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Chicken Biscuit Pot Pie

Course Dinner
Cuisine American
Keyword biscuit chicken pot pie, chicken biscuit pot pie
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6
Calories 430kcal
Author Lauren


  • 1 pound ground chicken
  • 3 tablespoons flour
  • 2 cups milk
  • 2 1/2 cup frozen carrots and peas thawed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 12 ounces tube refrigerated biscuits


  • Preheat oven to 375 degrees.
  • In a large skillet over medium-high heat cook the chicken until it is no longer pink.
  • While chicken is cooking place the biscuits 2 inches apart on an ungreased baking sheet and bake for 9 minutes. If you are using homemade biscuits follow the same directions.
  • Once the chicken is fully cooked, add the flour, mix well and cook for 2 minutes.
  • Then add the milk and stir until it is all smooth.
  • Turn the heat up to high and bring to a boil, cook and stir for 4 minutes or until the sauce has thickened.
  • Stir in the vegetables, salt, and pepper and remove from the heat.
  • Spray a baking dish or casserole dish with nonstick cooking spray and then add the chicken pot pie mixture to the baking dish.
  • Place the semi-cooked biscuits on top of the chicken mixture.
  • Bake the chicken pot pie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.


Calories: 430kcal | Carbohydrates: 44g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1093mg | Potassium: 771mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5675IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 4mg