Biscuit Topped Chicken Pot Pie

After 3 attempts, and so many leftovers I don’t know what to do with, I think I’ve finally nailed this one.

I think this has to be one of my largest challenges yet. I don’t have a good track record with experimenting with chicken, which is why you don’t see a lot of chicken recipes on here… yet.

Kevin cannot get enough of this casserole. So much so, that every time I say chicken, he finishes off by yelling “CHICKEN POT PIE!” in a strange Southern accent. [I’m guilty of doing this too, so I can’t make fun, only suggest that you try it yourself.]

Recipe #3 in the Winter: A Time of Hibernation series.

Biscuit Topped Chicken Pot Pie

A dairy and gluten free healthy chicken pot pie is a nice change to this classic family favourite.

Inspired by: Company’s Coming Most Loved Casseroles


  • 2 red potatoes, diced
  • 1 lb cooked chicken thighs, diced
  • 1/2 lb cooked chicken breast, diced
  • 3 celery stalks, chopped
  • 1 cup white mushrooms, sliced (worked out to be 6 mushrooms)
  • 2 medium carrots, diced
  • 1 medium yellow onion, diced
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon El Peto Onion Soup Mix (onion powder could be used too, I ran out so used what I had and it worked nicely!)
  • 1/4 teaspoon salt
  • 2 cups vegan cream of mushroom soup
  • Biscuit dough rolled out to 1/2 inch

Note: If you don’t have the time to prepare the soup from scratch but are looking for a dairy free alternative, 2 packets of Roux Onion Gravy would work well too


  1. Preheat oven to 350F
  2. In a medium saucepan, cook potatoes in boiling water until tender (8-10 minutes). Strain and place in an ungreased 2.5 quart (2.3 L) casserole dish
  3. Combine chicken thighs, breast, and celery in the casserole dish
  4. In a medium sized frying pan, saute mushrooms, carrots, and onion until tender
  5. Add celery seed, onion soup mix, and salt, then add to casserole dish
  6. Place cream of mushroom soup in the casserole dish
  7. Prepare biscuits. Arrange completed biscuits on top of casserole
  8. Bake uncovered for 30 minutes until the biscuits are golden

Serves 6-8

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Comments | Leave Your Comment

  1. This tastes AMAZING! I used the (unbaked) biscuits on the bottoms and sides of a muffin pan and instead of potatoes, I used almond milk and arrowroot powder to make a ol’ cream of mushroom soup. With the measurements for biscuit dough, I got 10 chicken pot pie cups.

    To die for. “Chicken Poc Pie”, as my husband used to say when he was little, and still says it today! :-)

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