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Chicken Pot Pie with Flaky Biscuit Topping

Chicken Pot Pie with Flaky Biscuit Topping

Chicken Pot Pie with Flaky Biscuit Topping
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Chicken Pot Pie with Flaky Biscuit Topping

An American twist on a traditional Chicken and Vegetable Pie by using a flaky biscuits topping rather than pastry!


500 g boneless chicken thighs, diced
1 leek
2 carrot, diced
2 tbsp butter
2 tsp Italian Stallion
2 potatoes, peeled and diced
1 cup cream
1 cup milk
1 chicken stock cube
1/2 cup frozen corn
1/2 cup frozen peas
2 tbsp corn flour
1/4 cup water
Man Grind

Flakey Biscuit Topping
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp Man Rub
140g cold butter, diced
1 cup butter milk (or 1 cup whole milk with 1tbsp white vinegar)
1/2 cup grated cheese




Preheat oven to 200C.


Saute leek and carrot, in butter, over a medium high heat for two minutes. Add chicken and Italian Stallion and brown for another 2 minutes. Either use a large oven safe fry pan or casserole, or transfer to a baking dish for the final steps.


Add milk, cream, potato and stock cube to the pan, simmer for 8 minutes. Season with Man Grind.


While the filling is simmering, prepare the biscuit topping. Place flour, baking powder, baking soda, butter and Man Rub into the bowl of a food processor. Pulse until it resembles crumbs with some chunks of butter still visible. If you don't have a food processor you can use your hands to rub the butter into the flour.


Add buttermilk to the food processor and pulse until it comes together into large chunks of dough and the dry flour is incorporated.


Tip out onto a floured surface or piece of baking paper, bring together to form a dough.


Roughly press or roll out to about 1.5cm thick, cut round biscuits using a glass or cookie cutter. Note the visible butter in the dough, this will help give that flaky texture. Repeat until all dough is used.


Returning to the filling, mix the cornflour and water together to form a slurry and pour in to thicken the sauce. Add frozen corn and peas and allow to thicken for a minute or two.


If you are not using an oven safe pan or casserole dish transfer the filling to appropriate dish at this stage.  Arrange biscuits on top of the filling.


Sprinkle with grated cheese


Bake in the oven for 18-20 until biscuits have puffed up and cheese is golden. Allow to sit for 5 minutes before serving as it will be very hot!


Recipe Notes

This can easily be made into a vegetarian dish by omitting the chicken and adding additional vegetables such as sweet potato and mushrooms



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