Nothing beats a warm, creamy, and hearty chicken pot pie, and this homemade version takes it up a notch with a rich, well-seasoned filling and a golden, buttery biscuit crust. Using store-bought rotisserie chicken, a creamy homemade sauce, and flaky Pillsbury biscuits, this dish comes together with minimal effort but maximum flavor.
Perfect for weeknight dinners, Sunday meals, or whenever you need a cozy bite, this Chicken Pot Pie is a guaranteed crowd-pleaser!
Ingredients: What You Need
For the Filling:
- 3 cups rotisserie chicken, shredded (skin removed)
- 2 tbsp olive oil (or avocado oil)
- 1 large onion, diced
- 4 celery sticks, diced
- 1 medium carrot, finely diced
- ½ cup peas (fresh or frozen)
- ½ cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
For the Biscuit Topping:
- 12-16 Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits
Seasoning Blend:
Pinch of black pepper
1 tsp onion powder
½ tsp garlic powder
1 fresh thyme sprig (stem removed)
¼ tsp smoked paprika
¼ tsp ground sage
¼ tsp rosemary seasoning
½ tsp Tony Chachere’s Creole seasoning
Step-By-Step Instructions
Step 1: Shred the Chicken
- Remove the skin and bones from the rotisserie chicken.
- Using two forks or your hands, shred the chicken into bite-sized pieces.
- Set aside while you prepare the filling.
Step 2: Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add onions, celery, carrots, and peas. Sauté for 4-5 minutes until slightly softened.
Step 3: Build the Flavor
- Stir in garlic paste, onion powder, ground sage, Tony’s seasoning, black pepper, fresh rosemary, and smoked paprika.
- Mix well, ensuring all the veggies are coated with the seasoning.
Step 4: Thicken the Sauce
- Sprinkle in flour, stirring continuously to coat the vegetables.
- Slowly pour in chicken broth, stirring well to prevent lumps.
- Bring to a simmer, letting the mixture thicken slightly.
Step 5: Make It Creamy
- Add in heavy cream and reduce the heat to low.
- Let it simmer until the sauce becomes thick and creamy.
Step 6: Add Chicken & Cheese
- Stir in the shredded rotisserie chicken and mozzarella cheese, mixing until everything is well combined.
- Taste and adjust seasoning if needed.
Step 7: Assemble the Pot Pie
- Pour the creamy chicken mixture into a cast iron skillet or baking dish.
- Arrange biscuits on top, ensuring they completely cover the filling.
Step 8: Bake to Perfection
- Preheat oven to 375°F (or follow biscuit package instructions).
- Bake until the biscuits are golden brown and cooked through (about 15-20 minutes).
Step 9: Serve & Enjoy!
Pro Tips & Serving Suggestions
Use Rotisserie Chicken for Convenience – Saves time and adds deep flavor.
Make It Even Creamier – Add extra cheese or a splash of milk for a richer sauce.
Customize Your Veggies – Swap peas for corn, mushrooms, or green beans.
Add a Buttery Finish – Brush biscuits with melted butter and herbs before baking for extra flavor.
Pair With – A side of fresh salad or roasted vegetables for a balanced meal.
About the Chef/Creator
This Homemade Creamy Chicken Pot Pie is brought to you by Cordarrius, the founder of Cord and the Kitchen. Hailing from Texas, Cordarrius is all about helping beginners feel confident in the kitchen while adding a creative spin on everyday recipes. His high-energy, humor-filled approach makes cooking fun, engaging, and accessible to everyone.
Cordarrius Green | @CordandtheKitchen