Chicken and Biscuit Pot Pie

Prep Time
30 minutes
Cook Time
25 minutes

Aroma® Tagine (also on HSN)



  • 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°.

  2. Put the tagine over a burner set to medium-high heat. Add the butter and melt.

  3. Once the butter is melted, add the chopped onion, carrots, celery, and salt & pepper to taste. Cook while stirring frequently until tender, about 5-7 minutes.

  4. Stir in the flour and cook while stirring frequently until it start to brown, about 2 minutes.

  5. Gradually add in the broth and then the milk, cooking and stirring 3-5 minutes after it is all added until thick and bubbly.

  6. Stir in the chicken and peas until fully incorporated. Use oven mitts to remove the tagine from heat and to a heat-safe surface; set aside.

  7. Separate the biscuit dough into the 8 biscuits. Cut each biscuit into fourths.

  8. Top the chicken mixture with the biscuit pieces.

  9. Bake for 25-30 minutes until the biscuits are golden brown and cooked through all the way.

  10. Remove from the oven and let cool 5 minutes before serving.

Recipe Inspiration from Pillsbury