This homemade Chicken Pot Pie with Cheddar Biscuits combines a rich, creamy chicken and vegetable filling with fluffy, golden cheddar biscuits—all baked together in one cast-iron skillet. Finished with garlic parsley butter, this cozy one-pan dinner is comfort food at its very best.
There is something wonderfully comforting about pulling a bubbling chicken pot pie out of the oven. But instead of covering this one with traditional pie crust, I topped the creamy filling with homemade cheddar biscuits—and I may never go back!
The biscuits are filled with sharp cheddar cheese, fresh parsley, garlic, and Old Bay seasoning. They bake directly on top of the chicken filling, soaking up some of that creamy sauce underneath while becoming beautifully golden on top. A final brushing of garlic parsley butter makes them even more irresistible.
Better yet, this entire meal comes together in one cast-iron skillet. Using shredded rotisserie chicken and frozen vegetables gives us all that homemade comfort without turning dinner into an all-day project.
Why You’ll Love This Chicken Pot Pie
- It is made in one skillet. The filling is prepared and baked in the same cast-iron skillet, which keeps cleanup manageable.
- Rotisserie chicken saves time. There is no need to cook chicken separately before starting the recipe.
- The biscuits are homemade. These fluffy cheddar biscuits turn a familiar chicken pot pie into something extra special.
- It is hearty and family-friendly. Creamy chicken, colorful vegetables, cheese, and biscuits make this a satisfying complete meal.
- It is made for comfort-food season. This is exactly the kind of warm, cozy dinner everyone looks forward to when the weather begins to cool down.
A Classic Chicken Pot Pie with a Cheesy Twist
Traditional chicken pot pie is usually covered with pastry or pie crust. Both are delicious, but drop biscuits make the recipe feel a little more rustic—and much easier to assemble.
There is no dough to roll, trim, or crimp. Once the biscuit mixture is ready, simply divide it into eight portions and drop them over the warm filling.
Sharp cheddar cheese adds pockets of savory flavor throughout the biscuits, while Old Bay seasoning, garlic, and parsley keep them from tasting ordinary. As the pot pie bakes, the bottoms of the biscuits become tender from the creamy filling while the tops turn lightly crisp and golden.
Then comes the best part: garlic parsley butter brushed over the warm biscuit tops.
Ingredients You’ll Need
For the chicken pot pie filling
Shredded chicken: Rotisserie chicken is perfect for this recipe. It is flavorful, convenient, and makes preparation much faster.
Onion and celery: These create the savory foundation of the filling and give it that familiar homemade pot pie flavor.
Frozen mixed vegetables: A bag of mixed vegetables keeps this recipe simple while adding peas, carrots, corn, and green beans.
Butter and flour: These work together to thicken the filling and give it a creamy, velvety consistency.
Chicken broth and heavy cream: Chicken broth provides savory flavor, while heavy cream makes the sauce rich and comforting.
Seasonings: Garlic powder, seasoned salt, Old Bay seasoning, black pepper, and additional salt as needed bring the filling to life.
For the cheddar biscuits
All-purpose flour and baking powder: These form the base of the biscuits and help them rise.
Sharp cheddar cheese: Sharp cheddar provides plenty of cheesy flavor without disappearing into the dough.
Milk, egg, and butter: These bring the biscuit dough together and create a rich, tender texture.
Garlic, Old Bay, and fresh parsley: This flavorful combination complements the creamy chicken filling beautifully.
For the garlic-butter topping
Melted butter is mixed with garlic powder and chopped parsley, then brushed over the biscuits during the final few minutes of baking and again before serving.
How to Make Chicken Pot Pie with Cheddar Biscuits
Begin by preheating the oven to 375°F.
Prepare the biscuit dough first. Combine the flour, shredded cheddar, baking powder, garlic powder, Old Bay seasoning, and parsley in a mixing bowl. In a separate bowl, whisk together the milk, egg, and butter.
Add the wet mixture to the dry ingredients and stir just until everything is combined. Avoid overmixing the dough, which can make the finished biscuits dense instead of light and tender. Set the dough aside while you make the filling.
Melt butter in a large cast-iron skillet over medium heat. Add the chopped onion and celery, then sauté until the vegetables begin to soften.
Stir in the flour and seasonings. Let the mixture cook for a minute or two, stirring frequently. This brief cooking time removes the raw flour taste and prepares the base for a smooth sauce.
Slowly pour in the chicken broth while stirring. Once the broth is incorporated, add the frozen vegetables and shredded chicken.
Pour in the heavy cream and bring the filling to a gentle simmer. Let it cook for several minutes, until the sauce begins to thicken. Taste the filling before adding more salt because both seasoned salt and Old Bay already contain salt.
Remove the skillet from the heat and divide the biscuit dough into eight portions. Drop the dough evenly over the creamy filling, leaving a little room between each biscuit.
Bake until the biscuits are nearly cooked through and beginning to turn golden. Brush them with garlic parsley butter, then return the skillet to the oven for a few more minutes.
