This rotisserie chicken pot pie with biscuits is made with shredded chicken, vegetables, herbs, a cream sauce, and flaky butter biscuits. This chunky chicken pot pie is so delicious it will become one of your repeat recipes!
This recipe uses the crustless chicken pot pie recipe with the addition of biscuits.
What You Will Love
Oh my god, this is better than classic chicken pot pie! This recipe has everything: delicious flavor, shortcuts to make your life easier, and it's something your whole family will eat and enjoy.
- Rotisserie chicken: The easiest path to shredded chicken is to use a pre-cooked rotisserie chicken or leftover chicken (or turkey!). I use only the breast from the rotisserie chicken, but you can also shred the dark meat. If you want to go the "from-scratch" route, slow-simmer a whole chicken for 2 hours covered in 10 cups of water with salt, an onion, and a bay leaf. Shred the meat and use the broth for this recipe.
- Vegetables: I use fresh carrots, fresh celery, frozen green peas (you can also use fresh green peas), onion, and garlic. You can substitute frozen mixed vegetables for the carrots, celery, and peas to reduce preparation time.
- Dried Italian herbs: Use fresh herbs or dried herbs. I prefer a combination of rosemary, thyme, and oregano.
- Homemade bechamel: This is what makes this chicken pot pie creamy and thick without having to use heavy cream. A bechamel is made with butter, flour, and milk.
- Chicken stock: Use store-bought chicken stock or chicken broth. Substitute homemade stock or broth.
- Biscuits: I went the easy route and opted for store-bought flaky biscuits. Substitute crescent roll dough or dinner roll dough.
See the recipe card at the bottom of the post for quantities.
Steps 1,2,3,4: Chop the onion, carrots, and celery. Mince the garlic and shred the chicken. Sautee the onions and garlic in butter. Add the celery, carrots, shredded chicken, peas, chicken broth, salt, black pepper, and dried herbs. Simmer covered for 10 minutes.
Steps 5 & 6: In a second pot, melt the remaining butter. Add the flour continuing to whisk for 30 seconds. Pour the milk while whisking until the bechamel sauce thickens enough to coat the back of a wooden spoon. Add the chicken and vegetable mixture to the bechamel sauce. Simmer for 5 to 10 minutes covered.
Steps 7 & 8: Pour the chicken pot pie filling into a casserole dish. Place the biscuits on top. Bake per the biscuit can instructions.
How To Make Chicken Pot Pie With Biscuits
Finely chop the onion and mince the fresh garlic cloves.
Peel the carrots and dice. Chop the celery into similar-sized pieces.
Remove the skin. Shred the breast meat from the rotisserie chicken.
Add a tablespoon of butter. Sautee the chopped onions and minced garlic for about 2 minutes on medium-high heat.
Add the chopped carrots, celery, dried herbs, salt, and pepper.
Add the shredded chicken, green peas, and chicken stock. Cover and simmer for 10 minutes on medium-high heat.
In a large separate pot on medium heat, add the remaining butter. Once it melts, add the flour continuing to whisk for about 30 seconds.
Add the milk while continuing to stir until the bechamel sauce thickens up to the point it can coat the back of a wooden spoon (about 2 to 3 minutes). Stir the entire time for a smooth sauce without clumps.
Add the chicken and vegetable mixture to the bechamel pot. Cover and simmer on medium heat for 5 to 10 minutes or until the vegetables are soft.
Preheat the oven to the temperature on the biscuit can (mine said 350℉). Pour the chicken pot pie filling into a 9" x 13" casserole dish. Place the biscuits on top.
Bake the chicken pot pie and biscuits for the time indicated on the biscuit can (mine said 16 to 19 minutes) or until the biscuits are cooked through and golden.
Tips and Tricks
Biscuit cooking times and temperatures may vary. Follow the instructions on the biscuit can.
The bechamel sauce is the hardest part of this recipe. The key to a smooth (not clumpy) bechamel is not to stop stirring! A whisk is helpful.
Save time by using pre-cooked chicken and store-bought biscuit dough.
Variations and Substitutions
- Use a whole chicken and make the broth from scratch. Slow-simmer a 3 lb whole chicken with 10 cups of water for about 2 hours covered. Add a whole peeled onion, bay leaf, and salt while simmering the chicken. Strain the chicken from the broth. Shred the chicken as the recipe calls, and use the homemade chicken broth.
- Substitute fresh herbs for dried herbs. Use shallots instead of garlic.
- Use leftover chicken or turkey!
- Substitute crescent rolls, dinner rolls, or puff pastry for the biscuit topping. Just follow the instructions on the package.
- Frozen vegetables can be used instead of fresh vegetables or a mix of both.
Store in an airtight container in the fridge for up to 5 days. Freeze the chicken pot pie filling for up to 3 months in a freezer bag.
A vegetable side dish or salad goes well with chicken pot pie. Make roasted asparagus, corn on the cob, or a chopped salad.
The bottom of the biscuits soak in the chicken pot pie filling but will cook through as long as you follow the package instructions.
Yes! Cook and shred the chicken breast instead of using a rotisserie chicken.
Keep stirring. Just keep stirring.
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Rotisserie Chicken Pot Pie With Biscuits
- 1 rotisserie chicken breast meat shredded
- 4 large carrots
- 4 celery ribs
- 1½ cup green peas fresh or frozen
- 1 large onion
- 3 garlic cloves
- 1 tablespoon dried Italian herbs
- 4 tablespoon butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 3 cups chicken broth
- salt and pepper to taste
- 1 can of biscuits 8 biscuits per can
- Finely dice the onion and mince the garlic. Peel and chop the carrots. Chop the celery. Remove the skin from the pre-cooked rotisserie chicken. Shred the chicken breast.
- In a large pot on medium-high heat, melt 1 tablespoon of butter. Add the diced onions and garlic. Sautee for about 2 minutes. Then add the chopped celery and carrots. Add the shredded chicken, green peas, salt, pepper, dried herbs, and chicken broth. Cover and simmer for 10 minutes.
- In a second large pot on medium heat, melt the remaining butter. Add the flour, continuing to stir for about 30 seconds. Pour the milk while continuing to whisk for a couple of minutes until the bechamel sauce thickens.
- Add the chicken and vegetable mixture to the homemade bechamel sauce. Mix together. Cover and simmer on medium heat for 5 to 10 minutes or until the vegetables are tender.
- Preheat the oven to the cooking temperature on the biscuit can (about 350℉ or 177℃).
- Pour the chicken pot pie filling into a casserole dish. Top the filling with biscuit dough. Place the chicken pot pie casserole in the middle of the oven for the time listed on the biscuit can (about 16 to 19 minutes). Remove the chicken pot pie when the biscuits are cooked through and golden.
- Make the shredded chicken and chicken stock from scratch by slow-simmering a whole chicken covered for 2 hours. Add a 3lb whole chicken (with skin and bones) to a large pot with 10 cups of water, a bay leaf, salt, and an onion.
- Substitute leftover chicken or turkey.
- Use frozen mixed vegetables or a combination of frozen/fresh vegetables interchangeably.
- Substitute fresh herbs for dried herbs.
- The baking time and temperature for the chicken pot pie depend on the biscuit instructions.