on Sep 06, 2013, Updated Aug 03, 2023 42 Comments Chicken Pot Pie has to be one of my all-time favorite comforting casserole recipes. Perfect for serving company when they visit for supper, taking to friends or neighbors whenever there is a new baby in the house, or just because you are thinking of them, and it is especially perfect for those Sunday suppers with your family. This recipe is always a family favorite and we also love my Chicken Pot Pie topped with Puff Pastry. You might like it as well.
Chicken Pot Pie with Biscuits Recipe
Why You’ll Love This Recipe
Easy recipe. While it tastes like you’ve labored for hours to make this chicken pot pie recipe, it comes together rather quickly. I’ve also included an Even Easier section that reduces this time even more! Comforting recipe. Made with hearty, nutritious vegetables, tender chicken, and topped with homemade buttermilk biscuits, this is a comforting recipe that everyone in my family loves. Make Ahead and Freezer Friendly. See the instructions below in Storage Tips for preparing this chicken pot pie as a make-ahead meal or even storing in the freezer.
How to Make Chicken Pot Pie with Biscuits Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Chicken: This recipe uses chicken breasts that are cut into bite-sized pieces and cooked in a rich, creamy homemade sauce. You can also substitute with my shredded chicken, my rotisserie chicken, or even use your favorite store-bought rotisserie chicken in a pinch. Vegetables in the filling: I use classic pot pie ingredients of carrots, celery, onion, and English peas. Adjust the vegetables to use your favorites. An optional ingredient we enjoy is diced potatoes from time to time. For the sauce in the filling: chicken stock, all-purpose flour, milk, salt, and pepper make a thick, delicious sauce for the chicken pot pie. For the biscuit topping: Homemade Southern Buttermilk Biscuits.
Step-by-Step Instructions
Storage Tips
To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months. To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions. Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions. Here’s my Chicken Pot Pie with Biscuits recipe. I hope you love it, too! Enjoy!Robyn xo
