Hearty Biscuit-Topped Chicken Pot Pie
A comforting and rustic take on a classic, this chicken pot pie features a rich, savory filling of chicken and vegetables in a velvety cream sauce. It's crowned with a blanket of light, fluffy buttermilk biscuits that bake to a golden-brown perfection, creating a perfect harmony of textures and flavors.
Equipment
- Large oven-safe skillet or Dutch oven
- Large mixing bowl
- Whisk
- pastry blender or fork
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Biscuit cutter or knife
- pastry brush
Ingredients
- For the Creamy Chicken Filling:
- ½ cup unsalted butter
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 2.5 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tablespoon fresh thyme leaves
- ¼ cup chopped fresh parsley
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- For the Fluffy Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- Prepare the Biscuit Dough: In a large bowl, whisk together 2 cups flour, baking powder, sugar, and 1/2 tsp salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the cold buttermilk until a shaggy dough forms. Do not overmix.
- Shape and Chill Biscuits: Turn the dough onto a lightly floured surface and gently knead 3-4 times. Pat into a 1/2-inch thick rectangle. Cut out biscuits using a 2.5-inch round cutter or a knife. Place biscuits on a plate and refrigerate while you prepare the filling.
- Preheat and Sauté Aromatics: Preheat oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, melt 1/2 cup of butter over medium heat. Add the onion, carrots, and celery and sauté for 6-8 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Make the Roux and Sauce: Sprinkle 1/2 cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth, followed by the heavy cream, until smooth. Bring to a simmer and cook for 5 minutes, stirring, until the sauce has thickened.
- Complete the Filling: Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, frozen corn, fresh thyme, and fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper, or to taste.
- Assemble and Bake: Let the filling cool for 5-10 minutes. Arrange the chilled biscuits on top of the filling. Brush the tops of the biscuits with melted butter.
- Bake for 20-25 minutes, or until the filling is bubbly and the biscuits are golden brown. Let the pot pie rest for 10 minutes before serving to allow the filling to set.
Notes
Variations: For a nuttier flavor, brown the butter before making the roux. Add 1/4 cup of dry white wine to the pan after sautéing the vegetables for added acidity. Fold 1/2 cup of shredded sharp cheddar or Gruyère cheese into the biscuit dough for a cheesy topping.
Ingredient Swaps: Leftover shredded turkey can be used instead of chicken. A bag of frozen mixed vegetables can replace the fresh mirepoix, peas, and corn. Half-and-half can substitute for heavy cream for a lighter sauce.
Pro Tip: To avoid soggy biscuit bottoms, let the filling cool for at least 5-10 minutes before adding the biscuit topping. This allows some steam to escape.
DIY Buttermilk: If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5-10 minutes.
Ingredient Swaps: Leftover shredded turkey can be used instead of chicken. A bag of frozen mixed vegetables can replace the fresh mirepoix, peas, and corn. Half-and-half can substitute for heavy cream for a lighter sauce.
Pro Tip: To avoid soggy biscuit bottoms, let the filling cool for at least 5-10 minutes before adding the biscuit topping. This allows some steam to escape.
DIY Buttermilk: If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5-10 minutes.