Chicken Pot Pie with Biscuits
User Reviews
5
Chicken Pot Pie with Biscuits
Description
Chicken Pot Pie with Biscuits combines a savory, rich filling of shredded chicken, diced russet potatoes, carrots, and a medley of mixed vegetables. The filling is thickened with a butter and flour roux and enhanced with spices including smoked paprika, ground mustard, and dried thyme. Heavy cream adds a smooth texture to the sauce.
The topping is a biscuit dough prepared by pulsing cold butter into flour with baking powder, sugar, and salt, combined with milk. The dough is chilled, shaped, and placed atop the filling before baking, resulting in a golden, slightly crisp biscuit crust that contrasts with the creamy interior.
This dish works well as a fulfilling main meal, balancing the hearty vegetables and tender chicken with the buttery biscuits. It can be baked in a large pot or transferred to a skillet lined with foil for easier cleanup. The recipe allows for storage of biscuit dough and filling separately for up to two days, and leftovers keep well refrigerated and also freeze effectively.
Substitutions like buttermilk instead of whole milk for biscuits are possible. Russet potatoes are preferred for their softness, but yellow potatoes are a suitable alternative. If a food processor is unavailable, butter can be cut in using other methods to achieve the crumbly dough texture.
Ingredients
For Biscuit Layer¹
- 2 ⅔ cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoon granulated sugar
- 1 teaspoon salt
- 8 Tablespoons butter very cold and cut into 8 pieces, unsalted
- 1 cup whole milk buttermilk or 2% milk will also work
For Filling
- 5 Tablespoons butter salted
- 1 yellow onion diced, medium
- 6 Tablespoons all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon black pepper ground
- 1 teaspoon smoked paprika
- ¼ teaspoon ground mustard
- ⅛ teaspoon thyme dried
- 3 cups chicken broth low-sodium
- ½ cup heavy cream
- 3 cups russet potatoes diced into pieces smaller than 1”) see note, diced, peeled
- 2 carrot chopped
- 3 cups mixed vegetables frozen
- 3 cups chicken this is usually one picked rotisserie chicken for me, shredded
For Egg Wash (optional)
- 1 large egg
- 1 teaspoon water
Instructions
Biscuit Topping
- Preheat oven to 400F (205C).
- Combine flour, baking powder, sugar, and salt in the basin of a food processor². Scatter butter over the top of the mixture and pulse briefly to combine (butter pieces should still be visible, mixture should resemble coarse, pebbly crumbs). Add milk and pulse very briefly until just combined and mixture is clumping together.
- Transfer to a piece of cling wrap and pat into a 1” thick rectangle (flour your hands if the dough is sticky), and then cover with cling wrap and refrigerate until filling is prepared.
Filling
- Melt butter in a large pot or dutch oven over medium heat (the pot you choose is the one you’ll be baking your pot pie in, make sure it’s big enough!).
- Add chopped onion and cook until tender and translucent (about 4 minutes.
- Sprinkle onion with with flour and whisk until smooth. Stir in salt, pepper, and spices (paprika, mustard, and thyme) until well-combined.
- Gradually stir in chicken broth and heavy cream. Add potatoes, carrot, and mixed veggies and bring contents to a boil over medium heat, stirring frequently until liquid has thickened. Continue to boil until potatoes and carrots are tender when pierced with a fork.
- Remove from heat and stir in chicken. Remove biscuit dough from fridge and cut into 6-8 pieces (you can use a biscuit cutter or just cut the dough into rectangles with a knife).
- Distribute biscuits evenly over the surface of pot pie, leaving a little space between biscuits. If desired, prepare egg wash by whisking together egg and water and use a pastry brush to brush the tops of the biscuits.
- Transfer pot pie to 400F (205C) oven and bake for 25 minutes or until biscuits are beginning to turn a light golden brown (if you skipped the egg wash it will be a bit tougher to tell that they’re done as they stay pale) and cooked through. I’ll usually pierce the side of a biscuit with a knife to make sure it’s not gooey.
- Serve and enjoy!
Notes
- Use cold butter cut into pieces for biscuit dough to achieve a flaky texture.
- Chill biscuit dough before assembling to make it easier to handle and to improve crust texture.
- Store biscuit dough and filling separately refrigerated for up to 2 days to keep freshness before baking.
- Leftover pot pie can be refrigerated for up to 4 days or frozen for up to 3 months; thaw before reheating.
- Russet potatoes are recommended for the filling for their texture but yellow potatoes can also be used.
- If no food processor is available, cut butter into dry ingredients using a pastry cutter or knives before adding milk.
- When baking assembled pot pie, use a foil-lined baking sheet under the pan in case of overflow.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings assuming 1 heaping cup of filling and 1 biscuit
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 628kcal | 31% |
| Carbohydrates | 55g | 18% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 158mg | 53% |
| Sodium | 1270mg | 53% |
| Potassium | 728mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 7028IU | 141% |
| Vitamin C | 9mg | 10% |
| Calcium | 181mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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