One-Pan Chicken Pot Pie With Rosemary Biscuits
This One Pan Chicken Pot Pie with Rosemary Biscuits is pure comfort food—golden biscuits atop a creamy, veggie-packed filling. Enjoy!
👩🍳 Hearty Comfort in One Pan: Chicken Pot Pie with Rosemary Biscuits
This One Pan Chicken Pot Pie with Rosemary Biscuits is the ultimate comfort food for chilly nights. Imagine golden, flaky biscuits infused with rosemary, baked on top of a creamy, hearty chicken filling packed with fresh veggies and rich flavor. It’s warm, satisfying, and all comes together in one skillet!
You will need cream of chicken soup for this Chicken Pot Pie recipe. I highly suggest making your own. It adds such a depth of flavor to this chicken pot pie recipe. The rosemary biscuits are tender, buttery, and the perfect partner to the creamy chicken filling. They bake up golden and flaky, adding a delightful herby kick that makes this classic dish feel extra special.
Perfect for weeknights or lazy weekends—no fuss, just fantastic food! Enjoy every savory, rosemary-scented bite!
🛒 Chicken Pot Pie Ingredient List
🥣 Visual Process for Making Chicken Pot Pie
If you’re going the homemade route for the cream of chicken soup (which I highly recommend), start by melting some butter in a saucepan over medium heat. Whisk in an equal amount of flour until it turns into a thick paste. Take it off the heat and slowly whisk in chicken broth until it’s smooth, then add milk or half and half. Bring it back to a boil, whisking the whole time, then reduce the heat and simmer until it thickens up—just a couple of minutes. Off the heat, stir in lemon juice and a bunch of seasonings like salt, pepper, sage, thyme, garlic and onion powder, a pinch of marjoram, and a whisper of nutmeg.
Next, make your rosemary biscuit dough. Combine your dry ingredients, then cut in cold butter until the mixture looks crumbly. Stir in chopped fresh rosemary and just enough milk or buttermilk to form a soft dough. Pat it out, cut into biscuit rounds, and pop them in the freezer while you prep the filling. Freezing them helps them hold their shape and get nice and tall in the oven.
Dice up a medium-sized onion, a few carrots, some celery, and a small sweet potato. Keep everything in similar bite-sized chunks so it cooks evenly and feels hearty in every bite.
Melt some butter over medium-high heat, then toss in your chopped onion, carrots, celery, and sweet potato. Stir everything around often—you’re not looking to brown the veggies, just soften them a bit. Give it about 5-ish minutes, until everything smells like the start of something delicious.
Once the veggies have softened slightly, pour in your cream of chicken soup and stir it all together. It should be thick but pourable. You’re not making a stew—just something thick enough to coat a spoon.
Toss in a handful of frozen peas (no need to thaw) and shredded rotisserie chicken. Give it all a stir so everything is evenly coated and cozy in that creamy mixture. Sprinkle in some chopped fresh parsley to brighten it all up.
Grab those frozen rosemary biscuits from the freezer and arrange them evenly over the top of the filling. Space them out a bit so they have room to puff and brown.
Slide the whole skillet into the oven and bake it uncovered for about 20 minutes, or until the sauce is bubbling up around the edges and the biscuits are golden on top. As soon as it comes out of the oven, brush the tops of the biscuits with melted butter. That gives them an extra rich, glossy finish and softens the crust just a bit in the most mouthwatering way.
Don’t dig in right away. Let it sit for 5-10 minutes so the sauce can thicken and set. Trust me—this is the difference between creamy pot pie magic and soup.
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One-Pan Chicken Pot Pie With Rosemary Biscuits
Equipment
- Oven-Proof Skillet
Ingredients
- 4 cups cream of chicken soup
- 12 rosemary biscuits (uncooked and frozen)
- 2 tbsp butter
- 1 medium onion (chopped )
- 3 medium carrots (chopped )
- 2 celery stalks (chopped )
- 1 cup sweet potato (chopped )
- ¾ cup frozen peas
- 3 cups shredded rotisserie chicken
- 3 tbsp parsley (chopped )
- 2 tbsp melted butter
Instructions
- Prepare 4 cups cream of chicken soup, if using homemade. Set aside.
- Prepare 12 rosemary biscuits. Place the cut biscuits in the freezer until ready to top the pot pie.
- Chop 1 medium onion, 3 medium carrots, 2 celery stalks and 1 cup sweet potato.
- Preheat the oven to 400℉. Meanwhile, heat a large skillet over medium-high heat. Melt 2 tbsp butter and then add the chopped vegetables. Cook stirring often for 5 minutes.
