Biscuit Topped Chicken Potpie

Wednesday, May 23, 2012 @ 10:05 AM
posted by mrscaz

Ok, it’s almost summer and I am fully in vacation mode… Not that I’m actually going on vacation, mind you, but I think my brain is. One of the bad things about living in FL is that aside from the 3:00pm thunderstorm, it’s beautiful out (albeit hot) most of the time. That makes it really hard to stay cooped up in the kids belts office, but I do it to continue saving the world from droopy drawers one child at a time!

One thing that comes with summer is the lack of my desire to cook, but it is one of those necessary evils… In the summer I like to cook a lot of one dish meals, Vegetarian Lasagna, Summer Sketti, and now that I found this one (courtesy of Florida Coupon Savers who got it from All You Magazine), it will be added to my list of summer meals (and winter too for that matter). The other really nice thing about this meal is that it costs less than $2.00 a serving which includes the protein, vegetables and starch all in one!

Biscuit Topped Chicken Potpie


  • 1 1/2 cups all-purpose flour
  • 2 1/4 tsp Baking Powder
  • 1 tsp Salt
  • 9 Tbsp Unsalted Butter
  • 1/4 Cup plus 3 Tbsp Milk


  • 1/2 cup Heavy Cream
  • 2 1/2 Tbsp Cornstartch
  • 2 Tbsp Unsalted Butter
  • 1 Shallot finely chopped
  • 1 1/2 cups Low Sodium Chicken Broth
  • 2 cups Frozen Mixed Vegetables, thawed
  • 3 cups Shredded Rotisserie Chicken
  • 1/2 tsp Salt


  1. Make biscuits: Preheat oven to 375. Line a baking sheet with parchment. Mix flour, baking powder and salt in a bowl. Use a pastry cutter or fork to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 Tbsp milk. Turn dough onto a lightly floured countertop, knead just to bring together; pat into a 1/2 inch thick circle. Cut into 6 biscuits with a 3 inch cutter. Place on baking sheet, cover and chill.
  2. Make Filling: Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Sautee shallots until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring until thickened.
  3. Transfer filling into an 11×7 inch baking dish; arrange biscuits on top. Brush biscuits with remaining 1 Tbsp of milk. Bake until biscuits are golden, about 18-20 minutes. Let stand for 5 minutes before serving.

I hope you and your family enjoy not only the recipe, but also the money you save by not eating out when you get a case of “Idon’twanttocook-itis”!


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