melted butter is basically the universal signal that something good is happening in the kitchen. We’ve all been there: you want that deep, savory comfort of a pot pie, but the thought of chilling pie dough for two hours makes you want to just order pizza instead.

I spent years fighting with soggy bottom crusts and dough that refused to flake until I realized that biscuits are actually the superior topper for this dish. They don't just sit there, they soak up a little bit of that gravy while staying shatter crisp on top.

Right then, let's talk about the dinner struggle. On a Tuesday night, nobody has time to hand peel five carrots or roast a whole bird from scratch. This version is designed for real life.

It uses hand torn chicken and frozen peas to save your sanity, but we lean hard into aromatics like garlic and rubbed sage to make sure it tastes like you spent all afternoon hovering over the stove. Trust me on this, once you see those biscuits rise in the oven, you'll never go back to the frozen box version again.

We are going for a specific vibe here: the filling needs to be thick enough to coat a spoon but not so thick it feels like paste. We achieve that by building a proper roux and then slowly whisking in chicken bone broth.

The result is a velvety, golden sauce that wraps around the chicken and vegetables like a warm blanket. It's the kind of meal that makes the whole house smell like a holiday, even if it's just a random Wednesday in October.

Why This Savory Skillet Bake Actually Works

• Starch Gelatinization: When we cook the flour in butter, the starch granules swell and burst, creating a stable network that thickens the broth into a silky velouté sauce.
• Chemical Leavening: The combination of baking powder and baking soda reacts with the acidic buttermilk to release carbon dioxide, forcing the biscuit dough upward for a lighter texture.
• Fat Suspension: Grating frozen butter into the flour ensures the fat stays in distinct "shreds" rather than melting into the dough, which creates steam pockets for flaky layers.
• Maillard Reaction: The proteins in the chicken and the sugars in the onion undergo a chemical change at high heat, developing those deep, savory flavor compounds that define a good pot pie.

The contrast between the two methods is mainly about how much heat hits the top of the dough. While the stovetop is faster, the dry heat of the oven is what gives those biscuits their signature "shatter" when you bite into them. If you are looking for more quick meal ideas, you might also enjoy this Crispy Chicken Wonton Tacos recipe which offers a similar crunch in even less time.

Ingredient Deep Dive for the Best Results

When you're building the base, the quality of your liquid matters. Since we aren't simmering this for six hours, the broth does the heavy lifting for the flavor profile. Much like the base of a Creamy Chicken Stroganoff recipe, the goal is a sauce that is rich but not heavy, balanced by the brightness of the herbs.

Essentials for Your Pot Pie with Biscuits

For the Savory Filling

• 3 cups cooked chicken: Hand torn pieces provide more surface area for the sauce to cling to compared to neat cubes. Why this? Hand tearing mimics a rustic, homemade texture and catches more gravy.
• 1 large yellow onion: Finely diced to melt into the background.
• 2 stalks celery: Sliced thin for a subtle crunch and classic mirepoix flavor.
• 3 cloves garlic: Freshly minced is non negotiable here.
• 2 cups frozen peas and carrots blend: A massive time saver that stays bright and sweet.
• 4 tbsp unsalted butter: Used for the roux. Substitute: Vegan butter sticks.
• 1/3 cup all purpose flour: The thickening agent. Substitute: 1/4 cup cornstarch slurry (add at end).
• 2.5 cups chicken bone broth: Provides the savory foundation. Substitute: Vegetable broth.
• 1/2 cup heavy cream: Adds a silky finish. Substitute: Full fat coconut milk (adds a slight nutty note).
• 1 tsp dried thyme: Earthy and floral.
• 1/2 tsp rubbed sage: The "secret" ingredient for that classic pot pie aroma.
• Salt and cracked black pepper: Season as you go to build layers of flavor.

For the Homemade Biscuit Topping

• 2 cups all purpose flour: The structural base. Substitute: 1:1 gluten-free flour blend.
• 1 tbsp baking powder: For the primary lift.
• 1/2 tsp baking soda: For browning and extra fluffiness.
• 1 tsp salt: Sharpens the buttery flavor.
• 6 tbsp cold salted butter: Grated while frozen. Substitute: Cold shortening (less flavor, more height).
• 3/4 cup cold buttermilk: For tang and tenderness. Substitute: 3/4 cup milk + 1 tsp lemon juice.
• 1 egg beaten with 1 tsp water: The wash for a golden, shiny finish.

Equipment Needed for a Successful Bake

You don't need a professional kitchen for this, but the right pan makes a difference. I highly recommend a 12 inch cast iron skillet (like a Lodge). It goes from the stovetop to the oven seamlessly and holds heat beautifully, ensuring the bottom of the biscuits actually cook through instead of staying gummy.

If you don't have one, a heavy bottomed Dutch oven or a deep 9x13 casserole dish will work just fine.

Beyond the pan, a box grater is your best friend for the biscuits. Grating the butter is much faster than using a pastry cutter, and it keeps the butter colder because you aren't touching it with your warm hands as much.

You'll also want a sturdy whisk to make sure your flour and broth integrate without leaving any dreaded flour clumps in the sauce.

Bringing Your Chicken Pot Pie to Life

Phase 1: Building the Flavor Foundation

Preheat your oven to 400°F. In your skillet over medium heat, melt the 4 tbsp of unsalted butter. Add the diced onion and sliced celery, sautéing for about 5 minutes until the onions are translucent and fragrant.

Add the minced garlic and cook for just 60 seconds more so it doesn't burn.