- Add cream of chicken soup.
- Add the ¾ cup frozen peas.
- Add 3 cups shredded rotisserie chicken and 3 tbsp parsley. Stir until well combined.
- Place skillet in the oven on the middle rack. Bake 20 minutes or until the sauce bubbles and the biscuits are golden brown. Remove pot pie from the oven and brush biscuits with 2 tbsp melted butter. Allow it to cool and the sauce to thicken for 10 minutes before serving.
Notes
- Make sure you let the pot pie sit for 5-10 minutes so the soup can thicken up.
Substitutions
- First things first—skip the canned stuff and go homemade with your cream of chicken soup. It’s worth it, trust me! Just a handful of ingredients and 10 minutes, and you have a creamy, flavorful base that brings serious depth to your pot pie. Plus, homemade cream of chicken doesn’t have that overly yellow hue you get with canned soups. Just pure, fresh goodness! You will have to add a bit more salt, unless you salt your broth before canning or freezing it.
- You can use regular biscuits but my Rosemary Biscuits are really what makes this casserole.
Nutrition
FAQs
Can I freeze pot pie?
Definitely! You can freeze the assembled pie before baking. Leave off the biscuits. Just make sure to wrap it tightly. When you’re ready to bake, cook from frozen, adding extra time to the baking process.
How do I know when my pot pie is done?
Look for a golden-brown crust and bubbling filling. If you’re unsure, insert a knife in the center; it should come out hot, and the filling should be thick and steamy.
Chicken Pot Pie Serving Suggestions
Chicken Pot Pie with Rosemary Biscuits is rich, creamy, and comforting, so when it comes to side dishes, I like to keep things light and fresh to balance it out. A simple mixed greens salad with a lemony vinaigrette is always a great option, or if you want something more seasonal, try a Broccoli salad. The crunch and brightness really pop against the soft, savory filling. Roasted vegetables also make a great pairing—think green beans, honey-glazed carrots, or garlic-roasted broccoli. They’re easy to toss on a sheet pan and roast while the pot pie bakes.
For a fun little flavor contrast, add a spoonful of cranberry sauce or a quick apple chutney on the side. That little pop of sweet and tart cuts through the richness in the best way. And if you’re planning dessert, something light and citrusy is the way to go—lemon bars, a mini citrus tart, or even lemon sorbet if you want to keep it extra refreshing. If you’re sipping along with dinner, try a crisp white wine like Sauvignon Blanc or a cold hard cider to really play into those cozy, herb-forward flavors. It’s comfort food heaven from start to finish.
More Casseroles
If you’re into casseroles (and who isn’t?), there’s a whole world of cozy, craveable recipes to explore beyond the classic chicken pot pie. One of my absolute favorites is Chicken Parmesan Casserole. It gives you all the cheesy, saucy goodness of chicken parm without the hassle of breading and frying. Instead, tender chunks of chicken are baked in marinara sauce with loads of mozzarella and crispy breadcrumbs on top—easy, satisfying, and always a hit with the whole crew.
When you’re craving something a little sweet, a little savory, and 100% comforting, Corn Casserole is the move. It’s creamy, cheesy, and the perfect side dish for just about anything—from holiday dinners to weeknight grilled chicken. If you’re serving a crowd, make two pans. It always disappears fast!
For something with a fall-inspired twist, try Butternut Squash Enchiladas. This vegetarian dish is filled with roasted squash, black beans, creamy ricotta, and topped with homemade enchilada sauce. It’s rich and hearty with just the right amount of spice. Total cozy dinner vibes.
If you’re in the mood for something tropical and a little unexpected, Chicken Pineapple Fried Rice Stuffed Peppers deliver bold flavor in a tidy little package. Juicy chunks of chicken and sweet pineapple get tossed with fried rice, then baked in colorful bell peppers. It’s one of those “surprisingly awesome” casseroles you’ll end up making on repeat.
And don’t sleep on Sweet Potato Tater Tot Casserole! It takes comfort food to a new level with sweet potato tots, a creamy homemade mushroom soup, and pops of sweet corn and bell pepper. It’s a fun spin on a classic that even picky eaters love.
Looking for something low-carb? Ricotta Lasagna with cottage cheese noodles is cheesy and comforting without the pasta overload. Or go all out with a crowd-pleaser like Turkey Meatball Sub Casserole, loaded with juicy meatballs, toasted bread cubes, and plenty of marinara and cheese—it’s like your favorite sub, baked and bubbly.