Chicken Biscuit Pot Pie

Author: Heidi Strydom
Category: Chicken
Serves/Qty: 8.00
Marthinus Strydom

With sage-infused, herb-infused biscuits, the traditional comfort dish of chicken pot pie is made a thousand times better!

Heidi Strydom

The Story

Your entire family will adore homemade chicken pot pie with biscuits, so make sure to try it out! It's a hearty, delicious, filling pie covered in a thick, herb-infused white sauce and stuffed with succulent chicken, potatoes, carrots, celery, and peas. For those hectic nights, you can either make the biscuits entirely from scratch (highly recommended) or use store-bought biscuits as a quick fix. This chicken pot pie with biscuits is a show-stopping, repeat-favorite dish and far superior to frozen pot pies.

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Adjust Quanities

2 kg whole chicken
1 cup (48 Teaspoons) packed sage
1 tbsp (3 Teaspoons) butter
1 tsp malden salt
¼ tsp black pepper
1 tbsp (3 Teaspoons) olive oil
half a lemon
4 cloves garlic
For the biscuit
2 cup (96 Teaspoons) flour
1 tbsp (3 Teaspoons) baking powder
1 tbsp (3 Teaspoons) sugar
½ tsp teaspoon salt
85 g very cold salted butter
¾ cup (36 Teaspoons) whole milk
For the Filling
shredded chicken and skin
1 large carrot
1 medium white onion
2 celery stalks
1 cup (48 Teaspoons) frozen peas
sage chopped finely
3 tsps all purpose flour
1 tbsp (3 Teaspoons) butter
1 cup (48 Teaspoons) milk
¼ cup (12 Teaspoons) chicken stock


  1. Heat oven on fan assist to 180°C
  2. With your finger, separate skin on breast and thigh meat as far as possible. Melt butter and finely chop 2/4 of sage leaves.
  3. In a bowl mix, melted butter, finely chopped sage salt and pepper.
  4. Massage this mixture between loose skin and meat. Take care not to tear the skin. Brush chicken top only with olive oil and sprinkle with a little salt and pepper. Stuff chicken with half a lemon and 4 crushed garlic cloves.
  5. Place chicken on roasting rack in roasting pan. Fill roasting pan with 1/2 cup water halfway through roasting time. Don't let the roasting pan dry. Roast for 1 hour and 20-30 minutes.
  6. Let chicken rest for 30 minutes and shred all the meat, including the skin into a bowl. Set aside pan with pan drippings. Finely chop all vegetables.
  7. In a medium skillet, melt butter. Add flour and stir. Add 1/2 cup of milk and whisk till smooth and then add the rest of the milk. Continue whisky gently until sauce has thickened.
  8. Take pan with pan drippings and add chopped vegetables into the pan. Gently bring heat up to sauté vegetables. Add 1/4 cup of chicken stock
  9. Stir well and add sauce and shredded chicken. Add shredded chicken and stir well. Add petit peas and stir gently. Transfer filling to baking dish.
  10. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together.
  11. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass . Let’s not be too precious here.
  12. Arrange biscuits on top of filling. Brush with milk, sprinkle finely chopped sage on top (optional) and bake in 200°C oven for 16-20 minutes.

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