American Chicken and Biscuit Pot Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A hearty American dish featuring tender chicken, vegetables, and a flaky biscuit crust in a savory gravy. This american-inspired chicken ready in about 50 minutes layers chicken breast, carrots, onions into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g chicken breast
• 1 cup carrots
• 1 cup onions
• 1 cup gravy mix
• 200g biscuit dough

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and place a 9-inch pie dish on the middle rack to preheat. Tip: Preheating the dish ensures even baking and prevents the filling from becoming too runny.
2. Step 2: In a large skillet, add 1 cup chopped onions and 1 cup diced carrots. Sauté over medium-high heat for 5 minutes until the onions are translucent and the carrots begin to soften. Tip: Use a non-stick skillet to prevent the vegetables from sticking.
3. Step 3: Add 500g boneless, skinless chicken breast (cut into 1-inch cubes) to the skillet. Cook for 8-10 minutes, stirring occasionally, until the chicken is no longer pink in the center and the edges are lightly browned.
4. Step 4: Stir in 1 cup gravy mix, ensuring it’s fully incorporated into the chicken and vegetables. Simmer for 5 minutes until the mixture thickens slightly and the flavors meld. Tip: Avoid boiling the mixture to prevent the gravy from becoming too dry.
5. Step 5: Transfer the chicken and vegetable mixture to the preheated pie dish, spreading it evenly in a single layer. Use a spatula to press the mixture gently into the dish, creating a flat surface.
6. Step 6: Roll out the 200g biscuit dough on a floured surface and cut it into 8-10 equal-sized rounds. Place the rounds evenly over the filling, slightly overlapping the edges of the pie dish.
7. Step 7: Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes until the biscuit dough is golden brown and crisp to the touch. Tip: If the top browns too quickly, cover with aluminum foil for the last 5 minutes.
8. Step 8: Let the pot pie rest for 10 minutes before serving, allowing the filling to set slightly and the biscuits to firm up. Tip: Use a sharp knife to slice through the biscuits cleanly, avoiding crumbling.