There’s nothing like a warm, homemade chicken pot pie for dinner. This version keeps things simple with . A creamy filling with tender chicken and vegetables, topped with golden biscuits, is hard to beat on a chilly evening.

For this version, I use a store-bought rotisserie chicken to make things a little easier. It already has wonderful seasoning and flavor, which makes a delicious starting point for the filling. Instead of making a traditional pastry crust, refrigerated biscuits are arranged over the top and baked until golden and fluffy.

If you’d rather make your chicken, here’s my fool-proof recipe for oven roasted chicken.

I love how simple this is to put together, especially when you want a comforting homemade dinner without spending the entire evening in the kitchen.

A Few Things You’ll Need

Rotisserie chicken: This is such a helpful shortcut. Remove the meat from the chicken and shred it into bite-sized pieces. The seasoned chicken adds plenty of flavor to the filling.

Fresh vegetables: Onion, carrots, celery, (peas if you’d like) and garlic make up the base of the filling. Let them soften in butter before adding the flour and liquid.

A creamy sauce: Flour helps thicken the sauce, while a little heavy cream gives it a smooth, rich finish. The sauce should be thick enough to coat the back of a spoon before adding the biscuit topping.

Refrigerated biscuits: These make the easiest topping. Arrange them over the filling, leaving a little space between each one so the sauce can bubble up around the edges.

Making the Chicken Pot Pie

Start by melting butter in a large Dutch oven. Add the onion, carrots, and celery and cook until they begin to soften. Stir in the garlic, then sprinkle the flour over the vegetables.

Gradually add the water, stirring as you go to create a smooth sauce. Add the seasonings and heavy cream, then let everything simmer gently until thickened.

Fold in the shredded rotisserie chicken, corn, and fresh parsley. Once the filling is ready, transfer it to a cast-iron skillet and arrange the biscuits over the top.

Bake until the biscuits are golden brown and the filling is bubbling around the edges. Let it rest for a few minutes before serving.

A Few Helpful Tips

• Don’t rush the sauce. Give it time to simmer and thicken before transferring it to your skillet.
• Check the consistency. The filling should be creamy and spoonable, not watery. Remember that it will thicken a little more as it cools.
• Watch the biscuits. Every oven is a little different, so check that the biscuits are cooked through in the center before removing the skillet from the oven.
• Make it ahead. You can prepare the chicken filling a day ahead and refrigerate it. Reheat the filling before adding the biscuits and baking.
• Peas. I’m not a fan in this particular recipe so I left them out. Make sure to add them if you’d like!

Serving Suggestions

This chicken pot pie is wonderful served right from the skillet. A simple green salad or roasted green beans would make a lovely addition to the table.

Everyone will love this meal! Comfort food with plenty of creamy filling and golden biscuits to go around.

A little shortcut, a few simple ingredients, and a comforting dinner made at home.

Enjoy!

Leslie xx

Yield: 4-6

Rotisserie Chicken Pot Pie with Golden Biscuits

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There's nothing quite like a warm, homemade chicken pot pie for dinner. This version keeps things simpe with rotisserie chicken, fresh vegetables, a creamy sauce, and golden biscuits baked right on top. It's comfort food at its best, and I love that you can get all that homemade flavor without spending hours in the kitchen.

Prep Time 20 minutes

Cook Time 25 minutes 20 seconds

Total Time 45 minutes 20 seconds

Ingredients

• 1 rotisserie chicken, shredded (about 5 cups)
• 5 tablespoons of butter
• 1 yellow onion, diced
• 4 medium carrots, sliced
• 2 celery stalks, diced
• 4 cloves of garlic, crushed
• 1/4-1/2 cup all-purpose flour (until desired thickness)
• 1 cup heavy cream
• 1 tsp dried thyme
• 4 cups chicken broth
• 1/2 tsp poultry seasoning
• salt and pepper to taste
• 1 cup frozen peas optional
• 1 tube refrigerator biscuits

Instructions

1. Prepare chicken. Remove from package and shred. I use these gloves. A game changer when working with meat.
2. Melt butter in a Dutch oven or large skillet. Add onion, carrots, celery, and peas if you'd like. Cook for about 10 minutes until the veggies soften.
3. Add garlic and cook about one minute or until fragrant.
4. Preheat oven to 375 degrees F.
5. Sprinkle flour over the veggies and stir to coat.
6. Whisk in broth, stirring to remove any lumps.
7. Add heavy cream, thyme, poultry seasoning, adding salt as needed.
8. Bring mixture to a gentle simmer, stirring frequently, until the sauce thickens and coats the back of a spoon.
9. The filling should be thick and bubbly.
10. Transfer the chicken to a large oven-safe cast-iron skillet.
11. Arrange the biscuits over the top leaving a little space between each biscuit.
12. Bake uncovered until the biscuits are a dark, golden brown. Allow to sit abou 10 minutes prior to serving.