Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is classic comfort food made 1000X better with buttery, flaky cheddar chive biscuits!

Homemade Chicken Pot Pie with Biscuits is a must make recipe your whole family will love!  It’s a warm, savory, satisfying pie loaded with juicy chicken (or leftover turkey!), potatoes, carrots, celery and peas swaddled in a creamy, herb-infused white gravy all topped with mega soft, mega buttery, mega flaky biscuits.  The biscuits can be made 100% from scratch (highly recommend) or with shortcut store-bought biscuits for all those busy nights.  This chicken pot pie with biscuits is way better than frozen pot pie and a show stopping, clamoring-for-more, repeat-favorite dinner.

We love comforting chicken dinners from chicken Alfredo bake, creamy chicken and wild rice soup, creamy green chili chicken enchiladas, creamy Tuscan chicken and white chicken lasagna. If you are looking for more chicken recipes the whole family will love, this chicken pot pie with biscuits is a must-try!

 

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Chicken Pot Pie

If you’re like me, you probably have lots of turkey leftovers, so I wanted to share this chicken pot pie recipe that could be easily adapted from chicken to turkey.  It also feeds crowd and is make ahead friendly!

Growing up, I was always excited when my mom would splurge on individual chicken pot pies from the freezer section.  The convenient mini pies cocooned in small, aluminum pie tins hit the spot after a long day at school or when my parents were out on a date night.

I’ve long outgrown the desire and excitement for those unsophisticated, kid friendly frozen pot pies but I still want to be excited about chicken pot pie – enter chicken pot pie with biscuits!   This homemade chicken pot pie recipe is worthy of your excitement, worthy of your time, worthy of your money and worthy of becoming a repeat family favorite! 

You will love this recipe because:

• The biscuit topping is arguably more delicious than pie crust.  For this chicken pot pie recipe, I wanted to create a cozy, comforting chicken pot pie that stuck to the classic filling, albeit elevated, but without the obligatory crust that all too often is soggy on the bottom and dry on the top, lacking in flavor and simply not worth the time.  Instead, this homemade chicken pot pie is topped with thick, pillowy, buttery, flaky biscuits infused with cheddar, chives, parsley and garlic AKA way better than pie crust!  The biscuits are stand alone scrumptious, easier and faster to make from scratch than pie crust and are the perfect partner for mopping up the creamy, rich filling.
• The filling.  The chicken pot pie filling is luscious and creamy (no lackluster watery filling here!) without tasting “floury” thanks to using both flour and cornstarch. It’s bursting with flavor from hand-picked seasonings and unlike most recipes, includes potatoes – YUM!
• A meal-in-one.  Chicken pot pie is a meal in itself – chock full of vegetables, protein and carbs – no need to hassle with separate sides when serving this dish!
• Homemade.  Nothing beats homemade chicken pot pie.  The epic buttery biscuits to the epic flavorful filling combine to make the best chicken pot pie you’ve ever sunk your teeth into.
• Shortcut recipe variations.  Although nothing beats homemade, sometimes it’s a second-best kind of night, which is still a delicious night.  This chicken pot pie recipe is fabulous because it offers all sorts of shortcuts such as using rotisserie chicken, frozen vegetables and store-bought biscuits.
• Customizable.  This chicken pot pie with biscuits is super flexible. As long as you follow the recipe for the gravy, you can add any meat or vegetables your belly desires or simply what you have on hand AKA it’s the best way to re-purpose leftover cooked veggies, chicken, turkey, ham, etc.
• Make ahead.  This chicken pot pie recipe, including the biscuits, can be made a day ahead of time, then just baked when ready which makes dinner time a breeze.

What is a Pot Pie?

A “pot pie” is a savory pie lined with a pie crust, filled with meat, (often chicken, but can also include turkey, beef, or seafood) and vegetables, (often, carrots, onions and celery) in a gravy-like sauce topped with a second flaky pie crust, or in this case, buttery biscuits.  

