This spectacular Biscuit Topped Chicken Pot Pie is homemade comfort food at it’s finest! In it, a rich a hearty filling is topped with fluffy soft biscuits turning this classic one-dish meal into a taste of the Southern comfort food.

Ingredients to Make Biscuit Topped Chicken Pot Pie Recipe

I could serve chicken pot pie or chicken and dumplings every other day at my house without a single complaint from my family. Not one. This biscuit topped chicken pot pie is comfort food, and it’s super simple to make because it does. This pot pie recipe doesn’t use a pie crust, as it begins on the stovetop and is then finished in the oven to bake the biscuits on top. Drop biscuits are the simplest of biscuits to make and using an ice cream scoop keeps them uniform in size for even baking. The whole family will love the flavors in this comfort food dish. Ingredients to make easy Chicken Pot Pie with biscuits dumplings: (Scroll down for full printable recipe card.)

Chicken – Three cups roasted or rotisserie chicken.
Frozen Vegetables – One 10 ounce package frozen mixed vegetable steamed and drained
Butter – Use salted or unsalted butter to make the sauce. You can also use light butter.
Onion – Green onions for a mild onion flavor and minced garlic for flavor.
Flour – All-purpose flour to make the homemade sauce.
Seasonings – Two teaspoons Poultry Magic or Rotisserie Chicken seasoning, salt and black pepper.
Liquid – Two cups low sodium chicken broth or stock and half and half for creaminess.
Herbs – Tbsp chopped fresh tarragon or 1 teaspoon dried.
Biscuits: Two cup self-rising flour, grated Parmesan cheese, chives, whole buttermilk or heavy cream and melted butter to brush the tops.

How to Make the BEST Biscuit Topped Chicken Pot Pie Recipe

Heat Oven – Preheat the oven to 375°F. In a 10-inch cast iron skillet melt the butter. Add the green onion and minced garlic and cook over medium-high heat until softened.
Make Roux – Lower the heat to medium, sprinkle 1/4 cup all purpose flour over the butter. Add the poultry seasoning, salt and black pepper to your taste. Stir to combine.
Liquid – Whisk in the chicken broth and half and half. Simmer until thickened.
Chicken and Veggies – Add chicken, vegetables and tarragon. Stir until combined.
Make Biscuits – In a medium mixing bowl, mix together self-rising flour, Parmesan cheese, and chives. Add heavy cream to form a soft dough.
Divide Biscuit Dumpling Mixture – Scoop biscuit dough on top.
Oven – Bake per the recipe until bubbly and the biscuits are golden brown.
Serve – Serve immediately with a side of rice or mashed potatoes.

Tips for Making Chicken Pot Pie with Biscuit Dumplings

Kitchen Tools You’ll Need: A large 10-inch oven safe skillet or baking dish, sharp knife and cutting board, medium bowl, small bowl, pastry brush and large rubber spatula or spoon for stirring.
Use an Oven Safe Skillet or Dish: The skillet in the images is an enamel coated cast iron skillet that can go from the stovetop to the oven. If you don’t have an oven safe skillet, after making the filling on the stovetop per the recipe, simply transfer the filling to a baking dish and proceed with the recipe from there topping with the biscuits.
Crispy and Golden Dumpling Biscuits: The biscuits in this recipe are unique. The tops will bake golden brown like a classic southern biscuit and the bottoms remain tender like a biscuit dumpling.
Use an Ice Cream Scoop to Divide the Dough: These biscuits are drop biscuits so no rolling and cutting is required. You can use a medium ice cream scoop or 2 tablespoons to dollop the biscuit dough on top.
What to Serve with Biscuit Topped Chicken Pot Pie: The mixed vegetables usually include carrots, frozen peas, green beans and corn making this a one-dish meal on a busy day. We also enjoy it with a side of mashed potatoes and a green salad or a wedge salad.

Biscuit Topped Chicken Pot Pie baked in a skillet

Recipe Variations

Poultry Seasoning: The poultry seasoning used in this recipe is called Poultry Magic. It’s readily available on the spice aisle of most grocery stores even places like Walmart. You can certainly adapt using your favorite brand of chicken or poultry seasoning. Keep in mind that the amount of sodium can vary from brand to brand so adjust the amount to your taste.
Homemade Self Rising Flour: Please note: The biscuits in this recipe are made with self rising flour which already has leavening and salt added. You can swap it out and use the same amount of all purpose flour adding 1 tablespoon of baking powder, 1 1/2 teaspoons baking soda and 1/2 teaspoon salt.
Vegetables: You can adapt the mixed vegetables to suit your personal taste. Add sautéed celery or use frozen peas and carrots in place of mixed vegetables.
Chives: You could use finely chopped green onions in place of chives for the biscuit dough.

Storage and Leftovers

Leftovers: You can store baked Chicken Pot Pie with biscuit dumplings in an airtight container chilled in the fridge for up to 3 days.
Reheating: Reheat in single servings in the microwave.
Freezer Storage: Store chicken pot pie frozen for up to 2 months. Thaw in the refrigerator.

More Easy Chicken Recipes to Make

Buttermilk Fried Chicken is finger licking good.
Smothered Asiago Chicken with spinach and mushrooms.
Skip the drive thru and make these Air Fryer Crispy Chicken Sandwiches instead.
Crockpot Chicken and Dressing Casserole is comfort food made easy.
Stovetop Chicken and Dumplings in 30 minutes.
Serve this better than restaurant Chicken Florentine at home.
Southern Style Chicken Salad for quick meals and snacking.
General Tsao’s Chicken from Midnight Baker.

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