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.
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.
Here’s what you’ll need to make this recipe
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How to make easy chicken pot pie with biscuits
Make the biscuits. In a large mixing bowl, stir the biscuit ingredients together until a dough forms. Set aside.
If you need more detailed instructions on how to make the biscuits you can follow the step-by-step instructions for dairy free biscuits. You can also follow my recipe for easy drop biscuits if prefer.
Make the filling. 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.
Sprinkle flour over the vegetables and stir until evenly coated. Cook until the flour dissolves.
Slowly stir in the chicken broth and almond milk. Simmer until the sauce has thickened, stirring as needed to prevent clumping and burning.
Stir in the chicken, and adjust seasoning with salt & pepper, to taste.
Form the biscuits. Form and place biscuit dough on top of the pot pie. Brush melted oil or melted butter (optional).
Bake the pot pie. Transfer the pot pie to the oven and bake for about 15 minutes, or until biscuits are fully cooked. Garnish with fresh parsley.
FAQ’s and tips for making chicken pot pie with biscuits
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.
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.
More chicken recipes
- Baked Honey Mustard Chicken Thighs
- Garlic Braised Chicken Legs
- Ground Chicken Tacos
- Asian Chicken Wraps
- Slow Cooker Thai Peanut Chicken
Dairy free dinner recipes
- Ham Fried Rice
- Grilled Pork Ribs with Rhubarb BBQ Sauce
- Slow Cooker Beef Ragu
- Chamoy Glazed Pork Tenderloin with Mango Salsa
- Ground Beef Stroganoff
Easy Chicken Pot Pie
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 1x
Ingredients
- 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
Instructions
- Preheat oven to 425˚F.
- In a large bowl, stir the biscuit ingredients together until a dough forms. Set aside.
- 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.
- Sprinkle flour over the vegetables and stir until evenly coated. Cook until the flour dissolves.
- Slowly stir in the chicken broth and almond milk. Simmer until the sauce has thickened, stirring as needed to prevent clumping and burning.
- Stir in the chicken, and adjust seasoning with salt & pepper, to taste.
- Scoop biscuits dough on top of the pot pie. Brush melted oil or melted butter (optional).
- 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
Nutrition
- 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
Published: August 19, 2013. Updated: January 31, 2023.
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It’s definitely good to know a few short cut recipes-and this one looks so yummy!
This is indeed an easy recipe – it looks so GREAT!
Shashi @ http://runninsrilankan.com
Melissa! I somehow ended up on your blog and I absolutely love it! Beautiful photos and design. I’m looking forward to perusing your recipes!!
Melissa I made this two nights ago and had no plain paprika, so I used smoked paprika…was it delicious!!!
★★★★★
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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.
★★★★★
Hi! How would you recommend freezing this for meal prep?
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.
★★★★★
excited to try this, but almond milk makes it not nut free. what would you sub?
You can use any unsweetened dairy free milk – like oat milk, soy milk, etc.
Very good and easy to make
★★★★★
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No egg or baking soda for the biscuits?
Just baking powder in the recipe for the biscuits.
How are you making the biscuits exactly? Not the dough, but forming them? I tried this and cooked for 18 min and they were still a little raw in the middle. I saw on your website in the other biscuit recipe where you scoop in the dough but then in the pictures they look rolled/cutout. How thick, etc? TIA!
I rolled and cut the dough for these biscuits. You can make the biscuits either way, I have both recipes available on the site. Here is the link for the cut biscuits and here is the link for the drop biscuits. Both of these recipes have more detailed information on how to make them.