The origin of pot pies can be traced all the way back to ancient Greece, known as Artocreas.  Artocreas were an open pastry shell made of flour and oil filled with local meats such as oysters, mussels, lampreys, fish, etc. combined with other ingredients.  Pot pies were adopted by the conquering Roman Empire, in which meat pies were served at banquets, sometimes with live birds under the crust! 

The tradition of pot pies spread across Medieval Europe during the Crusades and was again popularized in England during the 16th century.  Chicken pot pies were a particular favorite of Queen Elizabeth I.  The first American settlers kept the tradition of meat pies alive in America where they became known as pot pies and today I’m excited to share with you the best version I’ve had yet!

CHICKEN POT PIE RECIPE INGREDIENTS and Substitutions

The ingredients for this chicken pot pie recipe with biscuits are very humble but combine to create culinary magic.  You will need:

FOR THE FILLING

• Chicken:  use cubed, raw chicken breasts or thighs which quickly get browned with salt, pepper and paprika or use pre-cooked shredded rotisserie chicken.  Of course, for non-chicken pot pie, there are tons of options too!
• Butter and oil:  combine to become the base of our roux.  Use unsalted butter so we can control the salt and add chicken bouillon without the filling becoming too salty.
• Aromatics:  one yellow onion and 3-4 garlic cloves create the base of flavor.  You may substitute with 1 teaspoon onion powder and 1 teaspoon garlic powder if you’re out, but fresh is so much better!
• Vegetables:  Yukon gold potatoes, carrots, celery and peas create the classic vegetable filling but you may substitute with equal amounts of your favorite sautéed vegetables.
• Flour:  thickens the sauce to create a gravy. 
• Heavy Cream: thickens the sauce so it’s not overly “floury” but creamy too!  
• Chicken Broth: use low sodium chicken broth so we can control the salt. Low sodium broth also allows us to use chicken bouillon which amps up the flavor.
• Chicken bouillon:  you can use bouillon powder, bouillon cubes or better than bouillon.  Add to the sauce without dissolving in liquid first. If using cubes, you will need 1 ½ which you crush up and then add directly to the milk/broth.
• Herbs:  dried parsley, dried oregano, dried thyme, and dried sage lace the gravy with flavor.  You may also use fresh herbs by use three times the amount and stir them into the gravy after it has thickened.
• Salt and pepper:  are musts to enliven all of the flavors.  If you don’t have enough of one of the other, the entire chicken pot pie will taste bland.

FOR THE BISCUITS

• Flour:  please use all -purpose flour or gluten free 1 to 1 baking flour.
• Butter:  adds buttery goodness. Use unsalted butter so we can add the correct amount of salt separately.  If you only have salted butter, reduce the salt in the recipe to ¼ teaspoon.
• Baking powder:  leavens the biscuits giving them volume and a light, fluffy texture.  Make sure your baking powder is fresh so it works!
• Sugar:  promotes soft and tender biscuits by absorbing some of the liquid and slowing down the formation of gluten strands.  It also promotes caramelization for more golden biscuits.
• Salt:  adds flavor but equally important, it allows the gluten to hold more carbon dioxide, allowing the dough to expand and stretch without tearing and achieve a higher volume.
• Cheese:  is optional but tasty!  I use sharp cheddar but you can use another favorite cheese.
• Chives:  are subline in biscuits.  If you don’t want to make a separate trip to the grocery store to pick up chives, you can omit them, but next time – go chives 😉.
• Parsley: I prefer fresh parsley in the biscuits but you may also substitute with 1 teaspoon dried parsley.  
• Buttermilk:  adds flavor and creates more tender and moist biscuits.  You can also substitute with sour milk which I do all the time by adding 1 tablespoon lemon juice or white vinegar o a 1 cup (or larger) measuring cup), adding milk until it reaches ¾ cup, giving it a stir, and letting it rest for 10 minutes.
• Egg:  we will create an egg wash by mixing 1 egg with 1 tablespoon water. The egg wash works to further tenderize the biscuits and promotes a more golden-brown color.   If you don’t have an egg, you can use buttermilk or milk.

