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Biscuit Chicken Pot Pie
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4 from 1 vote

Chicken Pot Pie Topped with Jalapeno & Scallion Biscuits

The BEST Chicken Pot Pie with Biscuits. Topping your chicken pot pie is so easy, pure comfort food!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Chicken, Entree
Cuisine: American
Keyword: biscuit topped chicken pot pie, chicken pot pie recipe, Chicken pot pie with biscuits
Servings: 4 servings
Calories: 614kcal


  • Pot Pie
  • 3 TBS butter
  • ½ cup chopped onion
  • ¾ cup chopped carrots
  • ¼ cup plus 1 TBS flour
  • 2 ½ cups chicken stock/broth
  • 1 TBS chicken bouillon
  • ½ cup heavy cream
  • Salt and pepper to taste
  • A couple sprinkles of red pepper for a little heat or a fed shakes of Tabasco
  • 1.5 cups frozen peas
  • 2 ½ cups shredded chicken from a rotisserie chicken or homemade
  • Biscuits:
  • 2 cups flour
  • ¼ teaspoon baking soda
  • 1 TBS baking powder
  • 6 TBS chilled butter cut into chunks
  • 1 cup buttermilk half and half or cream
  • Dash of salt
  • Dash or two of red pepper Cayenne
  • 2 TBS minced jalapeno
  • 3 TBS chopped scallions


  • Pot Pie:
  • Melt the butter in a large skillet or pot over medium-high heat, add in onion and carrots and saute for 2-3 minutes, stirring often until the onions begin to wilt and turn translucent.
  • Sprinkle the flour into the pan, remove from the heat and stir until combined.
  • Return to the heat and cook for a minute more, stirring constantly.
  • Slowly add in the chicken stock, ⅓ of it at a time, stirring constantly and scraping up any browned bits from the pan. The filling will begin to thicken just after it begins to bubble.
  • Sprinkle in the chicken bullion and stir to combine.
  • Remove from heat, add in your heavy cream, stir, place back on heat and allow it to reach a simmer.
  • Remove from heat, season to taste with salt pepper and red pepper.
  • Stir in the peas and set aside. When ready to bake, add in your shredded chicken, pour into a lightly oiled baking dish or cast iron pan(s), top with biscuit dough by plopping biscuit sized scoops, almost touching, over-top your filling.
  • Bake in a preheated 425 degree oven on a middle rack for 18-22 minutes or until biscuits are golden brown and cooked through (depends on the size of your biscuits).
  • Biscuits:
  • Combine flour baking soda and baking powder in a work bowl, whisk together.
  • Add in the butter and using a pastry cutter, a fork or your fingers work the butter into your dry ingredients until it becomes crumbly.
  • Gently fold in the buttermilk, half & half or cream just until it all comes together.
  • Add in your salt, red pepper, jalapeno and scallions and fold it until it is all incorporated.
  • Using your hands, grab a small biscuit sized piece of dough and plop it over-top your pot pie filling allowing a small bit of space between each "plop" of dough.


You can omit the jalapenos and red pepper if you are not looking for a little heat. You can also add in ⅓ cup shredded cheddar cheese if you are in the mood for a biscuit with cheese. If using buttermilk, I add a few pinches of sugar. For a shortcut, you can use store-bought biscuit dough.
You can also choose to use a bag of frozen peas and carrots and add in after adding in the cream.


Serving: 4servings | Calories: 614kcal | Carbohydrates: 57g | Protein: 17g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1013mg | Potassium: 428mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4676IU | Vitamin C: 21mg | Calcium: 258mg | Iron: 4mg