Chicken Pot Pie with Biscuits

KristineDinner in a Dash, RecipesLeave a Comment


Well as it turns out, chicken pot pie with biscuits is much easier than doing a pie!  I’ve yet to come up with a healthier from-scratch easy drop biscuit recipe, but its on my list!  This is one of the few times I’d use refrigerated biscuit dough, but it worked quite well and it was done in a pinch!

If you have a large cast iron pan, it works great in this recipe as it will go from stove to oven.  If you don’t, alternatively you can put the stew from the skillet into a baking dish to put in the oven.

For simple ingredients the flavor came out really good. I love a good chicken pot pie. I made the filling dairy-free, but the store bought biscuits are not, so I’m going to try a drop biscuit that I can make with non-dairy butter and milk as its an easy enough swap out!

The filling was quick to put together and really delicious. You could always add to a pie crust if you prefer chicken pot pie instead. Mostly, I’m looking forward to playing around with this recipe a bit more, but its a delicious weeknight meal as is!

Chicken Pot Pie with Biscuits
Prep time
Cook time
Total time
Simple and delicious chicken pie with biscuits instead of pie crust. Quick enough to make on a weeknight.
Recipe type: Main
Cuisine: American
Yield: 8 servings
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 Tbsp butter or margarine
  • 2 Tbsp flour (gluten-free or all-purpose)
  • 2 garlic cloves, chopped
  • 2 cups pre-cooked chicken, chopped
  • 1½ cups milk (I used unsweetened cashew milk)
  • ½ cup no-salt chicken broth
  • 1 can of refrigerated dough biscuits - 10 biscuits
  • Salt & pepper to taste
  1. Pre-heat your oven to 400 degrees.
  2. Heat a large oven-proof skillet over medium high heat. Spray with oil.
  3. Add in the onions and carrots and saute until they begin to soften.
  4. Add in the peas, and corn. Stir until combined.
  5. Add in the butter, sprinkle in the flour. Stir for a minute until its all coated.
  6. Now add in the chopped garlic, milk and chicken broth. Stir until combined well and sauce is smooth.
  7. Add in the cooked chicken and stir.
  8. Once the sauce has thickened a little, remove from heat.
  9. Place the dough biscuits on top spacing them out.
  10. Bake in oven for 8-10 minutes until the biscuits are golden.
Serving size: ⅛ of recipe Calories: 323 Fat: 5.5 g Saturated fat: 1 g Carbs: 49 g Sugar: 6.9 mg Sodium: 523 mg Fiber: 2.2 g Protein: 18 g Cholesterol: 26 mg