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Stovetop Chicken Pot Pie

Easiest pot pie ever
Prep Time10 mins
Cook Time15 mins
Servings: 4
Calories: 481kcal


  • 4 frozen buttermilk biscuits
  • 1 1/2 cups chicken stock
  • 1 cups half and half or whole milk
  • 3 tbs flour
  • 1 1/2 tsp poultry seasoning
  • 1 chopped small onion
  • 1 cup julienne carrots
  • 3 tbs butter
  • 2 cups shredded cooked chicken breast
  • 1 cup frozen peas thawed
  • 2 tbsp. chopped fresh parsley


  • Cook frozen biscuits per package directions. Set aside.
  • Place stock, half-and-half, flour and poultry seasoning in a large sealable jar and shake until combined.
  • Cook onions and carrots in the butter in a large saucepan over medium heat until soft. Slowly whisk in the stock mixture and bring to a boil. Reduce heat and cook, stirring frequently, until thickened.
  • Stir in shredded chicken, peas and parsley. cook for about 5 minutes then season to taste with salt and pepper.
  • Serve in a bowl topped with a biscuit.


If you're not in the US or Canada and cannot find "poultry seasoning," you can find the recipe here.



Serving: 1serving | Calories: 481kcal | Carbohydrates: 35g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 566mg | Potassium: 666mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6770IU | Vitamin C: 29mg | Calcium: 132mg | Iron: 4mg