Chicken Pot Pie with Biscuit Topping

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  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 1/2 cup Onion
  • 1-2 tsp Minced Garlic
  • 1/2 stick Real Butter
  • 2 cups of Chicken
  • Frozen Peas
  • 1 cup Heavy Cream
  • 2 cups of low sodium chicken broth
  • Salt and Pepper to taste

Biscuit Topping:

  • Follow the directions on the back of the Bisquick box, or use your favorite biscuit recipe


Preheat oven to 420

Melt butter in a pot, add carrots, celery, and onion to the pot and saute until translucent

towards the end add garlic (you don’t want to burn the garlic). Add chicken and stir, then sprinkle flour over chicken mixture. Cook over medium heat for a few minutes–stir constantly.

Pour in chicken broth, cream, and add peas stirring constantly.

Let it come to a slow boil, and cook to thicken. Add salt and pepper to taste.

Pour into a casserole dish or deep pie pan. Top with biscuit mix and cook for 30 minutes

Serve over Mashed Potatoes

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