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Chicken pot pie with biscuit topping

Chicken pot pie with biscuits

Chicken pot pie with biscuit topping. Simple comfort food.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4


  • 2 T. butter
  • ½ cup diced onion
  • 1 cup diced potatoes
  • 1 ½ cups diced carrots
  • 2 T. flour or stir in 2 T. arrowroot after adding the liquid
  • 1 ½ cups shredded/cubed leftover chicken
  • 1 ½ cups Chicken stock
  • cup whole milk
  • cup frozen peas
  • 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.
  • 1 ¾ cup flour sprouted, whole wheat or unbleached white would all work fine
  • ½ t sea salt
  • 1 T. baking powder or baking soda
  • 7 T. butter softened and cut into cubes
  • ¾ c. milk


  • Melt butter in large oven safe skillet over medium heat.
  • Add onions, potatoes, and carrots.
  • Saute until vegetables are tender, about 10-15 minutes.
  • While vegetables are cooking, make biscuits. (See recipe below.)
  • 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.
  • Add stock, milk, chicken and salt and stir to combine. Cook until mixture is bubbly and thickened, stirring frequently.
  • Add peas to filling.
  • Top with raw biscuits and bake in 425 degree oven for 15 minutes until biscuits are puffed and browned.
  • Mix dry ingredients.
  • Add butter and cut in to flour mixture.
  • Add milk and combine until it becomes a rough dough.
  • 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.
  • Press dough with fingers until it is ½ inch thick.
  • Cut with a biscuit cutter or a small round glass.