Chicken Pot Pie {Biscuit or Pie Crust Top}
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
7 Servings
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Course
Main Course
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Cuisine
American
Chicken Pot Pie {Biscuit or Pie Crust Top}
Description
Chicken Pot Pie {Biscuit or Pie Crust Top} starts with a sautéed vegetable medley of onion or shallots, celery, carrots, and potatoes lightly steamed until tender. A roux made from butter and flour thickens the combination of chicken broth and milk to create a creamy base. Cooked, diced chicken and peas are stirred in to complete the filling, which is then transferred to a greased 9x13-inch pan or individual ramekins.
The distinctive feature is the topping option: biscuit dough made with flour, baking soda, baking powder, salt, butter, and buttermilk offers a soft, fluffy top, while a rolled pie crust bakes to a crisp, golden finish. The crust edges need not be perfect since some filling overflow is expected. The pot pie bakes at 400°F until the topping is golden and the filling bubbly.
This dish works well as a cozy dinner and can be portioned individually or served family-style. The richness from the creamy filling and the fresh vegetable mix balances nicely with either crust style, offering a classic home-cooked meal sensation.
Using a 9x13-inch pan gives ample filling, but options for pi plate or ramekins provide serving flexibility. The filling can comfortably fit a deep pie plate, though results may vary slightly.
Ingredients
Pot Pie Filling:
- 1 tablespoon olive oil
- ½ cup onion chopped, or shallots
- ¾ cup celery about 2-3 stalks, chopped
- 1 ½ cups carrot about 3-4 large carrots, chopped
- 1 ½ cups potato russet, red or Yukon gold, about 1 large or 2 small-medium potatoes, peeled and chopped 1/4-inch
- ½ teaspoon coarse kosher salt
- ¼ teaspoon black pepper I always use coarse black pepper
- 5 tablespoons butter
- ½ cup all-purpose flour
- 3 cups chicken broth low-sodium
- 2 cups milk I use 2%
- 3 cups chicken cooked, diced
- ¾ cup peas frozen
- Topping of choice biscuit or pie crust (see note)
Biscuit Topping:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup butter cut into pieces and chilled, salted
- 1 cup buttermilk plus more, if needed - up to 1/4 cup
Pie Crust Topping:
- 9- inch pie crust recipe
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a 9X13-inch baking pan (I use glass or ceramic). Alternately, you can use individual, large, oven-safe ramekin dishes (about 10 ounces, 4 1/2-inches or so).
- For the filling, in a 5- or 6-quart pot set over medium heat, add the olive oil, onions (or shallots), celery, carrots, potatoes, salt and pepper. Cook for 1-2 minutes, stirring often. Cover the pot with a lid, reduce heat to medium-low, and continue to cook, until the vegetables are lightly steamed and mostly tender (they'll cook a bit more later), 5-7 minutes. Check every couple of minutes to stir and make sure they aren't sticking. Add a couple tablespoons water or broth if the mixture is overly dry. Scrape the mixture to a plate or bowl.
- Return the pot to medium heat. Add the butter and cook until melted. Stir in the flour and whisk to combine. Continue cooking, stirring constantly, for 1-2 minutes as the flour/butter sizzles.
- Gradually whisk in the broth and milk, adding 1/2 to 3/4 cup at a time and incorporating it completely before adding more. Bring the mixture to a simmer, stirring constantly, and cook until the sauce has thickened, 5-7 minutes.
- Stir in the chicken, frozen peas, and reserved vegetables and remove from the heat. Season to taste with additional salt and pepper, as needed!
- Carefully ladle/pour the pot pie filling into the prepared baking dish(es). Let the mixture cool until warm (this helps not melt the butter in the pie crust/biscuits so they stay flaky and tender). If you can't possibly wait, it's ok, just hurry and top it with biscuits or pie crust and get it into the oven ASAP.
- If using a pie crust topping, roll out the pie crust to desired thickness to fit on top of the baking dish with about a 1/4-inch overhang. Roll/lift the pie crust to fit evenly over the top of the pot pie filling - make sure it's resting directly on the filling and not hanging above suspended on the edges of the pan. Trim the edges to about 1/4-inch (if needed). Flute the edges or tuck them into the inside of the baking dish.
- For a biscuit topping, make the biscuits by whisking together the flour, baking soda, baking powder, and salt. Cut in the butter until the butter pieces are about pea-size (or grate it in with the large holes of a box grater and toss with the flour). Add the buttermilk and mix quickly and gently until it forms a cohesive ball (don't overmix). Turn the mixture onto a lightly floured counter and press into a rough rectangle about 1/2-inch thick.
- Gently fold the dough in half or in thirds, repeating for a total of 4-5 times and pressing it gently into a 1/2- or 3/4-inch thick rectangle after the last fold. These folds, combined with the cold butter, are what help to create flaky layers in the biscuits.
- Cut the rectangle into about 15 equal pieces (square). Top the pot pie with the biscuits, evenly spaced apart.
- Bake the pot pie for 30-35 minutes until the pie crust or biscuits are golden and cooked through. Let the pot pie rest for 5-10 minutes out of the oven before serving.
Notes
- The filling can be baked in a pie plate instead of a baking pan; a deep 9.5-inch pie plate will generally fit the filling amount.
- Don't worry about making pie crust edges perfectly neat; some filling bubbling over the edges is normal.
- For the pie crust, reducing sugar content slightly can help balance sweetness depending on taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 725kcal | 36% |
| Carbohydrates | 67g | 22% |
| Protein | 29g | 58% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 112mg | 37% |
| Sodium | 1135mg | 47% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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