Chicken and Biscuit Pot Pie

Prep Time
30 minutes
Cook Time
25 minutes


  • ½ cup butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • salt and pepper, to taste
  • ½ cup flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken breast, shredded
  • 1 cup frozen peas
  • 1 can buttermilk biscuit dough (8 biscuits)


  1. Preheat your oven to 375°F (190°C).
  2. Place a large oven-safe skillet or tagine over a burner set to medium-high heat. Add the butter and allow it to melt.
  3. Once the butter is melted, add the chopped onion, carrots, celery, and season with salt and pepper to taste. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes.
  4. Stir in the flour and cook, continuing to stir, until it starts to brown slightly, about 2 minutes.
  5. Gradually add in the chicken broth and then the milk, stirring constantly. Cook and stir for 3-5 minutes after adding all the liquid until the mixture thickens and becomes bubbly.
  6. Stir in the cooked chicken and frozen peas until well combined. Use oven mitts to carefully remove the skillet or tagine from the heat and place it on a heat-safe surface; set aside.
  7. Separate the buttermilk biscuit dough into the 8 individual biscuits. Cut each biscuit into quarters.
  8. Arrange the biscuit pieces on top of the chicken mixture in the skillet or tagine.
  9. Place the skillet or tagine in the preheated oven and bake for 25-30 minutes, or until the biscuit tops are golden brown and cooked through.
  10. Carefully remove from the oven and allow the dish to cool for about 5 minutes before serving.

Recipe Inspiration from Pillsbury