If you’re craving the ultimate cozy dinner, this chicken pot pie with biscuits checks every box. The golden, fluffy biscuits soak up a creamy chicken and vegetable filling in a way that’s simply irresistible, and nothing tastes more like home. What’s the secret to pulling off this classic comfort food without any fuss? Combine the dry ingredients together in advance! It’s a small step that transforms your baking game, guaranteeing that every biscuit comes out perfect, every time.

Combine the dry ingredients together in advance Recipe - Recipe Image

Ingredients You’ll Need

This chicken pot pie recipe beautifully balances simplicity with rich, satisfying flavor. Every ingredient brings its own magic to the table, blending texture, taste, and color into one dreamy dish.

Chicken breasts: Lean and tender, they soak up flavor and shred perfectly for the filling.
Salt/pepper: The most fundamental seasoning, making every bite pop.
Chicken broth: Builds the savory backbone of your creamy filling.
Butter: Adds rich depth, giving that classic pot pie mouthfeel.
Onions: Diced finely for subtle sweetness and aromatic warmth.
Celery: Adds an earthy crunch and classic pot pie flavor.
Carrots: Provide color, natural sweetness, and soft texture contrasts.
Garlic: One of the easiest ways to add irresistible depth.
Onion powder, thyme, rosemary: Each works behind the scenes to complete that quintessential pot pie essence.
Ground sage: Just a little gives a lovely herbal aroma.
Flour: Key for thickening the creamy sauce—make sure to cook it in!
Half and half: For ultra-luxurious, velvety texture (milk works, but half and half is dreamy).
Chicken bouillon cube: Boosts the savory flavor even more.
Low sodium soy sauce: Adds subtle umami and depth; Worcestershire is a fine substitute.
Frozen peas: The last touch—for pops of sweet green color and classic pot pie nostalgia.
Biscuit dough: Make from scratch, use cheddar bay, or your favorite prepared biscuit—just remember to combine the dry ingredients together in advance for best results.

How to Make Combine the dry ingredients together in advance

Step 1: Prepare Biscuit Dough

If you’re making homemade biscuits, start by measuring and combining the dry ingredients together in advance. This means your flour, baking powder, and seasoning are evenly distributed, which sets you up for tall, fluffy biscuits. Mix in the wet ingredients when you’re ready, shape the biscuits, and chill them in the fridge while you prepare the filling—this helps the butter stay cold, giving that magical lift in the oven.

Step 2: Cook and Shred the Chicken

Season your chicken and gently poach it right in the chicken broth. Keep the heat on low so the chicken stays tender, not tough. Once cooked, remove the chicken, shred it with forks, and remember: save that flavorful broth for the sauce!

Step 3: Sauté the Vegetables

In a large skillet, melt the butter and sauté the onions, celery, and carrots until they’re soft and fragrant. Toss in your garlic and herbs, letting that beautiful aroma bloom. The trick here is patience—don’t rush this step, as it’s how you build crazy-good flavor.

Step 4: Make the Roux

Sprinkle the flour over the sautéed veggies, stirring to coat everything evenly. Cook for a couple of minutes until it loses its raw taste. This step is crucial for a silky, creamy filling—no one wants lumps!

Step 5: Build the Sauce

Slowly pour in about two-thirds of your reserved chicken broth, followed by the half and half. Add the bouillon cube and soy sauce. Stir, watching the sauce transform into glossy perfection. If it’s too thick, gradually add more broth until it’s just right.

Step 6: Add Chicken and Peas

Stir in your shredded chicken and peas, letting the filling get hot and perfectly combined. Taste for seasoning—adjust with more salt or pepper if needed. Off the heat, the filling should be luscious but thick enough to support the biscuits.

Step 7: Top with Biscuits and Bake

If you’ve prepared your biscuits in advance, it’s time to crown your pot pie. Arrange the dough discs over your filling, then slide the pan into a hot oven. Bake until the biscuits are golden and the filling is bubbling at the edges. (For extra color, brush the tops with melted butter and give them a quick blast at higher heat.)

How to Serve Combine the dry ingredients together in advance

Garnishes

Just before serving, you can brush the hot biscuits with a little melted butter and a sprinkle of fresh thyme or parsley. That splash of green and shine looks (and tastes) incredible. Remember, the joy starts with how you combine the dry ingredients together in advance for those biscuits!

Side Dishes

Classic sides like a crisp green salad, garlicky green beans, or even sweet corn make fantastic partners. Since the pot pie is the star, keep sides light and fresh. It’s all about balancing the meal and letting those biscuits shine—they’re even more impressive when you combine the dry ingredients together in advance.

Creative Ways to Present

Try baking individual servings in ramekins for a dinner party wow-factor, or serve the pot pie family-style, straight from a cast-iron skillet. If you want to add flair, cut biscuit dough into fun shapes (think hearts or leaves)—and don’t forget, for best results, combine the dry ingredients together in advance.

Make Ahead and Storage

Storing Leftovers

Leftover chicken pot pie keeps happily in the fridge for up to three days. Transfer any cooled portions to an airtight container, storing the biscuits right on top so they don’t get too soggy.

Freezing

This dish freezes brilliantly! After assembling (but before baking), cover tightly and freeze for up to two months. When you want pot pie on demand, pop it straight into the oven from frozen and add a few extra minutes to the baking time. Biscuits freeze well if you remember to combine the dry ingredients together in advance.

Reheating

To reheat, simply cover with foil and warm in a 350 degree oven until the filling is hot and the biscuits are revived (10 to 15 minutes). Microwaving works in a pinch, but the oven preserves that just-baked biscuit texture.

FAQs

Can I use leftover rotisserie chicken?

Absolutely! Rotisserie chicken is a huge time-saver. Just shred it and add it to the sauce with the peas, skipping the poaching step. You’ll still get amazing results—just be mindful of salt, as rotisserie chicken can be seasoned.

How do I keep the biscuits from getting soggy?

The secret is to make a thick filling and bake uncovered so steam escapes. Chilling the biscuit dough and combining the dry ingredients together in advance also ensures a nice rise and sturdy top.

Can I make the filling ahead of time?

Yes—assemble the filling, cool it, and refrigerate for up to two days. When ready to bake, top with biscuit dough (prepared in advance) and bake as directed for a fuss-free dinner any night.

Is there a vegetarian version?

Sure! Skip the chicken and use mushrooms plus extra veggies like diced potatoes. Sub vegetable broth for the chicken broth, and you’ll still have a super comforting pie.

What’s the trick to tall, fluffy biscuits?

Combine the dry ingredients together in advance, and keep your butter cold! Don’t overwork the dough, and use a hot oven—these simple tips will have you baking like a pro.

Final Thoughts

If you’ve been searching for a meal that wraps you up in warmth and fills every belly at the table, give this chicken pot pie with biscuits a place in your kitchen. Don’t forget to combine the dry ingredients together in advance—that little habit truly makes every batch a triumph. Happy cooking, and enjoy every cozy, biscuit-topped bite!