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Chicken Pot Pie with Biscuit Crust

Categories: Biscuits & Scones, Main Dishes

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This isn't your average chicken pot pie. We've replaced the pie crust with our garlic cheddar biscuit batter for a different take on a modern classic dish.


  • Garlic Cheddar Biscuits
    • 2 3/4 c. all-purpose flour
    • 1 Tbsp. Clabber Girl Baking Powder
    • 3/4 tsp. garlic powder
    • 1/2 tsp. salt
    • 1 c. shortening
    • 1 c. buttermilk
    • 1 c. shredded cheddar cheese
    • 2 Tbsp. butter melted
  • Pot Pie Filling:
  • 1 c. milk
  • 1 c. chicken broth
  • 2 c. chicken cooked and coarsely chopped
  • 1 c. peas and carrots (may use frozen)
  • 2 Tbsp. Clabber Girl Cornstarch
  • 1 c. mushrooms (sliced)


Heat oven to 400 degrees F.

To prepare garlic cheddar biscuits: combine flour, baking powder, 1/2 teaspoon garlic powder and salt. Using a pastry blender or 2 forks cut in shortening until mixture is crumbly.

With a fork, add buttermilk and cheese and stir until mixture forms a soft dough. Set aside.

To prepare pot pie filling: in a medium sauce pan, combine milk, chicken broth and cornstarch, whisking well. Bring to a boil over medium-high heat. Cook 1 minute; stirring constantly. Stir in remaining ingredients. Cook 1-2 minutes until mixture is thoroughly heated.

Spoon mixture into a 1  1/2 - quart casserole dish.

Drop prepared biscuit dough onto pie mixture using a medium scoop or by heaping 1/4 cupfuls. Brush with melted butter and remaining garlic powder. Bake for 20 minutes at 400 degrees F. or until pie mixture is bubbly and biscuits are golden brown.

Yield: 4-6 servings