Chicken and Biscuit Pie Recipe



  • 4 tablespoons of butter
  • 1 cup of finely chopped onion
  • 1 stalk of finely chopped celery
  • 1/3 cup of all-purpose flour
  • 1 1/2 cups of chicken broth
  • 1 1/2 cups of milk
  • 1/2 teaspoon of dried sage
  • 1/2 teaspoon of dried thyme
  • 2 1/2 cups of diced cooked chicken
  • 2 cups of mixed vegetables
  • Salt and pepper


  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 1/4 cup of butter, cold and chopped
  • 3/4 cup of milk


  1. Melt the butter for the filling in an oven-safe sauté pan.
  2. Add the onion and celery to the pan.
  3. Cook for 7 to 8 minutes. Stir occasionally.
  4. Add the flour to the pan.
  5. Cook for 1 to 2 minutes or until lightly browned. Stir occasionally.
  6. Whisk in the chicken broth.
  7. Whisk in the milk.
  8. Stir in the sage, thyme, chicken, and mixed vegetables.
  9. Cook for 5 to 7 minutes or until the filling is hot. Stir occasionally.
  10. Add the salt and pepper to taste.
  11. Remove the filling from the heat.
  12. Preheat the oven to 375°.
  13. Combine the flour, baking powder, sugar, and salt for the biscuit topping in a mixing bowl.
  14. Add the cold butter to the mixture.
  15. Rub the butter into the mixture.
  16. Stir in the milk.
  17. Kneed the dough into a ball.
  18. Mold the dough into 1/2 inch thick circles.
  19. Layer the biscuits in the pan on top of the filling. (Bake any extra biscuits separately on a greased baking sheet for about 15 minutes.)
  20. Bake the chicken and biscuit pie uncovered for 20 to 30 minutes or until the biscuits are lightly golden brown.
  21. Allow to cool slightly. Serve hot.
  22. Refrigerate any uneaten chicken and biscuit pie.
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