This Chicken Pot Pie with Biscuit Top features a creamy vegetable and chicken filling finished with a garlic-butter cheddar biscuit crust. It’s a comforting, family-friendly meal you can make in about 35–40 minutes.
9×13 Chicken Pot Pie with Biscuit Top
This version of chicken pot pie replaces a traditional pastry with a cheddar biscuit topping that bakes to a golden crust and is brushed with garlic-herb butter for extra flavor. The filling is rich and creamy with tender chicken, carrots, celery, onions, and peas, making it a hearty weeknight or weekend dish.
If you enjoy classic pot pies, you’ll appreciate this simplified take: the creamy stovetop filling comes together quickly, and the biscuit mixture spreads over the top for a rustic, cheesy finish. It’s satisfying, easy to prepare, and perfect for feeding a crowd.
Ingredients
Below are the ingredients for the filling and the biscuit topping, with a few substitution ideas.
Chicken Filling
- Butter – provides a rich base and helps soften the vegetables. For a lighter option, use half butter and half olive oil.
- Onion pearls – frozen pearl onions work well; substitute one small diced yellow onion if needed.
- Chopped carrots – add sweetness and color; dice them small so they cook quickly.
- Chopped celery – balances the sweetness and adds texture; finely chopped fennel is an alternative if desired.
- Flour – thickens the sauce to the classic pot pie consistency. For a gluten-free version, use a one-to-one gluten-free flour blend.
- Chicken broth – forms the base of the sauce; homemade stock yields the best flavor.
- Heavy cream – enriches the filling. Half-and-half can be substituted for a lighter result.
- Cooked, cubed chicken breasts – rotisserie chicken or leftover roasted chicken or turkey work well and save time.
- Frozen peas – added straight from the freezer; you can use mixed frozen vegetables instead.
- Seasonings: paprika, garlic powder, thyme, salt, and pepper. Fresh thyme or a pinch of rosemary are nice alternatives.
Biscuit Top
- Butter and garlic-herb seasoning – melted butter mixed with the seasoning is brushed on the warm biscuits for that signature finish.
- Red Lobster biscuit mix – provides a quick, cheesy biscuit topping. You can use any drop-biscuit dough in the same quantity if you prefer homemade.
- Cold water – keeps the biscuit dough light; use very cold water for best texture.
- Shredded sharp cheddar cheese – adds bold cheddar flavor to the topping. Mild cheddar or a Colby Jack blend can be substituted.
How to make Chicken Pot Pie with Biscuit Topping
You’ll prepare a creamy chicken and vegetable filling on the stovetop, spread it in a 9×13 baking dish, top it with cheesy biscuit dough, bake until golden, and finish by brushing the biscuits with garlic-herb butter.
Step-by-Step Instructions
- Prep: Preheat the oven to 425°F and spray a 9×13-inch baking dish with nonstick spray.
- Sauté the vegetables: In a large pot over medium-high heat, melt ½ cup butter. Add ½ cup onion pearls, 1 cup chopped carrots, and ½ cup chopped celery. Cook 4–5 minutes until the vegetables begin to soften.
- Make the roux: Sprinkle ⅓ cup flour over the vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.
- Add liquids: Slowly whisk in 2 cups chicken broth and ½ cup heavy cream. Cook 1–2 minutes until the sauce begins to thicken.
- Finish the filling: Stir in 2–3 cups cooked, cubed chicken, 1 cup frozen peas, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook another 1–2 minutes to heat through.
- Transfer: Pour the filling into the prepared baking dish and spread it evenly.
- Make the topping: In a medium bowl, combine two pouches of biscuit mix, 2 cups cold water, and 1 cup shredded cheddar cheese. Stir just until combined; do not overmix.
- Top the pie: Spoon or spread the biscuit mixture evenly over the filling.
- Bake: Bake 16–18 minutes, until the biscuit topping is golden and cooked through.
- Garnish and rest: Melt ¼ cup butter and stir in the garlic-herb seasoning packet. Brush the warm biscuit topping with the garlic-butter mixture. Let the pot pie rest 5–10 minutes before serving to allow the filling to set.
Top Recipe Tips
- Cook the flour fully in the vegetables before adding liquid to avoid any raw flour taste.
- Handle the biscuit dough gently and stir only until combined for a light topping.
- Allow the finished pot pie to rest before slicing so the filling firms up and serves more cleanly.
Did you make this Chicken Pot Pie? I’d love to see your results—leave a star rating and a comment or tag the recipe on social media.
Chicken Pot Pie with Biscuit Top
Equipment
- 9×13 baking dish
- Large pot or saucepan
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups & spoons
- Pastry brush
Ingredients
Chicken Filling
- ½ cup butter
- ½ cup onion pearls
- 1 cup chopped carrots
- ½ cup chopped celery
- ⅓ cup flour
- 2 cups chicken broth
- ½ cup heavy cream
- 2–3 cups cooked, cubed chicken breasts
- 1 cup frozen peas
- ½ tsp paprika, ½ tsp garlic powder, ½ tsp thyme, ½ tsp salt, ½ tsp pepper
Biscuit Top
- (2) 11-oz pouches Red Lobster biscuit mix (or equivalent biscuit mix)
- 2 cups cold water
- 1 cup shredded sharp cheddar cheese
- ¼ cup butter
- 1 pouch garlic-herb seasoning (from the biscuit mix)
Instructions
- Preheat oven to 425°F and spray a 9×13-inch baking dish with non-stick spray.
- In a pot over medium-high heat, add the butter, onions, carrots, and celery; cook 4–5 minutes until tender.
- Sprinkle the flour over the vegetables and cook 1–2 minutes, stirring constantly.
- Slowly whisk in the chicken broth and cream; cook 1–2 minutes until the mixture thickens.
- Add the chicken, peas, and seasonings; cook another 1–2 minutes until heated through.
- Pour the filling into the prepared baking dish.
- In a medium bowl, mix the biscuit mix, cold water, and cheese until just combined.
- Spread the biscuit mixture over the filling and bake 16–18 minutes until golden.
- Melt the butter in a small bowl and stir in the garlic-herb seasoning. Brush over the biscuit topping once the pie is out of the oven.
- Let rest 5–10 minutes, then serve and enjoy.
Notes
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Reheating: Reheat single portions in the microwave, or warm the whole dish in a 350°F oven until heated through.
Nutrition
Serving: 2 cups • Calories: 709 kcal • Carbohydrates: 60 g • Protein: 24 g • Fat: 41 g
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Recipe FAQs
Yes. You can prepare the filling a day ahead and refrigerate it. Add the biscuit topping just before baking so it stays fresh and bakes evenly.
Yes. Use a dish similar in volume to a 9×13. If your dish is deeper, baking time may increase—check the biscuit topping for a golden color and a clean toothpick.
The topping should be golden brown and springy to the touch. A toothpick inserted into the center should come out clean.
More Comfort Food Classics
- Creamy Bacon Cheddar Gnocchi Soup
- Hot Honey Chicken Parmesan Sliders
- Three Cheese Manicotti
