Name: Mom's Fabulous Chicken Pot Pie with Biscuit Crust
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 0.25 cup butter; 1 small onion, chopped; 3 medium celery ribs, chopped; 3 medium carrots, chopped; 0.66666668653488 cup frozen peas; 3 tablespoons chopped fresh parsley; 0.25 teaspoon dried thyme; 0.25 cup all-purpose flour; 2 cups lower-sodium chicken broth; 0.66666668653488 cup half-and-half cream; salt and ground black pepper to taste; 3 cups cooked chicken, cut into bite-size pieces; 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®); 1 large egg yolk, beaten; 1 tablespoon water

Mom's Fabulous Chicken Pot Pie with Biscuit Crust Recipe

Cook Time: 40 minutes

Chicken Pot Pie

Ingredients

cup butter
1 small onion, chopped
3 medium celery ribs, chopped
3 medium carrots, chopped
cup frozen peas
3 tablespoons chopped fresh parsley
teaspoon dried thyme
cup all-purpose flour
2 cups lower-sodium chicken broth
cup half-and-half cream
Salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands)
1 large egg yolk, beaten
1 tablespoon water

Directions

Preheat your oven to 350F (175C).
In a large skillet, melt the butter over medium-low heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Stir in the peas, flour, parsley, and thyme. Cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
Whisk in the chicken broth and half-and-half. Continue cooking until the sauce thickens and begins to bubble.
Add the cooked chicken to the skillet and season with salt and pepper. Stir to combine.
Transfer the chicken mixture into a 7x11-inch baking dish, spreading it evenly.
Open the can of refrigerated biscuits and arrange them on top of the chicken and vegetable mixture.
In a small bowl, beat the egg yolk with water. Brush the egg mixture over the biscuits for a golden finish.
Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling.
Once done, remove from the oven and let the dish rest for 10 minutes before serving.

Nutrition Facts (per serving)

Calories: 412
Total Fat: 23g (29% Daily Value)
Saturated Fat: 10g (50% Daily Value)
Cholesterol: 65mg (22% Daily Value)
Sodium: 708mg (31% Daily Value)
Total Carbohydrate: 30g (11% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Protein: 20g (39% Daily Value)
Vitamin C: 5mg (6% Daily Value)
Calcium: 77mg (6% Daily Value)
Iron: 3mg (14% Daily Value)
Potassium: 159mg (3% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mom's Fabulous Chicken Pot Pie with Biscuit Crust Recipe

Comments

Mark Green

10/01/2025 08:02:35 AM

This recipe is a winner! I made it even better by adding 3 diced Yukon gold potatoes and half a bell pepper along with the other vegetables. I cooked it all in a Dutch oven, starting on the stovetop and finishing in the oven. The result was absolutely fantastic.

Karen Mitchell

10/01/2025 12:56:45 PM

Rewritten review: I absolutely loved this recipe! I hadn't prepared chicken pot pie in years due to my kids' dislike for it and my aversion to frozen vegetables. However, using fresh onion, carrots, and celery made a world of difference! I opted for a generous tablespoon of dried parsley and substituted half and half with oat milk - the result was fantastic. Following another reviewer's advice, I pre-cooked the biscuits for 8 minutes at 375 degrees and flipped them when I added everything to the oven. I cooked it all in a cast iron skillet, straight into the oven. It only took about 10 minutes until the biscuits were perfectly done. My husband couldn't get enough, having three servings! This recipe is definitely a keeper - I will be making it again without a doubt!

Nicole Edwards

09/28/2025 11:24:10 AM

Made only a few tweaks to the recipe. Highly recommend using 1.5 rotisserie chickens for maximum flavor. I also quickly sautéed the chicken and mixed vegetables before adding the liquid. Additionally, I included a small can of corn. I suggest splitting the flaky layer biscuits in half and slightly overlapping them for a thinner, non-soggy crust. This is hands down one of the finest chicken pot pie recipes I've ever attempted. Absolutely heavenly!

Catherine Martinez

09/30/2025 11:18:04 AM

Delicious. I decided to enhance the recipe by incorporating diced potatoes (3 small russets). I substituted dried parsley for fresh and omitted the thyme. To boost the flavor, I included around half a teaspoon of garlic powder. Additionally, I pre-baked the biscuits for 8 minutes before combining them. My only suggestion is to double the filling for an even more satisfying dish.

Amy Cruz

09/29/2025 04:49:26 AM

I absolutely love this recipe! It is incredibly convenient to use biscuits instead of pie crusts. While some critics mentioned the biscuits' soggy bottoms, I actually enjoy that texture. I came across a helpful tip in the reviews about pre-baking the biscuits which worked perfectly. I felt that the recipe could benefit from a bit more seasoning, so I included 1/4 teaspoon of celery seeds, 1/2 teaspoon of rosemary, and a teaspoon of Italian seasoning. Additionally, I threw in some potatoes and corn, and the result was a hit with everyone!

Sarah Collins

09/30/2025 04:27:29 PM

I didn't have enough chicken, so I improvised by adding a baked potato that I cooked in the microwave. After peeling and chopping the potato, I mixed it into the dish before baking it.

Nicholas Baker

10/01/2025 05:01:20 AM

My son refers to it as "Not pot pie," but he absolutely loves it.

Susan King

09/28/2025 07:29:12 AM

The author missed a key detail by not providing the biscuit recipe. To save time, they suggest using undiluted cream of chicken soup instead of making a homemade broth with flour. No need for extra spices, as the soup provides enough flavor.