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Homemade Chicken or Beef Pot Pie with Biscuits

Author: Mona Lou via Kelly the Kitchen Kop


A medium to large pot of leftover soup, or you could make one of these:


  • Thicken your soup by adding very cold water to your thickener and whisk well until you have a smooth, semi-thick pasty consistency.  Slowly pour into boiling soup while stirring.  I've heard that the key to avoiding lumps is to have your thickening very cold and your soup very hot.  Sometimes this works for me, sometimes it doesn’t – do you have any more tips for avoiding lumps in your gravy or thickened sauces?  If there are lumps, just strain them out.
  • Once the soup thickens up after cooking a bit with the thickening mixture, pour it into the baking pan.
  • Top with Homemade biscuits – I made these with the buttermilk variation and they were delicious – so light and flaky!
  • (You could freeze it at this point to defrost and bake later for a quick dinner!)
  • Bake until biscuits are golden brown – about 15-20 minutes on 350*.
  • Serve with the stew mixture spooned over top of the biscuits.
  • This is similar to a stove-top version I’ve posted before:  Pork Ala King.