I love this Chicken Pot Pie with Biscuits. It’s cozy without being heavy, topped with tender Greek yogurt drop biscuits, and perfect for a simple weeknight dinner or a comforting weekend meal.
Why You’ll Love This Recipe
After testing variations of biscuit-topped pot pies, this version balances a lighter, herby filling with soft, fluffy Greek yogurt drop biscuits. It skips rolling out a crust and avoids heavy cream, making it a great everyday comfort dish. The biscuits are drop-style, mixed with Greek yogurt for moisture and tenderness; they stay light and don’t require an egg for structure.
The filling is simple and satisfying: sautéed onion and garlic, a flour-thickened sauce, chicken, and mixed vegetables. Using shredded cooked chicken—leftover or rotisserie—keeps prep quick. Frozen mixed vegetables work well year-round, and the dried herb blend (thyme, sage, parsley) gives classic pot pie flavor without fuss.
This recipe reheats nicely for lunches, and the filling-to-biscuit ratio was adjusted so every bite includes chicken, veggies, and biscuit.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup milk
- 16 oz bag frozen mixed vegetables (peas, corn, carrots)
- 2 1/2 cups cooked, shredded chicken
- Sea salt and freshly ground black pepper, to taste
For the Greek Yogurt Drop Biscuits:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup plain Greek yogurt
- 1/2 cup milk (plus extra for brushing)
- 2 teaspoons honey
How to Make Chicken Pot Pie with Biscuits
- Preheat the oven to 375°F. Lightly grease an 11×7-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Sprinkle the flour, parsley, thyme, and sage over the vegetables and stir to combine. Slowly pour in the chicken broth and milk, stirring to make a smooth sauce. Bring the mixture to a gentle simmer.
- Add the frozen mixed vegetables and shredded chicken, simmering 2–3 minutes until everything is heated through. Season with sea salt and pepper. Transfer the filling to the prepared baking dish.
- For the biscuits: in a large bowl whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- In a small bowl whisk the Greek yogurt, milk, and honey. Pour into the flour mixture and stir until just combined. Do not overmix.
- Spoon about six dollops of biscuit dough (roughly 1/4 cup each) over the filling, spacing them so they can rise. Lightly brush the tops with milk. Bake for 28–30 minutes, or until the filling is bubbling and the biscuits are golden brown.
- Let the dish rest 5–10 minutes before serving so the filling sets and slices hold together.
Nicole’s Cooking Tips
- Taste and adjust seasoning: Check for salt and pepper before baking, since flavors mellow slightly when heated.
- Mix biscuits gently: Overworking the dough makes biscuits dense—stop as soon as the dough holds together.
- Give them room: Leave small gaps between biscuit dollops to allow proper browning and rising.
- Rest before serving: Allow 5–10 minutes to let the filling thicken so it slices neatly.
Variations
- Swap the protein: Use leftover turkey instead of chicken for a post-holiday version.
- Change up the vegetables: Try green beans, broccoli, cauliflower, or extra corn. If using fresh veg, sauté first until softened.
- Add herbs or cheese: Use fresh herbs for brighter flavor, or fold 1/2 cup shredded cheddar into the biscuit dough for a cheesy topping.
Serving Suggestions
This casserole is satisfying on its own. Serve with a simple green salad dressed with lemon vinaigrette or steamed greens. It also pairs well with mashed potatoes for a heartier meal. The recipe works well for low-key hosting and makes a thoughtful comfort-food dish to share with a neighbor or friend.
Make Ahead and Storage
- Make ahead: Prepare the filling up to 24 hours in advance and refrigerate. Make the biscuit dough and top just before baking—allow a few extra minutes if the filling is chilled.
- To store: Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat: Warm in a 350°F oven for about 20 minutes, loosely covered with foil, until heated through.
More Lighter Comfort Food Recipes
- Creamy orzo chicken soup
- Turkey meatloaf muffins
- Chicken sausage tortellini soup
- Chicken Florentine
If you try this recipe, leave a rating and a comment describing any changes you made or your favorite variations — it helps others and makes the recipe better with real feedback.