There are some nights when only a warm, creamy, and truly comforting meal will do. You know those days, when all you want is to curl up with something that feels like a big hug in a bowl. For me, that meal is always a classic Chicken Pot Pie.
Forget complicated pastry and long cooking times. This version is all about simplicity and flavor. We use store bought flaky biscuits for the topping, which makes this one of the best Chicken Pie Recipes for a busy weeknight. It’s a Homemade Pot Pie without all the fuss.
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Why You’ll Love This Recipe
First off, this Easy Pot Pie Recipe is incredibly straightforward. We are not making dough from scratch. Instead, we are creating a rich, savory filling and letting those fluffy biscuits do the heavy lifting on top.
It’s also a fantastic way to use up leftover cooked chicken. Whether you have rotisserie chicken or chicken breasts you cooked earlier, this dish gives them a wonderful new purpose. Nothing goes to waste here.
The filling is just so creamy and satisfying. It’s packed with tender chicken and a colorful medley of vegetables. Every spoonful is a perfect balance of textures and savory flavors. It truly is comfort food at its best.
And let’s talk about those biscuits. They bake up golden and beautiful on top, soaking up a little of the delicious gravy from the filling. It creates a topping that is part dumpling, part crust. It is simply amazing.
This dish is a family favorite for a reason. It’s warm, hearty, and brings everyone to the table. Plus, it looks so impressive when you bring that bubbling casserole dish out of the oven. A real showstopper with minimal effort.
Ingredients
- 4 normal size chicken breasts, cooked and cut into cubes
- 1 container of flaky biscuits
- 2 12oz packages of frozen vegetable medley (carrots, corn, green beans, peas)
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 1/4 cups skim milk
- 1/2 to 1 cup flour
- 1/2 tsp celery seed
- 1 tsp black pepper
- 1/2 tsp salt
- 1 cup low sodium chicken broth
- Optional Garnish: Parsley, additional salt, black pepper, garlic powder
Step By Step Instructions
Step 1: Get Your Oven And Veggies Ready
First things first, let’s get the oven going. Check the instructions on your biscuit container and preheat your oven to that temperature. Go ahead and prepare a baking sheet for the biscuits. Just set it aside for now.
Next up are the vegetables. Grab your frozen veggie medley. If you have the steamable bags, just follow the microwave instructions. It’s super easy. If not, no worries. Just pop them in a microwave safe bowl with a little water and steam them until they are tender.
Step 2: Sauté The Aromatics
Find a nice big stock pot. Pour in your olive or avocado oil and set it over medium high heat. Add your diced white onion and minced garlic. You’ll want to sauté them until the onion becomes soft and translucent. The smell will be incredible.
Just be sure to keep an eye on them so the garlic doesn’t burn. Once they’re ready, transfer the onions and garlic to a small bowl and set them aside. We’ll need them again very soon.
Step 3: Make The Creamy Roux
Now for the heart of our Chicken Pot Pie filling. Using that same stock pot, melt the butter over medium heat. This is where we create a roux, which is just a fancy word for a thickening base. It’s what makes the filling so creamy.
Start whisking in about a half cup of flour. Then, slowly pour in about a half cup of milk, whisking constantly. Keep alternating between the flour and milk until you have a thick, gravy like consistency. Make sure there are no clumps.
You might need to add a little more milk if it gets too thick. You are looking for a smooth sauce. This step is key to a perfect Homemade Pot Pie.
Step 4: Combine The Filling
Once your roux is looking good, it’s time to add the seasonings. Sprinkle in the celery seed, black pepper, and salt. Give it a good stir with a wooden spoon to combine everything. This adds that classic pot pie flavor.
Now, add the rest of the gang to the pot. Gently stir in your cooked chicken, the sautéed onions and garlic, your steamed vegetables, and the chicken broth. Mix it all together and turn the heat down to low. Let it simmer gently while you handle the biscuits.
Step 5: Prepare And Bake The Biscuits
Time for the topping. Open up your container of biscuits. For this recipe, I like to cut each biscuit in half. Then, I roll each half into a small ball. This gives you a better filling to biscuit ratio, in my opinion.
Place your little biscuit balls on that baking sheet you prepared earlier. Pop them into the preheated oven and bake for about 10 to 13 minutes. You just want them to be cooked through. They won’t be fully golden brown yet, and that’s okay.
Step 6: Assemble Your Chicken Pot Pie
While those biscuits are in their first bake, pour your delicious Chicken Pot Pie filling into a casserole dish. Spread it out evenly. Your kitchen should be smelling absolutely divine right about now.
Once the biscuits are done with their initial bake, take them out of the oven. Carefully place them right on top of the chicken mixture in the casserole dish. Don’t worry about perfect placement, just scatter them over the top.
Step 7: The Final Bake
Almost there. Turn your oven temperature down to 350 degrees Fahrenheit. Cover the casserole dish with foil. This prevents the biscuits from getting too dark before the filling is hot and bubbly.
Bake the covered Chicken Pot Pie for about 8 to 10 minutes. This final step brings all the flavors together and finishes cooking the biscuits on top of that creamy filling. It’s what makes this one of my favorite Chicken Pie Recipes.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. First, let the Chicken Pot Pie cool down to room temperature completely. You don’t want to put a hot dish in the fridge.
