Creamy Chicken Pot Pie With Biscuits

This savory chicken pot pie recipe only takes 30 minutes to make.

Creamy Chicken Pot Pie With Biscuits
8 tbsp butter
1/2 yellow onion, diced
2 cloves garlic, minced
Kosher salt and black pepper, to taste
2 sprigs of thyme, leaves only
4 1/2 cup flour
1 cup white wine
4 cups chicken stock
1 rotisserie chicken, shredded and bones removed
2 cups frozen peas and carrots, thawed
2 tbsp baking powder
1 tsp salt
1/4 cup chopped chives
2 1/2 cups heavy cream

To make the chicken and veggie filling:

Preheat the oven to 400°F.

Heat a high-sided sautee pan or dutch oven over medium-high heat and add 6 tbsp butter.

Once melted, add the onions and the garlic and season with salt and pepper.

Cook for 4 to 5 minutes until translucent and then add the thyme.

Stir in 1/2 cup flour and cook for an additional 2 to 3 minutes and deglaze with the wine.

Stir until paste forms and slowly add the chicken stock. Bring the mixture to a simmer and turn the heat to low.

Stir in the cooked rotisserie chicken and the peas and carrots and remove from the heat.

To make the biscuits:

Mix 4 cups of flour, baking powder, salt, and chives together with a whisk.

Switch to a wooden spoon and stir in the cream.

To assemble the dish:

Pour chicken and veggie filling into a pan. Then, using an ice cream scoop, scoop biscuits onto the cooled chicken mixture.

Brush biscuits with 2 tbsp melted butter.

Place on a baking sheet and into the oven and cook for 15 to 18 minutes, until the biscuits are golden brown and the filling is bubbling and hot. Serve and enjoy!


During a busy week, consider making chicken pot pie for dinner. While it might sound time-consuming, this dish is the perfect 30-minute recipe for those nights when you need to whip up something quickly but want to make your family happy (and full!) as well. Bonus: You can easily repurpose any leftovers for lunch or tomorrow night's dinner.