Grandma’s Chicken & Biscuit Pot Pie



  • 4 cups cooked and shredded chicken
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp salt
  • 1/2 tsp black pepper

Biscuit Topping:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter, cut into small pieces
  • 3/4 cup milk


  1. Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish with butter.
  2. To make the filling, melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1-2 minutes, until it forms a paste. Slowly pour in the chicken broth and heavy cream, whisking constantly.
  3. Stir in the cooked chicken, mixed vegetables, thyme, parsley, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened.
  4. Pour the filling into the prepared pie dish.
  5. To make the biscuit topping, combine the flour, baking powder, sugar, and salt in a large mixing bowl. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  6. Stir in the milk until the dough comes together.
  7. Drop spoonfuls of the dough over the filling, spreading it evenly over the top.
  8. Bake the pot pie for 25-30 minutes, or until the biscuit topping is golden brown and the filling is hot and bubbly.
  9. Let the pot pie cool for a few minutes before serving.

Grandma’s Chicken & Biscuit Pot Pie is a comforting and delicious comfort food. The tender chicken and mixed vegetables in a creamy sauce are topped with a flaky and buttery biscuit crust. It’s the perfect meal for a cold winter night or a family dinner.