Special Gift Offer

Close 2 gift subscriptions for the price of 1

Lunch / Dinner

Upside-Down Chicken Pot Pie with Biscuit Crust

The ultimate one-dish meal, pot pie has something for everyone. If you prefer a biscuit topping and it’s your favorite part of the pot pie, this version with a biscuit base is sure to be your new favorite. Cooking in cast iron — because of its heat retention — guarantees a crust with a crispy exterior.

It’s hard not to love chicken pot pie. Full of creamy gravy, vegetables, chicken, and a buttery crust, dinner really doesn’t get much better. Unless, that is, you opt for a biscuit crust and then literally flip the whole thing on its head so you get a bit of biscuit in every bite.

A biscuit crust is easy enough to do. First make the biscuit recipe and press it into a cast-iron skillet to parbake while making the filling. Cooking in cast iron (because of its heat retention) guarantees a crust with a crispy exterior that’s buttery and flaky inside. The crust will puff during parbaking. That’s OK, just press it down, making a well to hold the chicken filling.


8 servings

Total Time

1 hour

Print Recipe

Share Recipe







Meal Prep Quick Tip

While many pot pies are a labor of love, using frozen vegetables for this pie means most slicing and dicing is done for you, keeping the prep for your dinner as easy as, well, pie.



Preheat oven to 400°.

For the crust, whisk together flour, thyme, garlic, baking powder, baking soda, and salt.

Cut in butter until pea-sized. Stir in buttermilk just until all flour is moistened; transfer to an 8-inch cast-iron skillet. With dampened fingers, pat dough into bottom and partway up sides of skillet.

Bake crust 1215 minutes, then press crust down with a spoon to make a well in the center.

For the filling, melt butter in a sauté pan over medium-high heat. Add carrots, onions, and mushrooms; sauté until mushrooms release their liquid and it evaporates.

Add green beans, thyme, and garlic; cook 2 minutes. Reduce heat to medium.

Stir in flour to coat vegetables; cook 2 minutes. Whisk in milk; cook filling until slightly thickened, 8 minutes. Stir in chicken, parsley, and lemon juice; season with salt and pepper.

Spoon filling into crust and bake 1520 minutes. Let pie stand 5 minutes before serving.


Pressing the center of the puffed crust with a spoon after parbaking creates space to hold the filling.


So the filling isn’t thin, sauté the mushrooms until they’ve released all their liquid and it evaporates.

Nutritional Facts

Share Recipe:

Equipment/Special Ingredients Needed

Want to give this recipe a try?

Check out our recommendations for the necessary equipment and ingredients to make this recipe. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!


You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Lunch / Dinner

Tofu Piccata with Almonds