There’s something about the aroma of a homemade chicken pot pie wafting through the kitchen that instantly makes a house feel like home. I remember the first time I tried making this recipe—it was a chilly Saturday afternoon, and my family had spent the morning bundled up in scarves and boots, running errands and picking up last-minute groceries. I wanted something warm, comforting, and filling, but honestly, I wasn’t in the mood to spend hours fussing over a crust. That’s when I decided to swap the traditional pastry crust for fluffy, buttery biscuits.

From the moment I slid that golden-topped dish into the oven, I knew I was onto something magical. The biscuits puffed up just right, the chicken filling was creamy and rich, and the vegetables added a gentle sweetness that balanced everything perfectly. By the time dinner was ready, my family had already gathered around the table, drawn in by the irresistible smell. And let me tell you, there was barely a slice left by the time we were done.

This chicken pot pie with biscuits is my go-to comfort food. It’s hearty enough to satisfy a family after a long day, yet easy enough to whip up on a weeknight. And honestly, it’s a recipe that even beginners can feel confident making.

Why I Love This Recipe

What makes this chicken pot pie with biscuits truly special is how effortlessly it combines comfort and convenience. Unlike traditional pot pies that require rolling out a delicate pie crust, this version uses fluffy, buttery biscuits as a topping, giving each bite a perfect balance of savory filling and tender bread.

I love that the filling is rich and creamy without being overly heavy. The vegetables—carrots, peas, and corn—bring color, sweetness, and texture, making it not only delicious but visually inviting. And the chicken? Well, it’s tender, flavorful, and perfectly cooked in the creamy sauce, ensuring every bite feels indulgent.

Another reason I adore this recipe is how flexible it is. You can use leftover roasted chicken, rotisserie chicken, or even cooked chicken breasts from scratch. The biscuits are a game-changer—they rise beautifully over the filling, soaking up just enough sauce while staying fluffy on top. It’s one of those dishes that tastes like it took hours, but in reality, you can pull it together quickly, making it ideal for busy evenings.

When I make this recipe, I can see the smiles around the dinner table—the kids digging in, my spouse savoring each bite, and even my picky niece declaring, “This is the best dinner ever!” Those moments alone make this dish worth every minute in the kitchen.

Ingredients for Lazy Chicken Pot Pie with Biscuits

Let’s talk about what you need to make this cozy dish. I like to keep it simple, using ingredients that are easy to find, but don’t be afraid to make little upgrades along the way.

Chicken – I usually go with cooked, shredded chicken. Rotisserie chicken works beautifully if you’re in a pinch. You want about 3 cups of chicken, enough to make the filling hearty without overwhelming the biscuits.
Vegetables – I stick with classic choices: diced carrots, peas, and corn. You can use frozen or fresh. Frozen is a lifesaver for busy days because it’s already prepped.
Butter – This is for the roux that makes the filling creamy. I always use unsalted butter so I can control the seasoning.
Flour – All-purpose flour works perfectly here. It thickens the sauce without adding a floury taste.
Chicken broth – A rich, flavorful broth gives the filling depth. Homemade is ideal, but store-bought is just fine in a pinch.
Milk or cream – For that luscious, creamy consistency. Whole milk works best, but half-and-half or cream can make it even richer.
Seasonings – Salt, pepper, garlic powder, onion powder, and a hint of thyme are my favorites. They create a savory backbone that makes every bite satisfying.
Biscuits – I usually grab refrigerated biscuit dough for convenience. You can also make homemade biscuits if you have the time. Either way, they should be soft, flaky, and buttery.

The beauty of this recipe is that these ingredients are adaptable. Feel free to add mushrooms, green beans, or even a sprinkle of shredded cheese for a twist.

How Much Time Will You Need?

One of the reasons I love this recipe is how manageable it is time-wise. From start to finish, you’re looking at roughly 45 minutes to an hour.

Prep time: 15–20 minutes (chopping vegetables, shredding chicken, and making the sauce)
Cooking time: 25–30 minutes (simmering the filling and baking the biscuits on top)

It’s the kind of recipe that fits perfectly into a weekday dinner schedule, yet still feels indulgent enough for a weekend meal with the family.

How to Make Lazy Chicken Pot Pie with Biscuits

Here’s a step-by-step guide to making this comfort food classic. I’ve written it to be detailed so you can follow along without any surprises.

Step – 1: Preheat your oven to 400°F (200°C) while you prepare the filling. A hot oven ensures your biscuits rise beautifully.

Step – 2: Melt butter in a large skillet over medium heat. Add the flour and whisk constantly for about 1–2 minutes until the mixture turns golden and smells slightly nutty. This creates a roux, which is the base for your creamy sauce.

Step – 3: Slowly whisk in chicken broth and milk, ensuring there are no lumps. Keep stirring until the mixture thickens, about 3–5 minutes.

Step – 4: Add your chicken and vegetables to the sauce, season generously with salt, pepper, garlic powder, onion powder, and thyme. Stir everything together, letting the flavors meld for a couple of minutes.

Step – 5: Pour the filling into a greased 9×13-inch baking dish. Spread it evenly to create a nice base for the biscuits.

Step – 6: Arrange the biscuit dough on top of the filling. I like to place them slightly apart, so they rise individually and don’t merge into one big crust. Brush a little milk or butter over the biscuits for a golden finish.

Step – 7: Bake in the preheated oven for 20–25 minutes or until the biscuits are golden brown and the filling is bubbly. Keep an eye on the biscuits; they should puff up and develop a lovely golden hue.

