Chicken Pot Pie With Biscuit Crust Recipe
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tbsp. butter
  • 2 medium onions, diced
  • 1 celery rib, diced
  • 1 large carrot, diced
  • 3 cups cubed cooked chicken
  • 1½ cups frozen peas
  • 1 cup diced fresh mushrooms
  • ¼ cup vegetable shortening
  • ¼ cup all purpose flour
  • 1½ cups chicken broth
  • 1 cup half and half
  • Biscuit Crust:
  • 2 cups all purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ cup chilled vegetable shortening
  • 1 cup whole milk
  1. Grease a 2 quart cast iron casserole or skillet
  2. In the cast iron casserole/skillet, melt the butter over medium heat and add the onions, celery and carrots and stir until vegetables soften (around 5 minutes).Stir in the chicken, peas and mushrooms. Season to taste with salt and pepper and set aside.
  3. In a medium saucepan, melt the shortening over medium heat and sprinkle the flour over the top and stir constantly for 3 minutes. Remove from heat and slowly add the half and half and chicken broth until well blended. Return to the heat and stir constantly until the sauce thickens. Pour over the chicken and vegetables in cast iron casserole/skillet.
  4. Preheat oven to 425 degrees.
  5. Make the biscuit crust by whisking the flour, baking powder and salt in a medium size mixing bowl. Add the shortening by hand or with a pastry cutter until mealy. Add the milk and stir until the mixture forms a ball. Knead the dough about 8 times and then pat/roll the dough until it is about ⅓" thick. Cut dough to fit the top of the cast iron casserole/skillet and drape it over and secure by crimping the sides. Cut four vents into the top with a sharp knife and bake until the crust is brown and the sauce is bubbling (about 25 minutes)
Recipe by Makobi Scribe at