HOW TO MAKE CHICKEN POT PIE

This chicken pot pie with biscuits is very simple to make, so please don’t be intimidated by the lengthy instructions!  I’ve included detailed step by step instructions so eliminate any questions and to detail how to make biscuits both with and without a food processor.

We want to start off by making the biscuits first so they can chill in the refrigerator while we make the filling because cold biscuits means cold butter which bake up fluffier.  If you are using store-bought biscuits, you’ll -skip to par-cooking the biscuits for 10 minutes while you make the filling.

FOR THE BISCUITS

Step 1:  Combine dry biscuit ingredients

• Add the flour, baking powder, sugar, salt and garlic powder to a large food processor and pulse to combine. 
• Add the cheese, chives and parsley and pulse/whisk to combine
• I HIGHLY recommend using a food processor for making these biscuits.  It eliminates all the elbow grease and allows you to make these biscuits in 15 minutes or less. If you don’t have a food processor, combine the ingredients in a large bowl and whisk to combine.  

Step 2:  Add butter 

• Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). 
• If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.

Step 3:  Add buttermilk 

• Add the buttermilk and pulse a few times to moisten.  Do not overmix/overwork the dough, it will be crumbly with some wet spots.  
• If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center.  Fold together with a spatula until it begins to come together – again do not overwork the dough.

Step 3:  Flatten and fold dough 

• Pour the dough and any crumbles onto floured parchment paper.   Bring the dough together with floured hands and pat it into a rough ¾-inch thick rectangle.
• Fold one side into the center, then the other side, gently flatten into a 3/4-inch-thick rectangle again and repeat folding and flattening one more time.   

Step 4:  Cut out biscuits 

• Use a biscuit cutter or drinking glass to cut six 2.75 or 3-inch circles round biscuits. (Tip: Do not twist the biscuit cutter when pressing down into the dough).   Re-shape the scraps to get 2 additional biscuits. 

Step 5:  Chill biscuits 

• Transfer biscuits on a parchment lined baking sheet/plate to the refrigerator to chill while you make the pot pie filling.

FOR THE FILLING

Step 1:  Microwave potatoes

• I LOVE the addition of potatoes to chicken pot pie but they don’t cook in the same amount of time as the other vegetables.  To remedy this, simply microwave the cubed potatoes with a little water for 5-7 minutes, until fork tender.
• While you’re waiting for the potatoes in the microwave, you can make the rest of the filling.

Step 2:  Cook Chicken

• While the chicken is still on the cutting board, pat it dry and season with salt, pepper and paprika.  This ensures every element of our chicken pot pie is individually seasoned. Drying the chicken ensures the seasonings stick and that the chicken doesn’t just steam.
• Cook the chicken just until the outside is opaque and transfer to a plate.  The inside of the chicken will not be cooked through but will finish cooking in the oven which means extra juicy, not overcooked chicken.

Step 3:  Sauté vegetables

• To the now empty skillet, melt butter over medium heat.  Add onions, carrots and celery and sauté until softened, about 6 minutes. 
• The vegetables won’t soften too much more in the oven, so make sure they’re the tenderness you want them before adding the flour.

Step 4:  Make gravy

• Sprinkle in the flour and cook 2 minutes to get rid of the raw flour taste and smell.
• Reduce heat to low and slowly whisk in chicken broth, heavy cream, chicken bouillon and all seasonings. 
• Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of thick gravy. 

Step 5:  Add chicken, potatoes and peas

• Remove from heat and stir in the chicken, strained potatoes and frozen peas.  The peas should not be thawed first.

Step 6:  Bake

• Arrange the biscuits on top of the filling and brush the tops of the biscuits with egg wash.

• Bake at 425 degrees F for 20-25 minutes or until biscuits are cooked through.

Can I Use Store Bought Biscuits?

Yes, you can absolutely use store bought biscuits on nights you’re running extra low on time or energy, but I highly encourage you to try homemade biscuits at least once.  The homemade biscuits are very easy and only take a few extra minutes if you have a food processor. 