Phase 2: Creating the Velouté

Sprinkle the 1/3 cup flour over the vegetables. Stir constantly for 2 minutes Note: This "cooks out" the raw flour taste. Slowly pour in the chicken bone broth, whisking vigorously.

Simmer for 5 minutes until the sauce thickens and coats the back of a spoon. Stir in the heavy cream, dried thyme, rubbed sage, salt, pepper, the 3 cups of chicken, and the frozen peas and carrots. Turn off the heat.

Phase 3: The Biscuit Assembly

In a large bowl, whisk the 2 cups flour, baking powder, baking soda, and salt. Grate the 6 tbsp of frozen salted butter into the flour. Toss lightly with a fork to coat the butter in flour. Pour in the cold buttermilk and stir until a shaggy, sticky dough forms. Do not overmix! If you have leftover chicken and want a different vibe for next time, try a Grilled Chicken Sweet recipe for a lighter, charred alternative.

Phase 4: The Golden Bake

Drop large spoonfuls of the biscuit dough onto the hot chicken filling. I usually get about 6 to 8 large biscuits. Brush the tops with the egg wash. Place the skillet in the oven and bake for 20 to 25 minutes until the biscuits are tall, golden brown, and the filling is bubbling.

Let it rest for 5 minutes before serving so the sauce can set.

Troubleshooting Your Pot Pie with Biscuits

To Fix a Thin, Watery Sauce

If your filling looks more like soup than gravy, it usually means the flour didn't get enough time to hydrate or you measured the broth too generously. Don't panic. You can fix this by simmering the filling for an extra few minutes before adding the biscuits.

If it’s still thin, mix a tablespoon of cornstarch with a splash of cold water and stir that in while the filling is hot; it will thicken up almost instantly.

For Extra Crispy Biscuit Bottoms

The biggest complaint with biscuit topped pies is the "doughy" underside where the biscuit meets the gravy. To prevent this, make sure your filling is steaming hot when you drop the dough on top. This "shocks" the bottom of the biscuit, starting the cook process immediately.

Also, avoid pushing the biscuits down into the liquid; let them sit proudly on top so the air can circulate.

Common Mistakes Checklist

• ✓ Using room temperature butter (causes greasy, flat biscuits)
• ✓ Overworking the dough (results in tough, hockey puck biscuits)
• ✓ Adding the cream too early (can cause the sauce to separate or "break")
• ✓ Not seasoning the filling enough (flour and cream soak up a lot of salt)
• ✓ Forgetting to let the pie rest (hot filling will run all over the plate)

Scaling and Creative Variations

Adjusting the Batch Size

To scale this down for two people, use an 8 inch oven safe skillet. Cut all ingredients in half. Since half an egg is annoying to measure, just whisk one egg and use half for the biscuits (if needed for moisture) and the rest for the wash. For a massive family gathering, double everything and use a large roasting pan.

When doubling, don't double the dried sage start with 1.5x and taste, as sage can become medicinal if overused.

For a Quick Weeknight Shortcut

Honestly, some days you just can't with the homemade dough. You can use a tube of refrigerated biscuits (like Pillsbury). Cut each biscuit into quarters so they cook through more evenly and don't weigh down the filling.

Bake according to the package directions, but keep an eye on them since the filling heat will speed up the process.

Chef's Tip: To take the flavor to the next level, add a teaspoon of nutritional yeast or a grate of fresh Parmesan to the biscuit dough. It adds a "hidden" savory depth that makes people ask for your secret.

To Prevent Over Browning

If you notice the tops of your biscuits are getting dark but the center still looks a bit pale, it's foil time. Simply lay a piece of aluminum foil loosely over the skillet. This reflects the direct heat away from the tops while allowing the ambient heat to finish cooking the middle of the biscuits.

Kitchen Myths Debunked

One major myth is that you must use "cake flour" for soft biscuits. While it has less protein, standard all purpose flour works perfectly if you don't over handle the dough. Another myth is that the filling must be completely cooled before topping.

In fact, topping a cold filling leads to those gummy biscuit bottoms we talked about. A hot filling is your friend!

Storage and Zero Waste Guidelines

Storage: This pie keeps well in the fridge for up to 3 days. Cover the skillet tightly with foil or move leftovers to an airtight container. When reheating, the oven is your best friend. Microwave heating will turn the biscuits into rubber.

Put a portion in a small oven safe dish and bake at 350°F for 10 minutes to crisp the top back up.

Freezing: You can freeze the filling (without biscuits) for up to 3 months. I don't recommend freezing the baked biscuits as they lose their texture. Instead, freeze the filling in a bag, thaw it, heat it in a skillet, and then whip up a fresh batch of dough when you're ready to eat.

Zero Waste: Don't toss those celery leaves! Chop them up and stir them into the filling along with the thyme; they have a concentrated celery flavor. If you have leftover buttermilk, use it to marinate chicken for tomorrow’s dinner or make a quick batch of pancakes.

The chicken bones from a rotisserie bird should be saved in the freezer to make your next batch of bone broth.

Perfect Pairing Ideas for Your Feast

To balance the richness of the cream sauce and the buttery biscuits, you want something with a bit of acidity or crunch. A simple green salad with a sharp lemon vinaigrette is my go to. The brightness cuts right through the heavy cream and makes the whole meal feel more balanced.

If you want a more substantial side, roasted broccoli or charred Brussels sprouts work beautifully. The slightly bitter charred edges of the vegetables play well with the sweet peas and carrots in the pie. If you're looking for a different kind of comfort meal to rotate into your schedule, our Boursin Orzo with Chicken recipe offers a similar creamy herb profile but with a silky pasta base that’s just as satisfying.

HIGH in Sodium