One-Pan Chicken Pot Pie with Golden Biscuit Pieces Tips, FAQ & printable recipe

Tips for success

For the crispiest biscuits, make sure they are not completely submerged in gravy. Space them out on the pan so they have room to expand and brown.

You can also brush the tops with a little extra melted butter halfway through baking for extra shine.

If you prefer a thicker gravy, let the pan rest for a few minutes before serving; the gravy will thicken as it cools slightly.

For a thinner gravy, add a splash of chicken broth or milk before baking. Adjust the seasoning to taste after baking, as the flavors concentrate.

Variations

• Herb Twist: Add 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary to the chicken and vegetables before baking. The herbs will infuse the gravy and add an earthy, aromatic note.
• Vegetable Swap: Replace the carrots and peas with other quick-cooking vegetables like green beans, corn, or diced zucchini. Adjust the amount to keep the pan evenly filled.
• Puff Pastry Topping: Instead of biscuit dough, use a sheet of puff pastry cut into squares. Arrange them over the chicken and vegetables, brush with melted butter, and bake until puffed and golden.
• Cheesy Version: Sprinkle 1 cup of shredded cheddar cheese over the top during the last 5 minutes of baking. The cheese melts into the gravy and adds a savory, gooey layer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispness.

Freezer

Freeze the baked and cooled pot pie in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Reheat

Reheat portions in the oven at 350°F (175°C) for 10–15 minutes, or in the microwave for 2–3 minutes. For best texture, use the oven.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or toaster oven at 350°F (175°C) until warmed through to crisp the biscuits again. The microwave works, but the biscuits will be softer.

You can assemble the entire pan up to 8 hours ahead of time, but wait to add the gravy and butter until just before baking to keep the biscuits from getting soggy.

Cover and refrigerate the pan, then add the gravy and butter right before putting it in the oven. You may need to add a few extra minutes to the baking time if starting from cold.

Serving ideas

Serve this sheet pan chicken pot pie straight from the pan for a casual family dinner, or scoop portions onto plates for a more polished presentation. It pairs well with a simple green salad or steamed green beans to balance the richness.

For a special touch, garnish with fresh thyme or parsley before serving, though the video doesn't show any herbs. The dish is satisfying on its own, but a sprinkle of fresh herbs can add a pop of color and freshness.

Frequently asked questions

Recipe card

One-Pan Chicken Pot Pie with Golden Biscuit Pieces

Prep 20 minCook 30 minTotal 50 minServes 6

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 lb baby potatoes, halved
• 2 cups carrot coins (about 3 medium carrots)
• 1 cup frozen peas
• 1 can (16.3 oz) refrigerated biscuit dough, each biscuit quartered
• 2 cups creamy chicken gravy (homemade or store-bought)
• 4 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

45 g

Fat

24 g

Fiber

4 g

Sugar

6 g

Automatic estimate from the ingredient list, not laboratory-verified.