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Chicken Pot Pie with a Biscuit Topping

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner
Servings: 10
Author: Lisa Douglas



  • 2 pounds skinless boneless chicken breast halves - cubed (or, as we find is cheaper, one whole chicken steamed in the crock pot all day, meat pulled apart)
  • 2 cups frozen mixed vegetables
  • 4 potatoes already baked and cubed
  • 2/3 cup organic butter
  • 2/3 cup all-purpose organic flour
  • 2 tbsp Mrs. Dash
  • 1/4 teaspoon black pepper
  • 1 teaspoon celery seed
  • 2 1/2 cups Swanson organic chicken broth
  • 1 1/3 cup organic milk

Pie Crusts from scratch (will make 2 pie crusts)

Biscuit Topping (will make 2 batches of biscuits)

  • 4 cups Bisquick mix
  • 1 1/3 cup organic milk


  • Whether you simmer a whole chicken in the crock pot all day, and pull it apart, or cube and cook the chicken breasts, prepare the chicken in a large skillet sprayed with cooking spray while pre-heating your oven to 425.
  • Once you're sure the chicken is fully cooked, add the mixed vegetables to warm them up. Cook this over medium heat, vegetables should only be added at the end, enough to warm them through, do not over do.
  • While chicken is cooking, bake your potatoes in the microwave (or however you prepare them).
  • Prepare your pie crusts by slowly cutting in the Crisco into the flour, using a pastry cutter or two forks (I like the fork/knife combo myself).
  • Once the Crisco resembles course crumbs and pea-shaped bundles, start sprinkling in the water a tablespoon at a time until the dough is moist enough to hold together. (I tend to make it just a tad doughier than normal, just because of the flour you will roll it in later.)
  • Flour your countertop and roll out large enough fit your greased and floured pie pans.
  • Keep an eye on your chicken/vegetable mixture during this time, as it should be finished cooking while you make your crusts.
  • Take it off the heat and place a medium saucepan on.
  • Melt down the butter, add the flour to this mixture and whisk until well blended. Immediately add the milk, broth and spices.
  • Whisk until it begins to bubble and thicken, like gravy, and turn the heat off.
  • Prepare your biscuits by mixing together the Bisquick mix with the milk in a bowl once blended, do not overmix.
  • Place the chicken/vegetable mixture at the bottom of your pies on the crusts. Cube the potatoes and place over the chicken/vegetable mixture, spread out. Pour over the gravy, shifting the chicken and potatoes around a bit just to ensure they're covered, and that the gravy doesn't pool on top.
  • Begin to spoon the biscuit mixture on top, keeping special care to "wall in" the gravy by the crust (forming a seal).
  • Once a circle around the crust is formed, I made biscuits on top, allowing holes in between to "air" out the insides of the pie (similar to slits in the crust).
  • I baked on the middle rack in the oven until the biscuits were brown and the gravy steamed through, about 20-30 minutes.