This easy chicken pot pie with biscuits is packed with chicken and vegetables, which are cooked in a creamy sauce, then topped with golden, buttery biscuits. It’s hearty enough for a weekend dinner, yet simple enough to pull together on a weeknight when you want something warm and nourishing.
I love that you can use leftover roast chicken or even a store-bought cooked chicken to make it extra quick. Frozen mixed vegetables save time, too, so there’s very little prep needed.
If you have time, you can make the biscuits from scratch (I promise it’s worth the extra effort, they’re so soft and flaky!). If not, just use store-bought to save time.
Pop it in the oven and you’ve got yourself a family favourite that works in every season, but is especially lovely on a cool evening when comfort food is calling.
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Biscuits: I use my homemade biscuit recipe for the best flavour and texture, but you can use store-bought or frozen biscuits if you’re short on time.
- Chicken: Leftover roast chicken is perfect. You can also bake chicken breast or thighs and chop them up into bite-sized pieces.
- Frozen mixed vegetables: A mix of peas, carrots, and corn works well.
- Onion: Brown or white onion works fine. Avoid red onion as it can overpower the sauce.
- Chicken broth or stock: Use a good-quality chicken broth or stock for the best flavour.
- Flour: Plain flour thickens the sauce.
- Butter: Adds richness to the sauce.
- Milk: Whole milk gives the creamiest result, but trim or plant-based milk can be used.
- Onion powder, garlic powder, dried oregano: Feel free to swap oregano for thyme or parsley if preferred.
- Salt and pepper
Helpful Equipment
Le Creuset Cast Iron Skillet 10″
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KitchenAid 7-Cup Food Processor
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Martha Stewart Knife Block Set
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- Use a deep, ovenproof skillet so you can cook everything in one pan without transferring dishes.
- If your sauce feels too thick before baking, add an extra splash of stock or milk to loosen it slightly.
- For extra flavour, add a small splash of white wine after cooking the onions and let it bubble before adding the flour.
- Don’t worry if your biscuits aren’t perfectly shaped – rustic looks just as delicious.
How To Make Chicken Pot Pie With Biscuits
Step 1: Preheat your oven to 180°C(350°F). If you’re making the biscuits from scratch, get these ready now and pop them into the fridge until needed.
Step 2: In a large ovenproof skillet, melt the butter over medium heat. Add the diced onion and cook for 2–3 minutes until softened and fragrant.
Step 3: Sprinkle in the flour and whisk it into the butter and onions, cooking for about 1 minute to remove the raw flour taste.
Step 4: Add the onion powder, garlic powder, dried oregano, salt, and pepper. Slowly pour in the milk and chicken stock, whisking constantly to keep the sauce smooth. Keep whisking until the sauce thickens and starts to bubble. This should take about 3–4 minutes.
Step 5: Stir in the shredded chicken and frozen vegetables, mixing until everything is well coated in the creamy sauce.
Step 6: Remove the skillet from the heat and arrange the biscuits on top of the filling. Place the skillet in the oven and bake for 20 minutes, or until the biscuits are golden and cooked through.
Step 7: Remove from the oven, brush the biscuit tops with melted butter, and sprinkle over a little extra dried oregano or parsley if you like. Serve hot and enjoy.
Storage Instructions
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C to keep the biscuits crisp, or microwave in short bursts if you’re in a hurry (though the biscuits will soften).
You can also freeze portions of the filling without the biscuits for up to 3 months, then defrost, heat, and top with fresh biscuits before baking. I’ve found the biscuits themselves don’t freeze as well once baked, so it’s best to make those fresh when reheating.
I hope this Easy Chicken Pot Pie with Biscuits becomes a new favourite in your home. It’s such a simple, satisfying recipe that brings everyone to the table. If you give it a try, I’d love to hear how it turns out for you!
Easy Chicken Pot Pie with Biscuits Recipe
Ingredients
- 6-8 biscuits homemade or store-bought
- 3 cups chicken cooked and shredded
- 1.5 cups frozen mixed vegetables
- 1 onion diced
- 2 cups chicken broth or stock
- 1/3 cup flour
- 1/3 cup butter
- 3/4 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat your oven to 180°C (350°F). If you’re making the biscuits from scratch, get these ready now and pop them into the fridge until needed.
- In a large ovenproof skillet, melt the butter over medium heat. Add the diced onion and cook for 2–3 minutes until softened and fragrant.
- Sprinkle in the flour and whisk it into the butter and onions, cooking for about 1 minute to remove the raw flour taste.
- Add the onion powder, garlic powder, dried oregano, salt, and pepper. Slowly pour in the milk and chicken stock, whisking constantly to keep the sauce smooth. Keep whisking until the sauce thickens and starts to bubble. This should take about 3–4 minutes.
- Stir in the shredded chicken and frozen vegetables, mixing until everything is well coated in the creamy sauce.
- Remove the skillet from the heat and arrange the biscuits on top of the filling. Place the skillet in the oven and bake for 20 minutes, or until the biscuits are golden and cooked through.
- Remove from the oven, brush the biscuit tops with melted butter, and sprinkle over a little extra dried oregano or parsley if you like. Serve hot and enjoy.
