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Easy Chicken Pot Pie with Biscuit Crust

Easy Chicken Pot Pie with Biscuit Crust

Easy Chicken Pot Pie with Biscuit Crust


Jeanette wanted a recipe for easy chicken pot pie. The key here is to use flavorful meat. I used leftover roasted chicken. Deli roasted chicken works really well, too.


Ingredients filling

1/3 cup butter  (5 tablespoons)

Heaping 1/3 cup chopped yellow or white onion

1/3 cup flour

1/2 to 1 teaspoon garlic powder, salt and pepper (start with half and taste after cooking)

1 can chicken broth, 14 oz

1/2 cup milk

3 cups diced cooked chicken or turkey

2 cups frozen mixed vegetables or peas & carrots, thawed – I used peas since that’s all I had

Ingredients crust

1 container Grands biscuits (or any flaky biscuit)


  1. Preheat oven to  375 – 400.
  2. Over medium heat, melt butter and add onion. Cook, stirring frequently, until onion is tender but not brown, a couple of minutes.
  3. Whisk in flour and seasonings. Mixture will look lumpy
  4. Gradually stir in broth and milk, whisking until bubbly and thickened, a few minutes.  Stir in chicken and vegetables. Taste for seasonings.
  5. Pour into casserole – I used an 8×8 dish.
  6. Split biscuits horizontally and lay as many as you can fit on top. The split biscuits make a nice crust.
  7. Bake until biscuits are golden brown, about 15 minutes or so.


  • This is good simply cooked on top of the stove and ladled over baked biscuits, which you split in 2. Ladle filling over bottom half of biscuit and top with other half.
  •  You can also use pie crust and either make a 2 crust pie, crust on bottom & top, or just a top crust. Poke holes in the top crust so steam can come out. Bake at 425 until crust is golden, about 25-30 minutes or so.



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