Chicken Pot Pie with Biscuits
User Reviews
4.3
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Prep Time
40 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
731 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie with Biscuits
Description
Chicken Pot Pie with Biscuits presents a hearty filling of shredded chicken, onions, celery, and mixed vegetables enveloped in a creamy sauce thickened with flour. The filling is seasoned simply with salt and cracked black pepper, cooked on the stove until slightly thick. The biscuit topping is made from all-purpose flour combined with baking powder, sugar, and grated frozen butter which creates flaky layers when baked. The assembly involves pouring the filling into a baking dish, topping with biscuit dough, brushing with melted butter, and baking until the biscuits turn golden. This combination produces a rich, creamy interior and tender, golden biscuit topping. The filling’s mild seasoning allows it to complement the buttery biscuit crust without overpowering it.
The dish works well served as a main comfort food offering a substantial meal in one baking dish. It pairs simply with light sides or can be a satisfying stand-alone meal. Using cooked chicken such as rotisserie or Instant Pot chicken speeds preparation. The biscuit topping can be customized with different recipes if desired. A touch of honey added to the melted butter before brushing the biscuits adds a subtle sweetness to the crust.
Ingredients
Filling ingredients:
- 4 cups chicken cooked shredded
- 6 tablespoons butter divided
- 1 cup onion diced
- 1 cup celery diced
- 24 ounces mixed vegetables frozen
- ½ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper cracked
- 3 cups chicken stock
- 1 ¼ cups milk whole
Biscuit ingredients:
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt sea salt
- ¾ cup butter 1 ½ sticks, frozen
- 1 ½ cups buttermilk
Instructions
To make the pot pie:
- Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick spray.
- Add 4 tablespoons of butter into a large pot to melt. Add onions and celery and sauté for 5 minutes, until vegetables have softened. Add the frozen vegetables and sauté for an additional 5 minutes.
- Sprinkle ½ cup flour, salt, and pepper over sautéed vegetables and stir to coat evenly. Stir constantly for 2 minutes, letting the flour cook a bit. This mixture will be thick and pasty.
- Pour in chicken stock and stir mixture constantly as it comes to a low boil.
- Reduce heat to medium low and add the milk, stirring constantly.
- Add the chicken to the pot and stir to combine. Simmer for 15 minutes, stirring occasionally, while making the biscuits. Taste and season with additional salt and pepper, if needed.
- Carefully pour the filling into the prepared baking dish. Top with the biscuits. Lightly brush the biscuit tops with 2 tablespoons of melted butter.
- Bake for 20 minutes, until the filling is bubbly, and the biscuits are golden brown. Gently lift the top of a biscuit to make sure that the biscuit is cooked through and not too gooey on the bottom. It will be a bit wet, of course, but should not be gooey.
- Let sit for 5 minutes before serving.
To make the biscuits:
- Add the flour, baking powder, sugar, and salt to a large bowl and stir together with a fork.
- Grate the cold butter on a box grater and add to the flour mixture.
- Pour the buttermilk into the flour mixture and stir with a fork until a dough forms.
- Turn the dough out onto a lightly floured work surface. Pat or roll the dough out into a rectangle about ½ inch thick. Fold the dough over on itself and pat or roll it back down to ½ inch thick. Repeat this process 3 or 4 times for flaky layered biscuits, ending with the final layer rolled out to about ¾ of an inch thick.
- Cut into 12 biscuits using a 3-inch cutter on a floured surface. Press the biscuit cutter straight down without twisting for the best results. You may need to reroll the dough to get 12 biscuits.
Notes
- Use rotisserie or Instant Pot chicken to save time and add flavor to the filling.
- Freezing butter for 20-30 minutes before grating makes it easier and helps create flakier biscuit layers.
- If buttermilk is unavailable, mix a splash of vinegar into whole milk and wait 5 minutes before use.
- Adding a tablespoon of honey to the melted butter before brushing on the biscuits adds a gentle sweetness and enhances browning.
- Season the filling to taste with additional herbs or spices if desired for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 88g | 29% |
| Protein | 42g | 84% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 116mg | 39% |
| Sodium | 1650mg | 69% |
| Potassium | 1310mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 6409IU | 128% |
| Vitamin C | 15mg | 17% |
| Calcium | 377mg | 38% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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