biscuit pot pie

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 flaky Buttermilk Biscuits to take this cozy dinner to another level.

Chicken Pot Pie with Biscuits

(254 grams) all-purpose flour, (plus more for dusting)

sugar

baking powder

baking soda

fine sea salt

(85 grams) very cold unsalted butter,

(237 ml) buttermilk, (chilled)

½ lb mini Yukon or small red potatoes

olive oil

yellow onion, (diced to ¼ inch)

carrots (about 2 large), (diced to ¼ inch)

celery (about 3 ribs), (diced to ¼ inch)

garlic, (minced)

unsalted butter, (divided)

all-purpose flour

chicken stock

(237 ml) heavy cream

sage, (minced*)

thyme, (minced*)

rosemary, (minced*)

salt

black pepper

garlic powder

paprika

mustard powder

cayenne pepper

chicken

10 oz bag of frozen peas

parsley,

thyme leaves

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 biscuit dough:

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.

Make the filling:

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.

Assemble the pot pie:

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Comfort food never tasted so good with this Biscuit Topped Chickpea Pot Pie! It features a vegan cheddar biscuit topping and is full of vegetables and chickpeas.

Biscuit Topped Chickpea Pot Pie

yellow onion, chopped small

garlic cloves,

all purpose flour

vegetable broth

almond milk

mixed vegetables (carrots, corn, green beans, peas)

russet potato, peeled and chopped small

(1 can) chickpeas, drained and rinsed

salt,

vegan butter, melted

vegan cheddar cheese shreds, optional

Preheat the oven to 400 degrees F and lightly oil a 9 x 13 inch casserole dish.

Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and cook for 2-3 minutes.

Stir in the flour, then slowly pour in the vegetable broth and then the almond milk. Bring to boil and stir or whisk until smooth and slightly thickened, about 2 minutes. Now add the mixed vegetables, chopped potato and drained/rinsed chickpeas. Simmer for 5-10 minutes, until the sauce thickens. Add salt, to taste.

Transfer the filling into the casserole dish and bake for 15 minutes while you make the biscuit topping.

Pot Pie Filling

In a large bowl, stir the flour, baking powder and salt together. Then pour in the melted butter and almond milk and mix with a spoon to combine. Stir in the cheese if using.

Remove the casserole dish from the oven after 15 minutes, and quickly drop about 1/4 cup of the biscuit dough at a time, evenly, over the pot pie filling.

Return the dish to the oven and bake for another 20-25 minutes or so, until the biscuits are cooked through and golden brown. Sprinkle with parsley, if desired and serve.

Cheddar Biscuits

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Top 2 biscuit pot pie recipes from across the web

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Chicken Pot Pie with Biscuits

Biscuit Topped Chickpea Pot Pie

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