Chicken Pot Pie with Biscuits

You don't need to fully bake them first. The key is making sure the filling is hot and the biscuits have enough time to cook through without the tops getting too brown.

This usually happens when the filling isn't hot enough before the biscuits go on top or the biscuits are especially thick. A piping-hot filling helps cook the underside of the biscuits while the oven browns the tops.

Because the pot pie is baked with the biscuits on top of the pot pie filling, the bottom of the biscuits will be soft. If you want to avoid this and you want crisp bottoms, I recommend you prepare the biscuits separately. Bake the biscuits on a baking sheet rather than directly on top of the pot pie. This ensures they bake evenly and maintain their crispiness.

Add the biscuits just before serving. Once the pot pie is fully cooked and ready to serve, place the baked biscuits on top. This way, the biscuits stay crisp and don't absorb too much moisture from the filling.

Loosely cover the top with foil once the biscuits have reached the color you want. Continue baking until the centers are done.

Yes. Rotisserie chicken is an easy shortcut. Remove the skin, shred or chop the meat, and stir it into the filling.

Either will work. Chicken thighs are naturally juicier and harder to overcook, while breasts are leaner. Just be careful not to overcook the chicken since it will continue heating in the filling.

Yes. Frozen mixed vegetables are perfect for chicken pot pie and save a lot of prep time. There's usually no need to thaw them first unless your recipe specifically calls for it.

Flour is my preferred method because it creates that creamy, gravy-like consistency you want in pot pie. Give the filling time to simmer and thicken before adding the biscuits. You don't want a soupy filling underneath them.

I recommend refrigerated canned buttermilk biscuits or frozen buttermilk biscuits. Both give you a buttery, fluffy topping without having to make biscuit dough from scratch. Buttermilk biscuits and Southern-style biscuits are my top choice. They have a savory, buttery flavor that pairs perfectly with the creamy chicken filling. Flaky layer biscuits work, but they tend to puff up quite a bit and can take longer to cook through in the center.

Too much liquid or not enough simmering time is usually the problem. The filling should already be thick before it goes into the oven. Don't rely on baking to magically turn a watery filling into a thick one.

It should be thick enough to coat the back of a spoon and hold onto the chicken and vegetables. Remember that you're making a creamy pot pie filling, not chicken soup.

Yes. Cream of chicken soup can be used to create a quick, creamy base. If you're using it, you likely won't flour, milk, or broth.

You can prepare the filling ahead of time and refrigerate it. I recommend waiting to add the biscuits until you're ready to bake so they don't sit on the filling and become soggy.

Golden Brown Biscuits: The biscuits should be golden brown on top and firm, not soft or doughy.
Bubbly Filling: Look around the edges. The filling should be hot and bubbling before you pull the pot pie from the oven.
Check the Center: Stick a toothpick or knife into the center of a biscuit. Wet dough means they need more time.
Check the Bottom: Lift a biscuit and make sure the underside is cooked through. This is where you’re most likely to find sneaky raw dough.
Internal Temperature: The filling should reach at least 165°F.
Browning Too Fast: If the biscuits are golden but still doughy or the filling isn’t bubbling, loosely cover the top with foil and keep baking.

A cast iron skillet, deep dish pie pan, or baking dish will work best. I used this 10.25 inch cast iron skillet. A cast iron skillet is the best choice for keeping this a one-pot recipe because you can sautee the vegetables directly in the skillet and make the cream sauce there as well.

You can store leftovers tightly covered and sealed for 3-4 days.

If you want crisp biscuits, the best way to reheat is in the oven or air fryer at 350 degrees until warm. If you use the microwave it will soften the biscuits and you risk the biscuits tasting soggy or mushy.

Freeze the filling separate from the biscuits. Store the leftovers tightly covered and sealed for up to 3 months. Defrost in the fridge overnight.