Biscuit-Topped Chicken Pot Pie

Prep Time:
Cook Time:
Total Time:
9 servings


  • Crisco® Original No-Stick Cooking Spray


  • 1 (16 oz.) bag frozen mixed vegetables
  • 1 (10 3/4 oz.) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped, cooked chicken
  • 1/3 cup chopped onion

Biscuit Topping

  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening, chilled
  • 2/3 cup buttermilk


  1. HEAT oven to 400º F. Spray 8 x 8 x 2-inch baking dish or other 2-quart casserole dish with no-stick cooking spray. Place frozen vegetables in colander. Rinse with hot water until thawed. Drain.
  2. MIX soup with milk, thyme, salt and pepper in large bowl. Add chicken, vegetables and onion. Pour into prepared dish.
  3. PLACE flour in large bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Drop 9 biscuits (3 rows of 3) on top of chicken mixture.
  4. BAKE 35 to 40 minutes or until chicken mixture is bubbly and biscuits are golden brown. Cool 10 minutes before serving.


Serving Size (1 slice, 1/9 of pie), Calories 290 (Calories from Fat 90), Total Fat 10g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 30mg, Sodium 670mg, Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 6g), Protein 16g; Percent Daily Value*: Vitamin A 20%, Vitamin C 10%, Calcium 10%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.