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chicken pot pie with biscuits

Chicken Pot Pie with Biscuits

  • Author: Lynette
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Chicken Main Dish
  • Method: Bake
  • Cuisine: American


Flaky biscuits top this homemade chicken pot pie filling to create the ultimate comfort food for dinner!




  • 2 Cupall-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/3 Cup butter, cold
  • 3/4 Cup milk


  • 1/2 Cup onions, diced
  • 4 Tablespoons butter, divided
  • 2 Tablespoons all-purpose flour
  • 2 Cups chicken broth
  • 1 Cup evaporated milk
  • 3 Tablespoons cooking sherry
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 Cups chicken, cooked and cubed
  • 10 oz frozen vegetables


  1. Preheat oven to 400° F.
  2. Biscuits:  Combine dry ingredients in bowl.  Cut in the cold butter until resembles small peas.  Slowly add 3/4 Cup of milk and mix with fork until dough is just slightly sticky.  Use more milk if needed.  Remove dough from bowl and fold over 10 times on floured surface.  Flatten the the dough using hands until about 1/2 inch thick.  Cut biscuits using biscuit cutter.
  3. Filling: Saute onion in 2 Tablespoons of butter over medium heat until translucent.  Add remaining butter until melted.   Add the flour and stir until paste forms.  Slowly add the chicken broth and mix.  Let simmer until thickened.  Add evaporated milk, sherry, salt and pepper and combine.  Let simmer to fully thicken and remove from heat.  Add chicken and vegetables.
  4. Bake: Top with prepared biscuits and bake for 30-40 minutes in a preheated 400˚F oven.  Serve warm.


  • Always make your biscuits first.  Lay the cutout biscuits on a cookie sheet and store in the refrigerator until you’re ready for them.  This ensures the butter stays cold to keep the flakiness.
  • This recipe makes 6 cups of filling.  My cast iron skillet was just big enough but it did boil over just a bit.
  • This recipe is best enjoyed fresh because the biscuits have more texture.  However, you can store any leftovers in the refrigerator.
  • You can use fresh vegetables in this recipe as well!  Just combine your favorites with the filling.


  • Serving Size: 1 serving
  • Calories: 361
  • Sugar: 5.9
  • Sodium: 1104.5
  • Fat: 12.5
  • Carbohydrates: 53
  • Protein: 10
  • Cholesterol: 28.1

Keywords: chicken pot pie with biscuits, chicken pie, chicken pot pie