Chicken and Biscuits Pot Pie Recipe
Chicken and Biscuits Pot Pie Recipe photo by Taste of Home

Chicken and Biscuits Pot Pie Recipe

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This hearty potpie feeds a lot for a little, at just $1.83 per serving. Its satisfying taste is worth the extra effort. —Valerie Belley, St. Louis, Missouri
TOTAL TIME: Prep: 70 min. + cooling Bake: 25 min.
MAKES:7 servings
TOTAL TIME: Prep: 70 min. + cooling Bake: 25 min.
MAKES: 7 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 4 cups water
  • 3 medium carrots, halved widthwise
  • 2 medium onions, quartered
  • 4 teaspoons chicken bouillon granules
  • 1 bay leaf
  • 1/2 pound whole fresh mushrooms
  • 2 celery ribs, cut into 1-inch pieces
  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons shortening
  • 1/2 cup milk

Nutritional Facts

1 cup chicken mixture with 1 biscuit equals 521 calories, 27 g fat (9 g saturated fat), 90 mg cholesterol, 935 mg sodium, 38 g carbohydrate, 4 g fiber, 31 g protein.


  1. Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
  2. Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
  3. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
  4. For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
  5. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
  6. Place biscuits on top of chicken mixture. Bake, uncovered at 400° for 25 minutes or until golden brown. Yield: 7 servings.
Originally published as Chicken Potpie in Taste of Home February/March 2009, p32

Nutritional Facts

1 cup chicken mixture with 1 biscuit equals 521 calories, 27 g fat (9 g saturated fat), 90 mg cholesterol, 935 mg sodium, 38 g carbohydrate, 4 g fiber, 31 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 24, 2014

"Was delicious and my family definitely says it's a keeper!"

Reviewed Apr. 1, 2013

"This was oh so good! Comfort food at it's best. Growing up my mom would serve those frozen potpies in the little aluminum pans. I always hated those. If she had made potpies like this, I would have loved them. This took a little bit of work, but it was so worth it!"

Reviewed Nov. 19, 2012

"I have made this several times. I do not cook my Veg in with the chicken. I steam them a little in the microwave. Sometimes if I don't have time I just stirfry the chicken to cook it. I also used fresh Basil which makes it really good. Everyone has loved this when I make it. I did not like it with the mushrooms so I leave them out."

Reviewed Apr. 2, 2012

"This was delicious - I did leave out the mushrooms, used only 1 onion, replaced half the water with canned chicken broth (omitting the bouillion granules), and made the biscuits from a box mix."

Reviewed Apr. 2, 2012

"I have made this dish several times now and everyone just loves it. The biscuits are very flaky. I usually use chicken thighs and boneless breasts, instead of the whole chicken. It is easier to remove the meat from the bone. I do not cook the veg. in with the chicken. I thick slice them in my food processor and cook in Microwave. I like the Veg. cut up fairly small. I like it better without the mushrooms,even though I do like mushrooms. I thicken it with cornstarch not flour. The Basil adds a wonderful flavor to it."

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