This rotisserie chicken pot pie with biscuits is made with shredded chicken, vegetables, herbs, a creamy béchamel sauce, and flaky butter biscuits. This chunky chicken pot pie is so delicious it will become one of your repeat recipes!
If you'd like a version of this recipe without the biscuits, check out this crustless chicken pot pie recipe.
Better Than Classic Chicken Pot Pie
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.
Ingredient Notes
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.
Chicken stock: Use store-bought chicken stock or chicken broth. Substitute homemade stock or broth.
Homemade béchamel: This is what makes this chicken pot pie creamy and thick without having to use heavy cream. A béchamel is made with butter, flour, and milk.
Biscuits: I went the easy route and opted for store-bought flaky biscuits. Substitute crescent roll dough or dinner roll dough.
How To Make Chicken Pot Pie With Biscuits
Prep the ingredients. Shred the meat from the rotisserie chicken. Chop the onions, carrots, and celery.
Make the chicken and vegetable filling. In melted butter over medium-high heat, sauté onions and garlic for 2 minutes. Add carrots, celery, herbs, salt, pepper, chicken, peas, and stock. Cover and simmer for 10 minutes.
Make the béchamel sauce. In a separate pot over medium heat, melt the remaining butter. Whisk in the flour for 30 seconds, then slowly add the milk, continuously stirring until the béchamel thickens (5-10 minutes) and coats a spoon.
Combine the béchamel with the chicken vegetable filling. Add the chicken and vegetables to the bechamel sauce, cover, and simmer for 5 to 10 minutes until the vegetables are tender.
Bake per the biscuits instructions. Preheat the oven to the temperature on the biscuit can (mine said 350℉). Pour the filling into a 9"x13" casserole dish and top with biscuits. 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.
Recipe Tips
Biscuit cooking times and temperatures may vary. Follow the instructions on the biscuit can.
The béchamel 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. Make sure the bechamel sauce is thick before adding it to the chicken and vegetable mixture.
📋 Recipe
Rotisserie Chicken Pot Pie With Biscuits
Ingredients
- 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
- 2 cups chicken broth
- salt and pepper to taste
- 1 can of biscuits 8 biscuits per can
Instructions
- Prep the ingredients. 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.
- Make the chicken and vegetable filling. 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 about 10 minutes.
- Make the Bechamel sauce. 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 5 to 10 minutes until the bechamel sauce thickens. Make sure the sauce is thick before adding it to the chicken and vegetable mixture!
- Mix the chicken and vegetables with the bechamel sauce. Cover and simmer on medium heat for 5 to 10 minutes or until the vegetables are tender. Add more chicken broth if you desire a lighter consistency.
- Bake per the biscuit can instructions. 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 at 350℉ or 177℃ 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.
Video
Notes
- 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 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.
- Storage: 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.
- Substitute crescent rolls, dinner rolls, or puff pastry for the biscuit topping. Just follow the instructions on the package.
Nutrition
FAQs
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.
Cathy V says
Great flavor but 6 cups of liquid?? More like chicken soup. I cooked off as much as I could and looked at other recipes that use about 1/3. That's my only complaint
Lily says
Hi Cathy, thanks for the comment! I’ll revisit the liquid ratios.
Judy says
This so far, is my FAVORITE recipe on this blog. The sauce is creamy, without a lot of added calories, all the vegetables provide good nutrition, and it's pretty easy to make. If you like homemade recipes that remind you of your childhood, this is a definite one to keep!
Lily says
Thank you Judy for the comment!