Name: Chicken pot pie with biscuit topping
Prep time: 15 min
Cook time: 45 min
Yield: 4 portions
Cuisine: Canada
Ingredients: 400 g boneless chicken, diced; 1 onion, diced; 200 g mixed frozen vegetables; 20 g butter; 25 g plain flour for filling; 400 ml chicken stock; 180 g plain flour for topping; 2 tsp baking powder; 40 g cold butter for topping; 100 ml milk

Chicken pot pie with biscuit topping

Chicken pot pie with biscuit topping for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook45 min

Yield4 portions

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Let’s make it.

Heat oven to 200°C / 390°F. Soften onion in filling butter, add chicken and cook five minutes. Stir in filling flour and gradually add stock.

Add frozen vegetables and simmer until chicken reaches 74°C / 165°F; transfer to a small baking dish.

Rub topping butter into topping flour and baking powder, then stir in milk to make soft dough. Drop six spoonfuls over hot filling.

Bake 20–25 minutes until biscuits are cooked through and filling bubbles; center should reach 74°C / 165°F. Stand five minutes before serving.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Wheat, milk; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy

483 kcal

Protein

26.8 g

Carbs

46.1 g

Fat

20.8 g

Fibre

2.9 g

Total sugar

3.4 g

Sodium

607 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.