Name: Chicken Pot Pie with Biscuits
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 small yellow onion, diced; 1 clove garlic, minced; ¼ cup all purpose flour; 1 teaspoon dried parsley; ½ teaspoon dried thyme; ½ teaspoon dried sage; 1 ½ cups low sodium chicken broth; ¾ cup milk; 16 oz bag frozen mixed vegetables (like peas, corn, and carrots); 2 ½ cups cooked shredded chicken; sea salt and pepper, to taste; 1 ½ cups all purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon fine sea salt; 2 tablespoons cold butter, cut into small cubes; ½ cup plain Greek yogurt; ½ cup milk, plus more for brushing; 2 teaspoons honey

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I LOVE LOVE LOVE this Chicken Pot Pie with Biscuits. It’s cozy, not heavy, and topped with the best Greek yogurt biscuits. It’s become one of my favorite everyday dinners.

Chicken Pot Pie with Greek Yogurt Biscuits on a white plate.

Why You’ll Love This Recipe

After a lot of testing, I got this Biscuit Chicken Pot Pie recipe perfect! I love chicken pot pie, but wanted something lighter for an everyday dinner.

It’s easy to make without rolling out a pie crust or cutting out biscuits. Those Greek yogurt drop biscuits are so good! I tested them with and without egg, and found they were the most light and fluffy without it.

The filling is creamy and herby, and made with simple ingredients. It’s made with frozen veggies, shredded chicken (perfect use of a rotisserie chicken), and pantry staples.

And yes, I spent way too much time getting the filling-to-biscuit ratio right. I wanted every bite to have plenty of chicken, tons of veggies, and some biscuit, and this version finally nails that balance.

I’ve made this on repeat lately, and it reheats really well for lunches too.

Love lighter comfort foods? Try my Ground Turkey Shepherd’s Pie or my Turkey Meatloaf.

Ingredients

Shredded Chicken: Cooked, shredded chicken. I usually cook and shred chicken for this, but a rotisserie chicken works great too.
Butter: Just a few tablespoons for sautéing the onion and garlic, and thickening the filling. You can swap for extra virgin olive oil.
Onion and garlic: A small diced onion and a clove of minced garlic.
All Purpose Flour: This thickens the filling and helps create that classic creamy pot pie sauce.
Dried Herbs: A mix of thyme, sage, and parsley for flavor.
Chicken Broth: I usually use low-sodium chicken broth. You could also use vegetable broth if you’re out of chicken broth.
Milk: Keeps the filling creamy without making it heavy.
Frozen Mixed Vegetables: I usually focus on fresh, seasonal produce, but frozen vegetables are something I use often in recipes like this. They’re picked and frozen at peak ripeness and work year-round. I like using a mix of peas, corn, and carrots. Fresh vegetables work too when they’re in season, just sauté them first until softened before adding them to the chicken mixture. Read more about fresh vs frozen vegetables.

For the Greek Yogurt Biscuits:

All Purpose Flour: For the base of the biscuit dough.
Baking Powder and Baking Soda: Both help the biscuits rise and fluff up.
Salt: Fine sea salt to round out the flavors.
Butter: Unsalted cold butter, cut into small cubes, is a must for tender biscuits.
Greek Yogurt: My not-so-secret ingredient that makes the biscuits moist and tender without using so much butter. I like using plain 0% fat Greek yogurt from Fage because it’s thick and creamy. You could use full-fat Greek yogurt if you’d prefer.
Milk: To add some moisture to the dough. Use whatever percentage you have available.
Honey: To sweeten the biscuits.

*The full ingredient list with amounts is in the recipe card below.

How to Make Chicken Pot Pie with Biscuits

Preheat the oven to 375°F. Lightly grease an 11×7-inch baking dish and set aside.
Heat the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour, thyme, sage, and parsley over the top and stir until combined. Slowly stir in the chicken broth and milk. Bring to a simmer, stirring occasionally.
Stir in the mixed vegetables and chicken and simmer for 2-3 minutes until heated through. Season with sea salt and pepper to taste. Pour the mixture into the prepared baking dish. Set aside.

Chicken Pot Pie Filling in a gray skillet.

Greek Yogurt Drop Biscuit Dough in a white bowl.

