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.
Easy 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 packs double the comfort and it’s super simple to make. This pot pie recipe begins on the stovetop and is 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. This comforting dish is a one dish that simply never gets old. How to make simple Chicken Pot Pie with Biscuits:
- Biscuits – Self-rising flour, Parmesan cheese, chives, whole buttermilk or heavy cream and melted butter to brush the tops.
- Chicken – Rotisserie or roasted chicken.
- Sauce – Salted or unsalted butter, all purpose flour, chicken stock or chicken broth and half and half.
- Seasonings – Garlic minced, Poultry Magic or Rotisserie Chicken seasoning, salt and black pepper.
- Vegetables – Frozen mixed vegetable steamed and well drained.
- Herb – Fresh tarragon or one teaspoon dried tarragon.
How to Make the BEST Biscuit Topped Chicken Pot Pie Recipe
- Ingredients you’ll need to make homemade Biscuit Topped Chicken Pot Pie: Biscuits – Self rising flour, buttermilk, Parmesan cheese, chives and melted butter to brush the tops.
- To make the Filling: Roasted or rotisserie chicken, frozen mixed vegetables, butter, green onions, garlic, all purpose flour, salt, black pepper, chicken broth or stock, fresh tarragon, half and half and poultry seasoning i.e. Poultry Magic or Rotisserie Chicken Seasoning.
- Kitchen tools you’ll need: A large 10 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.
- 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.
- 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.
- Please note: The biscuits in this recipe are made with self rising flour which already has leavening and salt added. You can’t swap it out and use all purpose flour.
- 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.
- You can store baked Chicken Pot Pie chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
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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Helpful Kitchen Items:
Biscuit Topped Chicken Pot Pie
- 4 Tbsp butter or light butter
- 3 green onions thinly sliced
- 2 clove garlic minced
- 1/4 cup all-purpose flour
- 2 tsp Poultry Magic or Rotisserie Chicken seasoning
- salt and black pepper to taste
- 2 cup low sodium chicken broth or stock
- 1/2 cup half and half
- 3 cup roasted chicken roughly chopped
- 1 10 oz package frozen mixed vegetable steamed and drained
- 1 Tbsp chopped fresh tarragon (or 1 tsp dried)
- 2 cup self-rising flour
- 1/4 cup grated Parmesan cheese
- 1 Tbsp chopped chives
- 1 1/2-2 cups whole buttermilk or heavy cream
- 1 Tbsp melted butter to brush the tops
- Preheat the oven to 375°F. On the stovetop in a 10-inch cast iron skillet or oven safe skillet, melt the butter. Add the green onion and minced garlic and cook over medium-high for 1-2 minutes until softened.
- 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 until the butter is absorbed.
- Whisk in the chicken broth and half and half. Simmer until thickened around 3-5 minutes.
- Add the chopped chicken, steamed mixed vegetables and chopped tarragon. Stir until evenly combined.
- For the biscuits, in a medium mixing bowl, mix together the self-rising flour, Parmesan cheese, and chives. Add 1 1/2 cup heavy cream or whole buttermilk, adding additional as needed to form a soft dough.
- Use a 2 ounce ice cream scoop to form the biscuit topping. Space evenly on top. Brush the tops with additional cream or melted butter.
- Bake for 25 minutes or until bubbly and the biscuits are cooked through. Broil if needed to brown the tops further at the end of baking.