Chicken Pot Biscuit Recipe

Name: Chicken Pot Biscuit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken breast (cooked, diced); 1 cup carrot (cooked diced); ½ cup corn (cooked); ½ cup peas (cooked); ½ cup green beans (cooked, diced); 2 cups milk; 2 tablespoons vegetable oil; 5 tablespoons flour; 2 chicken bouillon cubes; 1 teaspoon garlic powder; 2 teaspoons basil; 1 teaspoon black pepper; 2 cups flour; 6 tablespoons vegetable shortening; 1 teaspoon salt; 2 teaspoons baking powder; ⅔ cup milk

Servings: persons

1 chicken breast (cooked, diced)
1 cup carrot (cooked diced)
½ cup corn (cooked)
½ cup peas (cooked)
½ cup green beans (cooked, diced)
2 cups milk
2 tablespoons vegetable oil
5 tablespoons flour
2 chicken bouillon cubes
1 teaspoon garlic powder
2 teaspoons basil
1 teaspoon black pepper
2 cups flour
6 tablespoons vegetable shortening
1 teaspoon salt
2 teaspoons baking powder
⅔ cup milk

1
Filling preparation- In a large pot add 2c milk and 5 tbs flour and whisk until smooth.
2
Add oil.
3
Put on medium heat and stir constantly with Whisk until thickened.
4
Add chicken, vegetables, and spices.
5
Simmer on low for 10 minutes while preparing biscuit dough.
6
Biscuit preparation: Preheat oven to 450.
7
In a mixing bowl combine 2 cups flour, baking powder 1 tsp salt and shortening until it is a crumb texture.
8
Add milk and work to make basic biscuit dough.
9
Put filling in an 8 cup casserole.
10
Roll out dough to shape/ size of casserole, dough should just fit inside top.
11
Deep score dough into six equal parts.
12
Place casserole in oven on foil for 20 minutes (will bubble over).

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 chicken breast (cooked, diced), 1 cup carrot (cooked diced), ½ cup corn (cooked), ½ cup peas (cooked), and more.

Yes, Chicken Pot Biscuit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Biscuit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions