Biscuit-Topped Chicken Pot Pie

Biscuits are a quick and comforting alternative to pastry for topping this rich chicken stew. The fluffy, cheesy rounds soak up the creamy gravy, making for a hearty one-pot family meal.

Biscuit-Topped Chicken Pot Pie

Biscuits are a quick and comforting alternative to pastry for topping this rich chicken stew. The fluffy, cheesy rounds soak up the creamy gravy, making for a hearty one-pot family meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 31 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Filling: 12oz chicken breast 3 carrots, 2 potatoes, 1 sweet potato, 9oz corn, 9oz peas, onion, garlic
• Sauce: 3 tbsp flour 1 cup milk, 1 cup chicken stock, 1/4 cup cream
• Biscuits: 2.5 cups flour 2 tsp baking powder, 1 cup cheddar, 1/4 cup shortening, 1 cup milk

Equipment

• Casserole dish
• Biscuit cutter
• Large pan

Method

 

Instructions

1. Brown chicken cubes and set aside. Sauté all vegetables until soft.
2. Stir in flour, then slowly add milk and stock. Simmer until thickened cream sauce forms. Add chicken.
3. Make biscuits: Rub shortening into flour/baking powder. Stir in cheese and milk. Knead briefly and cut rounds.
4. Pour stew into casserole dish. Top with biscuits.
5. Bake at 350 degrees F (180 degrees C) for 35-40 mins until biscuits are golden brown.

Tried this recipe?

Let us know how it was!