Indulge in the comforting flavors of a classic chicken pot pie with a delightful twist. This recipe combines tender shredded chicken, peas, and carrots in a creamy sauce, all topped with a golden biscuit crust. Perfect for a cozy family dinner, this dish brings warmth and satisfaction to the table.
While most of the ingredients for this chicken pot pie are common pantry staples, you may need to pick up a few items at the supermarket. Ensure you have heavy cream for the rich sauce and cold butter for the biscuit crust. Additionally, if you don't have frozen peas and carrots on hand, you'll need to grab a bag from the frozen foods section.

Ingredients For Chicken Pot Pie With Biscuit Crust
Cooked chicken: Shredded for easy mixing and even distribution in the pie.
Frozen peas and carrots: Adds color and a mix of sweet and savory flavors.
Chicken broth: Forms the base of the creamy sauce.
Heavy cream: Adds richness and a velvety texture to the sauce.
All-purpose flour: Used to thicken the sauce and also in the biscuit dough.
Butter: Adds flavor and helps create a roux for the sauce.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of spice and depth to the flavor.
Baking powder: Helps the biscuit crust rise and become fluffy.
Cold butter: Essential for creating a flaky biscuit crust.
Milk: Combines with the flour and butter to form the biscuit dough.
Technique Tip for This Recipe
When making the biscuit crust, ensure that the butter is very cold before cutting it into the flour mixture. This helps create a flaky texture in the biscuits. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. Avoid overmixing the dough once you add the milk, as this can make the biscuits tough.
Suggested Side Dishes
Alternative Ingredients
cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.
frozen peas and carrots - Substitute with frozen mixed vegetables: Mixed vegetables often include peas and carrots along with other vegetables like corn and green beans, adding variety and maintaining the dish's texture.
chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base while making the dish suitable for vegetarians.
heavy cream - Substitute with coconut milk: Coconut milk adds creaminess and a slight sweetness, making it a good dairy-free alternative.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the dish slightly healthier.
butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter, providing similar texture and flavor.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.
black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, offering a subtle change.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend allows those with gluten sensitivities to enjoy the dish without compromising texture.
baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar creates a homemade baking powder substitute.
cold butter - Substitute with cold coconut oil: Cold coconut oil can mimic the texture of butter in biscuit dough, making it a good dairy-free option.
milk - Substitute with almond milk: Almond milk provides a similar liquid base while being dairy-free, suitable for those with lactose intolerance.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the chicken pot pie to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the biscuit crust soggy.
Transfer the cooled chicken pot pie to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
Store the chicken pot pie in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.
For freezing, wrap the cooled chicken pot pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, you can transfer it to a freezer-safe container.
Label the container with the date to keep track of its freshness. The chicken pot pie can be frozen for up to 2-3 months.
When ready to enjoy, thaw the chicken pot pie in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) until the biscuit crust is golden brown and the filling is bubbly, about 25-30 minutes.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken pot pie in an oven-safe dish. Cover it with aluminum foil to prevent the biscuit crust from burning. Heat for 20-25 minutes or until the filling is bubbly and the crust is warmed through. For an extra crispy crust, remove the foil for the last 5 minutes of heating.
Microwave Method: Place a portion of the chicken pot pie on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to keep the biscuit crust from drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second intervals until warmed through.
Stovetop Method: If you prefer a crispier biscuit crust, you can reheat the chicken pot pie on the stovetop. Place a skillet over medium-low heat and add a small amount of butter or olive oil. Place the pot pie in the skillet, cover with a lid, and heat for 10-15 minutes, flipping halfway through to ensure even heating.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken pot pie in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure the biscuit crust does not burn. This method will give you a wonderfully crispy crust while keeping the filling hot and delicious.
Best Tools for This Recipe
Oven: Preheat to 400°F (200°C) to bake the chicken pot pie.
Skillet: Used to melt butter and cook the flour mixture.
Whisk: Essential for gradually whisking in chicken broth and heavy cream.
Mixing bowl: Needed to combine flour, baking powder, and salt for the biscuit crust.
Pastry cutter: Useful for cutting in cold butter until the mixture resembles coarse crumbs.
Spoon: For stirring the chicken mixture and dropping biscuit dough by spoonfuls over the top.
Baking dish: To pour the chicken mixture into before adding the biscuit dough.
Measuring cups: To measure out ingredients like flour, chicken broth, and heavy cream.
Measuring spoons: For measuring smaller quantities like salt, pepper, and baking powder.
Knife: To cube the cold butter.
Cutting board: A surface to cube the butter on.
How to Save Time on Making This Recipe
Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.
Frozen vegetables: Opt for frozen peas and carrots to skip the washing, peeling, and chopping steps.
Pre-made biscuit dough: Use store-bought biscuit dough to eliminate the need for mixing and cutting in butter.
One-pot method: Cook the filling in an oven-safe skillet to avoid transferring to a baking dish, reducing cleanup time.
Batch cooking: Double the recipe and freeze half for a quick meal later.

Chicken Pot Pie with Biscuit Crust
Ingredients
Filling
- 2 cups Cooked chicken, shredded
- 1 cup Frozen peas and carrots
- 1 cup Chicken broth
- ½ cup Heavy cream
- ¼ cup All-purpose flour
- 1 tablespoon Butter
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Biscuit Crust
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- ½ cup Cold butter, cubed
- ¾ cup Milk
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes.
- Gradually whisk in chicken broth and heavy cream. Cook until thickened, about 5 minutes.
- Add shredded chicken, peas, and carrots. Season with salt and pepper. Cook for another 5 minutes.
- In a mixing bowl, combine flour, baking powder, and salt for the biscuit crust. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
- Pour chicken mixture into a baking dish. Drop biscuit dough by spoonfuls over the top.
- Bake for 20-25 minutes, or until the biscuits are golden brown.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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