Southern Chicken Pot Pie

Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: 55–65 minutes
Servings: 6–8
Oven Temperature: 400°F

Ingredients

For the Chicken Filling

• 3 cups cooked, shredded chicken

• 4 tablespoons unsalted butter

• 1 small yellow onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• ⅓ cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk or half-and-half

• 1 cup frozen peas

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried thyme

• ½ teaspoon poultry seasoning

• ½ teaspoon black pepper

• Salt, to taste

For the Barlow’s Topping

• 2 cups Barlow’s Pancake Biscuit Waffle Mix

• ½ cup cold unsalted butter, cut into small cubes

• ¾ cup cold buttermilk, plus 1–2 tablespoons if needed

• ½ teaspoon garlic powder

• ½ teaspoon dried parsley (optional)

Instructions

1. Prepare the oven

Preheat oven to 400°F.

2. Make the chicken filling

Melt 4 tablespoons butter in a large skillet over medium heat. Add onion, celery, and carrots. Cook for 5–7 minutes, until softened.

Stir in the flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Add garlic powder, onion powder, thyme, poultry seasoning, pepper, and salt.

Simmer for 3–5 minutes, until the gravy thickens. Fold in shredded chicken and frozen peas.

Transfer the filling to a greased 9-by-13-inch baking dish or a similarly sized oven-safe casserole dish.

3. Prepare the Barlow’s biscuit topping

Add Barlow’s Pancake Biscuit Waffle Mix and garlic powder to a mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour in the buttermilk and gently stir until a soft, slightly sticky dough forms. Add a little extra buttermilk if the dough seems too dry. Fold in parsley, if using.

Don't overmix, honey! Gentle hands help keep that biscuit topping tender.

4. Top the pot pie

Roll dough until thin and layer over filling. Or for a more Southern feel, drop spoonfuls of biscuit dough evenly over the chicken filling, leaving a little space between each mound so steam can escape and the topping can bake through.

For a more rustic look, leave some filling peeking through between the biscuits.

5. Bake until golden

Bake for 25–35 minutes, until the topping is golden brown and cooked through and the filling bubbles around the edges. 

If needed, check in the center to ensure it is fully baked before serving.

6. Rest and serve

Let the pot pie rest for 5–10 minutes before serving.

Barlow’s Kitchen Tips

• For extra savory flavor: Add a little black pepper and dried herbs to the biscuit topping.

• For a golden finish: Brush the biscuit tops lightly with melted butter before baking.

• For easier weeknight cooking: Use rotisserie chicken and pre-diced vegetables.

• For best results: Because pancake, biscuit, and waffle mixes vary in their leavening, sweetness, and salt content, test the dough consistency and flavor before baking. This topping formula is a starting point and may need adjusting to match the exact Barlow’s mix formulation.