Tested till perfect Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

Make the filling on Sunday, then just add the topping today while the oven heats. Milk in the filling and in the biscuits adds calcium. Serve with salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2006

Recipe4 out of 5 based on 28 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 3 3carrotcarrots, sliced
  • 2 cups 2cupsquartered mushroommushrooms
  • 1 1small onion, chopped
  • 1/2 tsp 1/2tspdried tarragon
  • 1/2 tsp 1/2tspeach of salt and pepper
  • 1/3 cup 1/3cupall-purpose flour
  • 1-3/4 cups 1-3/4cupsmilk
  • 1-3/4 cups 1-3/4cupssodium-reduced chicken stock
  • 2 cups 2cupsgreen beangreen beans, cut in 2-inch (5 cm) lengths
  • 3 cups 3cupsshredded cooked chicken
  • 1 tsp 1tspDijon mustard

Biscuit Topping:

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1/3 cup 1/3cupcold butter, cubed
  • 2/3 cup 2/3cupmilk
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In large saucepan, heat oil over medium-high heat; saut?arrots, mushrooms, onion, tarragon, salt and pepper until onion is softened, about 8 minutes.

Add flour; cook, stirring, for 1 minute. Gradually whisk in milk and stock; bring to boil, stirring. Add beans. Reduce heat and simmer, stirring often, until thick enough to coat back of spoon, about 6 minutes. Stir in chicken and mustard. Spoon into round 8-cup (2 L) baking dish; set aside. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; rewarm in microwave to continue.)

Biscuit Topping: In food processor, pulse together flour, baking powder and salt ; pulse in butter until crumbly. Drizzle in milk, pulsing just until soft sticky dough forms. Turn out onto floured surface; knead 10 times or until smooth. Pat out to fit top of baking dish. Cut into 8 wedges; arrange over chicken mixture.

Bake on rimmed baking sheet in 400°F (200°C) oven until biscuits are golden and no longer doughy on bottom, about 40 minutes.

Nutritional Information Per serving: about

cal 716 pro 45g total fat 31g sat. fat 14g
carb 65g fibre 6g chol 154mg sodium 1,344mg

% RDI:

calcium 29 iron 39 vit A 163 vit C 15
folate 52
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