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Chicken and Biscuits Potpie

This wonderful chicken pot pie feeds a lot for very little money. 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

Ingredients

  • 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
  • BISCUITS:
  • 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

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place biscuits on top of chicken mixture. Bake, uncovered at 400° for 25 minutes or until golden brown.
Nutrition Facts
1 each: 521 calories, 27g fat (9g saturated fat), 90mg cholesterol, 935mg sodium, 38g carbohydrate (8g sugars, 4g fiber), 31g protein.

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Reviews

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Average Rating:
  • tinkerbell40
    Jan 13, 2015

    A lot of work didn't find it very good for all the preparation:(

  • thermos
    Jan 24, 2014

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

  • christycincy
    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!

  • richerd42
    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.

  • Grmacat
    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.

  • richerd42
    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.

  • ilka896
    Mar 8, 2012

    This was an awesome chicken pot pie recipe. The biscuit idea instead of pie crust is also awesome. This is probably the best pot pie I ever ate. Leftovers tasted even better the next day.

  • suesm
    Mar 6, 2012

    would have given this a 5 star except the biscuits did not cook properly . Will make again but use a flakey crust. Filling was very good

  • work_2_fish
    Mar 5, 2012

    I modified it a little. I roasted chicken the day before and made my own stock. I made half the rue and used cream of mushroom soup. It turned out really good.

  • Ruth Harris
    Mar 5, 2012

    I have not made this recipe, but am wondering if anyone has tried making it with salmon instead of chicken for lent.