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    Home » Recipes » Main Dish

    Rotisserie Chicken Pot Pie with Biscuits

    By Lily・Published: Oct 27, 2022・Updated: Feb 9, 2025・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    This rotisserie chicken pot pie with biscuits is made with shredded chicken, vegetables, herbs, a creamy bechamel sauce, and flaky butter biscuits. This chunky chicken pot pie is so delicious it will become one of your repeat recipes!

    rotisserie chicken pot pie and flaky biscuits.

    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.

    flaky biscuits and chicken pot pie.

    Ingredient Notes

    ingredients to make crustless chicken pot pie.
    • 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.
    annie's flaky biscuit can.

    See the recipe card at the bottom of the post for quantities.

    Quick Overview

    quick overview for how to make chunky chicken pot pie with biscuits.

    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

    dicing onions on a cutting board.

    Finely chop the onion and mince the fresh garlic cloves.

    chopping carrots.

    Peel the carrots and dice. Chop the celery into similar-sized pieces.

    shredding rotisserie chicken with hands.

    Remove the skin. Shred the breast meat from the rotisserie chicken.

    sauteing onions and garlic.

    Add a tablespoon of butter. Sautee the chopped onions and minced garlic for about 2 minutes on medium-high heat.

    add the salt, pepper, and dried Italian herbs.

    Add the chopped carrots, celery, dried herbs, salt, and pepper.

    add the shredded chicken and frozen green peas.

    Add the shredded chicken, green peas, and chicken stock. Cover and simmer for 10 to 15 minutes on medium-high heat.

    add flour to melted butter.

    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 to the roux.

    Add the milk while stirring until the bechamel sauce thickens to the point it can coat the back of a wooden spoon (about 5 to 10 minutes). Stir for a smooth sauce without clumps.

    crustless chicken pot pie in a pot

    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.

    biscuit dough on top of the chicken pot pie filling.

    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.

    chicken pot pie with biscuits in a casserole dish.

    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. Make sure the bechamel sauce is thick before adding it to the chicken and vegetable mixture.

    Save time by using pre-cooked chicken and store-bought biscuit dough.

    biscuits and chicken pot pie casserole.

    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.

    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.

    FAQs

    What to serve with chicken pot pie?

    A vegetable side dish or salad goes well with chicken pot pie. Make roasted asparagus, corn on the cob, or a chopped salad.

    Will the biscuits be soggy?

    The bottom of the biscuits soak in the chicken pot pie filling but will cook through as long as you follow the package instructions.

    Can I use chicken breast?

    Yes! Cook and shred the chicken breast instead of using a rotisserie chicken.

    How do I not F&%*$ up the bechamel sauce?

    Keep stirring. Just keep stirring.

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    📋 Recipe

    chicken pot pie casserole with biscuits

    Rotisserie Chicken Pot Pie With Biscuits

    Author: Lily
    Course: Main Course, Main Dish
    Cuisine: America
    Prep: 15 minutes mins
    Cook: 35 minutes mins
    Total: 50 minutes mins
    4.67 from 9 votes
    Print Pin Rate Email
    Servings 6
    Rotisserie chicken pot pie with flaky biscuits is a delicious savory chicken dinner that the entire family will love. It's made with shredded rotisserie chicken, homemade bechamel, herbs, and flaky butter biscuits.

    Ingredients
     
    US Customary - Metric

    • 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

    • 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 about 15 minutes.
    • 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.
    • 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

    1. 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. 
    2. Substitute leftover chicken or turkey.
    3. Use frozen mixed vegetables or a combination of frozen/fresh vegetables interchangeably.
    4. Substitute fresh herbs for dried herbs.
    5. The baking time and temperature for the chicken pot pie depend on the biscuit instructions.

    Nutrition

    Calories: 594 kcal | Carbohydrates: 60 g | Protein: 29 g | Fat: 27 g | Saturated Fat: 9 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 9 g | Trans Fat: 0.3 g | Cholesterol: 86 mg | Sodium: 1316 mg | Potassium: 924 mg | Fiber: 6 g | Sugar: 14 g | Vitamin A: 7555 IU | Vitamin C: 20 mg | Calcium: 246 mg | Iron: 4 mg

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      4.67 from 9 votes (7 ratings without comment)

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      Recipe Rating




    1. Cathy V

      October 31, 2024 at 3:48 pm

      2 stars
      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

      Reply
      • Lily

        October 31, 2024 at 9:02 pm

        Hi Cathy, thanks for the comment! I’ll revisit the liquid ratios.

        Reply
    2. Judy

      January 13, 2023 at 5:20 am

      5 stars
      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!

      Reply
      • Lily

        January 13, 2023 at 9:06 am

        Thank you Judy for the comment!

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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