This comforting Chicken Pot Pie with Biscuit Crumble is a quick and easy way to enjoy a classic dinner with savory biscuit pieces instead of pie crust.

Chicken Pot Pie Crumble

I have decided I want to make sure I have some of the good old home cooking/comfort food type recipes on here. So here is a classic chicken pot pie, made easy!

Easy as in no rolling out pie crust — just make a biscuit crumble for the top. It still has some time consuming parts, but it is worth it! The topping has all the texture and flavor of a crust, but in large crunchy chunks on top. The filling is flavorful and creamy! YUM!

Chicken Pot Pie Crumble

*Update 03/30/13: We make this regularly now and we just absolutely love it! One of our family favorites, so I updated the photos.

Chicken Pot Pie Crumble
Chicken Pot Pie Crumble

Chicken Pot Pie Crumble

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6 Servings


Chicken & Sauce:

  • 1 1/2 lbs chicken (approx. 3 chicken breasts....I used 2)
  • 2 cups low-sodium chicken broth (or 1-14.5oz can Swanson's)
  • 1 Tbsp olive oil
  • 1 onion, chopped (1 cup)
  • 3-4 carrots, peeled & sliced (1 cup)
  • 2-3 ribs celery, chopped (1/2 cup, but I used 1 cup)
  • 4 Tbsp butter
  • 1/3 cup flour
  • 1 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried thyme
  • 3/4 cup frozen peas (I used 1 cup, b/c I like vegetables)

Crumble Topping:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp cayenne pepper
  • 6 Tbsp butter, cut into 1/2-inch cubes & chilled
  • 3/4 cup freshly grated parmesan cheese
  • 1 cup heavy cream or milk is just fine, I use skim


  1. Simmer chicken in broth in a large pot; cook till just done, about 10-12 minutes. (If you plan in advance you can slow cook in the crockpot on high for 3 hours or low for 5 hours.) Transfer chicken to a medium bowl. Pour broth through fine-mesh strainer into a liquid measuring cup & reserve. Save empty pot for later.
  2. Preheat oven to 400*F. In a large bowl, combine the flour, baking powder, salt, pepper, & cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. (I used my Ninja Kitchen System on the dough setting, but you can use a food processor too & pulse until desired texture.)
  3. Stir in Parmesan cheese. Add the cream (or milk) & stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment/wax paper (I actually find it easiest to use scissors & cut off chunks.) Bake the crumble topping until fragrant & starting to brown, about 15 minutes, tossing halfway through. Set aside.
  4. For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, a little salt & pepper. Cover & cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred/cube the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
  5. Over medium heat melt butter in the empty pot. Stir in the flour & cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth & milk. Bring to a simmer & stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add ½ tsp salt & ½ tsp pepper. Remove from the heat & stir in the chicken, vegetables, & peas into the sauce.
  6. Pour the mixture into a greased 9x13 pan. Scatter the crumble topping evenly over the filling. Bake at 400*F until the topping is well browned, & filling is bubbling, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Recipe lightly altered from Mel’s Kitchen Cafe