The trick to using store-bought biscuits is to par-cook them and use the correct biscuits.  If you try and bake the biscuits 100% on the pot pie, the bottoms will be extra soggy. 

How to make Chicken Pot Pie with STORE BOUGHT BISCUITS

Pay attention to which biscuits you choose.   Pillsbury Original Grand Biscuits require 21-27 minutes to bake, whereas the Pillsbury Butter Tastin’, Southern Homestyle Biscuits require 13-16 minutes.  You will want to use the original biscuits because of the longer baking time.  The butter biscuits don’t allow enough baking time with the pot pie.  You may only use the butter biscuits if you bake them separately.  To make chicken pot with with Pillsbury ORIGINAL Grand Biscuits:

• Preheat oven to 400 degrees F.  Bake biscuits on a parchment lined baking sheet for 10 minutes (otherwise the bottoms will be soggy).
• Flip biscuits over and add to the top of the biscuit filling. 
• Bake for an additional 10-15 minutes until the biscuits are deeply golden.

Tips for the best chicken pot pie

The best chicken pot pie means the best filling and biscuits!  Here’s what to pay special attention to:

• Don’t cook chicken all the way through in the skillet.  Don’t chop the chicken too small or it will cook quickly in the skillet and dry out in the oven.  Instead, you want to sauté the chicken in the skillet just until it’s browned/opaque but not cooked through in the center so it can finish cooking in the oven and emerge juicy tender.
• Make your own sour milk instead of buttermilk.  If you don’t keep buttermilk on hand, it’s easy to subsite with sour milk.   You can make DIY buttermilk or sour milk for this recipe by adding 1 tablespoon vinegar or lemon juice to a measuring glass. Add enough milk (not nonfat) to equal ¾ cups.  Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle. It is best to use whole milk, but if you don’t have whole milk, add a splash of heavy cream.
• Cook flour long enough. It is crucial that you cook the flour for a full two minutes to get rid of the raw flour taste – so set a timer and don’t shortcut it!
• Thicken filling to desired consistency.  Whatever consistency your filling is before you pop it into the oven, will be the consistency it is once it’s out of the oven.  For a thicker sauce, simmer longer; for a thinner sauce, simply add addition chicken broth. 
• Season to taste.  The filling will taste the same once it’s out of the oven, so taste before adding the chicken and season with additional salt and pepper to taste.
• Make sure the butter is cold for the biscuits.   To create flaky layers, the butter must be very cold.   Cold butter melts as the biscuits bake which releases steam and creates little pockets of air which translates into airy and flaky biscuits.  If the butter melts or softens before the biscuits bake, they will be hard and flat.   I like to chop the butter then place it back in the refrigerator to ensure it’s extra cold.   
• Make biscuits first.  Making the biscuits first allows you to chill them for 15 minutes or so while you make the filling.  This is an insurance policy against melted butter to create soft, flaky biscuits.
• Don’t overwork the biscuit dough.  Don’t overmix, over-pulse or over-handle the biscuit dough.  Overworking the dough will melt the butter and over-activate the gluten in the flour resulting in hard, and flat biscuits.  The biscuit dough should be crumbly.
• Don’t skip folding the dough.  Flattening the dough and folding it over on itself creates the flaky layers.   
• Don’t twist the biscuit cutter.   When you’re ready to cut your biscuits, punch straight down with your biscuit cutter and don’t twist.  Twisting the cutter seals the edges, which prevents your biscuits from rising as high.

How to make easy Chicken Pot Pie:

Just because you’re short on time, doesn’t mean you can’t make scrumptious chicken pot pie with biscuits.  You can pick and choose some of the following shortcuts below for an easy dinner win:

• Chicken:  swap the raw chicken for shredded rotisserie.  I love keeping chicken stocked in the freezer packaged into 3 cup portions. 
• Aromatics: substitute the onion and garlic with 1 teaspoon onion powder and 1 teaspoon garlic powder added directly to the gravy.
• Frozen vegetables:  swap the fresh vegetables for 4 cups frozen mixed vegetables to save time chopping and add to the filling at the end, along with the sautéed chicken.
• Biscuits: use store-bought refrigerated canned biscuits instead of making from scratch.

