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.
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.
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.
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.
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.
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.
*May use dried herbs. Use 1 teaspoon sage, thyme, and rosemary. Use 1 tablespoon + 1 teaspoon parsley.
Chicken Pot Pie with Biscuits https://handletheheat.com/chicken-pot-pie/ September 8, 2023