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Biscuit-Topped Chicken Pot Pie
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3 tablespoons Land O Lakes® Light Butter with Canola Oil

1 large (1 cup) onion, chopped

1/4 cup all-purpose flour

1 cup milk

1 (14-ounce) can reduced sodium chicken broth

1/8 teaspoon ground red pepper (cayenne)

2 cups chopped rotisserie chicken

2 cups frozen mixed vegetables


1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup cold Land O Lakes® Light Butter with Canola Oil

1/2 cup buttermilk  


Paprika, if desired

 *Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Melt 3 tablespoons Light Butter with Canola Oil in 4-quart saucepan over medium heat. Add onion; cook 3-5 minutes or until softened. Add 1/4 cup flour; continue cooking, stirring constantly, 1 minute. Stir in milk, chicken broth and red pepper; continue cooking 4-6 minutes or until mixture comes to a boil and thickens. Stir in chicken and vegetables.

  3. STEP 3

    Pour into ungreased 2-quart casserole dish; set aside.

  4. STEP 4

    Combine 1 1/4 cups flour, baking powder and salt in bowl; cut in 1/4 cup Light Butter with Canola Oil with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened.

  5. STEP 5

    Drop dough in 6 equal portions over pot pie mixture. Lightly sprinkle dough with paprika, if desired. Bake 40-45 minutes or until biscuits are lightly browned and mixture is bubbling.

Tip #1

- Dough can also be pressed out onto lightly floured surface and cut into 6 pieces.

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