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Homemade chicken pot pie with biscuit crust

Homemade chicken pot pie with biscuit crust

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Course: Dinner, Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6


  • ¼ cup butter
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 3 carrots, chopped
  • cup frozen peas
  • 3 tbsp chopped fresh parsley
  • ¼ tsp dried thyme
  • ¼ cup all-purpose flour
  • 2 cups lower-sodium chicken broth
  • cup half and half cream
  • Salt and pepper to taste
  • 3 cups cooked chicken shredded or cut into bite-sized pieces
  • 1 (16.3 ounces) can refrigerated flaky-style biscuits (such as Pillsbury Grands)
  • 1 egg yolk beaten
  • 1 tbsp water


  • preheat oven to 350F
  • Using a cast-iron skillet, melt butter and cook chopped onion, celery, and carrots until tender
  • Mix in the peas, thyme, chopped parsley, and flour until the flour coats all the veggies well and cook for 5 minutes, stirring constantly
  • Whisk in half and half cream and chicken broth and cook until the sauce has thickened. Season with salt and pepper.
  • Stir in the cooked chicken and mix well
  • Top with the refrigerated biscuits and brush them with the beaten egg yolk and water mixture. Bake for 20 to 25 mins until biscuits are golden brown.
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