Because what’s better than pot pie?  Cheesy Chicken Pot Pie blanketed with Buttery Biscuits, of course! Tender chunks of turkey or chicken and the veggies of your choice basking in a cheesy, rich and savory sauce, topped with extra-seasoned Buttery Biscuits then baked to pot pie perfection in less than an hour!

I used to make pot pies as well, a pie.  We all know that can be a lot of work — especially, if you’re like me and make things from scratch.  I have made so many variations on pot pies from single crust to double, all-in-ones, and individual servings with easy, puff-pastry crusts. For that recipe, click this link — Cheesy Chicken Pot Pies.

Pot pies are perfect because they are fully customizable to your favorite veggies, the amounts you serve, and even which meat you choose.  Every Thanksgiving, I make extra turkeys and save the meat in meal-sized portions (about 2-3 cups) and quickly thaw it when I need to whip up pot pies. You can also easily use your own cooked chicken or even a rotisserie!

I use carrots, celery, onions, frozen peas, frozen beans, corn, pearl onions, celeriac — basically whatever veggies I have in stock.  You could sub in potatoes or other root vegetables; whatever your family prefers, you just need 4 cups’ worth.

• Prepare chicken or turkey by cooking and cutting into 2 cups’ worth of chunks or small pieces.

• Heat a large skillet on medium-high and add in 6 T. butter.  To the butter, add the chopped veggies and sauté 10-15 minutes or so or until fork-tender. Sprinkle 1/2 c. flour over the top of the veggies and stir it in. Slowly pour in 2 cups of chicken broth, stirring as you go. Now, slowly stir in 2 cups of room-temperature milk.  As the mixture heats to almost a boil, it will naturally thicken.  Once it is a thick sauce, add in 1 tsp. salt and 1 tsp. pepper.  Taste and adjust seasonings according to what you like. Remove from heat. Stir in 1 cup of freshly grated Cheddar cheese, and pour it into a 9×13″ baking dish or into a large cast iron.
• Preheat the oven to 425 degrees.

Now, you shall make the easy-peasy Buttery Biscuit dough. For more instruction on how to make the biscuit dough, read the full blog post, but here are the main points.

• Dump two cups of unbleached flour, 2 1/2 tsp. of baking powder, 3/4 tsp. salt, 1/2 tsp. Italian seasoning, and 1/2 tsp. garlic powder into your mixer bowl. Mix these dry ingredients well. Cut 6 Tbs. of cold butter into pieces and add it to the flour mixture. Use your mixer on low, or a pastry cutter to mix just until the butter is in pea-sized pieces.
•  Turn the mixer on low and slowly pour in 3/4 c. of milk or take it up a notch and use real buttermilk!! Mix JUST until the dough pulls together most of the way. Do not worry about the little crumbs at the bottom of the bowl, you just need it to be mostly in one big glob and then pour the crumbs onto it.
• This next part is the really important part. All you need to do is gently pull this pile together and flatten it a bit. Then, flip it over one time and gently press the crumbs and dough together.

• Drop a couple tablespoons of the dough at a time over the filling and bake for 15-20 minutes or until the filling is bubbly and the biscuits are golden brown. Serve hot!

Chicken Biscuit Pot Pie

 

Print

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

 

Because what's better than pot pie? Cheesy Chicken Pot Pie blanketed with Buttery Biscuits, of course! Tender chunks of turkey or chicken and the veggies of your choice basking in a cheesy, rich and savory sauce, topped with extra-seasoned Buttery Biscuits then baked to pot pie perfection in less than an hour!

Alison: That Which Nourishes

Serves: 4-6 servings

Grocery List

• Filling:
• 4 cups of diced vegetables of your choice (see post for ideas)
• 2 c. fully cooked chicken or turkey
• 6 T. butter
• ½ c. flour
• 2 c. chicken broth
• 2 c. whole milk
• 1 tsp. sea salt
• 1 tsp. freshly ground pepper
• 1 c. freshly grated Cheddar cheese
• Biscuits:
• 2 c. all purpose flour
• 2½ tsp. baking powder
• ¾ tsp. kosher salt
• ½ tsp. Italian seasoning
• ½ tsp. garlic powder
• 6 T. unsalted butter
• ¾ c. whole milk or buttermilk

Here's how...

1. Prepare chicken or turkey by cooking and cutting into 2 cups' worth of chunks or small pieces.
2. Heat a large skillet on medium-high and add in 6 T. butter. To the butter, add the chopped veggies and sauté 10-15 minutes or so or until fork-tender.
3. Sprinkle ½ c. flour over the top of the veggies and stir it in.
4. Slowly pour in 2 cups of chicken broth, stirring as you go.
5. Slowly stir in 2 cups of room-temperature milk. As the mixture heats to almost a boil, it will naturally thicken.
6. Once it is a thick sauce, add in 1 tsp. salt and 1 tsp. pepper. Taste and adjust seasonings according to what you like.
7. Remove from heat.
8. Stir in 1 cup of freshly grated Cheddar cheese, and pour it into a 9x13" baking dish or into a large cast iron skillet.
9. Preheat the oven to 425 degrees.
10. To make the biscuit topping, dump 2 cups of all-purpose flour, 2½ tsp. of baking powder, ¾ tsp. salt, ½ tsp. Italian seasoning, and ½ tsp. garlic powder into your mixer bowl. Mix these dry ingredients well.
11. Cut 6 Tbs. of cold butter into pieces and add it to the flour mixture. Use your mixer on low, or a pastry cutter to mix just until the butter is in pea-sized pieces.
12. Turn the mixer on low and slowly pour in ¾ c. of milk or buttermilk.
13. Mix JUST until the dough pulls together most of the way.
14. This next part is the really important part. All you need to do is gently pull this pile together and flatten it a bit. Then, flip it over one time and gently press the crumbs and dough together.
15. Drop a couple tablespoons of the dough at a time over the filling and bake for 15-20 minutes or until the filling is bubbly and the biscuits are golden brown.
16. Serve hot!

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