One-Pan Chicken Pot Pie with Golden Biscuit Pieces Step-by-step instructions

Before you start

Before you start, heat the oven to 375°F (190°C) and line a rimmed sheet pan with parchment paper. Cut the chicken breasts into 1-inch chunks, halve the baby potatoes, slice the carrots into coins, and measure out the frozen peas.

Open the can of biscuit dough and cut each biscuit into quarters. Have the gravy and melted butter ready. This is a quick assembly, so having everything prepped makes it seamless.

Instructions

Assemble the Pan

1. 1Assemble the Sheet Pan
   Heat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper. Scatter the chicken chunks, halved baby potatoes, carrot coins, and frozen peas evenly over the prepared pan. Season with kosher salt and black pepper. Toss gently to combine. Arrange the quartered biscuit pieces over the chicken and vegetables, leaving some space between pieces so they can puff and brown.
   Look for The pan is filled with an even layer of chicken, vegetables, and biscuit pieces.
   Tip Keep the biscuit pieces on top so they brown and crisp during baking.
2. 2Add Gravy and Butter
   Spoon the creamy chicken gravy over the chicken and vegetables, drizzling it between the biscuit pieces rather than over them. Use a spatula to gently nudge some gravy underneath the biscuits if needed. Drizzle the melted butter evenly over the top, especially over the biscuit pieces, to help them turn golden and crisp.
   Look for The gravy pools around the chicken and vegetables, and the butter glistens on the biscuits.
   Tip Don't drown the biscuits—they should stay exposed to the heat.

The pan should have a colorful, even layer of chicken, potatoes, carrots, and peas, with biscuit pieces scattered on top.

The gravy and butter are drizzled, and the biscuits are still pale. Everything looks inviting and ready for the oven.

Bake

3. 3Bake Until Golden and Bubbly
   Place the sheet pan in the oven and bake for 25 to 30 minutes, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, the vegetables are tender, and the biscuits are puffed and deep golden brown. The gravy should be bubbling around the edges.
   Look for The biscuits are golden and puffed, and the gravy bubbles around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Rotate the pan halfway through baking for even browning.
4. 4Let Rest Before Serving
   Remove the sheet pan from the oven and let it rest for 5 minutes. This allows the gravy to settle and the biscuits to set slightly, making it easier to serve. The chicken will continue to carry heat during this time, so it will stay hot.
   Look for The pan is slightly cooler, and the gravy has thickened slightly.
   Tip Resting also prevents the biscuits from becoming soggy when you cut into them.

After baking, the kitchen smells like a cozy pot pie. The biscuits are golden and puffed, the gravy is bubbling, and the chicken is cooked through. The vegetables are tender when pierced with a fork.

Serve

5. 5Scoop and Serve
   Use a spatula to scoop portions of the chicken pot pie onto plates, making sure each serving gets a piece of biscuit, some chicken, and plenty of vegetables and gravy. Serve hot.
   Look for The biscuit pieces are crisp on top and tender underneath.
   Tip For a prettier presentation, place a biscuit piece on top of each serving.

The pan is fragrant with buttery biscuits and savory gravy. Each scoop reveals tender chicken, soft potatoes, and sweet carrots, all coated in creamy gravy. The biscuits are crisp on top and soft underneath.

Common mistakes

One common mistake is overcrowding the pan, which can cause the chicken to steam instead of roast. Make sure the ingredients are in a single layer.

Another is covering the biscuits with gravy—this prevents them from getting crisp. Drizzle the gravy between the pieces, not over them. Also, don't skip the melted butter; it's what gives the biscuits that golden sheen.

How to tell it’s done

The chicken pot pie is done when the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer, the vegetables are fork-tender, and the biscuits are puffed and deep golden brown.

The gravy should be bubbling around the edges of the pan. If the biscuits are browning too quickly, loosely tent the pan with foil for the last 5 minutes.

• Poultry: 165°F (74°C) in the thickest part