Chicken Pot Pie Recipe Variations

Homemade chicken pot pie has endless possibilities from the filling to the topping!  You can add virtually any meat or veggies to the gravy making it a scrumptious way to re-purpose leftovers.  Here are just a few ideas to mix up your chicken pot pie recipe:

FILLING VARIATIONS

• Rotisserie chicken:  is a fabulous shortcut, you’ll need about 2 ½ cups.  Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat so it’s perfectly juicy and tender.
• Turkey:  this chicken pot pie is also tasty as turkey pot pie and a fabulous way to use up leftovers!  Simply add 2 ½ cups chopped turkey when the recipe calls for adding the cooked chicken back to the gravy.
• Ground beef, turkey or sausage:  swap the chicken for your ground meat of choice.   Brown directly with the onions, carrots and celery.
• Bacon:  cook thick cut bacon in the skillet and reserve some of the drippings to cook the vegetables in. Crumble bacon and add half to the filling and sprinkle the top of the filling with the remaining bacon.
• Leftover protein:  add any chopped leftover protein directly to the filling along with the peas.
• Cheese: make the sauce creamy and cheesy! Parmesan, Gruyere, sharp cheddar, Colby, Monterey Jack, Gouda, etc.  would all be tasty. Just be aware that swapping the cheese will change the flavor profile.
• Mushrooms:  melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in your large cast iron skillet. Increase temperature to medium-high and add mushrooms.  Spread mushrooms into an even layer and let cook for cook for 3 minutes without touching, then continue to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are golden. Remove mushrooms from the skillet and add back in with the peas.
• Vegetables:  swap the vegetables for any of your favorites such as corn, sweet potatoes, green beans, butternut squash, zucchini, broccoli or cauliflower.  The vegetables need to be sautéed/softened before popping in the oven.
• Frozen vegetables:  swap the fresh vegetables for 4 cups frozen mixed vegetables and add to the filling at the end, along with the sautéed chicken; do not thaw first.
• Seasonings:  you can mix up the flavor to make it your own by using Cajun seasonings, adding heat with red pepper flakes, celery seed, rosemary, etc. 

TOPPING VARIATIONS

• Store-bought biscuits:  such as Pillsbury Original Grands are perfectly fine to use instead of homemade.
• Homemade pie crust:  you can omit the biscuit topping and use my homemade pie crust instead.  If using both a top and bottom crust, double the pie crust recipe.  The pie crust requires two hours to chill, so plan accordingly.   Bake the pie at 425 degrees F for 32 – 38 minutes, or until the crust is golden brown. You may need to use a pie crust shield to protect the crust edges from browning too much.
• Store-bought pie crust:   bake the same as the homemade pie crust instructions above.
• Puff pastry crust:  top pot pie with 1 thawed, puff pastry sheet and trim the edges of the puff pastry to about 1/2-inch overhang of the rim of the baking dish. Using a sharp knife, cut a couple slits in the puff pastry to vent during baking. Bake at 425 degrees for 35-40 minutes or until deeply golden.

To make a gluten-free chicken pot pie

Swap the flour in the roux and the biscuits with 1:1 baking flour such as Bob’s Red Mill.

To make a dairy-free chicken pot pie

• Filling:  use your favorite nut milk instead the heavy cream in the gravy whisked with 2 teaspoons cornstarch. You may also substitute the heavy cream with chicken broth and reduce the chicken bouillon.  You will need to simmer the filling a little longer to thicken. 
• Biscuits:  use your favorite nut milk instead of the buttermilk and omit the cheddar.   

How to store and reheat chicken pot pie 

• Storage:  let chicken pot pie cool to room temperature, cover and refrigerate for up to 5 days.
• Microwave:  transfer individual portions to a microwave safe plate and microwave for 90 seconds then at 20 second intervals as needed.
• Oven:  loosely cover with foil and bake at 350 degrees F for 15-20 minutes or until the filling is warmed through.

