Biscuit Topped Chicken Pot Pie

Biscuit Topped Chicken Pot Pie

Chicken and biscuits, with a white sauce gravy - on the table in no time!
This one pot dinner is a snap to make, and there will be no leftovers.


2 cups (500 mL) all-purpose flour
2 tsp (10 mL) sugar
2 tsp (10 mL) baking powder
½ tsp (2 mL) sea salt
1½ cups (375 mL) whipping cream (35%)

8 boneless, chicken thighs
2 Tbsp (30 mL) butter
1 medium onion, minced
1 rib celery, sliced thin
¼ cup (60 mL) all-purpose flour
¼ cup Lillet (or dry vermouth / dry white wine)
2 cups (500 mL) low-sodium chicken broth
½ cup (125 mL) whipping cream (35%)
2 tsp (10 mL) minced fresh thyme leaves
2 cups (500 mL) frozen mixed vegetables


Prep time: ,
Cook time: ,
Total time:


Serves: 4-6


First the biscuits: pre heat the oven to 450ºF (230ºC).
Whisk together flour, sugar, baking powder, and salt in a large bowl. Stir in the cream just until a dough forms.
Turn the dough out onto a floured work surface and knead 5-6 times just until smooth.
Form into a 3/4”-thick round and cut into 8 wedges using a Pizza cutter.
Cook the biscuits on a parchment paper-lined baking sheet, until golden brown. 15 - 20 minutes.

While the biscuits are baking… Season the chicken with salt and pepper. Melt 2 Tbsp of butter in a 12” pan over medium heat.
Brown the chicken on both sides, in two batches. Transfer the chicken to a clean plate.
Add the onion, celery, salt to the same pan and cook until the onion is softened. Stir in the flour and cook, stirring constantly for about 1 minute.
Pour in the Lillet and cook stirring until evaporated. Slowly whisk in the broth, cream, and thyme; bring to a simmer.
Place the chicken back into the pan; cover then cook over medium heat until chicken registers 160ºF, 8 to 10 minutes.
Pour in the frozen vegetables and simmer until heated through.
Place the cooked biscuits on top just before serving.


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Biscuit Topped Chicken Pot Pie Recipe
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