In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt until combined. Using a fork, pastry cutter, or your fingers, cut in the butter cubes until pea-sized crumbles form.
In a small bowl, whisk together the Greek yogurt, milk, and honey. Pour the mixture into the flour mixture and stir until just combined.
Add 6 dollops (about ¼ cup each) of the biscuit topping over the chicken pot pie filling. Lightly brush the tops with milk, then bake for 28–30 minutes, or until the filling is bubbling and the biscuit tops are golden brown.

Chicken Pot Pie with Biscuits in a white casserole dish ready to bake.

Biscuit Chicken Pot Pie in a white baking dish.

🥕 Nicole’s Cooking Tips

Taste and adjust as needed. Taste the filling and adjust the seasoning as needed.
Don’t overmix the biscuit dough. Stir just until everything comes together. Overmixing will make the biscuits dense instead of light and fluffy.
Leave space between the biscuits. A little space helps them rise and brown instead of steaming on top of the filling.
Let it rest before serving. Give it 5–10 minutes after baking so the filling can set up, and it’s easier to scoop.

Variations

Use leftover turkey. This is perfect after the holidays. Swap in leftover cooked, shredded turkey for the chicken to make an easy turkey pot pie.
Swap the vegetables. Use whatever mix you like, such as peas, carrots, green beans, corn, broccoli, or cauliflower. You could even add in a few small handfuls of some fresh chopped baby spinach.
Add fresh herbs. Use fresh herbs instead of dried. You will need to use a little more than dried since they aren’t as concentrated.
Make it cheesy. Fold ½ cup shredded cheddar into the biscuit dough before scooping for a cheesy biscuit topping.

Serving Suggestions

This chicken pot pie biscuit casserole is filling enough to serve on its own for an easy weeknight dinner. I usually add a simple green salad with lemon vinaigrette or some fluffy mashed potatoes for a side.

It’s also great for low key hosting and holidays. I actually served this for Christmas lunch before I even published it on the website. Though you can enjoy it anytime of year, it’s especially good during cozy season in the fall and winter.

This is also a great dish to bring to a neighbor, friend, or family member who could use a little extra care. If they’re sick, just had a baby, or could use a little comfort.

Chicken Pot Pie with Biscuits in a white baking dish.

Make Ahead and Storage

Make Ahead: This is a great dish to make ahead of time. You can prepare the filling as directed, then cover and refrigerate it for up to 24 hours. Make the biscuit dough and top the filling just before baking. You may need to add a few extra minutes to the bake time since the filling is cold.

To Store: Refrigerate leftovers for up to 3 days in an airtight container.

To Reheat: Reheat in a 350°F oven for 20 minutes, loosely covered with foil, until warmed through.

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Chicken Pot Pie with Biscuits

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Author: Nicole Masson
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Main Dishes
Method: Bake
Cuisine: American

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Description

Chicken Pot Pie with Biscuits is made with a lighter filling and easy Greek yogurt drop biscuits. Perfect for cozy weeknight dinners.

Ingredients

Scale

3 tablespoons unsalted butter
1 small yellow onion, diced
1 clove garlic, minced
¼ cup all purpose flour
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried sage
1 ½ cups low sodium chicken broth
¾ cup milk
16 oz bag frozen mixed vegetables (like peas, corn, and carrots)
2 ½ cups cooked shredded chicken
sea salt and pepper, to taste

For the Greek Yogurt Drop Biscuits

1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
2 tablespoons cold butter, cut into small cubes
½ cup plain Greek yogurt
½ cup milk, plus more for brushing
2 teaspoons honey

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Instructions

Preheat the oven to 375°F. Lightly grease an 11×7-inch baking dish and set aside.
Heat the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour, parsley, thyme, and sage over the top and stir until combined. Slowly stir in the chicken broth and milk. Bring to a simmer, stirring occasionally.
Stir in the mixed vegetables and chicken and simmer for 2-3 minutes until heated through. Season with sea salt and pepper to taste. Pour the mixture into the prepared baking dish. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt until combined. Using a fork, pastry cutter, or your fingers, cut in the butter cubes until pea sized crumbles form.
In a small bowl, whisk together the Greek yogurt, milk, and honey. Pour the mixture into the flour mixture and stir until just combined.
Add 6 dollops (about ¼ cup each) of the biscuit topping over the chicken pot pie filling. Lightly brush the tops with milk, then bake for 28-30, or until the filling is bubbling and the biscuit tops are golden brown.