Once cooled, cover the casserole dish tightly with plastic wrap or foil. You can also transfer the leftovers to an airtight container. It will keep well in the refrigerator for up to 3 or 4 days.
To reheat, you can use the microwave for individual portions. For the best results, reheat it in the oven at 350F until warmed through. This will help the biscuits get a little crispy again.
Tips
Want to make those biscuits extra special? Before placing them on the filling for the final bake, you can brush them with a little melted butter or oil. A sprinkle of garlic powder on top is also delicious.
Feel free to keep the biscuits whole if you prefer. I like cutting them in half for more topping coverage, but full sized biscuits work great too. It’s all about personal preference with this Easy Pot Pie Recipe.
If you’re using Costco chicken, their chicken breasts can be quite large. One packet of their rotisserie chicken meat is usually plenty for this recipe. It’s a great time saver.
For a super quick way to cook your chicken, the Instant Pot is your friend. I cook my chicken breasts on manual mode for 12 minutes with a half cup of water and some oil. Then I shred it in my stand mixer. So fast.
Conclusion
And there you have it, a wonderfully simple and satisfying Chicken Pot Pie. This recipe proves that you don’t need hours in the kitchen to create a memorable, comforting meal. It’s perfect for chilly evenings, busy weeknights, or anytime you need a taste of home.
Making a Homemade Pot Pie can feel like a big project, but this version with the biscuit topping makes it so accessible. I really hope you and your family enjoy this dish as much as we do. It’s a true classic for a reason.
FAQ
Can I Use A Different Topping?
Absolutely. While the biscuits are part of this Easy Pot Pie Recipe, you could use other toppings. A sheet of puff pastry laid over the top would be delicious, as would a traditional pie crust. Just follow the baking instructions for whichever you choose.
What Other Vegetables Can I Add?
You can definitely customize the veggies. Diced potatoes, celery, or mushrooms would all be wonderful additions. Just make sure to cook any hard vegetables like potatoes until they are tender before adding them to the filling.
Can I Make This Ahead Of Time?
Yes, you can. You can prepare the entire filling a day in advance and store it in an airtight container in the refrigerator. When you’re ready to bake, pour the filling into your casserole dish, top with the biscuits, and bake as directed. You may need to add a few extra minutes to the baking time since the filling will be cold.
How Do I Know When The Filling Is Thick Enough?
When you are making the roux, you’re looking for a consistency similar to a thick gravy. A good test is to dip a spoon into the sauce. If it coats the back of the spoon without being too runny, you are on the right track. It will thicken a bit more as it simmers with the other ingredients.
Simple Weeknight Chicken Pot Pie
This comforting chicken pot pie features tender chicken and mixed vegetables in a creamy sauce, topped with flaky store-bought biscuits for a fast and delicious weeknight meal without the fuss.
Requirements
Ingredients
Instructions
- Preheat your oven to the temperature indicated on your biscuit container. Prepare a baking sheet and set it aside. Steam your frozen veggie medley until tender, following package directions or using a microwave-safe bowl with a little water.
- In a nice big stock pot, heat the olive or avocado oil over medium-high heat. Add the diced white onion and minced garlic, sautéing until the onion is soft and translucent. Transfer the onions and garlic to a small bowl and set aside.
- Using the same stock pot, melt the butter over medium heat. Whisk in about a half cup of flour, then slowly pour in about a half cup of milk, whisking constantly. Continue alternating between flour and milk until you achieve a thick, gravy-like consistency with no clumps. Add more milk if the mixture becomes too thick, aiming for a smooth sauce.
- Stir in the celery seed, black pepper, and salt into the roux. Then, gently add the cooked chicken, sautéed onions and garlic, steamed vegetables, and chicken broth to the pot. Mix everything together and reduce the heat to low, allowing it to simmer gently.
- Open your container of biscuits. Cut each biscuit in half and roll each half into a small ball. Place these biscuit balls on the prepared baking sheet. Bake in the preheated oven for 10 to 13 minutes, or until cooked through but not yet fully golden brown.
- While the biscuits are undergoing their initial bake, pour the chicken pot pie filling into a casserole dish, spreading it out evenly.
- Once the biscuits are done with their initial bake, remove them from the oven. Carefully arrange the partially baked biscuit balls on top of the chicken mixture in the casserole dish. Reduce your oven temperature to 350 degrees Fahrenheit. Cover the casserole dish tightly with foil to prevent the biscuits from over-browning.
- Bake the covered chicken pot pie for an additional 8 to 10 minutes, or until the filling is hot and bubbly and the biscuits are fully cooked. Serve immediately and enjoy your comforting homemade pot pie.
Notes
Brush biscuits with melted butter or oil and sprinkle with garlic powder before final bake for extra special topping.
Biscuits can be left whole if preferred.
Costco chicken breast or rotisserie chicken works well.
Use an Instant Pot for quick chicken cooking (12 minutes manual mode with water/oil, then shred in stand mixer).
Nutrition
Calories
Sugar
Fat
Carbs
