Sunday Chicken and Biscuit Pot Pie - Martha White®
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Sunday Chicken and Biscuit Pot Pie

Prep Time

30 min

Cook Time

17 min


6 Servings

Total Time

50 min

Sunday Chicken and Biscuit Pot Pie



1/4 cup butter

1 cup chopped onion

1 cup peeled, thinly sliced carrots

1/2 cup chopped celery

1/4 cup Martha White All-Purpose Flour

1 cup chicken broth

1 cup half-and-half

1/2 teaspoon pepper

1/2 teaspoon dried thyme

3 cups chopped chicken

1 (9 oz.) package frozen sugar snap peas, thawed



6 tablespoons cold butter, chopped

1 1/3 cups Martha White® Self-Rising Flour

1/2 cup milk


Heat oven to 450ºF. Melt butter in a 10 1/2-inch cast iron skillet over medium heat. Add onion, carrots, and celery; cook until tender, about 5 minutes. Gradually add flour, stirring until smooth. Cook, stirring, one minute. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until the mixture thickens. Stir in pepper, thyme, chicken, and peas. Cook, stirring occasionally until hot, about 3 minutes. Reduce heat to low while preparing biscuits.

Cut butter into flour in a medium bowl with a pastry blender or two knives until butter is the size of small peas. Add milk; stir with a fork just until a soft dough forms. Turn dough out onto a floured surface and pat to 1/2-inch thickness. Cut with a biscuit cutter or into squares with a knife or pizza cutter. Place biscuits on the hot mixture in the skillet. Bake 15 to 20 minutes or until biscuits are golden brown.