Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie ~ Click for recipe.

Chicken pot pie is one of our favorite winter comfort foods, but I’m not a big fan of making pie crust.  Eating pie crust made by the experts?  (my mom, my sister, my aunt) Sign me up!  Making it?  Not my favorite thing.

Biscuits, though, I can do that.  Well. 

When I make this 9×13 casserole, I double it every time and freeze the second pan for later.  That assures me nearly four meals for our family when we count in a couple nights of leftovers.  (Mama loves leftovers!)

pot pie mixture

Tips and Tricks

  • For a smaller family, place a single recipe into two 8×8 pans.  Freeze one for later!  (Add the biscuits just before baking.)
  • If you’re short on time, use a bag of frozen mixed veggies (about 3 cups) instead of chopping and cooking your own carrots and potatoes.
  • Cut even more time with a rotisserie chicken, or dice a few chicken breasts and pan fry until cooked.



This post may contain affiliate links. Read my disclosure policy here.


  1. I’m not gonna lie– I’m not a big pot pie fan. It’s okay, just not my favorite. HOWEVER, I am a huge fan of those stupid flaky layers biscuits they sell in cans. I don’t buy them anymore, but I totally miss them. Does the folding produce peelable (<– this is, apparently, not a word) layers like those? *crosses fingers*

    • Know what? I totally would have guessed that about you! (no pot pie) You don’t like wet food. 😉 (I remember you saying that before, so don’t try to tell me I’m wrong!) ha!

      The biscuits. No peeling (and yes, I know what you’re saying!) but they are the lightest biscuits I’ve ever made. And the layers DO come apart, they just don’t peel. (make sense?)

    • I think if you butter the biscuit dough a little (like your making croissants or cinnamon rolls) it makes biscuits you can peel off in layers. One time a long time ago I had homemade biscuits like that and I think that was how they were made. 🙂

  2. When I make my pot pie, I cheat! I use 1 stick of butter softened, 1 cup flour, 1 cup of milk. I pour that over my pot pie, bake until golden brown, and it tastes amazing! Many people have asked for my recipe and are surprised that I don’t have to roll it out, I just pour it over the pie. There is no bottom crust – don’t need all those carbs.

  3. Nicole Rao says:

    This looks great!! If I make two in 8×8’s to freeze one (we can never finish off a 13×9 and I’m tired of food waste!)….would I still prebake the biscuits a little bit and freeze them separately? Or bake completely and freeze them separate?

    • I think definitely freeze the biscuits separately. Lately I’ve even made fresh biscuit dough and added extra milk, then just “glopped” it over the thawed casserole. That works great, too!

  4. I just saw this via your Facebook post. My aunt made chicken pot pie and just used unrolled crescent rolls as her crust. To this day, I still prefer that over a homemade crust and I like to make both pie crusts and biscuits. I guess it’s just a memory thing! : )

    • That is delicious, yes! But, I make myself not buy crescent rolls like I make myself not buy Velveeta except for special occasions. (But, yes!!!) 🙂

Leave a Comment


Disclosure Policy | Copyright © 2008–2018 | Site Design by New Season Design

Blogger Network