Print

Chicken Pot Pie with Homemade Biscuits Recipe

Print Recipe

★★★★★

5 from 98 reviews

This hearty Chicken Pot Pie with Biscuits combines tender shredded chicken, sautéed vegetables, and a creamy savory filling topped with flaky, golden biscuits. The filling is cooked on the stovetop and then baked with freshly made buttermilk biscuits for a comforting, homestyle meal perfect for any occasion.

Ingredients

Scale

Pot Pie Filling

  • 4 cups cooked shredded chicken
  • 6 tablespoons butter (divided)
  • 1 cup diced onion
  • 1 cup diced celery
  • 24 ounces frozen mixed vegetables
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 3 cups chicken stock
  • 1 ¼ cups whole milk

Biscuits

  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • ¾ cup frozen butter (1 ½ sticks)
  • 1 ½ cups buttermilk

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C) and grease a 9×13-inch baking dish with nonstick spray to prepare for baking the pot pie.
  2. Sauté Vegetables: Melt 4 tablespoons of butter in a large pot. Add diced onions and celery and sauté for 5 minutes until softened. Add frozen mixed vegetables and continue sautéing for another 5 minutes.
  3. Add Flour and Seasoning: Sprinkle ½ cup all-purpose flour, 2 teaspoons salt, and 1 teaspoon cracked black pepper over the vegetables. Stir continuously for 2 minutes to cook the flour and create a thick, pasty mixture.
  4. Incorporate Liquids: Gradually add 3 cups chicken stock while stirring constantly, bringing the mixture to a gentle boil. Reduce heat to medium-low and stir in 1 ¼ cups whole milk, maintaining constant stirring for a smooth filling.
  5. Add Chicken and Simmer: Stir in the shredded chicken and simmer the filling on low heat for 15 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  6. Prepare Biscuit Dough: In a large bowl, combine 3 cups all-purpose flour, 2 tablespoons baking powder, 1 tablespoon sugar, and 1 teaspoon sea salt. Grate ¾ cup frozen butter into the flour mixture and stir to coat evenly.
  7. Add Buttermilk and Form Dough: Pour 1 ½ cups buttermilk into the flour and butter mixture. Stir with a fork until a dough forms. Turn the dough onto a lightly floured surface.
  8. Roll and Fold Dough: Pat or roll the dough into a ½-inch thick rectangle. Fold it over onto itself and roll back to ½ inch thick. Repeat this folding and rolling 3 to 4 times to develop flaky layers, finishing with about ¾ inch thickness.
  9. Cut Biscuits: Using a 3-inch biscuit cutter, cut out 12 biscuits from the dough without twisting the cutter, rerolling scraps as needed to complete 12 biscuits.
  10. Assemble and Top Pot Pie: Pour the hot chicken filling into the prepared baking dish. Arrange the biscuits evenly on top of the filling. Brush the biscuit tops with the remaining 2 tablespoons melted butter for a golden finish.
  11. Bake: Bake in the preheated oven for 20 minutes, until the biscuits are golden brown and the filling is bubbling. Check that biscuits are cooked through by gently lifting the top.
  12. Rest and Serve: Allow the pot pie to sit for 5 minutes after baking before serving to let the filling set and cool slightly.

Notes

  • Use cold butter for the biscuit dough to ensure flaky layers.
  • Make sure not to twist the biscuit cutter to keep biscuit edges soft and evenly risen.
  • If the filling is too thick after simmering, you can add a splash more chicken stock or milk to loosen it.
  • For added flavor, consider adding fresh herbs like thyme or parsley to the filling.
  • This recipe can be adapted to use leftover rotisserie chicken for convenience.

Keywords: Chicken pot pie, biscuit topping, comfort food, homemade biscuits, creamy chicken filling

Find it online: https://stirringwithstella.com/chicken-pot-pie-with-homemade-biscuits-recipe/