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+ servings

Biscuit Pot Pie

Classic pot pie made with shredded chicken and veggies in a creamy sauce then topped with pre-made biscuits and baked until golden brown.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Biscuit Pot Pie
5 from 2 votes


  • 2 Tbsp olive oil
  • 1 lb boneless, skinless chicken breast
  • 3 Tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 small yellow onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 1/2 cup peas
  • 1 can grands biscuits


  • Heat large skillet with olive oil over medium-high heat. Add chicken and season with salt and pepper. 
  • Cook chicken 4-6 minutes per side, until done. Remove chicken from pan and shred with two forks.
  • Preheat oven to 400° F and spray baking dish with non-stick spray.
  • Using the same skillet, melt butter over medium-high heat. Add garlic, onion, carrots, and celery and cook until tender, stirring occasionally, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually add chicken broth, and milk and cook until slightly thickened; about 1-2 minutes. Stir in shredded chicken and peas, season with salt and pepper, to taste.
  • Add skillet mixture to prepared baking dish. Cut biscuits into quarters and add to top of chicken mixture.
  • Cook at 400° F until tops are golden brown and biscuits are cooked through, about 25-30 minutes.
  • Let cool for about 5-10 minutes before serving.
Recipe by Jennifer Meyering