savory pie

Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier.

Chicken Pot Pie With Buttermilk Biscuit Topping Recipe

For the Chicken:

(1.9L) homemade or store-bought low-sodium chicken stock

(2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts

onion, diced (about 8 ounces; 2 cups; 225 grams)

large carrots, diced (about 8 ounces; 1 1/3 cups; 225 grams)

celery ribs, diced (about 5 ounces; 3/4 cup; 140 grams)

garlic cloves, crushed

thyme

flat-leaf parsley

rosemary

bay leaf

For the Filling:

gelatin (4 1/2 teaspoons; 15 grams)

(55 milliliters) reserved chicken stock, cooled

unsalted butter (8 tablespoons; 115 grams)

all-purpose flour

carrot, diced (4 ounces; 3/4 cup; 115 grams)

celery rib, diced (4 ounces; 3/4 cup; 115 grams)

(115 milliliters) dry white wine

(900 chicken stock

peas

pimento peppers (1/2 cup; 85 grams),

thyme leaves (about 1 teaspoon; 7 grams)

(5 grams) freshly ground black pepper,

(7 milliliters) Worcestershire sauce

For the Biscuit Topping:

all-purpose flour,

sugar (about 2 tablespoons; 30 grams)

baking powder

unsalted butter

buttermilk

For the Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.

Adjust heat to maintain that temperature, plus or minus 10°F, and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.

For the Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.

Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste. 

Shred or dice reserved chicken, discarding skin and bones, then stir into filling. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months. Otherwise, divide filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.

For the Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling. 

Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. The result is a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.

Individual Double-Crusted Chicken Pot Pies Recipe

For the Crust:

Flaky, Tender, and Nutty Whole Wheat Pie Crust

flour,

(2kg) bone-in, skin-on chicken legs, thighs, and breasts

garlic,

unflavored gelatin (4 1/2 teaspoons; 15 grams)

For the Egg Wash (optional):

egg,

heavy cream (1 tablespoon; 15 milliliters)

For the Crust: Prepare a double batch of Flaky, Tender, and Nutty Whole Wheat Pie Crust as directed. Divide dough in half and roll each half into a thin sheet, around 3/16 inch thick, using as much flour as needed to prevent sticking along the way. Transfer pieces to a half sheet pan, cover tightly with foil, and refrigerate at least 2 hours and up to 48 hours before using.

Shred or dice reserved chicken, discarding skin and bones, then stir into filling. Transfer to a large but shallow container, such as a 9- by 13-inch baking dish, to increase the surface area and speed cooling. Refrigerate, uncovered, stirring from time to time, until no warmer than 50°F (10°C), about 1 hour. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months.

To Assemble: Adjust oven rack to middle position and preheat oven to 400°F (200°C). With a sharp knife, cut 1 sheet of chilled dough into 6 roughly equal squares. Nestle each one into the bottom of a 2-cup-capacity oven-safe dish. Cut 6 "lids" from remaining sheet of pastry with a sharp knife, using an overturned 2-cup baking dish as your guide; alternatively, cut with an appropriately large cookie cutter. Set pastry lids aside and use scraps to patch gaps in coverage along the bottom crusts, all the way to the top edge of each dish.

Divide filling evenly between dishes, about 1 1/2 cups each (12 ounces; 340g), although the exact amount will vary with the specific amount of vegetables and chicken used. Top each dish with a pastry lid and gently crimp the edges with a fork to seal pastry to bottom crust.

For the Egg Wash (if using): Whisk egg, cream, and salt in a small bowl. Brush over top crust of each pie in a thin, even layer. This will give the crust a glossy golden sheen.

Transfer dishes to a foil- or parchment-lined baking sheet and bake until pastry is golden brown and filling is bubbling-hot, about 1 hour 15 minutes. Let cool at least 30 minutes before serving, to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

Tamale Pie

vegetable oil

onion (finely chopped)

green bell pepper (finely chopped)

jalapeño peppers

beef

corn kernels (fresh

tomatoes

tomato paste

chili powder

cumin

salt

black olives (optional*)

Monterey Jack cheese (shredded (about 1 cup shredded))

yellow cornmeal

sugar

eggs

milk

unsalted butter (melted)

Preheat oven to 375 degrees F.

Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.

Assemble &amp; Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

Mediterranean Lamb Pie is richly flavoured with olives, chorizo, oregano and red pesto. Serve nestled in crisp golden pastry or under creamy mash. Either way, this pie is delicious.

Mediterranean Lamb Pie

500 g/ 17 1/2 oz Lean minced (ground) lamb (mine was <10% fat)

75 g/ 3 oz Cooking chorizo

Shallots

Celery

Leek (medium)

clove

Red pepper (medium)

Green Olives (de-stoned)

tsp Dried oregano

200 g/ 7 oz Tinned tomatoes (chopped)

tbsp Red pesto

Salt & pepper -

350 g/ 12 ounces Plain (all purpose) flour

Butter

Salt

Water

kg/ 2 lb 3 oz Potatoes (suitable for mashing)

g/ 1 ounces Butter

Milk

Salt & Pepper -

tbsp Breadcrumbs

Finely chop the shallot, celery and leek and fry in 2 tbsp oil until beginning to soften. Mince the garlic, add to the pan and cook for a further 2 minutes. Remove the vegetables from the pan

Add the lamb to the hot pan and cook, stirring frequently, until browned.&nbsp;

Dice the chorizo, add to the lamb and cook for 3 minutes. Drain off any excess fat from the pan

Return the vegetables to the pan, along with the red pepper (chopped small), the green olives (quartered) and the oregano, cook for 5 minutes

Pour in the tomatoes and let everything bubble away for 10-15 minutes until most of the liquid has evaporated

Stir the red pesto through the mixture, season to taste and set aside to cool completely (spoon off any pools of oil as they form (or use a piece of kitchen towel to absorb it)

For the Mediterranean Lamb

Put the flour and salt into a large mixing bowl and stir briefly

Cube the butter and add to the bowl. Rub the butter into the flour, using the tips of your fingers, until the mixture looks like fine breadcrumbs and all large chunks of butter have been broken down

Add half the water and stir with a blunt knife, until the dough just comes together - add more water, little by little, as necessary. Aim for a soft, but not sticky dough

Tip onto a lightly floured work surface, knead very briefly, form into a ball, wrap in clingfilm and chill for 30 minutes

For the Shortcrust Pastry

Preheat (fan) oven to 180C/ 350F/ GM4&nbsp;

When the meat is completely cool, take the pastry out of the fridge and chop in half (with one 'half' being slightly larger than the other 'half')

Roll the pastry out on a floured work surface to 2-3mm thick and use to line the pie tin. Brush the edges with a little beaten egg

Pile the lamb filling into the pastry case

Roll out the remaining pastry and use to top the pie. Press the edge of the pastry to seal the pie and trim the excess pastry with a blunt knife. Use a sharp knife to make slash lines around the edge of the pie for decoration (see images) or, if you are feeling fancy, re-roll any off-cuts of pastry and use to decorate the pie (e.g. leaves, lettering etc...)

Brush the top of the pie with beaten egg, make a slit in the centre of the pie to allow steam to escape and bake for around 40 minutes until the pastry is crisp and golden

Assembling the Pastry Pie

Peel and boil the potatoes in salted water, then mash until smooth, adding the butter and sufficient milk to create a soft &amp; creamy consistency. Season to taste

Divide the lamb between 4 individual pie dishes and top with the potato (pipe it on for a neat finish). Alternatively, use a 20 cm circular pie dish.

Scatter a few breadcrumbs over the potato and bake for 30-40 minutes until golden

Assembling the Potato Pie

This CELTIC PORK MINCE TART recipe can be made year-round and can be served and eaten cold or warm. 

Celtic Pork Mince Tart

pork

apples (or dates)

cheese(Parmesan, Cheddar,

eggs, beaten

ground pepper

ginger

nutmeg

cardamom

lemon

(9 inch) pastry shell

unsalted butter,

egg beaten

Instructions for the filling:

In a medium bowl, mix together the ground...

