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Chicken Pot Pie with a Biscuit Crust

Chicken pot pie gets an update with a delicious biscuit crust! 

Chicken and Biscuits Pot Pie - Buttered Side Up 09
Chicken and Biscuits Pot Pie - Buttered Side Up 07
Chicken and Biscuits Pot Pie - Buttered Side Up 08
Chicken and Biscuits Pot Pie - Buttered Side Up 06
Chicken and Biscuits Pot Pie - Buttered Side Up 03
I have the hardest time coming up with Things to Make for Supper. It’s not like it’s actually hard to make tasty dinners; but I usually wait until Helen’s second nap (around 2:30) to even begin to contemplate supper, and by that time it’s pretty much too late to take any meat out of the freezer. Then Helen wakes up and I need to feed her, change her diaper and get her in a good mood so she doesn’t scream at me while I’m chopping vegetables. And it’s 4:30 and I’m wracking my brain for something to make.

Enough was enough. I decided to start A Planned Menu.

I consulted with Reuben and came up with a 2 week rotating menu. Somehow just knowing what I need to cook makes me get it done. I know to plan ahead and buy the food I need for the week and take meat out of the freezer the night before. So far I’m loving it.

This chicken pot pie is one of my favorite suppers on the rotation. It’s delicious and so so easy. You needn’t fuss over a pie crust: the carbs come in the form of an easy-peasy drop biscuit crust.

Confession: I dislike cutting butter into flour. It feels like so much work, slicing the butter into small pieces and working it into the flour with a pastry cutter. So I cheated with these biscuits: I melted the butter and added it to the flour along with the sour cream. I really couldn’t tell the difference!
Do you ever cheat in the kitchen to make your life easier?

PS: Let me know if you guys would be interested in seeing my two-week-rotating-menu.

 Also, here are some more easy, comforting meals:

Easy Chicken Pot Pie with Sour Cream Biscuits

An easy yet comforting meal!

Author Erica Lea


For the filling:

  • 1 tablespoon butter
  • 1/4 of a medium onion more if desired, chopped fine
  • 2 carrots peeled and sliced thin
  • 2 stalks of celery sliced thin
  • 2 cloves garlic minced or chopped fine
  • salt and pepper to taste
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 1/2 cups liquid I used 1/2 cup cream and 2 cups chicken broth, but you can use a combination of milk and any broth you wish
  • 4 cups cooked chicken
  • 2 cups frozen peas

For the biscuits:

  • 1/2 cup sprouted spelt flour
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons butter melted
  • 1/2 cup sour cream


For the filling:

  1. 1) In a medium saucepan, melt the butter. Once it's nice and hot, add the onion and cook until softened and transparent. Add the carrots and celery and cover; cook until tender. Add the garlic, salt and pepper to taste and thyme and cook for 2 minutes. Whisk in the flour and cook for an additional 2 minutes.
  2. 2) Slowly add the broth and milk or cream, whisking constantly. Bring to a boil. Add the chicken and peas. Taste and adjust seasoning if necessary. Pour into a baking dish (mine was 7" x 9" but you could use a square pan as well).

For the biscuits:

  1. 1) Meanwhile, as the filling is coming to a boil, preheat your oven to 375 degrees F (190 C).
  2. 2) In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the melted butter and sour cream and mix just until combined.
  3. 3) Scoop the biscuits over the prepared filling in 6 large lumps. Bake in preheated oven for 20-25 minutes, or until the filling is bubbly and the biscuits are golden. Remove from oven and allow to cool slightly before serving.

Recipe Notes

adapted from Ellie Krieger

Recipe Rating

Will You Join Me For a Sugar Free January? - Buttered Side Up

Wednesday 27th of December 2017

[…] Chicken and Biscuit Pot Pie […]


Tuesday 24th of January 2017

It looks delicious and I can't wait to try it. But what I am REALLY interested in is your two-week rotating menu. Please put me on the list for a copy of that. I don't know how you plan to send it to those of us who want it.

I will look for it by e-mail but just in case you want to actually mail us a copy, my address is:Robert Keesee26004 West ChicagoRedford MI 48239

I'm looking forward to it!

Vemula Madhu

Monday 2nd of November 2015

This comment has been removed by a blog administrator.

Devi Annamalai

Monday 26th of May 2014

Hi Erica, Looks amazing....I hv the same dilemma every night during dinner time. 2 week rotating menu sounds very good. could you please share yours. Thanks.Devi

Abby Dumont

Tuesday 12th of November 2013

I made this in a pinch as a soup in about 20 mins without the biscuits! Had to add a little more liquid (used a little half and half and the rest chicken broth) and it was divine. Can't wait to try the leftovers with biscuits!