Biscuit-Topped Chicken Pie
A comforting chicken pot pie topped with flaky biscuits, combining tender chicken, hearty vegetables, and savory flavors perfect for family dinners and cozy gatherings.
Ingredients
- 3 lb. chicken, cut up ⓘ
- 1 1/2 tsp. salt, divided ⓘ
- 1 cup chopped carrots ⓘ
- 1 cup frozen English peas ⓘ
- 2 1/2 cups diced potatoes ⓘ
- 1/4 cup chopped celery ⓘ
- 1/2 tsp. white pepper ⓘ
- 1 tsp. onion powder ⓘ
- 3/4 tsp. poultry seasoning ⓘ
- 3 Tbsp. all-purpose flour
- 1 (5 oz.) can evaporated milk ⓘ
- 1 cup chopped fresh mushrooms ⓘ
- butter or margarine, melted (optional) ⓘ
- butter or margarine, melted (optional) ⓘ
Instructions
- Place the chicken in a Dutch oven and cover with water and 1 teaspoon salt.
- Bring to a boil, then cover, reduce heat, and simmer for 45 minutes or until tender.
- Drain the chicken, reserving 2 3/4 cups of broth, and set the chicken aside.
- Add the remaining salt, along with chopped carrots, frozen English peas, diced potatoes, chopped celery, white pepper, onion powder, and poultry seasoning to the broth.
- Cook for 20 minutes or until the vegetables are tender.
- Remove the cooked chicken, shred or cut into pieces, and return to the vegetable mixture.
- Stir in the all-purpose flour and evaporated milk until well combined.
- Simmer until the mixture thickens slightly.
- Prepare the biscuit topping according to your preferred recipe.
- Spread the biscuit dough over the chicken and vegetable mixture in the baking dish.
- Bake until the biscuits are golden brown and cooked through.
- Optional: brush melted butter over the biscuits before serving.
Tips & Substitutions
To enhance flavor, consider adding garlic or herbs like thyme to the vegetable mixture. If you’re short on time, precooked rotisserie chicken can be a great substitute for raw chicken. For a healthier twist, swap out half the potatoes for cauliflower. If you prefer a creamier sauce, you can use heavy cream instead of evaporated milk.
Serving Suggestions
This Biscuit-Topped Chicken Pie pairs beautifully with a simple side salad or steamed green beans for a balanced meal. You can also serve it with a side of cranberry sauce for a touch of sweetness. For a heartier option, consider pairing it with Havasu Potato Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in the oven at 350°F until heated through, about 20-25 minutes. For best results, cover with foil to prevent the biscuits from over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuit-Topped Chicken Pie contains roughly 1848 calories, with 29g protein, 235g carbohydrates, and 91g fat. It is an excellent source of dietary fiber (114% of the Daily Value), potassium (102% of the Daily Value), and vitamin C (92% of the Daily Value). Note that it is relatively high in sodium, at 496mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute it with a mixture of regular milk and heavy cream, or use a plant-based milk such as almond or coconut milk for a dairy-free option. Adjust the thickness by using less liquid if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).