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Easy Chicken Pot Pie with Biscuits

One of your favorite comfort foods has gotten a healthy makeover. This easy chicken pot pie with biscuits made with cooked or rotisserie chicken and frozen veggies in a creamy, dairy free sauce, then topped with homemade biscuits. Makes 6 – 8 servings.

serving of easy chicken pot pie with biscuits in a large white bowl garnished with fresh thyme

Why I love this easy chicken pot pie

Chicken pot pie has always been one of my favorite comfort foods, and I’ve been making some version of it since I started cooking. It started with a nice condensed soup concoction that was pretty good, but over time (and after cutting dairy from our lives) I started making it from scratch with almond milk and chicken broth gravy that became my new standard.

It filled many store-bought pie crusts and made delicious dinners that my whole family enjoyed, but after having so much success with my favorite dairy free biscuits, I decided it was time to try a chicken pot pie with biscuits on top.

overhead image of a skillet chicken pot pie with biscuit topping

Here’s what you’ll need to make this recipe

How to make easy chicken pot pie with biscuits

Make the filling.

Make the biscuits.

Bake the pot pie.

FAQ’s and tips for making chicken pot pie with biscuits

What would you serve with chicken pot pie?

Chicken pot pies are such a complete meal packed with a creamy gravy sauce, veggies and meat it can be hard to think of anything to serve with it. Consider a simple side salad or a cooked vegetable that isn’t already inside the pie.

What can I use in place of chicken broth?

If you don’t have chicken broth handy you can use any other stock/broth you may have on hand like vegetable or even beef. If you slack those as well you can use water and just add in more seasonings or chicken bullion to help make the dish not feel like it’s lacking on flavor.

chicken pot pie with biscuits in a large white skillet

More chicken recipes

Dairy free dinner recipes

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Easy Chicken Pot Pie

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8


Homemade, comfort food has gotten a healthy makeover. This easy chicken pot pie with biscuits is made with cooked or rotisserie chicken and frozen veggies in a creamy, dairy free sauce, then topped with 4 ingredient biscuits. Make it in a cast iron skillet, Dutch oven or casserole dish.


  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 1 16-ounce package frozen mixed vegetables
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 cup almond milk
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups chopped, cooked chicken breast (rotisserie)

For the biscuits:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon coarse salt
  • 1/3 cup olive oil
  • 3/4 cup almond milk


  1. Preheat oven to 425˚F. 
  2. In a large bowl, stir the biscuit ingredients together until a dough forms. Set aside.
  3. Heat a large, oven-proof skillet to medium-high. Add olive oil and let it heat. Add shallots and sauté, stirring as needed, until softened – about 3 minutes. Add vegetables and cook for another minute.
  4. Sprinkle flour over the vegetables and stir until evenly coated. Cook until the flour dissolves.
  5. Slowly stir in the chicken broth and almond milk. Simmer until the sauce has thickened, stirring as needed to prevent clumping and burning.
  6. Stir in the chicken, and adjust seasoning with salt & pepper, to taste.
  7. Scoop biscuits dough on top of the pot pie. Brush melted oil or melted butter (optional).
  8. Transfer to the oven and bake for about 15 minutes, or until biscuits are fully cooked. Garnish with fresh parsley.
  • Category: Mains
  • Method: Baking
  • Cuisine: American


  • Serving Size:
  • Calories: 240
  • Sugar: 2.1 g
  • Sodium: 594.8 mg
  • Fat: 12 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 29.7 g
  • Fiber: 1.7 g
  • Protein: 4.8 g
  • Cholesterol: 3.2 mg

Keywords: dairy free, easy, one pot

Last Updated on December 13, 2021 by Melissa Belanger

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  1. Melissa I made this two nights ago and had no plain paprika, so I used smoked paprika…was it delicious!!!

  2. This was absolutely delicious. I ended up pouring the biscuit dough on top in one large circle to make almost a pie crust type effect. The flavors were so good. I used oat milk instead of almond milk because that’s what I had on hand.

  3. Pingback: Cook With Me: Biscuit Chicken Pot Pie • halesyeahchi
  4. This was a hit in my house! I replaced the almond milk for coconut milk since my almond milk was vanilla and I didn’t know how that would be. I also didn’t make the biscuits, I used annies flakey biscuits. So delicious! I’ve been wants pot pie for a long time and this hot the spot.