~Biscuit Topped Chicken Pot Pie~



  1. Preheat the oven to 375 degrees.
  2. In a skillet, melt the butter and saute the diced onion, celery, and carrot over medium heat until tender.
  3. Season with salt and pepper and divide among two pie dishes or a 9 X 13 baking pan.
  4. Stir in the frozen peas and cooked chicken (dividing among the two dishes if necessary).
  5. To prepare the gravy, melt the 1/4 c. butter in a saucepan over low heat.
  6. Season with salt and pepper and whisk in the 1/4 c. flour and continue to whisk for a couple of minutes.
  7. Add in the stock and milk and bring to a simmer.
  8. Continue to simmer the gravy until it begins to thicken up a little.
  9. Divide the gravy among the chicken mixture dishes and stir in.
  10. For the biscuit topping, whisk together the flour, salt, and baking powder.
  11. Cut in the 6 T. butter until the mixture is coarse and crumbly.
  12. Stir in the milk, beginning with a cup and adding the additional 1/2 as necessary to bring the biscuit together.
  13. Dividing among the dishes, spoon the dough, if wet, on top of the chicken mixture and spread with the back of a spoon to cover the entire surface. Or, if the dough is dry enough, pat flat to the size of the pan and place on top of the mixture.
  14. If desired, brush the top with melted butter and bake the pie for 30 minutes.

Recipe by Reformation Acres at