Best Biscuit Chicken Pot Pie Recipe
A delicious twist to the classic comfort food by joining tender chicken, chopped veggies, and a well-seasoned cream sauce with a buttery sourdough biscuit topping.
Servings: 8
Equipment
Ingredients
Biscuits Ingredients
- 2 cups all-purpose flour 280 grams
- 1 tablespoon sugar 12 grams
- 3/4 teaspoon salt 4 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 stick butter very cold, diced or grated (113 grams)
- 1 cup sourdough starter or discard 285 grams
- 1/2 cup milk or buttermilk 122 grams
Filling Ingredients
- 1/4 cup butter
- 4 cloves garlic minced
- 1 medium onion diced
- 3 medium potatoes red or gold, diced
- 4 medium carrots diced
- 1/4 cup flour
- 3 cups chicken bone broth
- 1 tablespoon parsley
- 3 teaspoons salt adjust to taste
- fresh cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup peas fresh or frozen
- 4 cups cooked chicken shredded or chopped
- 1/2 cup heavy cream
Instructions
- Prepare the biscuit dough by adding flour, sugar, salt, baking powder, and baking soda to a large bowl. Mix well.
- Dice or grate the cold butter into small pieces and add to the flour mixture. If dicing, then continue by cutting the butter into the flour with a pastry cutter, a fork, or even your hands until the pieces of butter are evenly distributed. The flour mixture will be coarse and sand-like. If you grated the butter, then stir it in until the butter is evenly mixed.
- Add sourdough starter and buttermilk, stirring until just combined. The dough will be lumpy, but this is how it should be. Cover the dough and keep it in the refrigerator while you prepare the filling. Alternatively, you can keep refrigerated to long-ferment for up to 3 days.
- Start the filling by adding butter, garlic, onion, potatoes, and carrots to a large cast iron skillet on medium-low heat. Sauté for 10 minutes until the vegetables start to soften.
- Sprinkle the flour over the sautéed vegetables, then stir and cook for a few minutes until the flour is mixed in well.
- Pour in the bone broth and add parsley, salt, pepper, garlic powder, and onion powder. Mix well, cover with a lid, and cook for 10 minutes. Stir in peas, pre-cooked chicken, and heavy cream, then transfer the filling to a greased 9x13 baking dish.
- Preheat oven to 400 degrees Fahrenheit. Roll biscuit dough onto a lightly floured surface and cut out biscuits. This recipe makes around 12 biscuits. Place on top of the pot pie filling, side to side, to fit them all in.
- Bake for 10-15 minutes or until the biscuits are golden and the filling is bubbling. Remove from the oven and cool for several minutes before serving.
Video
Notes
- Before starting the biscuit dough, place the butter in the freezer for 10 minutes so that it's very cold. Cold butter will yield flakier biscuits.
- Work the dough as little as possible to keep the biscuits soft and fluffy.
- If you don't have buttermilk on hand, you can make your own by using 1/2 tablespoon of white vinegar or lemon juice added to a measuring cup, then adding enough milk to make 1/2 cup. Let it sit for 5 minutes until thickened.
- Chop the veggies finely so they cook quickly.
- This recipe works great for meal prep and freezes well.
To Freeze:
- Follow the instructions above. Transfer the filling to a glass baking dish or disposable aluminum pan, top with biscuits, cover and freeze.
To reheat:
- Take the frozen chicken pot pie out of the freezer and place in the refrigerator the day before (or at least the night before) to thaw.
- Bake at 350 for 45 minutes, or until bubbly and the biscuits turn a golden brown color.
Nutrition
Calories: 590kcal | Carbohydrates: 57g | Protein: 27g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1898mg | Potassium: 801mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6049IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 4mg