How to Make Ahead

This chicken pot pie with biscuits is extremely make ahead friendly.  You can make the biscuits and make the filling in advance and store them separately. *Do not assemble the whole pie and bake the next day because the filling will take longer to warm than the biscuits will to bake.  Instead, warm the filling then top with biscuits:

• Filling:  the chicken pot pie filling can be made and stored in an airtight container in the refrigerator 24 hours ahead of time.  Warm in the skillet or oven when ready to finish baking the pot pie.  Once completely warmed, you may need to add extra milk or chicken broth to thin to desired consistency.  Assemble and bake the chicken pot pie as directed.
• Biscuits:  the biscuits can be prepared completely (without baking) 3 days in advance and tightly covered in the refrigerator then used as directed in the recipe.  It is best to refrigerate the dough already cut into biscuits.  Cut biscuits can also be frozen for up to 3 months then thawed overnight in the refrigerator before using in the recipe.

Can you freeze homemade chicken pot pie?

You can either freeze the filling and raw, cut biscuits separately for an easy thaw, assemble and bake pot pie, or you can freeze the baked pot pie for up to two months.  Do not freeze the assembled, unbaked pot pie because the filling needs to be warmed before adding the raw biscuits.

Commonly Asked Questions and answers

• Do you have to make your own biscuits?  Absolutely not! Store-bought refrigerated biscuits like Pillsbury Grands will work great, but if you have the time, the homemade recipe is spectacular.
• Can I use pie crust?  Yes, you may use homemade pie crust or a store-bought crust and thaw according to package instructions. Bake for 32-38 minutes at 425 F.
• Can I use rotisserie chicken?  Of course!  I love using shortcut rotisserie chicken in this pot pie recipe. You will need 2 ½ cups.
• Can I substitute the chicken?  You can use one pound or 2 ½ cups of any cooked protein making this pot pie recipe perfect for holiday leftovers such as turkey or ham.
• How do I make my chicken pot pie thicker?  The flour and cornstarch work together to thicken the filling as it simmers.  You can control the thickness by how long you simmer the gravy.  For thicker gravy, simmer longer, for thinner gravy, stir in additional chicken broth.
• How do I prevent lumps in my gravy? For a smooth gravy, gradually add the chicken broth and heavy cream over low heat while whisking constantly.
• Why is my chicken pot pie runny?  This recipe as written will not be runny at all and boasts a lusciously thick filling if you stick with the recipe and simmer until thickened before adding to the oven.
• Can you bake pot pie in a baking dish? Yes, you can make the filling in a skillet and transfer it to a lightly greased 9 by 13-inch baking dish instead of a cast iron skillet.
• How can I tell when the pot pie is done? The pot pie filling ingredients will already be warmed, so you’ll want to pay attention to when the biscuits are done. The biscuits should be done when they have risen high and are golden brown.

What to Serve with Chicken Pot Pie?

This chicken pot pie is a meal-in-one and doesn’t need a thing!  Still, it pairs well with a fresh salad such as wedge salad, apple salad or fall salad and fresh fruit such as winter fruit salad.

Want to try this Chicken Pot Pie RECIPE?

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©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

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Cast Iron Braiser 3.5 qt.

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Chicken Pot Pie with Biscuits

Homemade Chicken Pot Pie with Biscuits is a must make recipe your whole family will love! It’s a warm, savory, satisfying pie loaded with juicy chicken (or leftover turkey!), potatoes, carrots, celery and peas swaddled in a creamy, herb-infused white gravy all topped with mega soft, mega buttery, mega flaky biscuits. The biscuits can be made 100% from scratch (highly recommend) or with shortcut store-bought biscuits for all those busy nights. This chicken pot pie with biscuits is way better than frozen pot pie and a show stopping, clamoring-for-more, repeat-favorite dinner.

