If there’s ever a dish that truly wraps you up in a cozy blanket of flavor, it’s chicken pot pie with biscuits. Imagine rich, savory chicken and tender vegetables bubbling beneath golden, buttery biscuits — every forkful a bit of pure comfort. The real secret? Combine the dry ingredients together in advance, ensuring every biscuit bakes up tall, flaky, and irresistible while delivering an incredibly satisfying pot pie beneath. This is the kind of from-scratch meal that feels worth every step, yet comes together easier than you might think. Ready to fall a little in love?

Combine the dry ingredients together in advance Recipe - Recipe Image

Ingredients You’ll Need

Let’s break down the simple lineup: each ingredient here has an important role, from the juicy chicken and aromatic veggies to the deeply flavorful creamy sauce. And don’t skip the biscuit magic — starting with Combine the dry ingredients together in advance means perfectly fluffy results every time.

Chicken Breasts: Tender, boneless, and skinless, these act as the juicy protein star of the show.
Salt & Pepper: Classic seasoning to bring every flavor in the pot pie to life.
Chicken Broth: Rich and savory, it creates a base for the creamy sauce and prevents dryness.
Butter: The foundation for sautéing and for real comfort food flavor.
Onions, Celery, & Carrots: The aromatic trio that makes the filling taste just like childhood favorites.
Garlic: Adds a subtle kick and warmth to every bite.
Onion Powder, Thyme, Rosemary, and Sage: These dry herbs and spices layer on classic pot pie aroma and depth.
Flour: Essential for thickening the creamy sauce until it’s just right.
Half and Half: Makes the sauce rich and silky without heaviness.
Chicken Bouillon Cube: Kicks up chicken flavor for authentic homemade taste.
Low Sodium Soy Sauce: Adds a touch of umami (or sub Worcestershire sauce for a fun twist).
Frozen Peas: Last-minute greenery and a sweet pop of texture.
Biscuits: Homemade, Bisquick mix, or even refrigerated—just remember to Combine the dry ingredients together in advance for the flakiest, tallest biscuits!

How to Make Combine the dry ingredients together in advance

Step 1: Prepare the Biscuits

The best tip for biscuit success? Combine the dry ingredients together in advance. Mix your flour, leavening, salt, and any seasonings and keep them in the fridge while you get your filling started. This step keeps your butter cold and makes it easy to pull the dough together right when you need it. Whether you make classic buttermilk biscuits, Cheddar Bay biscuits, or use a store-bought shortcut, handling those dry ingredients first sets you up for fluffy results.

Step 2: Cook the Chicken

Season the chicken breasts with salt and pepper, then gently poach them in chicken broth for about 15 minutes with the lid cracked. This slow simmer keeps the meat juicy and super shreddable. Once it’s perfectly cooked, set the chicken aside and save that golden broth for the sauce—you want every ounce of flavor to go into the pot pie.

Step 3: Sauté the Aromatics and Veggies

Melt the butter in a wide skillet and add your chopped onions, celery, and carrots. Sauté for 5-6 minutes until they’re softened and fragrant, then toss in the garlic and all your dried herbs. Cooking the herbs now wakes up their flavors and infuses the whole filling with that signature cozy smell.

Step 4: Build the Creamy Sauce

Sprinkle the flour over your fragrant veggie mix and stir for about 2 minutes, making sure there’s no raw flour smell left. Now, gradually add about two-thirds of your reserved chicken broth in small pours, stirring after each addition. Do the same with the half and half—you’re aiming for a smooth, luscious sauce that’ll cradle your chicken and veggies without being soupy.

Step 5: Combine and Finish the Filling

Stir in the bouillon cube and the soy (or Worcestershire) sauce, then add the shredded chicken back in. If you’d like your filling extra saucy, go ahead and add some of the remaining broth now. Don’t forget the peas—they go in at the last minute so they keep their color and snap. Remove from heat and, if your skillet isn’t oven-safe, transfer everything to a greased 8 x 8-inch baking dish.

Step 6: Top with Biscuits and Bake

This is where your decision to Combine the dry ingredients together in advance pays off! Quickly stir in your wet ingredients (cold butter, milk, etc.) to the biscuit mixture and form the dough. Place biscuits right on top of the filling and bake according to your biscuit recipe. You can also bake the biscuits separately for a crispier bottom and add them on top just before serving if you like! Optional: Brush those golden tops with melted butter, then pop back in a hotter oven for a gloriously browned finish.

How to Serve Combine the dry ingredients together in advance

Garnishes

Freshly chopped parsley or thyme scattered over the hot biscuits adds an inviting pop of green and delicate aroma. If you love a little kick, a very light dusting of black pepper or smoked paprika on top looks gorgeous, too.

Side Dishes

Serve your chicken pot pie with a crisp green salad or garlicky roasted veggies to balance all the rich, creamy goodness. I also love a spoonful of cranberry sauce alongside—it’s an unexpected yet absolutely delicious contrast!

Creative Ways to Present

For an extra-charming touch, bake in mini cast iron skillets or individual ramekins for everyone at the table. If you’ve got little helpers, let them shape the biscuits—hearts or stars are a total hit! Remember, you can even Combine the dry ingredients together in advance so you’re always just minutes from homemade biscuit delight.

Make Ahead and Storage

Storing Leftovers

Leftover chicken pot pie with biscuits will keep, covered, in the fridge for up to 3 days. The biscuits may soften a bit, but the flavors meld together deliciously overnight.

Freezing

To freeze, let the baked pot pie cool completely, then wrap tightly in foil and plastic wrap. It will keep in the freezer for up to 2 months. For best biscuit texture, you may want to bake them fresh when reheating, so Combine the dry ingredients together in advance and add new biscuits right before reheating.

Reheating

Reheat in a 350°F oven, lightly covered with foil, for 20-25 minutes until hot. For extra-crisp biscuits, uncover for the last five minutes or reheat biscuits separately. Add a splash of chicken broth to the filling if it seems dry after chilling.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Rotisserie chicken makes this even faster. Just shred about 2 cups and add it after making your creamy veggie filling. Combine the dry ingredients together in advance for the biscuit topping, and you’ll have dinner in a flash.

What’s the best way to make sure my biscuits are fluffy?

The most reliable tip is to Combine the dry ingredients together in advance and keep everything cold—cold butter, cold milk, and work quickly, so your biscuits rise up tall, not spread flat. Don’t overmix!

Can I add other vegetables to the pot pie?

Absolutely! Corn, green beans, diced potatoes, or sautéed mushrooms are all fantastic adds. Just keep the same overall veggie-to-sauce ratio so your filling stays thick and not soupy.

My filling tastes bland. How can I fix it?

Don’t worry—just add a bit more salt, black pepper, or even a splash of Worcestershire or soy sauce. A spoonful of fresh herbs stirred in at the end also brightens things up!

What if I want to make this ahead for a party?

You can make the entire filling a day ahead and refrigerate. When you’re ready, Combine the dry ingredients together in advance for your biscuits so they’re fresh, then assemble and bake right before serving. It’s perfect party fare!

Final Thoughts

This chicken pot pie with biscuits recipe delivers a hug in every bite and major kitchen confidence — especially when you remember to Combine the dry ingredients together in advance for perfect biscuits every single time. Give it a try and see just how easy and heartwarming homemade comfort food can be!