7 Chicken Pot Pie Recipes: Biscuits, Puff Pastry & Casserole Shortcuts Worth Craving

Craving that cozy, creamy chicken pot pie comfort without spending your whole evening kneading dough? You’re in the right kitchen. These seven recipes bring the flaky, buttery magic—with shortcuts like biscuits, puff pastry, and casserole hacks—so you can get homemade vibes without the stress. We’re talking weeknight wins, make-ahead miracles, and golden tops that shatter just right. Ready to grab a spoon?

1. Weeknight Skillet Chicken Pot Pie With Drop Biscuits

This one-pan wonder is the pot pie you make when time is tight but the craving is loud. The drop biscuits puff up over a creamy filling and soak in all that savory goodness. No rolling pins. No fuss. Just a skillet and a plan.

Ingredients:

• 3 tablespoons unsalted butter
• 1 small onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk (or half-and-half for richer)
• 3 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen peas
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 tablespoon chopped parsley (optional)
• For the drop biscuits:
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 tablespoons cold unsalted butter, grated
• 3/4 cup buttermilk (plus a splash if needed)

Instructions:

1. Preheat oven to 425°F (220°C). Warm a 10–12 inch oven-safe skillet over medium heat. Melt butter, then sauté onion, carrots, and celery for 6–8 minutes until tender. Stir in garlic for 30 seconds.
2. Sprinkle flour over veggies and cook 1 minute, stirring. Slowly whisk in broth, then milk, until smooth and thickened, about 3–5 minutes.
3. Stir in chicken, peas, salt, pepper, thyme, and parsley. Taste and adjust seasoning.
4. Make biscuits: whisk flour, baking powder, baking soda, and salt. Cut in grated butter with fingers. Stir in buttermilk until a sticky dough forms.
5. Drop 8–10 spoonfuls of biscuit dough over the filling. Transfer skillet to oven and bake 15–18 minutes until biscuits are golden and filling bubbles.
6. Let rest 5 minutes so the sauce settles. Serve hot.

Pro tip: Brush the biscuit tops with melted butter and a crack of pepper. Swap peas for corn or add chopped spinach. Leftovers reheat beautifully in the oven to revive the biscuit texture.

2. Golden Puff Pastry Pot Pie You Can Cut With a Spoon

When you want that dramatic, flaky crown, puff pastry is your best friend. It’s buttery, crisp, and transforms a simple filling into something that looks restaurant-level. Make it in a deep pie dish or split into personal ramekins—either way, it’s a mic-drop moment.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 leek, white and light green parts sliced (or 1 onion)
• 2 carrots, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine (optional; sub broth)
• 1 1/2 cups chicken broth
• 1 cup heavy cream (or 3/4 cup milk + 1/4 cup cream)
• 3 cups chopped cooked chicken
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (205°C). In a large skillet, heat oil and butter. Sauté leek and carrots 5 minutes. Add mushrooms; cook until they release liquid and brown, 6–8 minutes. Add garlic; cook 30 seconds.
2. Stir in flour; cook 1 minute. Add wine and simmer 1 minute. Gradually whisk in broth and cream; simmer until glossy and thickened, 4–6 minutes.
3. Stir in chicken, Dijon, thyme, salt, and pepper. Transfer mixture to a 9-inch deep pie dish or four 12-ounce ramekins.
4. Lay puff pastry over the top, trim edges, and crimp to seal. Cut 3–4 small slits for steam. Brush with egg wash.
5. Bake 22–28 minutes (ramekins may bake faster) until deeply golden and bubbling. Rest 10 minutes before serving.

Serving idea: Sprinkle with flaky salt and extra thyme. Add a squeeze of lemon over each slice for brightness. For a fun twist, fold in 1/2 cup shredded Gruyère right before topping with pastry.

3. Biscuit-Top Casserole Pot Pie for a Crowd

Got hungry people? This sheet-style casserole feeds a small army and uses canned biscuits for speed. The filling is a bit saucier so it stays luscious under the biscuits. Perfect for potlucks and Sunday game days.

