Chicken Pot Pie with Buttermilk Biscuit Crust is comfort food and it’s finest! Creamy chicken filling is topped with tender buttermilk biscuits.
Come learn how to make chicken pot pie, how to make a vegetarian pot pie (if you don’t consume meat, I have plenty of suggestions for substitutes!), and how to freeze chicken pot pie.
Over the weekend I was working on our meal planning for the week. I was hit with the desire to make chicken pot pie something fierce. Suddenly biscuits were sounding really good too. I’ve always liked the idea of a biscuit crust.
For some reason it has been a couple of years since I’ve made this recipe for Chicken Pot Pie with Buttermilk Biscuit Crust even though it is always one that the kids go crazy for, so I thought it would be a good time to revisit it.
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom’s Chicken Pot Pie! Serve with a green salad.”
Ingredients
1/4 cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
2/3 cup frozen peas
3 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups lower-sodium chicken broth
2/3 cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands(R))
1 egg yolk, beaten
1 tablespoon water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Mom’s Fabulous Chicken Pot Pie with Biscuit Crust
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1/4 cup 1/4 butter
1 small 1 onion, chopped
3 3 celery ribs, chopped
3 3 carrots, chopped
2/3 cup 2/3 frozen peas
3 tablespoons 3 chopped fresh parsley
1/4 teaspoon 1/4 dried thyme
1/4 cup 1/4 all-purpose flour
2 cups 2 lower-sodium chicken broth
2/3 cup 2/3 half-and-half cream
salt and ground black pepper to taste
3 cups 3 cooked chicken, cut into bite-size pieces
1 can 1 refrigerated flaky-style biscuits (such as Pillsbury Grands(R))
1 1 egg yolk, beaten
1 tablespoon 1 water
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
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