Chicken Pot Pie With Cheese Biscuit Topping

Chicken Pie With Cheese and Green Onion Biscuits
Diana Rattray
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
925 Calories
58g Fat
61g Carbs
40g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 925
% Daily Value*
Total Fat 58g 75%
Saturated Fat 29g 145%
Cholesterol 176mg 59%
Sodium 1996mg 87%
Total Carbohydrate 61g 22%
Dietary Fiber 8g 30%
Protein 40g
Calcium 613mg 47%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken pot pie is baked to perfection with a biscuit topping. Instead of the usual pastry crust, this chicken pie is topped with savory cheese biscuits. The biscuit dough is rolled to a pan-size rectangle and the biscuits are cut into squares, so none of the dough is wasted. A pizza cutter makes it easy to cut the dough into uniform squares. If you prefer a neater effect or round biscuits, feel free use a biscuit cutter.

For extra color and flavor, add some fresh chopped parsley to the biscuits. The egg wash gives the biscuits a nice shiny top. Sprinkle some poppy seeds or sesame seeds over the egg wash just before baking if you like.


  • For the Chicken Pie Filling:
  • 1 large carrot (diced)
  • 1 small potato (diced)
  • 5 tablespoons butter
  • 1 medium onion (diced)
  • 1 stalk celery (sliced)
  • 1 pound chicken breasts (boneless, cut into 1-inch cubes)
  • 5 tablespoons flour
  • 1 1/2 cups chicken stock
  • 1 cup peas (thawed if frozen)
  • 1/2 teaspoon thyme
  • 1 teaspoon salt (kosher, to taste)
  • 1/2 teaspoon black pepper
  • 3 tablespoons heavy cream
  • For the Cheese and Green Onion Biscuits:
  • 2 cups all-purpose flour (about 9 ounces; spoon and sweep method)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons butter (chilled; cut into small pieces)
  • 1 cup cheddar cheese (sharp, shredded; about 4 ounces)
  • 2 tablespoons green onions (finely chopped)
  • Optional: 1/2 teaspoon cayenne pepper
  • 3/4 cup buttermilk
  • 1 large egg yolk (mixed with 2 teaspoons of water, for topping)

Steps to Make It

  1.  Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside.

  2. In a deep skillet or saute pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and saute for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque.

  3. Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish.

  4. Heat the oven to 350 F.

  5. In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles ​coarse meal.

  6. Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well. 

  7. Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together.

  8. Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters.

  9. Place the biscuits on the chicken pie filling.

  10. Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit.

  11. Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.