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 tablespoons all-purpose flour
• 2 1/2 cups chicken broth
• 1 cup milk
• 1 teaspoon poultry seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 1/2 cups cooked diced chicken
• 1 1/2 cups frozen mixed vegetables (peas, corn, green beans)
• 1/4 cup chopped parsley
• 1 (16-ounce) can jumbo refrigerated biscuits
• 2 tablespoons melted butter (for brushing)

Instructions:

1. Preheat oven to 400°F (205°C). Grease a 9×13-inch baking dish. In a large pot, melt butter and sauté onion, carrots, and celery until tender, 8–10 minutes.
2. Stir in flour; cook 1 minute. Whisk in broth and milk; simmer until thickened, 4–6 minutes. Add poultry seasoning, salt, and pepper.
3. Fold in chicken, mixed vegetables, and parsley. Transfer to baking dish.
4. Arrange biscuits on top, leaving small gaps for steam. Brush with melted butter.
5. Bake 20–25 minutes until biscuits are golden and filling is bubbling. If tops brown too fast, tent with foil.

Make-ahead tip: Assemble filling up to two days ahead and refrigerate. Add biscuits right before baking. Want a cheesy situation? Sprinkle 1 cup shredded cheddar over the hot filling, then add biscuits.

4. Mini Puff Pastry Hand Pies for Freezer-Friendly Feasts

These handheld pot pies are crispy, portable, and wildly satisfying. Use store-bought puff pastry and stash extras in the freezer. Ideal for lunches, picnics, or whenever you need comfort-to-go.

Ingredients:

• 2 tablespoons butter
• 1 small onion, minced
• 1 cup diced potatoes (small dice)
• 1 cup diced carrots (small dice)
• 2 tablespoons flour
• 1 1/4 cups chicken broth
• 1/2 cup cream or evaporated milk
• 2 cups finely chopped cooked chicken
• 1/2 cup frozen peas
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 sheets puff pastry, thawed
• 1 egg, beaten with 1 teaspoon water

Instructions:

1. Melt butter in a saucepan over medium heat. Sauté onion, potatoes, and carrots 6–8 minutes until starting to soften.
2. Stir in flour; cook 1 minute. Whisk in broth and cream; simmer 3–4 minutes until thickened.
3. Fold in chicken, peas, salt, pepper, and thyme. Cool mixture to room temperature (chill 20 minutes for faster handling).
4. Preheat oven to 400°F (205°C). Unfold puff pastry and cut each sheet into 6 rectangles. Spoon 2–3 tablespoons filling on half of the rectangles, leaving a border. Top with remaining rectangles.
5. Crimp edges with a fork and cut a small vent on top. Brush with egg wash.
6. Bake 18–22 minutes until golden and puffed. Cool 5 minutes before serving.

Freezer directions: Assemble, freeze on a sheet tray, then store in bags. Bake from frozen at 400°F for 25–28 minutes. Add a pinch of curry powder or smoked paprika to the filling for a fun twist.

5. No-Roux Creamy Pot Pie Noodles (Casserole Shortcut)

Think chicken pot pie meets cozy noodles—no crust required. This casserole shortcut skips the roux and leans on cream cheese for instant silkiness. It’s the kind of bowl you inhale on the couch with a blanket and zero regrets.

Ingredients:

• 12 ounces wide egg noodles
• 2 tablespoons butter
• 1 onion, diced
• 2 cups sliced mushrooms (optional but great)
• 2 cups chicken broth
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup milk
• 2 cups cooked shredded chicken
• 1 cup frozen peas and carrots
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan
• 1/2 cup seasoned panko breadcrumbs
• 1 tablespoon olive oil

Instructions:

1. Cook noodles in salted water until just shy of al dente; drain.
2. Meanwhile, melt butter in a large pot and sauté onion (and mushrooms, if using) until soft and lightly browned, 6–8 minutes.
3. Add broth and whisk in cream cheese until smooth. Stir in sour cream and milk.
4. Fold in chicken, peas and carrots, garlic powder, thyme, salt, and pepper. Add noodles and toss to coat.
5. Transfer to a greased 9×13-inch dish. Mix Parmesan, panko, and olive oil; sprinkle on top.
6. Bake at 375°F (190°C) for 18–22 minutes until bubbling and golden on top.

