Chicken Pot Pie with Biscuits
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
35 mins
-
Total Time
1 hr
-
Servings
6
-
Course
Main Course
-
Cuisine
American
Chicken Pot Pie with Biscuits
Description
This Chicken Pot Pie with Biscuits recipe starts with a filling of sautéed onions cooked in butter, thickened with flour, and combined with chicken broth and half and half. Fresh or dried thyme and rosemary add herbal notes. Mixed vegetables and shredded chicken are incorporated before topping with biscuit dough made of flour, baking powder, baking soda, salt, butter, buttermilk, and parsley.
The biscuits bake atop the creamy filling, providing a golden, buttery crust with a tender crumb contrasting the rich, savory interior. The use of cast iron skillet supports even cooking, though a baking dish can be substituted.
Brushing melted butter on biscuits before baking enhances flavor. This dish offers a versatile, filling option for a family meal where the biscuit topping can be served as bread alongside the pot pie filling if desired.
For substitutions, either homemade chicken stock or store-bought broth can be used. When using a glass or ceramic dish, the broil feature at the end should be avoided to prevent dish damage.
Ingredients
Pot Pie Filling
- 1 1/2 cups chopped yellow onion (1 medium)
- 4 Tbsp butter unsalted
- 1/4 cup all-purpose flour
- 2 1/3 cups chicken broth low-sodium
- 1 cup half and half
- 3/4 tsp dried thyme, or 2 tsp minced fresh
- 3/4 tsp dried rosemary or 2 tsp minced fresh
- salt and freshly ground black pepper
- 12 oz. mixed vegetables frozen
- 3 cups chicken breast and thigh meat, cooked, shredded, rotisserie
Biscuits
- 1 1/2 cups (7.5 oz) all-purpose flour scoop and level to measure, unbleached
- 2 tsp baking powder (preferably aluminum free)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter cut into 6 pieces
- 3/4 cup + 1 Tbsp buttermilk well chilled
- 1 Tbsp minced parsley fresh
Instructions
- Preparing pot pie filling: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
- Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 - 10 minutes.
- Add flour and saute 1 minute longer.
- While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.
- Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it's just thickened slightly.
- Mix in vegetables and chicken and cook about 30 seconds longer (it doesn't need to be fully heated through). Remove from heat and set aside.
- Prepare biscuits: In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in center of mixture, set aside.
- Melt butter in a microwave safe dish until it's about 2/3 of the way melted. Remove and whisk to melt fully (if you melted it all the way no worries, just let the butter cool a few minutes).
- Pour butter into buttermilk and whisk until mixture is clumpy.
- Pour buttermilk mixture into well in flour mixture, then using a rubber spatula fold until just combined.
- Scoop dough out Using an 1/4 cup volume ice cream scoop (or a greased measuring cup), and drop onto prepared pot pie filling in skillet. Repeat until all of the dough has been used up, making 8 biscuits.
- Transfer to oven and bake until biscuits are cooked through, about 17 - 22 minutes, while broiling during the last minute if you'd like them more golden brown (keep a close eye on them).
- Let rest a few minutes before serving. Sprinkle parsley over top.
Notes
- Brushing melted butter on biscuit tops before baking intensifies the buttery flavor.
- Using homemade chicken stock can enrich the filling's taste.
- If a cast iron skillet is unavailable, transfer filling to a 9x13-inch baking dish and top with biscuits, but avoid using the broil setting to prevent glass or ceramic damage.
User Reviews
Overall Rating
5
You'll Also Love