In a medium bowl, mix together the ground pork with apples, cheese, eggs, spices, and the lemon zest. 

Spoon the mixture into the pastry shell and...

Spoon the mixture into the pastry shell and bake for 45 minutes at 375 degrees, or until the meat is cooked through. 

Instructions for the pie crust:

Sift the flour and salt into a mixing...

Sift the flour and salt into a mixing bowl. 

Using your fingertips, rub in the butter until...

Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the center and add...

Make a well in the center and add the egg and milk. Mix everything to make a smooth dough.

Turn the pastry out on to a lightly...

Turn the pastry out on to a lightly floured surface and lightly knead two or three times until it comes more together and form a disk.

Cover the crust with plastic wrap and chill...

Cover the crust with plastic wrap and chill for at least 30 minutes before using. 

Once it is ready to be used, flour...

Once it is ready to be used, flour your rolling surface and rolling pin.

Place your chilled disk-shaped dough onto the floured...

Place your chilled disk-shaped dough onto the floured surface and roll it out, rotating it as you go, and applying even pressure rolling away from you and back.

Rotating the disk as you go, flip it...

Rotating the disk as you go, flip it occasionally so you have an even circle, and if your dough starts feeling sticky, apply a light dusting of flour.

When the dough is a little less than...

When the dough is a little less than a quarter of an inch thick, transfer it into a pie plate, and set it down so that it covers the entire plate, and using your fingers gently push it into the bottom and sides.

If it is too big, trim the edges...

If it is too big, trim the edges using scissors, but make sure you leave a ½-inch border along the edge. You want to be able to fold the dough a little so that it creates a little border that rests on the lip of the plate.

How To assemble the tart:

Preheat oven to 375F.

Spoon mixture into the prepared pastry shell and...

Spoon mixture into the prepared pastry shell and bake for 45 minutes or until the meat is cooked through.

The tart can be served warm or cold.

Zucchini pie is a riff on the classic Southern tomato pie, with a cheesy sweet onion base topped with thin rounds of zucchini, all baked up in a buttery crust. The effect is lovely and the flavor is pure summer.

Zucchini Pie

all purpose flour

water

mayonnaise

large onion, very thinly sliced. I used a Vidalia onion

salt and fresh cracked black pepper

zucchini,

thyme, optional,

Preheat oven to 350F. Lightly butter a 9-inch tart pan with a removable bottom.

Add the flour, salt and butter to the bowl of a food processor and pulse until crumbly, and no large pieces of butter remain (small pieces are fine)

Slowly add the cold water through the top of the processor and continue to pulse until the dough comes together into a single clump. Note: you can also do this by hand with a pastry cutter.

Remove the dough to a lightly floured surface and divide in half. Save the other half of the dough for another recipe (I like to wrap mine tightly in plastic and freeze it)

Roll out the remaining half of the dough into a large circle big enough to fit your tart pan.

Lay the dough over your tart pan and press it up the sides, removing any excess. Prick the bottom all over with a fork, and weigh down the bottom by placing a piece of parchment paper over the bottom and topping it with dried beans or rice, or pie weights.

Bake for about 15 minutes. Remove and allow to cool while you prepare the filling.

for the pie crust

In a small bowl, mix together the mayonnaise, sliced onion, one cup of the cheddar cheese, salt, and pepper. Spread the mixture over the bottom of the partially baked pie crust.

Follow by adding the thinly sliced zucchini in overlapping concentric circles.

Lightly brush the top of the zucchini with olive oil, and top with the remaining shredded cheddar.

Bake for about 20-25 minutes until the cheese is starting to turn golden brown. I put mine under the broiler for a few minutes at the end.

Remove, allow to cool slightly, top with fresh thyme sprigs and fresh cracked black pepper.

For the filling

This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you&#039;ve never tried a homemade savory pot pie, this will impress everyone.

Chicken Pot Pie Recipe

pie crust ((2 disks))

chicken (shredded*)

medium yellow onion ((1 cup chopped))

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The most viewed savory pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Pot Pie With Buttermilk Bis...

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The most viewed savory pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine