Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Pot Pie with Biscuit Crust Recipe
    Lost? Site Map

    Chicken Pot Pie with Biscuit Crust

    Chicken Pot Pie with Biscuit Crust. Photo by Chef*Lee

    1/11 Photos of Chicken Pot Pie with Biscuit Crust

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Karen=^..^='s Note:

    This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      Crust: This is for just a top crust.
    2. 2
      if you would like a top and bottom, double the recipe.
    3. 3
      Combine dry ingredients and cut in butter until it resembles small peas.
    4. 4
      Add milk all at one and stir just to moisten.
    5. 5
      Pour out onto a floured surface and knead about 8 times.
    6. 6
      Roll into desired shape, depending if you are using a round or square casserole dish.
    7. 7
      If you are making two crusts, make sure you roll the bottom one larger.
    8. 8
      Filling: Melt butter over low heat in a large saucepan.
    9. 9
      Stir in flour, chopped onions, salt and pepper.
    10. 10
      Cook until mixture is bubbly, stirring constantly.
    11. 11
      Remove from heat and whisk in broth and milk.
    12. 12
      Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
    13. 13
    14. 14
      Add chicken and frozen peas and carrots into the mixture and combine.
    15. 15
      Remove from heat.
    16. 16
      Putting it together: Preheat oven to 425 degrees.
    17. 17
      Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
    18. 18
      Lay crust over mixture and press into the inside edges of dish.
    19. 19
      Make a couple slits in the center of crust with a sharp knife.
    20. 20
      If you are doing a top and bottom crust, crimp edges to seal.
    21. 21
      Bake for about 30 minutes, until golden brown.

    Ratings & Reviews:

    • on November 13, 2002


      I made this last week one night after work and we fell in love with it. I followed the directions to the T except for adding 1/4 tsp sage & 1/2 tsp poultry seasoning. I fixed this in a round cassarole dish and the only thing that was wrong with it is I should have double it and made 2! It was just DH & myself and the little that was left over went in his lunch. Thanks Karen, we will be making this lots this winter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2008


      We loved this! I cheated and used Grands biscuits for the top but other than that I followed the recipe, we did double it and glad we did.Oh I added some poultry seasoning a little cayenne. Baked in a 9x13 inch pan it came out perfectly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2011


      I've been trying to make pastry in a hot climate for years and never seem to make it work. (I blame the climate but it's probably just me!) This is the first time I've been able to roll out a pie crust without it falling apart and having a patchwork pie top. Will definitely use this recipe again particularly the pastry.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (41)


    Nutritional Facts for Chicken Pot Pie with Biscuit Crust

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.3
    Calories from Fat 166
    Total Fat 18.5 g
    Saturated Fat 11.2 g
    Cholesterol 48.0 mg
    Sodium 820.5 mg
    Total Carbohydrate 32.9 g
    Dietary Fiber 3.5 g
    Sugars 0.6 g
    Protein 8.4 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes