Go Back
Biscuit Chicken Pot Pie
Print Recipe
4 from 1 vote

Chicken Pot Pie Topped with Jalapeno & Scallion Biscuits

Prep Time20 mins
Cook Time25 mins
Total Time45 mins


  • Pot Pie
  • 2 TBS butter
  • 1/2 cup chopped onion
  • 3/4 cup chopped carrots
  • 1/4 cup plus 1 TBS flour
  • 2 1/2 cups chicken stock/broth
  • 1 TBS chicken bouillon
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Optional: a pinch or two of truffle salt
  • A couple sprinkles of red pepper for a little heat
  • 1 cup frozen peas
  • 2 1/2 cups shredded chicken from a rotisserie chicken or home made
  • Biscuits:
  • 2 cups flour
  • 1/4 tsp 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, 1/3 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 truffle salt (if using) 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 1/3 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.