Chicken Biscuit Pie

This easy homemade pot pie combines cooked chicken, peas, carrots, and onion in a creamy chicken sauce. Top with spoonfuls of drop biscuit dough, or use premade refrigerated biscuits.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 615 Calories

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¾ teaspoon salt
• ¾ cup milk
• ⅓ cup butter
• 2 ½ teaspoons baking powder
• ⅓ cup all-purpose flour
• ⅔ cup milk
• 1 onion, chopped
• 5 tablespoons shortening
• ¼ teaspoon ground black pepper
• 1 ½ cups chicken broth
• 1 cup frozen green peas
• 1 cup frozen diced carrots
• 2 cups cooked, shredded chicken meat

Recipe Instructions

Step 1

In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.

Step 2

Preheat the oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.

Step 3

In a large saucepan, sauté chopped onion in butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour mixture into the prepared casserole dish.

Step 4

Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch drips.