5-Star Creamy Chicken Pot Pie with Biscuit Topping

Name: 5-Star Creamy Chicken Pot Pie with Biscuit Topping
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken thighs or breasts cut into bite sized pieces; 1.5 cups peeled diced potatoes; 1 cup diced yellow onion; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 0.5 teaspoon smoked paprika; 4 tablespoons unsalted butter; 5 tablespoons all purpose flour; 2 cups chicken broth; 1 cup heavy cream; 0.5 cup chopped sun dried tomatoes packed in oil; 1 cup chopped fresh spinach; 1 tablespoon minced garlic; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 0.25 teaspoon smoked paprika; 2 cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon sugar; 0.5 teaspoon salt; 0.5 cup cold unsalted butter cubed; 0.75 cup milk; 1 cup shredded cheddar cheese

By anna Boncoeur On September 3, 2025

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When I tell you that this Creamy Chicken Pot Pie with Biscuit Topping is going to change your weeknight dinner game, I mean it! Forget those dry, sad versions you might have tried before. This one is rich, comforting, and topped with the softest, cheddary biscuits you’ll ever pull apart.

Hi there, I’m Anna, and I just love sharing simple, flavorful chicken recipes designed to make everyday cooking easier and bring a little more joy back to your kitchen. I’ve spent years perfecting meals that feel special without needing hours of effort—especially when it comes to classic comfort food like this pot pie.

We’re talking tender shredded chicken, perfectly cooked veggies, and a luscious, savory sauce, all tucked under a golden, fluffy biscuit blanket. Trust me, making a Creamy Chicken Pot Pie with Biscuit Topping this good is easier than you think, and it’s guaranteed to become a family favorite!

Table Of content

Gathering Ingredients for Creamy Chicken Pot Pie with Biscuit Topping

Okay, let’s talk about what you need to pull this amazing Creamy Chicken Pot Pie with Biscuit Topping together. I always lay everything out before I start—it keeps the process smooth, especially when we’re making a roux! This recipe is scaled perfectly to serve six hungry people, which is great for leftovers.

Don’t panic about the list; we’re just grouping things logically for the filling and that heavenly topping. Make sure you check the details on the chicken and the butter—those two things really make the difference between good and *amazing*.

Ingredient	Quantity
Chicken (thighs or breasts)	2 pounds
Potatoes	1.5 cups, peeled diced
Yellow Onion	1 cup, diced
Olive Oil	2 tablespoons
Salt & Pepper	1 teaspoon each
Smoked Paprika (for filling)	0.5 teaspoon
Unsalted Butter (for roux)	4 tablespoons
All Purpose Flour (for roux)	5 tablespoons
Chicken Broth	2 cups
Heavy Cream	1 cup
Sun Dried Tomatoes (packed in oil)	0.5 cup, chopped
Fresh Spinach	1 cup, chopped
Garlic	1 tablespoon, minced
Dried Thyme & Oregano	1 teaspoon each
Smoked Paprika (for roux)	0.25 teaspoon
All Purpose Flour (for biscuits)	2 cups
Baking Powder	1 tablespoon
Sugar	1 teaspoon
Salt (for biscuits)	0.5 teaspoon
Cold Unsalted Butter (for biscuits)	0.5 cup, cubed
Milk	0.75 cup
Cheddar Cheese	1 cup, shredded

Filling Components for Your Creamy Chicken Pot Pie with Biscuit Topping

For the chicken, I really prefer using thighs if you can swing it—they stay so much more tender and flavorful when baked! If you use breasts, just be extra careful with that internal temperature check later. We need the potatoes and fresh onion to give us that classic pot pie base texture. Don’t forget the seasoning blend here: salt, pepper, and that first bit of smoked paprika. That little bit of smoke really deepens the flavor before we even get to the creamy sauce.

Crafting the Perfect Biscuit Topping Ingredients

The topping is where things get really fun, but remember the golden rule: the butter has to be *ice cold*. We’re cutting that cold butter into the flour, baking powder, sugar, and salt mixture. This creates those little pockets of fat that steam up in the oven, giving you those light, fluffy layers we’re aiming for. Finally, we stir in the milk and the shredded cheddar cheese right at the end. That cheese melts right into the dough, making the biscuits savory and perfect for soaking up the filling underneath.

