Chicken Pot Pie image

Chicken Pot Pie with Biscuit Topping

Chicken Pot Pie is one of the all-time great comfort foods. On a cool day, it’s warm and nourishing, and hits the spot like nothing else can. Our recipe adds a twist by replacing the pie crust with a biscuit topping. The buttery goodness of the biscuits soaks up the incredible filling, making a satisfying dinner they’ll ask for again and again.

  • Yield: 12 servings
  • Prep Time: 50 minutes
  • Cook Time: 1 hour

Chef’s Tip:

  • If desired, just breast or thigh meat may be used.
  • Use any fresh herbs you have on hand instead of the dill and parsley for the biscuits.
  • Filling may be made in advance and refrigerated for up to three days. Add 10 minutes to the covered cooking time.


For the filling:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (454g) Sargent Farms boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 lb (454 g) Sargent Farms boneless chicken thighs, cut into 1/2 inch pieces
  • 3 cups (200 g) sliced white mushrooms
  • 2 cups (270 g) diced celery
  • 1 1/2 cups (220 g) diced white or yellow onion
  • 1 1/2 cups (210 g) diced red pepper
  • 1 cup (175 g) frozen or canned corn kernels
  • 2 tsp (2 cloves) minced garlic
  • 6 tbsp (85 g) butter
  • 1/3 cup (42 g) all-purpose flour
  • 1 tsp (3 g) red chili flakes
  • 1 tsp (2 g) mustard powder
  • 3 cups (720 ml) low sodium chicken broth
  • 1/3 cup (80 ml) heavy cream
  • 1 1/2 tsp (9 g) salt
  • 1 tsp (4 g) ground black pepper

For the biscuits:

  • 2 3/4 cups (344 g) all-purpose flour
  • 4 tsp (20 g) baking powder
  • 1 tsp (3 g) paprika
  • 1 tsp (6 g) salt
  • 1/4 cup (16 g) chopped fresh dill
  • 1/4 cup (16 g) chopped fresh parsley
  • 2/3 cup (152 g) unsalted butter, cut into ½-inch (1 cm) cubes and chilled
  • 1 cup (240 ml) milk


For the filling:

  1. In a large skillet, heat olive oil over medium high heat. Add the chicken and cook, turning occasionally until browned; about 7 minutes. Transfer to a 3 to 4 litre casserole dish and set aside.
  2. Place unwashed skillet back over medium heat and melt 2 tablespoons (28 grams) of butter.
  3. Add the mushrooms, onions, celery, and red pepper and cook, stirring frequently, for 12 minutes. Stir in the corn and garlic and cook 1 minute.
  4. Transfer the vegetables to the dish with the chicken.

    Return the skillet to medium heat and melt remaining 6 tbsp (8 grams) butter. Whisk in the flour, chili flakes and mustard powder.
  5. Cook, whisking continuously, for 4 minutes. Pour in the stock and whisk well, scraping any browned bits from the bottom of the pan. Bring mixture to a boil, then reduce to medium-low heat and simmer until mixture begins to thicken; about 6 minutes.
  6. Whisk in cream and simmer 1 minute. Stir in salt and pepper.
  7. Pour the sauce over the reserved chicken and vegetables and stir to combine. Set aside while preparing the biscuits.

For the biscuits:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl whisk the flour, baking powder, paprika and salt until well combined. Add the butter and using a pastry blender or two butter knives, cut in butter until it resembles coarse crumbs with a few pea-sized pieces.
  3. Whisk in the dill and parsley.
  4. Stir in the milk, mixing until just combined.
  5. Using about 2 heaping tablespoons of dough per biscuit, spoon 12 biscuits over the filling.
  6. Bake in oven for 40 minutes, then cover with aluminum foil and bake 15 minutes. Biscuits should be golden brown and the filling bubbling.
  7. Remove and allow to rest 10 minutes before serving.
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