Chicken Pot Pie with Biscuits

Name: Chicken Pot Pie with Biscuits
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 1/2 cups chopped yellow onion; 4 Tbsp unsalted butter; 1/4 cup all-purpose flour; 2 1/3 cups low-sodium chicken broth*; 1 cup half and half; 3/4 tsp dried thyme; 3/4 tsp dried rosemary; salt; 12 oz. frozen mixed vegetables; 3 cups cooked shredded rotisserie chicken; 1 1/2 cups (7.5 oz) unbleached all-purpose flour; 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 6 Tbsp unsalted butter; 3/4 cup + 1 Tbsp buttermilk; 1 Tbsp minced fresh parsley

User Reviews

5.0

45 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
6
Course
Main Course
Cuisine
American

Chicken Pot Pie with Biscuits

Iris Warren

Report

In this recipe instead of a traditional pie crust you get buttery, fluffy, tender biscuits baked over the top. And you'll love the simple, hearty, creamy filling. It's pure comfort food that's sure to satisfy!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Pot Pie Filling

1 1/2 cups chopped yellow onion (1 medium)
4 Tbsp unsalted butter
1/4 cup all-purpose flour
2 1/3 cups low-sodium chicken broth*
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. frozen mixed vegetables
3 cups cooked shredded rotisserie chicken (breast and thigh meat)

Biscuits

1 1/2 cups (7.5 oz) unbleached all-purpose flour (scoop and level to measure)
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 fresh parsley

Add to Shopping List

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

If you'd like for even more buttery flavor you can brush tops of biscuits with a little melted butter.
*For even more flavor try it with homemade chicken stock.
If you'd like for even more buttery flavor you can brush tops of biscuits with a little melted butter.
If you don't own a cast iron skillet filling can be transfer to a 9 by 13-inch baking dish and topped with biscuits. Just don't use broil option at the end if using a glass or ceramic baking dish as it can break.