Chicken Pot Pie with Biscuits

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Remove from the oven and set aside to rest for 5-10 minutes.

Step 13

Brush biscuit tops once more with melted butter, and sprinkle with flaky salt, black pepper, and fresh thyme leaves. Serve warm.