Chicken Biscuit Pie

Chicken Biscuit Pie

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"This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits."
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45 m servings 615 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1264 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
  2. In a large saucepan, saute chopped onion in the 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 into prepared casserole dish.
  3. 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.
  4. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 316 Ratings

Most helpful positive review

I gave this recipe 4 stars but with a few changes it is a 5. I am the kitchen manager for a rescue mission and have to feed alot of people on a small budget. And this dish is definetly a low cos...

Most helpful critical review

As an apple crumble is to an apple pie, this recipe is to a pot pie. Unfortunately, this is a little on the bland side, although still enjoyable enough to try again with variations. I like that ...

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I gave this recipe 4 stars but with a few changes it is a 5. I am the kitchen manager for a rescue mission and have to feed alot of people on a small budget. And this dish is definetly a low cos...

This recipe is excellent and was just what I was looking for -- I had no wish to use "whack-em-on-the-counter" biscuits like so many other recipes call for, and I didn't want to use pie dough. F...

We love this recipe! It's a wonderful way to use up leftover chicken. I use frozen peas, but slice my own carrots and cook them for 5 min. first before adding them to the chicken mixture. To ...

Definitely a go-to recipe for leftover chicken. I do make some changes, though: -I times it by 1.5 (x2 would be fine, too) and put it in a 13x9 dish -I use 1/2 butter, 1/2 olive oil (but I don'...

This is the best chicken pie recipe I have ever tried. I substitute Bisquick for the topping (for time's sake). I have also topped it with a pie crust instead of the biscuits. It tastes great...

This was pretty good. I think the temp of the oven was too high though. 450 over browned the biscuits on top and left them slightly gooey on bottom. I had to put back in the oven after the su...

Simple and good. I used leftover turkey and added poultry seasoning. Baked at 450F for 15 minutes, then left the mixture for another 15 minutes in the hot oven with the oven off and the door o...

I preheated the oven at 450 degrees first, prepared the biscuit dough before I made the chicken mixture. I used fresh buttermilk and cold butter for the biscuit dough. I used half butter instead...

I loved how this came out thick and very savory! I used flaky buttermilk biscuits from the store to save a little time and it worked wonderfully. I also did not have an onion so I simply skipped...

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