Everyone has their favorite comfort food. You know, the one you make after a bad day or when you’re feeling homesick. Then there is your favorite comfort food that, for whatever reason, you’ve never made and rarely have. The latter for me, is chicken pot pie.
I had it all the time when I was a kid. The frozen ones that you pop in the microwave. But before I made this recipe a few weeks ago, I couldn’t tell you the last time I had chicken pot pie. Obviously, that needed to change. Especially everything going on with the pandemic; I was craving a super comforting and delicious meal.
The only way to make pot pie better – biscuits. Soft, flaky buttermilk biscuits. You can absolutely use the store bought kind; however, homemade biscuits are pretty simple and I can guarantee they are ten times more delicious.
I started out with the biscuits. In a large mixing bowl, combine the dry ingredients – flour, baking powder and salt. Next, cut in very cold cubes of butter. It is important that the butter is very cold, it is the key to flaky biscuits. Use a pastry blender or fork to cut in the butter. If you have a food processor, you can pulse the butter in that way. Either way, you want to make sure you are left with pea sized butter pieces throughout your dry ingredients.
Next, add buttermilk. Again, you want this very cold so the butter stays firm. I mix the buttermilk in with my hands, just until the dough comes together. It will be very lumpy and not ‘all together’ and that’s fine! Turn out dough onto floured surface. Form into a 1/2 inch thick rectangle. Use a biscuit cutter or the top of a drinking glass, and cut out biscuits. You should get about 10 biscuits. Store in the fridge to keep cold while you make the pot pie filling.
For the pot pie, I recommend using an oven safe skillet with sides, such as a cast iron pan. If you do not have an oven safe pan, no worries! Just transfer your pot pie filling to a greased casserole dish before topping with the biscuits.
Start by melting butter or ghee and oil together over medium heat. Add diced potato and sauté, stirring frequently, for 5 minutes. You want the potato to start getting soft first, as it takes the longest to cook. Next, add the onion and garlic and sauté a few minutes until fragrant. Sprinkle in flour and whisk with butter/oil to create a roux; cook for 2-3 minutes. Add the stock and milk, whisking while pouring. Bring to a boil and allow to thicken, then reduce to a simmer. Add cooked chicken and vegetables, then season to taste with salt, pepper and thyme. Cook for another few minutes until vegetables are warm.
Top pot pie filling with biscuits. Brush tops of biscuits with egg wash or buttermilk. Pop into the oven and cook for 20-25 minutes or until filling is bubbly and biscuits are golden on top.
Now all that’s left is to indulge in this delicious, classic comfort dish. It is sure to bring a smile to your face!
- Vegetarian: Sub chicken stock for vegetable stock and sub chicken for 2 cartons chopped and cooked mushrooms.
- Vegetables: Use any vegetables you like such as broccoli, asparagus, celery, green beans, etc.
- Potato: If you do not like potato, sub for 1/2 cup extra vegetables
- Flour: You are free to use any flour, tapioca flour or arrowroot to thicken filling
- Milk: Whole milk will garner the creamiest consistency; however, this works with skim milk and plant based milks (creamy options work best)
More Recipes You’ll Love
- Sweet Potato Chowder
- Indian Chicken Curry with Coconut Milk
- Butternut Squash Lasagna
- Elote Corn Chowder
- Chicken Zucchini Enchiladas
Chicken Pot Pie with Buttermilk Biscuits
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 stick butter cold, cubed
- 3/4 cup buttermilk cold
- 2 tbsp butter or ghee
- 2 tbsp olive oil
- 1 potato peeled and diced
- 3 cloves garlic minced
- 1 yellow onion diced
- 1/4 cup flour any kind works
- 2 cups milk any kind works
- 1 1/2 cups chicken or vegetable broth
- 2 1/2 cups chicken cooked and shredded
- 2 cups frozen mixed vegetables
- 1 tbsp dried thyme
- salt and pepper
- Preheat oven to 425.
- In a large mixing bowl, combine 2 cups flour, baking powder and salt. Add cold cubed butter and cut butter into dry ingredients using a pastry blender or fork (or pulse in food processor) until butter pieces are pea sized. Add buttermilk and combine with your hands until just together (don't overmix!). If the dough is dry, add more buttermilk, 1 tablespoon at a time.
- Turn dough out onto floured surface. Shape dough into a 1/2 inch thick rectangle. Use a biscuit cutter or the top of a water glass, and cut out biscuits. You should get approximately 10 biscuits. Keep cold in the fridge during next steps.
- In a large oven safe skillet with sides, heat butter or ghee and olive oil over medium heat. Add potato and cook for 5 minutes, stirring frequently. Add garlic and onion and saute another 2-3 minutes, or until fragrant.
- Sprinkle in 1/4 cup flour, stir to combine with butter/oil to create a roux. Cook an additional 2-3 minutes until roux is bubbly and slightly golden.
- Whisk in stock and milk. Bring to a boil and allow filling to thicken. Add chicken and vegetables. Season with thyme and salt and pepper to taste.
- Top pot pie with biscuits. Brush tops of biscuits with buttermilk or egg wash. Bake at 425 for 20-25 minutes, or until biscuits are cooked and golden on top.