If you’re craving a warm, comforting meal that feels like a big hug in a bowl, this Dutch Oven Chicken Pot Pie with Biscuits is exactly what you need. It’s everything you love about a classic chicken pot pie—rich, creamy filling, tender chicken, and hearty veggies—but instead of a traditional crust, we’re topping it with golden, flaky biscuits. Trust me, you’ll want to grab a spoon and dive right in!
The beauty of this dish is that it all comes together in one pot, making cleanup a breeze. Whether you’re cooking for a cozy family dinner or meal-prepping for the week, this is a guaranteed crowd-pleaser.
Why You’ll Love Dutch Oven Chicken Pot Pie with Biscuits
Ultimate Comfort Food
Creamy, savory, and packed with flavor—this dish is like a warm hug on a chilly night.
One-Pot Wonder
Everything cooks in a single Dutch oven, so you spend less time cleaning up and more time enjoying your meal.
Hearty and Satisfying
With tender chicken, a rich sauce, and buttery biscuits, this dish is filling enough to be a meal on its own.
Easily Customizable
Swap in different veggies, use store-bought or homemade biscuits, or make it dairy-free—this recipe is super flexible.
Perfect for Leftovers
It reheats beautifully, making it a great option for meal prep or next-day lunches.
Ingredients in Dutch Oven Chicken Pot Pie with Biscuits
Chicken: Boneless, skinless chicken breasts or thighs work best. They cook up tender and soak in all the delicious flavors.
Vegetables: Classic pot pie veggies like carrots, celery, peas, and onions add sweetness and depth.
Butter: Adds richness and helps create the perfect creamy sauce.
Flour: A bit of flour thickens the filling, giving it that luscious, velvety texture.
Chicken Broth: The base of the sauce—use a good-quality broth for the best flavor.
Milk or Heavy Cream: Adds creaminess and richness to the dish.
Seasonings: A mix of garlic, thyme, salt, and pepper brings out the best flavors.
Biscuits: The crowning glory! Use homemade or store-bought biscuits for a flaky, golden topping.
Instructions
Cook the Chicken
Heat butter in a Dutch oven over medium heat. Add chicken and cook until browned on both sides. Remove and set aside.
Sauté the Vegetables
In the same pot, add onions, carrots, and celery. Cook until softened, then add garlic and cook for another minute.
Make the Sauce
Sprinkle flour over the veggies and stir well to coat. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
Shred the Chicken and Add Back In
Shred the cooked chicken with a fork and return it to the pot. Stir in peas and season with thyme, salt, and pepper.
Add the Biscuits
Place biscuits on top of the pot pie filling. Cover and bake in a preheated oven at 375°F until the biscuits are golden brown and cooked through.
Serve and Enjoy
Let the dish cool slightly before serving. Spoon out generous portions, making sure to get plenty of that creamy filling and a biscuit on top!
How to Serve Dutch Oven Chicken Pot Pie with Biscuits
With a Side Salad: A simple green salad with a tangy vinaigrette balances the richness of the dish.
Extra Biscuits: If you love biscuits, bake a few extras on the side for dipping.
Fresh Herbs: A sprinkle of fresh parsley or thyme on top adds a burst of color and freshness.
Additional Tips
Use Rotisserie Chicken: Short on time? Shredded rotisserie chicken works great in this recipe.
Make It Dairy-Free: Swap butter for olive oil and use dairy-free milk like almond or oat milk.
Thicken the Sauce More: If you prefer a thicker filling, mix in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) before baking.
Add Extra Veggies: Mushrooms, green beans, or corn are great additions to mix things up.
Make It Ahead: Prepare the filling ahead of time and store it in the fridge. When ready to bake, just add the biscuits on top and pop it in the oven.
FAQ Section
Q1: Can I use canned biscuits instead of homemade?
A1: Absolutely! Canned biscuits work perfectly for a quick and easy option.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 4 days.
Q3: Can I freeze this dish?
A3: Yes! Freeze the filling separately, then add fresh biscuits when reheating.
Q4: What’s the best way to reheat it?
A4: Reheat in the oven at 350°F until warmed through, or in the microwave for individual servings.
Q5: Can I make this without a Dutch oven?
A5: Yes! Use a large oven-safe skillet or a deep casserole dish instead.
Q6: Can I add cheese to the biscuits?
A6: Yes! Mixing in shredded cheddar to the biscuit dough adds a delicious cheesy flavor.
Q7: What if my biscuits are browning too fast?
A7: If the biscuits are getting too dark, cover the dish loosely with foil and continue baking.
Q8: Can I make this gluten-free?
A8: Yes! Use gluten-free flour for the sauce and swap regular biscuits for a gluten-free alternative.
Q9: Can I use turkey instead of chicken?
A9: Definitely! Turkey is a great substitute, especially if you have leftovers from a holiday meal.
Q10: How can I make it extra creamy?
A10: Stir in a little extra heavy cream or a spoonful of cream cheese before adding the biscuits.
Final Thoughts
This Dutch Oven Chicken Pot Pie with Biscuits is the ultimate cozy, one-pot meal that’s easy to make and packed with flavor. Whether you’re serving it for a family dinner or meal prepping for the week, it’s sure to be a hit. Give it a try and let me know how you like it!
Print
Dutch Oven Chicken Pot Pie with Biscuits
- Prep Time: 15 minutes
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Dutch oven chicken pot pie is the ultimate comfort food! Made with tender shredded chicken, creamy broth, and vegetables, then topped with cheddar-thyme biscuits, it’s baked to golden perfection. Perfect for a cozy family dinner!
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp dried thyme leaves
- 1/4 cup cold salted butter, cubed
- 1 cup whole milk
- 3 tbsp plain Greek yogurt (nonfat)
- 1/2 cup shredded cheddar cheese
For the Pot Pie Filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth (low sodium or regular)
- 1 cup whole milk
- 4 cups cooked, shredded chicken (or rotisserie)
- 12oz bag frozen peas and carrots
Instructions
- Preheat Oven: Set oven to 425°F and place the rack in the middle.
- Prepare Biscuit Dough
- In a mixing bowl, whisk together flour, baking powder, salt, and thyme.
- Cut in cold butter using a pastry cutter or hands until it resembles coarse crumbs.
- In another bowl, mix milk and Greek yogurt, then stir in the cheese.
- Gradually add the wet ingredients into the dry, stirring lightly.
- Chill the dough in the fridge while making the filling.
- Prepare Pot Pie Filling
- Heat olive oil in a 4-quart Dutch oven over medium-high heat.
- Sauté onion, salt, and pepper for 3-4 minutes until softened. Add garlic and cook for 1 minute.
- Stir in flour until combined, then slowly add broth and milk, stirring continuously.
- Simmer for 5-8 minutes until thickened.
- Remove from heat and stir in chicken and vegetables.
- Assemble & Bake
- Divide biscuit dough into 8 pieces, shaping them into ¼”–½” thick discs.
- Place on top of the filling, spaced ½-inch apart.
- Bake uncovered for 15-18 minutes, until biscuits are golden brown.
- Let cool for 5 minutes before serving.
Serving Suggestions
- Serve with a side salad or steamed greens for a balanced meal.
- Enjoy with a drizzle of hot sauce for extra flavor!
Notes
- Substitute turkey for chicken if preferred.
- Use pre-made biscuits for a quicker version.
Nutrition
- Serving Size: 1 portion
- Calories: 532
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg