Chicken and Biscuit Pie

This is kind of like chicken pot pie only with homemade biscuits on top. Also, as a side note, this may be the last MommaCooks post for a while. We had a flood in our house and they are going to tear out the ceiling and floors in my kitchen tomorrow…not sure how much cooking is going to get done over the next week or so. I’ll be back, it just might take a while.

4 tablespoons butter
1/2 cup finely chopped onion
1 rib celery, finely chopped
1/3 cup flour
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
Salt and pepper

2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
3/4 cup milk

Preheat oven to 375 degrees.

Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides.

Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally.

Add the flour, stirring for 1 to 2 minutes to lightly brown it.

Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk.

Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.

Remove the pan from the stovetop.

Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.

Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)

Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it.

We had this with salad and grapes.

Did I change anything? I used less onions than this recipe calls for and I used about half the frozen veggies. Our boys aren’t huge mixed veggie fans so I didn’t want to turn them against this meal the second they saw it because of the veggie overload. Also, to cut the biscuits, just use the top of a drinking glass. It’s the perfect size and shape.

What did the family think? Hubby wasn’t here to eat with us, but our oldest said he really liked the sauce. The youngest just ate the chicken. I love chicken pot pie, so I thought it was great.


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