Essential Equipment for This Creamy Chicken Pot Pie with Biscuit Topping

You mostly need standard kitchen gear, but having the right tools makes this recipe feel like a breeze. You’ll definitely need a large skillet—one that can handle searing chicken and then simmering the sauce. A good whisk is crucial for that smooth roux, so please don’t skip it! If you are looking for more easy chicken ideas, check out my oven baked boneless skinless chicken guide.

Make sure you have your mixing bowls ready for the biscuit dough. And finally, you’ll need a baking dish, or if you’re making individual servings like I sometimes do, six small ramekins work perfectly!

Step-by-Step Instructions for Creamy Chicken Pot Pie with Biscuit Topping

Alright, time to put it all together! This process moves quickly once you start cooking, so make sure your oven is preheated to 425°F before you even touch the skillet. I like to grease my baking dish—or the six ramekins—while the oven is warming up. Getting ahead on prep saves so much stress later.

Preparing and Searing the Chicken

First up, we season that chicken! Toss your bite-sized pieces with the salt, pepper, and that first half-teaspoon of smoked paprika. Heat your olive oil in a nice big skillet over medium-high heat. You want the oil shimmering before you drop the chicken in. Sear it for about three to four minutes per side until it looks beautifully golden brown. Remember, we aren’t cooking it all the way through yet, but we need that color! Always check the internal temperature with a meat thermometer—it needs to hit 165°F (that’s 74°C) for safety. Once it hits that temp, pull it out and set it aside on a clean plate.

Building the Rich, Creamy Filling Base

Now, use that same skillet—don’t clean it! Those browned bits are flavor gold. Toss in your diced onion and potatoes and cook them down for about five minutes until they start getting a little soft. Next, melt your four tablespoons of butter right over the veggies. When it’s bubbling, whisk in the five tablespoons of flour—this is your roux! Cook that for just one minute, stirring constantly so it doesn’t burn. Now, slowly pour in the chicken broth while whisking like crazy to stop lumps from forming. Follow that up with the heavy cream, minced garlic, dried thyme, oregano, and the remaining quarter-teaspoon of smoked paprika. Let this simmer gently; it needs a few minutes to thicken up into that gorgeous, rich sauce.

Mixing in the Final Filling Elements

Once the sauce is thick enough to coat the back of a spoon, take the skillet off the heat. This is important so we don’t wilt the spinach too much! Stir in your chopped sun-dried tomatoes—wow, those add such a nice chewy texture—and the fresh spinach until the spinach wilts down. Finally, fold in all that gorgeous seared chicken you set aside earlier. Give it a taste test here; you might need a little extra salt or pepper depending on your broth! If you enjoy creamy chicken dishes, you might also like this creamy white chicken chili.

Making the Cheddar Biscuit Topping

While the filling settles, whip up the topping. In a separate bowl, whisk together the two cups of flour, baking powder, sugar, and that half-teaspoon of salt. Now, this is critical: add your cubed, *cold* butter. Use a pastry blender or your fingertips to cut that butter in until the mixture looks like coarse crumbs—pea-sized pieces are perfect. Then, stir in the milk and the shredded cheddar cheese *just* until a soft dough comes together. Please, please, please, do not overmix this dough, or your biscuits will be tough, not light and fluffy! You can find more baking inspiration on my Pinterest page.

Assembly and Baking the Creamy Chicken Pot Pie with Biscuit Topping

Pour that creamy filling evenly into your prepared baking dish. Now, take spoonfuls of that cheddar biscuit dough and drop them right over the top of the filling. Try to space them out so they have room to puff up and touch each other a bit. Pop the whole thing into the 425°F oven and bake for just 14 to 16 minutes. You’re looking for biscuits that are beautifully golden brown all over. When it comes out, let it rest on the counter for a solid five minutes before you dig in. This lets that incredible sauce set up just a little bit!

Tips for Success with Your Creamy Chicken Pot Pie with Biscuit Topping

I’ve made this recipe so many times that I’ve learned a few little tricks that keep it from going sideways. If you nail these three things, you’re guaranteed a showstopper dinner!

First, let’s talk about the biscuit topping again—it’s the star texture here. You absolutely must use butter that feels like it just came out of the fridge, not softened butter. If your kitchen is warm, put the cubed butter in the freezer for ten minutes before you cut it into the flour. Those cold lumps are what create steam pockets, making the biscuits rise high and stay tender.

