Chicken Pot Pie Biscuit Crust (Printer-Friendly)
Savory chicken and vegetables with a golden biscuit crust baked to perfection.
# What You'll Need:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 3 cups cooked chicken, shredded or diced
07 - 1 cup frozen peas
08 - 1/4 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
→ Biscuit Crust
15 - 2 cups all-purpose flour
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon baking soda
18 - 3/4 teaspoon salt
19 - 1/2 cup cold unsalted butter, diced
20 - 3/4 cup cold buttermilk, plus more for brushing
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a large skillet or saucepan, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 to 2 minutes.
05 - Gradually whisk in chicken broth and milk, avoiding lumps. Bring to a simmer and cook until thickened, about 3 to 4 minutes.
06 - Stir in cooked chicken, peas, salt, pepper, thyme, and parsley. Simmer for 2 to 3 minutes, then remove from heat.
07 - Pour the filling into a 9x13-inch baking dish or large oven-safe skillet.
08 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
09 - Pour in cold buttermilk and stir until just combined; avoid overmixing.
10 - Drop heaping spoonfuls of biscuit dough evenly over the filling, spreading slightly but leaving gaps for steam.
11 - Lightly brush biscuit tops with additional buttermilk.
12 - Bake uncovered for 25 to 30 minutes until biscuits are golden brown and filling is bubbling.
13 - Allow to cool for 5 minutes before serving.
# Expert Advice:
01 -
- It tastes like someone who genuinely cares spent hours in the kitchen, but you'll be done in sixty minutes flat.
- The biscuit crust gets impossibly golden and flaky while the filling stays creamy without being heavy.
- It's the kind of dish people ask for seconds of, then ask for the recipe, then actually make it.
- Leftovers reheat beautifully, which means tomorrow's lunch is already decided.
02 -
- Overmixing biscuit dough is the difference between flaky and tough; stop as soon as the buttermilk is combined and resist the urge to make it smooth.
- The filling must be hot when you add the biscuit topping; cold filling means the biscuits won't cook through properly before browning on top.
- Don't skip whisking the broth in gradually; dump it all at once and you'll have lumpy sauce that no amount of simmering will fix.
03 -
- Make a double batch of just the filling and freeze it; you'll be grateful on nights when you want pot pie but don't have the energy to start from scratch.
- Toast your biscuit crust with a light brush of melted butter mixed with fresh herbs right before serving for extra richness that guests will notice.