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
Yield: 1 pot pie
Nutrition Facts (per serving)
719 Calories
38g Fat
54g Carbs
40g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 719
% Daily Value*
Total Fat 38g 49%
Saturated Fat 22g 108%
Cholesterol 217mg 72%
Sodium 1181mg 51%
Total Carbohydrate 54g 20%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 40g
Vitamin C 9mg 43%
Calcium 346mg 27%
Iron 4mg 25%
Potassium 681mg 14%
*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 (2 1/2 ounces) unsalted butter

  • 1 medium onion, diced

  • 1 stalk celery, sliced

  • 1 pound boneless chicken breasts, cut into 1-inch cubes

  • 5 tablespoons all-purpose flour

  • 1 1/2 cups chicken stock

  • 1 cup peas, thawed if frozen

  • 1/2 teaspoon thyme

  • 1 teaspoon kosher salt, to taste

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons heavy cream

For the Cheese and Green Onion Biscuits:

  • 2 cups (9 ounces) all-purpose flour, spoon and sweep method)

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 7 tablespoons (3 1/2 ounces) unsalted butter, chilled, cut into small pieces

  • 1 cup (4 ounces) shredded sharp cheddar cheese

  • 2 tablespoons finely chopped green onions

  • 1/2 teaspoon cayenne pepper, optional

  • 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 sauté pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and sauté 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.