Second, when you are making the roux for the sauce, don’t rush that one minute of cooking the flour and butter together. If you cook it too fast or don’t cook it long enough, you’ll end up with a floury tasting sauce. We need that flour to cook out its raw taste before the liquid goes in. For more tips on cooking chicken, check out my guide on chicken recipes.

Finally, remember that the filling should be quite thick when you put it into the dish. If it seems too soupy after you add the cream and broth, just let it simmer a little longer before you turn the heat off. The biscuits soak up liquid as they bake, and if your base is too runny, you’ll end up with a soupy bottom instead of that perfect creamy texture we want.

Storing and Reheating Your Leftover Creamy Chicken Pot Pie with Biscuit Topping

Oh, if you have leftovers—and you probably will because this makes a generous six servings—you’ll want to know how to keep them tasting just as good the next day. Pot pies reheat beautifully, but you have to treat that biscuit topping gently!

Once the pot pie has cooled completely, cover the baking dish tightly with plastic wrap or foil. It keeps really well in the fridge for up to three days. The topping might soften a bit overnight, but don’t worry, we can fix that!

When you’re ready to eat it again, the best way is in the oven. Cover it loosely with foil and heat it up at about 350°F until it’s warmed through. If the topping looks a little sad, you can pop the foil off for the last few minutes just to crisp it up again. Avoid the microwave if you can, as it turns the biscuits rubbery!

Storage Method	Duration
Refrigerator (Airtight)	Up to 3 days
Freezer (Baked)	Up to 1 month

Frequently Asked Questions About Creamy Chicken Pot Pie with Biscuit Topping

I get so many messages about this Creamy Chicken Pot Pie with Biscuit Topping, especially from people trying it out for the first time. Here are some of the questions I hear most often!

Q1. Can I use chicken breasts instead of thighs for this pot pie?

Absolutely! I love thighs because they stay juicy, but breasts work just fine. The only difference is you *must* use your meat thermometer to ensure they reach 165°F (74°C) when searing. Breasts can dry out faster, so watch them closely.

Q2. My biscuit topping came out dense, not fluffy. What went wrong?

This usually means one of two things: either your butter wasn’t cold enough when you cut it in, or you mixed the dough too much after adding the milk. Remember my note? Don’t overmix! You want shaggy clumps, not a smooth ball of dough.

Q3. What other vegetables work well in this creamy filling?

The base of onion and potato is classic, but feel free to toss in some frozen peas or carrots along with the potatoes in step three. Just make sure they are small dice so they cook through nicely. If using frozen veggies, don’t thaw them first! If you are looking for other vegetable-inclusive chicken dishes, try this chicken spinach pasta.

Q4. Can I make the filling ahead of time?

Yes, you totally can! The filling is fantastic when made a day ahead and stored in the fridge. Just cover it tightly. When you’re ready to bake, let the filling sit on the counter for about 30 minutes to warm up slightly before spooning the biscuit topping on and baking. It might need an extra minute or two in the oven that way.

Understanding the Estimated Nutrition of Creamy Chicken Pot Pie with Biscuit Topping

I know many of you track nutrition, so I wanted to give you a general idea of what’s in a serving of this incredible Creamy Chicken Pot Pie with Biscuit Topping. Since this recipe makes six hearty servings, these numbers reflect one satisfying portion. Remember, these are just estimates based on the standard ingredients listed, so your final count might vary slightly depending on the brands you use.

Nutrient	Amount (per serving)
Calories	520
Fat	28g
Carbohydrates	34g
Protein	36g

The protein is high because we’re using a good amount of chicken, and the fat content comes mainly from the heavy cream and the butter in both the filling and those cheesy biscuits. It’s comfort food, after all!

Disclaimer Regarding Nutritional Data

Please keep in mind that these nutritional values are calculated estimates based on the specific ingredients and measurements provided for six servings. Actual figures can fluctuate based on factors like the exact fat content of your chicken cuts, the specific brand of cream cheese or cheddar, and how much oil you drain from those sun-dried tomatoes.

Share Your Experience Making This Comfort Food

I truly hope this Creamy Chicken Pot Pie with Biscuit Topping brings some serious comfort to your table! I pour so much love into these family-friendly meals, and I can’t wait to hear what you think.

Did your biscuits get extra fluffy? Did your family devour the leftovers? Let me know in the comments below! Rate your experience with stars—it really helps other busy cooks decide if this one belongs in their rotation. You can also check out my creamy chicken skillet meal for another easy weeknight option.