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Chicken Biscuit Pot Pie

Filed Under:

baking, dinners

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This chicken biscuit pot pie recipe only requires one pan and despite having a few extra steps is totally doable for a weeknight meal, especially when you need something cozy. In a big rush? Just swap the from-scratch biscuits for your favorite canned or frozen and allow 3 to 4 minutes extra baking time.

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Chicken Biscuit Pot Pie recipe | Didn't I Just Feed You podcast

Chicken Biscuit Pot Pie


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  • Author: Stacie and Meghan

Description

This chicken biscuit pot pie recipe only requires one pan and despite having a few extra steps is totally doable for a weeknight meal, especially when you need something cozy. In a big rush? Just swap the from-scratch biscuits for your favorite canned or frozen and allow 3 to 4 minutes extra baking time.


Ingredients

Scale

For the biscuits:

3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
2 cups buttermilk

For the pot pie:

3 tablespoons olive oil
1 small onion, chopped
3 medium celery ribs, chopped
3 medium carrots, chopped
1/2 cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half
Kosher salt and ground black pepper, to taste
3 cups cooked chicken, shredded to cut into bite-size pieces


Instructions

  1. Heat the oven to 450 degrees F.

  2. Heat the oil in a large skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.

  3. Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

  4. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.

  5. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

  6. Grate the butter on the large holes of a box grater and add it to the flour mixture. Use a wooden spoon to mix in the butter — and don’t be gentle.

  7. Make a well in the flour-butter mixture and pour in the buttermilk. Mix together with the wooden spoon. Use a 1/3 cup measure (or medium ice cream scoop) to scoop the dough out on to the pot pie. You may not have enough space for all the biscuits.

  8. Scoop the remaining biscuits onto a baking sheet. Bake the pot pie and biscuits for 18 to 25 minutes until browned and bubbly.

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