Chicken Pot Pie With Sage Biscuit Crust

Prep Time
Cook Time
Ready In

"This is one of the best Pot Pies I have ever tasted. It takes some time to prepare, but it's well worth the work!"

Original recipe yields 6 servings


  • Serving Size: 1 (354.2 g)
  • Calories 592.2
  • Total Fat - 28.4 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 90 mg
  • Sodium - 1926.4 mg
  • Total Carbohydrate - 61 g
  • Dietary Fiber - 4.2 g
  • Sugars - 2.9 g
  • Protein - 23.9 g
  • Calcium - 329 mg
  • Iron - 3 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.2 mg

Step 1

For Filling: In an oven going fry pan, cook mushrooms and peppers in 1 tbsp butter until tender.

Step 2

Take vegetables from pan.

Step 3

Melt remaining butter in fry pan; stir in flour and seasonings. Add chicken broth and milk; cook and stir until mixture boils and thickens.

Step 4

Stir in chicken, vegetables and corn and lemon juice. Keep hot in fry pan or 2 1/2 quart casserole dish.

Step 5

Sage biscuit topping: Combine flour, baking powder, salt, sage and cumin in a mixing bowl. Cut shortening in until crumbly. Add milk and mix until all flour is moistened.

Step 6

Shape into a ball and turn out onto a lightly floured surface. Roll or pat into an 8 inch circle.

Step 7

Cut into 6 wedges. It is optional to mix together the cornsyrup and water and brush on the crust before baking if you prefer crust to be crispier.

Step 8

Place wedges on top of chicken mixture, bake at 350 degrees for 35 to 45 minutes or until biscuit topping is done.

Tips & Variations

No special items needed.



I had a bit of a difficult time with the biscuit crust as it was way to dense but the flavour was great. Next time I will add more liquid for the crust.

review by:
(28 Feb 2013)