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No one can turn away the homey flavors of chicken in a light cream sauce with biscuits. Though, the time it takes for homemade biscuits can easily be turned down. Author Mark Bittman gives you his solution with a stir-together dough for a weeknight pot pie.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

50 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. In a saucepan heat 2 1/2 cups milk over medium until just steaming.

  • In a large bowl stir together 2 1/2 cups flour, the baking powder, and 1 tsp. salt. Add oil and 1 cup warm milk. Stir until dough is just mixed. (Lumps are OK.) If it's too dry and hasn't come together, stir in additional milk 1 tablespoon at a time. If dough is too wet, add 1 tablespoon flour and stir once. Dough should drop like biscuit batter from a spoon. Set aside.

  • Meanwhile, in an extra-large oven-safe skillet melt butter over medium. Add chicken, onion, carrots, and celery; sprinkle with salt and black pepper. Cook 10 to 15 minutes or until chicken is cooked through but not browned, turning occasionally. Cut into bite-size pieces.

  • Return chicken to skillet. Sprinkle with remaining 2 Tbsp. flour. Reduce heat to medium-low. Cook just until flour turns golden. Slowly pour in remaining 1 1/2 cups milk. Simmer, stirring occasionally, until sauce coats the back of a spoon. Stir in the peas; season to taste.

  • Drop dough mixture onto filling 1 heaping tablespoon at a time. (Space mounds of dough as evenly as you can, but don't bother to spread them.) Bake 15 to 20 minutes or until mixture is bubbling and crust is golden. Serve immediately. Serves 4 to 6.

Nutrition Facts

795 calories; fat 33g; cholesterol 147mg; saturated fat 9g; carbohydrates 83g; mono fat 17g; poly fat 4g; insoluble fiber 6g; sugars 13g; protein 41g; vitamin a 6385.3IU; vitamin c 11.9mg; thiamin 0.9mg; riboflavin 1mg; niacin equivalents 11.7mg; vitamin b6 0.7mg; folate 198.1mcg; vitamin b12 1.3mcg; sodium 1359mg; potassium 798mg; calcium 375mg; iron 5.9mg.