Chicken Pot Pie Biscuit Crust (Print Version)
Tender chicken and vegetables in creamy sauce topped with golden, flaky biscuit crust for a hearty meal.
# What You Need:
→ Filling
01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 2 tablespoons fresh parsley, chopped
→ Biscuit Crust
15 - 2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 1 teaspoon salt
19 - 6 tablespoons cold unsalted butter, cubed
20 - 3/4 cup cold buttermilk
# How-To:
01 - Preheat oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
03 - Add garlic; cook for 1 minute. Stir in the flour and cook, stirring, for another minute.
04 - Gradually stir in chicken broth and milk. Bring to a simmer and cook until thickened, about 5–7 minutes.
05 - Add the diced chicken, peas, salt, pepper, thyme, and parsley. Stir to combine. Remove from heat.
06 - Pour the filling into a 9x13-inch baking dish or deep pie dish.
07 - In a bowl, combine flour, baking powder, baking soda, and salt for the biscuit crust. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
08 - Stir in the buttermilk just until the dough comes together. Do not overmix.
09 - Drop spoonfuls of biscuit dough evenly over the filling, or gently pat the dough and lay over the top.
10 - Bake for 25–30 minutes, or until the biscuit crust is golden brown and the filling is bubbling.
11 - Let stand 10 minutes before serving.
# Expert Advice:
01 -
- The biscuit crust is lighter and fluffier than traditional pie crust, soaking up all that creamy sauce underneath
- It comes together faster than you would expect, especially if you use leftover chicken from a roast
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Cold butter and cold buttermilk are what make biscuits flaky, so do not let them sit out too long
- The sauce will look thin at first but thickens as it simmers, so give it time before adding more flour
- Overmixing the biscuit dough makes them tough, so stop as soon as everything comes together
03 -
- Use a pastry cutter or your fingers to work in the butter, but stop when you still see some pea-sized pieces remaining
- Brush the biscuit tops with melted butter or a beaten egg for extra golden color