Allow the finished pot pie to rest for about 10 minutes before serving. This gives the filling time to set and thicken. Brush the biscuits with any remaining garlic butter while they are still warm.
Watch the full video above, then use the printable recipe card below for the complete ingredient measurements and step-by-step instructions.
Tips for the Best Results
Don’t overmix the biscuits
Stir the dough only until the dry ingredients are moistened. A few small lumps are perfectly fine. Overworking biscuit dough can result in tough, heavy biscuits.
Let the filling thicken before adding the biscuits
The filling should gently simmer for a few minutes before it goes into the oven. It does not need to become extremely thick at this point because it will continue thickening as it bakes and rests.
Taste before adding more salt
Seasoned salt, chicken broth, cheddar cheese, and Old Bay all contribute saltiness. Taste the completed filling and make any final adjustments before adding the biscuit dough.
Check the centers of the biscuits
The outside may become golden before the centers are completely baked. Gently check one of the larger biscuits before removing the skillet from the oven.
Let the pot pie rest
The filling will be very hot and slightly loose when it first comes out of the oven. A 10-minute rest makes the pot pie easier to serve and gives the sauce a chance to settle.
Easy Substitutions
- Use leftover roasted or baked chicken instead of rotisserie chicken.
- Substitute turkey for chicken after Thanksgiving.
- Use your favorite combination of frozen vegetables.
- Replace sharp cheddar with medium cheddar, Colby Jack, or another good melting cheese.
- Add mushrooms to the onion and celery mixture for extra savory flavor.
- If you don’t own a cast-iron skillet, prepare the filling in an oven-safe skillet or transfer it to a large baking dish before adding the biscuits.
Storing and Reheating Leftovers
Cover and refrigerate leftover chicken pot pie for up to three days.
Individual portions can be reheated in the microwave, although the biscuits will become softer. For better biscuit texture, place the leftovers in an oven-safe dish, cover loosely with foil, and warm them in a 350°F oven until heated through. Remove the foil during the final few minutes to help refresh the biscuit tops.
The filling will continue to thicken in the refrigerator. If needed, add a small splash of chicken broth or cream before reheating.
Frequently Asked Questions
Can I make this with leftover chicken?
Absolutely. Any fully cooked, lightly seasoned chicken can be shredded or chopped and used in the filling.
Can I use canned biscuits?
Canned biscuits can work when you are short on time, but the homemade cheddar biscuits are what make this recipe especially flavorful. Baking time may also need to be adjusted for canned dough.
Why is my chicken pot pie filling runny?
The flour needs time to cook and thicken the broth and cream. Be sure to let the filling reach a gentle simmer before adding the biscuit topping. The pot pie will also thicken as it rests after baking.
Can I make the filling ahead of time?
Yes. Prepare the filling, let it cool, and refrigerate it in a covered container. Reheat it in the skillet before adding freshly mixed biscuit dough and baking.
What size skillet should I use?
A large 12-inch cast-iron skillet provides enough room for the filling and eight biscuit portions without overcrowding.
The Ultimate Cozy One-Skillet Dinner
This Chicken Pot Pie with Cheddar Biscuits has everything I want in a comforting family dinner: tender chicken, colorful vegetables, creamy gravy, plenty of cheddar, and warm biscuits brushed with garlic butter.
It feels special enough for a cozy Sunday dinner but remains simple enough to make during the week—especially with the help of rotisserie chicken and frozen vegetables.
Break open one of those golden biscuits, spoon up plenty of creamy chicken filling, and enjoy!
Chicken Pot Pie and Cheddar Biscuits
Ingredients
Method
- Instructions
- Preheat the oven to 375°F.
- In a medium mixing bowl, combine the flour, shredded cheddar cheese, baking powder, garlic powder, Old Bay seasoning, and parsley.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Gently stir just until combined, being careful not to overmix. Set the biscuit dough aside.
- Melt 3 tablespoons of butter in a large cast-iron skillet over medium heat.
- Add the chopped onion and celery. Sauté for approximately 5–7 minutes, or until the vegetables have softened.
- Add the flour, garlic powder, seasoned salt, and Old Bay seasoning. Cook for another 1–2 minutes, stirring frequently.
- Slowly pour in the chicken broth, stirring continuously to prevent lumps and scrape up the flavorful bits from the bottom of the skillet.
- Add the frozen mixed vegetables and shredded chicken. Stir until everything is evenly combined.
- Pour in the heavy whipping cream. Bring the filling to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until it begins to thicken. Taste and add salt and black pepper as needed.
- Remove the skillet from the heat. Drop the biscuit dough evenly over the filling in 8 portions.
- Place the skillet in the preheated oven and bake for 15–18 minutes.
- Meanwhile, combine the melted butter, parsley, and garlic powder for the topping.
- Remove the skillet from the oven and brush the biscuits with some of the garlic-butter mixture.
- Return the skillet to the oven and bake for approximately 5 more minutes, or until the biscuits are golden brown and cooked through.
- Remove the pot pie from the oven and let it rest for 10 minutes so the filling can set.
- Brush the biscuits with the remaining garlic butter and serve warm.
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