Servings: 8 servings

Total Time: 1 hour hr 10 minutes mins

Prep Time: 30 minutes mins

Cook Time: 40 minutes mins

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Ingredients

POT PIE

• 1 pound chicken breasts or 2 ½ cups shredded rotisserie chicken or chopped turkey
• salt and pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 Yukon gold potatoes peeled, chopped 1/2-inch cubes (about 1 ½ cups)
• 1 medium yellow onion chopped
• 2 medium carrots (1 cup) thinly sliced
• 1/2 cup sliced celery
• 4 cloves garlic minced
• 1/3 cup all-purpose flour
• 3 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• 1 1/2 tsp EACH chicken bouillon, dried parsley
• 1/2 tsp EACH dried oregano, dried thyme, dried sage
• 1 cup frozen peas do not thaw

BISCUITS (see notes for store-bought)

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup finely shredded sharp cheddar cheese
• 3 tablespoons chopped chives (or 1 TBS dried)
• 1 tablespoon minced fresh parsley (or 1 tsp dried)
• 6 tablespoons unsalted butter
• 3/4 cup buttermilk see DIY buttermilk in notes
• 1 egg mixed with 1 TBS water for egg wash

Instructions

BISCUITS

• Make the biscuits first so they have time to chill.
• Chop the butter into small pieces and place in the fridge.
• Add the flour, baking powder, sugar, salt and garlic powder to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cheese, chives and parsley and pulse/whisk to combine.
• Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
• Add the buttermilk and pulse a few times to moisten. Do not overmix/overwork the dough, it will be crumbly with some wet spots. If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together – again do not overwork the dough.
• Pour the dough and any crumbles onto floured parchment paper. Bring the dough together with floured hands and pat it into a rough ¾-inch thick rectangle.
• Fold one side into the center, then the other side (see photos in post), gently flatten into a 3/4-inch-thick rectangle again and repeat folding and flattening one more time.
• Use a biscuit cutter or drinking glass to cut six 2.75 or 3-inch round biscuits. (Tip: Do not twist the biscuit cutter when pressing down into the dough). Re-shape the scraps to get 2 additional biscuits.
• Transfer biscuits on a parchment lined baking sheet/plate to the refrigerator to chill while you make the pot pie filling.

FILLING

• Preheat oven to 425 degrees F.
• Add potatoes to a microwave safe bowl. Add ¼ cup water. Cover and microwave for 5-6 minutes, until fork tender; set aside.
• While the chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ¼ teaspoon paprika and ¼ teaspoon pepper.
• Heat 2 tablespoons olive oil in a 12-inch cast iron skillet or a 3.5 qt braiser over medium-high heat. Once hot, add chicken and cook just until the outside is opaque (it will not be cooked through); transfer to a plate, leaving the oil behind in the skillet.
• To the now empty skillet, melt butter over medium heat. Add onions, carrots and celery and sauté until almost softened, about 6 minutes. Add garlic and sauté for 30 seconds; sprinkle in the flour and cook 2 minutes.
• Reduce heat to low and slowly whisk in chicken broth. Whisk cornstarch into heavy cream and add to the skillet followed by chicken bouillon and all seasonings. Season with½ teaspoon salt and ¼ teaspoon pepper to taste.
• Bring to a simmer, whisking constantly, and continue to simmer until thickened to desired consistency. The consistency now will be the same as when it comes out of the oven. For a thinner consistency, stir in additional chicken broth or heavy cream; for a thicker consistency, simmer longer.
• Remove from heat and stir in the chicken, strained potatoes and frozen peas.

ASSEMBLE AND BAKE

• Arrange the biscuits on top of the filling and brush the tops of the biscuits with egg wash.
• Bake at 425 degrees F for 20-25 minutes or until biscuits are cooked through.

Notes

*DIY BUTTERMILK

 If you don’t keep buttermilk on hand, it’s easy to subsite with sour milk.   Add 1 tablespoon vinegar or lemon juice to a measuring glass. Add enough milk to equal ¾ cups.  Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle. It is best to use whole milk, but if you don’t have whole milk, add a splash of half and half or heavy cream to the glass first then fill the rest with whatever milk you have on hand. 

