Chicken pot pie with biscuit topping

I love a one dish meal.

I love using my cast iron skillet.

I love pot pie.

I love frugal meals.

The end.

Just kiddin’.  Hang with me folks.  It’s been a long weekend.

My mom was in town this weekend and we celebrated my son’s second birthday at the zoo.  That’s a lot of walking, my friends.  Then after the zoo, we came home and spent the rest of the day out in the garden, preparing the beds.  We actually worked on them all weekend.  I’m beat.  To top it off, my little sweetie woke up in the wee hours of the night crying and complaining that her ear hurt.  We didn’t sleep much the rest of the night to say the least.  The good news is that she’s doing much better.

Oh wait, you came here for the food, didn’t you?

So sorry.  I’m running on fumes here.

Back to the pot pie.  We roasted a whole chicken Saturday night and with the leftover meat, I immediately saved half for the freezer and the other half for this pot pie.  The bones also went on the stove in the stock pot for homemade chicken stock to use in this recipe too.  I told you this was frugal didn’t I.  ūüôā

I didn’t really feel like fussing with a pie crust, so I had my hubby make some biscuits to top this bad boy.  It was delicious and hit the spot after an exhausting weekend.  Yay for only one dish to wash too!  Have I mentioned I hate doing dishes?


Chicken pot pie with biscuits
Serves 4
Chicken pot pie with biscuit topping. Simple comfort food.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
588 calories
75 g
77 g
18 g
30 g
8 g
414 g
1275 g
9 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 588
Calories from Fat 160
% Daily Value *
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 77mg
Sodium 1275mg
Total Carbohydrates 75g
Dietary Fiber 4g
Sugars 9g
Protein 30g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  2. 2 T. butter
  3. 1/2 cup diced onion
  4. 1 cup diced potatoes
  5. 1 1/2 cups diced carrots
  6. 2 T. flour (or stir in 2 T. arrowroot after adding the liquid)
  7. 1 1/2 cups shredded/cubed leftover chicken
  8. 1 1/2 cups Chicken stock
  9. 1/3 cup whole milk
  10. 1/3 cup frozen peas
  11. 1 t. sea salt (I started with unsalted broth. If your broth is salted, start with a lower amount of salt and taste before adding more.)
  13. 1 3/4 cup flour (sprouted, whole wheat or unbleached white would all work fine)
  14. 1/2 t sea salt
  15. 1 T. baking powder or baking soda
  16. 7 T. butter softened and cut into cubes
  17. 3/4 c. milk
  1. Melt butter in large oven safe skillet over medium heat.
  2. Add onions, potatoes, and carrots.
  3. Saute until vegetables are tender, about 10-15 minutes.
  4. While vegetables are cooking, make biscuits. (See recipe below.)
  5. Add 2 T. flour to cooked vegetables and stir. This will look pasty. Cook for a couple of minutes to take the raw taste out of the flour.
  6. Add stock, milk, chicken and salt and stir to combine. Cook until mixture is bubbly and thickened, stirring frequently.
  7. Add peas to filling.
  8. Top with raw biscuits and bake in 425 degree oven for 15 minutes until biscuits are puffed and browned.
  10. Mix dry ingredients.
  11. Add butter and cut in to flour mixture.
  12. Add milk and combine until it becomes a rough dough.
  13. Transfer to a floured surface and kneed 10 times until mixture comes together to a nice soft dough. Add more flour if it is too sticky.
  14. Press dough with fingers until it is 1/2 inch thick.
  15. Cut with a biscuit cutter or a small round glass.
Eat Well Spend Smart

Notes:  If you want this meal to feed more than four people, I would double the filling mixture but use the same amount of biscuits.  Also if you don’t have a large cast iron or oven safe skillet, you may put this mixture in a casserole dish and bake in oven instead. If you are gluten or grain free, I would experiment with using arrowroot to thicken the filling and use either an almond or coconut flour biscuit.



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  1. Frances Maas February 17, 2018 at 7:09 pm - Reply

    could you do this over a camp fire? looks like an amazing camp dinner

    • Tara Buss February 26, 2018 at 10:17 pm - Reply

      I’ve never tried it over a campfire. I’m sure the filling would work, but I’m not sure about how the biscuits would cook. It sure would be a yummy meal while camping though. If you give it a shot, let us know how it turns out!

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