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Chicken Pot Pie with Biscuits

This Chicken Pot Pie with Biscuits is the definition of comfort food! The pot pie base is creamy, hearty and SO flavorful, filled with shredded meat, vegetables, spices, and fresh herbs. Topped with buttery, flaky Buttermilk Biscuits to take this cozy dinner to another level.
Course Main Course
Cuisine American
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings 6 to 8 servings
Author Tessa Arias

Ingredients

For the biscuits:

  • 2 cups (254 grams) all-purpose flour, plus more for dusting
  • 2 teaspoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 6 tablespoons (85 grams) very cold unsalted butter, cut into small cubes
  • 1 cup (237 ml) buttermilk, chilled

For the filling:

  • ½ lb mini Yukon or small red potatoes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced to ¼ inch
  • 1 cup carrots (about 2 large), diced to ¼ inch
  • 1 cup celery (about 3 ribs), diced to ¼ inch
  • 4 cloves garlic, minced
  • 5 tablespoons unsalted butter, divided
  • 4 tablespoons all-purpose flour
  • 2 cups (480 ml) chicken stock
  • 1 cup (237 ml) heavy cream
  • 1 tablespoon fresh sage, minced*
  • 1 tablespoon fresh thyme, minced*
  • 1 tablespoon fresh rosemary, minced*
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon cayenne pepper
  • 4 cups cooked chicken or turkey meat, shredded
  • 1 10 oz bag of frozen peas
  • 1/4 cup fresh parsley, chopped*
  • Fresh thyme leaves for topping, optional

Instructions

Make the biscuit dough:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a food processor or pastry blender, cut the butter into the flour mixture until it resembles coarse meal. The faster you do this the better, you want the butter to remain cold. Stir or pulse in the buttermilk until just combined. DO NOT overmix. The dough will be very sticky.
  • Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold. Dust lightly with additional flour as needed.
  • Pat the dough out into a final 1-inch thickness. Wrap the dough in plastic wrap and chill in the fridge until ready to use.

Make the filling:

  • Preheat your oven to 425°F. If you don’t have a 12-inch cast iron skillet, grease a 9x13-inch casserole dish with butter or cooking spray and set aside.
  • Bring a medium pot of water to a boil and season heavily with salt. Par-cook the potatoes for 7-8 minutes, until slightly fork tender. Remove from heat and strain potatoes. Allow to cool, and then cut the potatoes in quarter pieces, or about 1” in diameter. Set aside.
  • Meanwhile, heat the olive oil in a large 12-inch cast iron skillet (or any large skillet) over medium-high heat. Add onions, and sauté for 3 minutes until slightly translucent, stirring often. Add the carrots and celery, and continue to cook for another 3 minutes, stirring often. Add the garlic and cook for 1 more minute. Remove the pan from the heat and transfer the veggie mixture to a bowl. Set aside.
  • Using the same skillet, heat 4 tablespoons butter over medium to high heat until slightly bubbling. Add the flour and mix well to form a roux. Continue to stir, cooking the roux for 1-2 minutes until nutty in color and aroma. Slowly whisk in the chicken stock and bring to a simmer. Simmer for 5 minutes, whisking often, until slightly thickened. Once thickened, whisk in the heavy cream. Then whisk in the fresh sage, thyme & rosemary, as well as the salt, black pepper, garlic powder, paprika, mustard powder, and cayenne pepper. Let simmer for 1 minute. Remove from heat.

Assemble the pot pie:

  • Carefully fold the sautéed veggie mixture, shredded turkey/chicken, quartered potatoes, peas, and parsley into your sauce, keeping the filling inside the same skillet. Set aside. Alternatively, if using a casserole dish to bake, spoon the filling into the casserole dish and set aside.
  • Remove the chilled biscuit dough from the fridge, and place on a lightly floured surface. Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles, trying not to twist the cutter at all. Dip the biscuit cutter in a bit of flour between each cut to ensure your dough doesn’t stick to the cutter. If you don’t have a sharp cutter, use a knife and cut squares instead. Repeat with any remaining scrap dough, being sure to work with it as little as possible. You should yield about 10-12 biscuits.
  • Place the biscuits evenly on top of the filling. Melt remaining 1 tablespoon of butter and brush the tops of the biscuits with a pastry brush.
  • Bake at 425°F for 12-15 minutes, or until the biscuits are fully baked and golden brown on top, and the filling is bubbly.
  • Remove from the oven and set aside to rest for 5-10 minutes.
  • Brush biscuit tops once more with melted butter, and sprinkle with flaky salt, black pepper, and fresh thyme leaves. Serve warm.

Video

Notes

*Feel free to use dried herbs instead of fresh (though I really recommend using fresh if possible). Use 1 teaspoon dried sage, thyme, and rosemary. Use 1 tablespoon + 1 teaspoon parsley.