Chick’n Pot Pie with Biscuits


Chick'n Pot Pie with Biscuits

On a chilly evening, the whole family will love digging into this classic, yet meat-free, recipe.

Servings 8
Prep Time 20 mins
Cook Time 35 mins

Course Vegetarian

Course Vegetarian
Cuisine .75 Cups
Keyword Carrots, Peas, Celery



  • 2 cups all purpose flour
  • 1 Tbs. baking powder
  • ½ tsp. sugar
  • 6 Tbs. frozen butter
  • ¾ cup whole milk


  • 4 Tbs. butter
  • ½ yellow onion diced
  • 4 carrots sliced
  • 4 celery stalks chopped
  • ¼ cup flour 2 cups milk
  • 1 ½ cups vegetable broth
  • 1 box Dr. Praeger's Classic Chick'n Tenders diced
  • 2 ½ cups frozen peas
  • salt and pepper


  • Preheat the oven to 425F.
  • In a medium bowl whisk flour, baking powder and salt together. With a sharp knife, cut butter into very small pieces and incorporate into the flour mix with your hands, it should resemble small pebbles.
  • Add milk and gently stir until the dough comes together. Transfer dough onto a lightly floured surface. Fold the dough over on itself a few times, roll it out, and cut 7 biscuits using the rim of a cup.
  • In a large oven-safe pan, add the butter, onion and season generously with salt and pepper and then saute for 5 minutes. Add the carrots and celery and continue to saute for 5 minutes. Add the flour; and after 2 minutes, add the milk, chicken broth, chicken, and peas and season everything with salt and pepper.
  • Place biscuits on top of the filling, covering the whole pan. Brush biscuits with oil or melted butter for extra color. Bake for 15-20 minutes.