Cornmeal Biscuit Pot Pie

Cornmeal Biscuit Pot Pie

Recipe by Cat Morrow
Course: Main course, Side dish


pot pie
Prep time


Cooking time



Hearty and stick-to-your-ribs satisfying. A 12 ounce bag of mixed vegetables from the freezer works great for a fast, weeknight supper. You can also use any veggies you have available seasonally.



  • Preheat oven to 350°F
  • To prepare gravy, melt butter in a 10″ skillet over medium-low heat, and stir in the flour. Cook a moment or two before adding about half your liquid. Stir to combine.
  • Add remaining milk or broth. Cook until the sauce is thick and bubbling. You may need a little more liquid, but keep in mind your vegetables will add moisture.
  • Season to taste with salt and black pepper, and mix in the chicken or turkey meat.
  • To make biscuits, add flour, cornmeal sea salt and baking powder to a bowl. Stir to combine. Add heavy cream and stir until a stiff but scoopable dough is formed.
  • To assemble, transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Using a cookie scoop or spoons, dollop out portions and drop the biscuits on top of the filling. Sprinkle with shredded cheese.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 30 to 45 minutes. Rest 10-15 minutes before serving.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead