Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Hands-on Time
50 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 6 to 8 servings

Homemade Biscuits replace the traditional pastry crust in Chicken Pot Pie with Bacon-and-Cheddar Biscuits. These biscuits are made with sharp Cheddar cheese, chopped bacon, and chives, making them just as tasty solo as atop this chicken pot pie.

How to Make It

Step 1

Prepare Filling: Preheat oven to 425°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.

Step 2

Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce. Spoon filling into a lightly greased 13- x 9-inch baking dish.

Step 3

Cut butter cubes into self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add cheese, bacon, chives, and whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits.

Step 4

Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.

Ratings & Reviews

Michael02's Review

JaimeB
November 13, 2013
I changed a few things, no hash browns, peas, mushrooms, or parsley. I used diced, boiled potatoes, celery, and all thigh meat. Good recipe. No need to cook the filling first. Place your warm or hot filling into dish, top with biscuits, and cook. This is comfort food. I made this on a Monday night, no problems. I will make again.

olivettepointe's Review

aoconnor2
November 08, 2013
This recipe was too elaborate for a mid-week meal. I might save it for a special occasion but I would add more seasoning to the chicken mixture. The biscuits are amazing. I'll make them again and again.

lansingal's Review

MaryFMartin
October 05, 2013
I really liked this chicken pot pie recipe and use it for brunches or ladies' dinners. I use a more traditional pot pie for my family. http://southerngirl-alison.blogspot.com/2013/10/the-idea-of-cream-of-anything-soup-from.html

szbick's Review

82aggie
January 26, 2013
Biscuits were really good and would make again. The Chicken Pot Pie didn't have a lot of flavor.

82aggie's Review

Cutieprincess
December 29, 2012
Have made this twice now and LOVE it...as does my husband. I used Schwan's frozen biscuits (which are delicious on their own) and omitted the mushrooms because we don't care for them. Highly recommend!

JaimeB's Review

Michael02
September 30, 2012
N/A

lexiapril's Review

lexiapril
September 19, 2012
While I would have to "modify" this recipe a lot, I really like the concept. No need for 2 pans in the prep...just make the sauce in the same pan after sauteing the onions and mushrooms, then add the next 5 ingredients. I would also use Bisquick drop biscuits for the top...so much easier!!! Going to the store to pick up the items I need and will make this for tomorrow's supper!!

Cutieprincess's Review

globalbabe444
July 17, 2012
I think this recipe was okay...to me it needed more zip or something. It wasn't a keeper for my family but maybe with a few modifications it would be fine.

globalbabe444's Review

szbick
February 29, 2012
N/A

MaryFMartin's Review

lansingal
February 14, 2012
N/A