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!
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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!
Vegetables in Chicken Pot Pie -
Cream Of Chicken Soup Ingredients
You will need cream of chicken soup for this 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!
Visual Process for Making Chicken Pot Pie With Rosemary Biscuits
Step 1
Prepare Cream of Chicken Soup
If you’re making cream of chicken soup from scratch, get that done first. Trust me, it’ll take this dish to another level.
Step 2
Make Rosemary Biscuits
Make the rosemary biscuits. Do not bake them. Place your biscuits in the freezer. This helps them keep their shape as they bake right on top of the filling.
Step 3
Make Veggies!
Melt some butter in a large, oven-safe skillet over medium-high heat. Add your chopped onion, carrots, celery, and sweet potato, and cook until they’re just tender and full of flavor. Then, stir them into your cream of chicken soup along with the, rotisserie chicken, frozen peas and fresh parsley.
Step 4
Assemble and Bake
Pour the creamy veggie mixture back into your skillet. Slide the skillet into the oven and bake half way. Top with Rosemary Biscuits and continue to bake until the biscuits are beautifully golden and the filling is bubbling.
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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.