Step – 8: Let the pot pie rest for 5 minutes before serving. This allows the filling to settle slightly and makes it easier to scoop onto plates.

Substitutions

If you’re looking to tweak the recipe, there are a few easy swaps that can make it even better.

Chicken – Swap with turkey or even cooked tofu for a vegetarian option.
Vegetables – Mix and match your favorites: green beans, mushrooms, zucchini, or bell peppers work beautifully.
Biscuits – If you want a more indulgent version, try cheddar biscuits or herbed biscuits for extra flavor.
Milk/cream – For a lighter version, use half-and-half or even unsweetened almond milk.

These substitutions can make the recipe suit your family’s tastes or dietary needs without sacrificing comfort or flavor.

Best Side Dish for Lazy Chicken Pot Pie with Biscuits

Though this dish is hearty on its own, adding a simple side can elevate the meal. Here are my top three suggestions:

Mixed Green Salad – A crisp salad with a light vinaigrette balances the richness of the pot pie.
Roasted Asparagus – Slightly charred and seasoned with olive oil and garlic, asparagus adds a fresh, earthy flavor.
Cranberry Sauce or Chutney – A hint of sweetness and acidity brightens each bite and pairs surprisingly well with the creamy filling.

Even with these sides, this dish can stand alone as the star of the meal, perfect for busy nights or casual family dinners.

Serving and Presentation Tips

Serving this chicken pot pie with biscuits is half the fun. I always try to make it feel special, even if it’s just a weeknight dinner. One of my favorite tricks is to serve it straight from the baking dish—there’s something comforting about that rustic, homemade look.

To add a little visual appeal, I like to sprinkle fresh herbs like parsley or thyme over the top right after it comes out of the oven. The green pops beautifully against the golden biscuits. If I’m feeling a bit extra, I sometimes drizzle a small amount of cream over the biscuits for a glossy, decadent touch.

When plating, I scoop a generous portion of the filling with a biscuit on top, ensuring each plate gets some of everything—the tender chicken, creamy sauce, vegetables, and fluffy biscuit. Pair it with one of the suggested side dishes, like a crisp green salad or roasted asparagus, and you’ve got a meal that feels celebratory yet effortless.

Presentation isn’t just about looks—it enhances the experience. A well-presented dish signals to your family that you put care into the meal, making them appreciate every bite even more.

Tips and Tricks to Make This Recipe Even Better

There are a few little secrets I’ve picked up over the years that take this dish from delicious to unforgettable.

Use a mix of butter and flour for the roux: This ensures a creamy, lump-free sauce that clings beautifully to the chicken and vegetables.
Don’t overfill your dish: Leave a little space for the biscuits to puff up. If the filling is too high, the biscuits won’t rise properly.
Season as you go: Taste the filling before adding the biscuits. Sometimes a pinch more salt or a dash of thyme can make a huge difference.
Brush biscuits with milk or butter: This creates a golden, slightly crispy top that’s irresistible.
Let it rest before serving: Five minutes is enough for the filling to settle, making it easier to serve and preventing spills.

These small tweaks ensure your chicken pot pie tastes like it came straight from a gourmet kitchen, even if you whipped it up on a busy weekday.

Common Mistakes to Avoid

Even the simplest recipes can run into hiccups if you’re not careful. Here are a few mistakes I’ve learned to avoid:

Skipping the roux step: Without properly cooking the butter and flour, your sauce may taste floury or be too thin.
Overcooking the biscuits: Keep an eye on them. Overbaked biscuits become dry and lose their fluffy charm.
Using cold chicken: Cold chicken straight from the fridge can cool down your filling, affecting baking time. Always bring it to room temperature or warm slightly before mixing.
Ignoring seasoning: A bland filling can make the entire dish underwhelming. Taste and adjust seasoning before topping with biscuits.
Rushing the resting time: Serving immediately can lead to filling spilling over. Let it sit for a few minutes before slicing.

Avoiding these mistakes ensures every bite is as comforting and delicious as intended.

How to Store It

Leftovers are almost inevitable with this recipe because it’s so good. Proper storage keeps the pot pie fresh and tasty for later.

Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) to maintain the biscuit texture. Microwaving is okay for quick reheats but may make biscuits slightly soggy.
Freezing: You can freeze the filling and biscuits separately or fully assembled. Wrap tightly in foil and store for up to 2 months. Thaw overnight in the fridge before baking.
Reheating tips: Cover with foil for the first 10 minutes in the oven to prevent the biscuits from over-browning, then uncover for the last 5–10 minutes to get them golden and crisp again.

FAQ

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is perfect for this recipe. It saves time and adds flavor. Just shred it before adding to the filling.

Can I make this recipe vegetarian?
Yes. Swap chicken for extra vegetables, mushrooms, or even a plant-based protein. Use vegetable broth instead of chicken broth for the sauce.

Can I use homemade biscuits?
Of course! Homemade biscuits add a special touch and make the dish extra flavorful. Just ensure they’re slightly smaller than the space in your dish so they rise nicely.

Can I make it ahead of time?
Yes, you can assemble the filling and refrigerate it for a few hours before adding the biscuits and baking. This is great for dinner prep or entertaining.

Can I freeze the cooked pot pie?
You can, but it’s best to freeze before baking. Fully baked biscuits can become dense when frozen and reheated. Freeze the filling and biscuits separately if possible.

Lazy Chicken Pot Pie with Biscuits Recipe