TO USE STORE BOUGHT BISCUITS

• Use Pillsbury ORIGINAL Grands Biscuits and not Pillsbury Butter Tastin’, Southern Homestyle Biscuits or the baking time will be off. You may use the Butter Biscuits if you bake them separately.
• Preheat oven to 400 degrees F. Bake biscuits on a parchment lined baking sheet for 10 minutes (otherwise the bottoms will be soggy).
• Flip biscuits over and add to the top of the biscuit filling.
• Bake for an additional 10-15 minutes until the biscuits are deeply golden.

Tips and Tricks

The best chicken pot pie means the best filling and biscuits!  Here’s what to pay special attention to:

• Easy chicken pot pie:  see post for how to use shortcuts such as rotisserie chicken and frozen vegetables. 
• Variations:  see post for all sorts of filling and topping variations. 
• Don’t cook chicken all the way through in the skillet.  Don’t chop the chicken too small or it will cook quickly in the skillet and dry out in the oven.  Instead, you want to sauté the chicken in the skillet just until it’s browned/opaque but not cooked through in the center so it can finish cooking in the oven and emerge juicy tender.
• Cook flour long enough. It is crucial that you cook the flour for a full two minutes to get rid of the raw flour taste – so set a timer and don’t shortcut it!
• Make sure the butter is cold for the biscuits.   To create flaky layers, the butter must be very cold.   Cold butter melts as the biscuits bake which releases steam and creates little pockets of air which translates into airy and flaky biscuits.  If the butter melts or softens before the biscuits bake, they will be hard and flat.   
• Make biscuits first.  Making the biscuits first allows you to chill them for 15 minutes or so while you make the filling.  This is an insurance policy against melted butter to create soft, flaky biscuits.
• Don’t overwork the biscuit dough.  Don’t overmix, over-pulse or over-handle the biscuit dough.  Overworking the dough will melt the butter and over-activate the gluten in the flour resulting in hard, and flat biscuits.  The biscuit dough should be crumbly.
• Don’t skip folding the dough.  Flattening the dough and folding it over on itself creates the flaky layers.   
• Don’t twist the biscuit cutter.   When you’re ready to cut your biscuits, punch straight down with your biscuit cutter and don’t twist.  Twisting the cutter seals the edges, which prevents your biscuits from rising as high.

How to store and reheat 

• Storage:  let chicken pot pie cool to room temperature, cover and refrigerate for up to 5 days.
• Microwave:  transfer individual portions to a microwave safe plate and microwave for 90 seconds then at 20 second intervals as needed.
• Oven:  loosely cover with foil and bake at 350 degrees F for 15-20 minutes or until the filling is warmed through.

How to Make Ahead

This chicken pot pie with biscuits is extremely make ahead friendly.  You can make the biscuits and make the filling in advance and store them separately. *Do not assemble the whole pie and bake the next day because the filling will take longer to warm than the biscuits will to bake.  Instead, warm the filling then top with biscuits:

• Filling:  the chicken pot pie filling can be made and stored in an airtight container in the refrigerator 24 hours ahead of time.  Warm in the skillet or oven when ready to finish baking the pot pie.  Once completely warmed, you may need to add extra milk or chicken broth to thin to desired consistency.  Assemble and bake the chicken pot pie as directed.
• Biscuits:  the biscuits can be prepared completely (without baking) 3 days in advance and tightly covered in the refrigerator then used as directed in the recipe.  It is best to refrigerate the dough already cut into biscuits.  Cut biscuits can also be frozen for up to 3 months then thawed overnight in the refrigerator before using in the recipe.

How to freeze

You can either freeze the filling and raw, cut biscuits separately for an easy thaw, assemble and bake pot pie, or you can freeze the baked pot pie for up to two months.  Do not freeze the assembled, unbaked pot pie because the filling needs to be warmed before adding the raw biscuits.

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