One-Pan Chicken Pot Pie with Golden Biscuit Pieces

This sheet pan chicken pot pie delivers all the comforting flavors of the classic dish with none of the fuss.

Tender chicken, hearty vegetables, and flaky biscuit pieces bake together in a creamy gravy, all on one pan. It's a complete dinner that comes together in under an hour, perfect for busy weeknights.

Chicken pot pie is the ultimate comfort food, but the traditional version can be time-consuming with its crust and individual dishes.

This sheet pan version simplifies everything: raw chicken, potatoes, carrots, and peas are scattered on a pan, topped with biscuit dough pieces, and baked in a rich gravy.

The result is a golden, bubbling dinner that tastes like it took hours to make. The best part? Minimal cleanup—just one pan and a few utensils.

Ingredients

Why this recipe works

Baking everything on a single sheet pan allows the chicken and vegetables to cook in the gravy, infusing them with flavor while the biscuits bake to a golden crisp on top. The high heat of the oven ensures the chicken stays juicy and the vegetables become tender without overcooking.

Using refrigerated biscuit dough is a clever shortcut that gives you flaky, buttery topping without making pastry from scratch.

The pieces of dough puff up as they bake, creating little pockets of crispness that soak up the gravy underneath. It's a practical, delicious way to get the essence of a pot pie with far less effort.

Notes and substitutions

Choose a high-quality creamy chicken gravy—either homemade or a good store-bought brand—since it's the backbone of this dish. If using store-bought, taste it first and adjust seasoning accordingly. You can also use a turkey gravy for a slightly different flavor.

For the vegetables, use baby potatoes that are halved so they cook quickly. Carrot coins should be about 1/4-inch thick so they become tender in the same time as the chicken. Frozen peas are ideal because they thaw and heat through in the oven without turning mushy.

• Chicken breasts: Use boneless, skinless chicken thighs for a richer flavor; cut into similar-sized chunks.
• Refrigerated biscuit dough: Use homemade biscuit dough cut into pieces, or puff pastry squares for a flakier topping.
• Creamy chicken gravy: For a from-scratch version, make a quick roux with butter and flour, whisk in chicken broth and milk, and season with salt and pepper.
• Baby potatoes: Use Yukon Gold or red potatoes cut into 1-inch pieces.

Equipment

• 13x18-inch rimmed sheet pan
• Parchment paper
• Mixing bowls
• Spatula
• Pastry brush
• Measuring cups and spoons