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 / Herb Biscuit-Topped Chicken Pot Pie Recipe
    Lost? Site Map

    Herb Biscuit-Topped Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Kendiala's Note:

    This is a lot of work, but it's so delicious. It tastes even better reheated the second day!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
    2. 2
      Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
    3. 3
      Preheat the oven to 375.
    4. 4
      Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
    5. 5
      Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
    6. 6
      Toss in the herbs and add 1-1/4 cup buttermilk.
    7. 7
      Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
    8. 8
      Form into a ball, wrap in plastic wrap, and refrigerate until needed.
    9. 9
      Set the chicken aside to cool until cool enough to handle.
    10. 10
      Reserve 5 cups of the poaching liquid.
    11. 11
      Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
    12. 12
      Cook about 10 minutes, or until light brown.
    13. 13
      Add the flour and cook until light brown, about 3 minutes, stirring constantly.
    14. 14
      Whisk in the reserved broth, 1 cup at a time.
    15. 15
      Continue whisking and bring to a low boil.
    16. 16
      Add the peas, sage, and salt and pepper.
    17. 17
      Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
    18. 18
      Remove the skin from the chicken and discard.
    19. 19
      Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
    20. 20
      Pour the vegetable mixture into a 9x13-inch baking dish.
    21. 21
      Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
    22. 22
      Beat together the egg and milk; brush over the biscuits.
    23. 23
      Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.

    Ratings & Reviews:

    • on February 14, 2007


      Wonderful recipe! I was looking for something that used biscuits instead of a pie crust. The herb seasoning really added to it! I had a rosemary-herb blend seasoning that I used and it was perfect. My 13-year-old son especially liked the biscuits! The only substitutions that I made were in the way of the vegetables...used frozen mixed instead of just peas; omitted the carrots since they were in the mixed veg. and browned onions along with the celery instead. The gravy wasn't as thick as I would have liked, but it was still very good. I cheated with the chicken as I had some cut up turkey in the freezer that I thawed and used instead, which makes the recipe a lot more time friendly.

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


    Nutritional Facts for Herb Biscuit-Topped Chicken Pot Pie

    Serving Size: 1 (672 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 910.9
    Calories from Fat 499
    Total Fat 55.5 g
    Saturated Fat 26.9 g
    Cholesterol 216.2 mg
    Sodium 1278.8 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 5.5 g
    Sugars 8.1 g
    Protein 41.8 g

    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