Biscuit-Topped Chicken Pot Pie Biscuit-Topped Chicken Pot Pie

Image: Yvonne Duivenvoorden | Food Styling: Donna Bartolini | Props Styling: Oksana Slavutych

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2006


Biscuit Topping:


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 facts <b>Per serving:</b> about

  • Sodium 1344 mg
  • Protein 45 g
  • Calories 716.0
  • Total fat 31 g
  • Cholesterol 154 mg
  • Saturated fat 14 g
  • Total carbohydrate 65 g


  • Iron 39.0
  • Folate 52.0
  • Calcium 29.0
  • Vitamin A 163.0
  • Vitamin C 15.0
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Lunch & Dinner

Biscuit-Topped Chicken Pot Pie