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+ servings

Chicken Pot Pie

Quick & easy comfort food. Use your favorite refrigerated biscuits as a short cut.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course lunch, Main Course
Cuisine American
Servings 6 people
Calories 560 kcal



  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 6 Tbsp unsalted butter frozen & grated
  • ¾ cup skim milk


  • 1/3 cup white onion chopped
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1-3/4 cup chicken or vegetable broth
  • ½ cup skim milk
  • 2-1/2 cups shredded chicken or meat alternative
  • 1 (12 oz) bag frozen mix vegetables



  • In a medium bowl mix flour, baking powder, and salt together. Add grated butter and mix into the flour. Add milk and continue to mix all the ingredients together until you form a ball.  Kneed with your hands for a few minutes and cut into 12 biscuits. Set aside.


  • Heat oven to 350 degrees F.
  • In a large saucepan, melt butter over medium heat. Add onions and cook for 1 to 2 minutes or until tender.
  • Stir in flour, salt, pepper and continue to mix until flour is dissolved.
  • Gradually, add broth and milk.
  • Add chicken and mixed vegetables and cook for 2 to 3 minutes or until hot and bubbly.
  • Remove from heat and pour into a deep pie pan
  • Top with uncooked biscuit pieces.
  • Bake for 20 to 25 minutes or until biscuits are golden brown. Let stand before serving.


Serving: 1cupCalories: 560kcalCarbohydrates: 46gProtein: 26gFat: 30gSodium: 1160mgFiber: 3gSugar: 6g
Keyword Chicken, Pie, Vegetables
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