Butter Swim Biscuit Chicken Pot Pie

Name: Butter Swim Biscuit Chicken Pot Pie
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 2 tablespoons butter; 1 medium yellow onion; 1 can cream of chicken soup; 1 can cream of potato soup; 3 cups rotisserie chicken; 1 bag mixed vegetables; 2 teaspoons chicken bouillon powder; 1 teaspoon black pepper; 1 teaspoon garlic powder; 2 ½ cups all-purpose flour; 4 teaspoons baking powder; 1 tablespoon granulated sugar; 2 teaspoons kosher salt; 2 cups buttermilk; ½ cup unsalted butter; 1 tablespoon unsalted butter; parsley

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Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings
8
Calories
330 kcal
Course
Main Course, Dinner

Butter Swim Biscuit Chicken Pot Pie

Iris Hanson

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Butter Swim Biscuit Chicken Pot Pie (or Chicken Pot Pie Cobbler) is a comforting and flavorful dish that combines a creamy and hearty chicken pot pie filling topped with buttermilk biscuits.

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Ingredients

Servings

Pot Pie Filling

2 tablespoons butter unsalted
1 medium yellow onion diced
1 can cream of chicken soup 10.5 ounces
1 can cream of potato soup 10.5 ounces
3 cups rotisserie chicken shredded
1 bag mixed vegetables frozen, 32 ounces
2 teaspoons chicken bouillon powder
1 teaspoon black pepper
1 teaspoon garlic powder

Butter Swim Biscuits

2 ½ cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk 490 g
½ cup unsalted butter melted

Garnish

1 tablespoon unsalted butter melted
parsley chopped for garnish

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Instructions

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Preheat oven to 450°F.

Pot Pie Filling

In a 13-inch oven-safe skillet over medium heat, melt the butter. Add the onion and cook for 4-5 minutes, or until the onion softens.
Add cream of chicken, cream of potato, chicken, frozen vegetables, bouillon powder, pepper, and garlic powder. Stir to combine. Remove from heat.

Biscuits

To a medium bowl, add flour, baking powder, sugar, and salt. Use a whisk to sift the ingredients.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.

Assembly

Using a spoon, dollop biscuit dough on top of the pot pie filling. Then, using a knife, carefully spread it into an even layer. Evenly drizzle the melted butter over the top.
Cover the skillet and bake for 40 minutes.
Uncover and bake the chicken pot pie for an additional 25 minutes, or until the biscuits are golden brown and cooked through.
Before serving, brush the top of the biscuits with melted butter and garnish with parsley.