Serve it up: Scatter chopped chives or parsley. For more veg, add blanched broccoli florets. Want it saucier? Stir in an extra 1/4 cup milk before baking.

6. Cast-Iron Biscuit Wreath Pot Pie With Herby Cream

Showstopper alert: this pot pie bakes in a cast-iron skillet with biscuits arranged like a wreath. The filling is infused with herbs and a hit of lemon, so it tastes bright, not heavy. It’s dinner-party comfort food—with style.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 shallot, minced
• 2 cups diced mixed vegetables (carrot, parsnip, green beans)
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/4 cup flour
• 1 3/4 cups chicken broth
• 3/4 cup heavy cream
• Zest of 1/2 lemon + 1 teaspoon lemon juice
• 3 cups shredded rotisserie chicken
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 small refrigerator biscuits (or homemade)
• 1 tablespoon melted butter (for brushing)
• Flaky salt, to finish

Instructions:

1. Preheat oven to 425°F (220°C). Warm a 12-inch cast-iron skillet. Add oil and butter, then shallot and vegetables; cook 7–9 minutes until tender. Add garlic, rosemary, and thyme; cook 30 seconds.
2. Stir in flour; cook 1 minute. Gradually whisk in broth and cream; simmer until creamy and thick, 3–5 minutes. Add lemon zest and juice.
3. Fold in chicken, salt, and pepper. Arrange biscuits around the edge of the skillet like a wreath, leaving the center open for bubbling.
4. Brush biscuits with melted butter and sprinkle with flaky salt. Bake 14–18 minutes until biscuits are puffed and deep golden.
5. Rest 5 minutes before spooning into bowls.

Chef’s note: The lemon brightens everything—don’t skip it. Swap in tarragon for a French vibe. A few frozen pearl onions make this extra luxe.

7. Shortcut Sheet-Pan Puff Pastry Pot Pie Squares

All the comfort, none of the mess. This sheet-pan method bakes the puff separately so it stays ultra-crisp, then you ladle the creamy filling underneath. It’s streamlined, elegant, and perfect when you want maximum crunch.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 2 tablespoons butter
• 1 large leek or onion, sliced
• 2 cups diced carrots and celery
• 1 cup corn kernels (frozen or fresh)
• 3 tablespoons flour
• 2 cups chicken broth
• 3/4 cup milk
• 1/4 cup cream
• 1 tablespoon sherry or white wine (optional)
• 3 cups cooked chopped chicken
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (205°C). Line a sheet pan with parchment. Cut puff pastry into 8 squares. Score a small border and prick the centers with a fork. Brush with egg wash.
2. Bake puff squares 14–18 minutes until puffed and golden; set aside.
3. In a pot, melt butter and sauté leek, carrots, and celery 6–8 minutes. Stir in corn; cook 2 minutes.
4. Sprinkle flour; cook 1 minute. Whisk in broth, milk, and cream. Add sherry if using; simmer until thickened, 4–6 minutes.
5. Stir in chicken, Dijon, salt, pepper, parsley, and chives. Simmer 2 minutes, then remove from heat.
6. To serve, spoon filling onto plates or shallow bowls and place a puff square on top. Finish with a squeeze of lemon.

Why it works: Baking the pastry solo keeps it ultra-crisp. Add sautéed kale or spinach to the filling for greens. For heat, a pinch of red pepper flakes does wonders.

Pot Pie Success Tips

Keep your filling thick but spoonable; it should coat a spoon, not cling like paste. Taste for salt and acid (a splash of lemon or vinegar lifts every version). And let everything rest a few minutes before serving so the sauce sets just enough to be luxurious, not runny.

Whether you’re team biscuits, puff pastry, or full-on casserole shortcuts, these seven chicken pot pie recipes bring the comfort without the chaos. Pick your flaky path, warm those bowls, and dig in—your next cozy classic is calling. Seriously, make one tonight and thank yourself tomorrow.