Mom's Fabulous Chicken Pot Pie with Biscuit Crust Recipe -
Mom's Fabulous Chicken Pot Pie with Biscuit Crust Recipe
  • READY IN 1 hr

Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Recipe by  

"Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad."

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Ingredients Edit and Save

Original recipe makes 1 pot pie Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  3. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  4. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2011

My husband is currently eating his fourth bowl of this stuff, no lie. I actually made the whole deal in my cast iron skillet--sauteed, simmered, added biscuits and stuck it in the oven. Turned out perfectly and made a neat presentation, as well.

Most Helpful Critical Review
Dec 27, 2011


Mar 22, 2011

Thank you for this recipe, Pam! I prepared it "exactly" as the recipe stated - the eight peoole I served it to, ranging from 4 years old to 80+ years, loved it. They thought it was better than similar dishes they've had at those "country" restauants. I've done reviews on very few recipes even though I have been visiting this site for years - and this one merits much praise.

Mar 28, 2011

Thank you for this recipe, we all liked very much and I will make it again. I did adjust the recipe slightly, I did not have any parsley and used some basil instead also I added 2 cloves of garlic chopped and sauteed with the vegetables. (it is difficult to make a dish in our house without garlic ;) I also used Bisquick drop biscuits for the crust. It is great to find a new way to use the leftover rotisserie chicken, and the kids love it.

Jun 01, 2011

I've used this site for years and never commented, but had to say but this was the best and the easiest of all the versions I've tried! I always add broccoli florets, and sliced almonds as well as a tablespoon of sherry to whatever version I use and it really enhances it. Sometimes I use a puff pastry to top. I copied those ideas from a restaurant whose pot pie was wonderful. Thanks for sharing!!

Mar 10, 2011

Loved this recipe! I used rotisserie chicken, frozen carrots, chicken stock instead of broth and doubled the stock/flour/half and half mixture. For the crust I used Pillsbury pie crust. Sooooo good!! Thanks for the recipe!

Jun 18, 2011

This was a great comfort food. I used refrigerated biscuit dough and halved them horizontally to be sure they baked through. I used frozen mixed vegetables, cooked them just a little bit before adding to chicken mixture. Used quite a bit more chicken than called for, as we like lots of meat in our casseroles/meat pies. Turned out delicious. Will definitely make again.

Mar 04, 2011

Very good! It took a while to cook the biscuits. Next time I will either flip the biscuits over halfway through, or cook a little before I put on top. But it was a great meal. Very tasty!


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  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 1000 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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