Chicken Pot Pie
Perfection in a dish! Chicken Pot Pie is one of my favorite dishes to make. Nothing beats the marriage between the creamy sauce and biscuits in this recipe. Yes, that's right, biscuits. While a traditional pot pie comes with a crust, which is tasty, crowning it with biscuits elevates the dish to sheer perfection. It's an incredibly warm and comforting meal, ideal for chilly autumn and winter evenings.
This recipe is perfect for preparing in advance and storing in the fridge until you're ready to cook. You can prepare it a day or two ahead of time. It's also excellent for leftovers, which can be used for lunches, if any remain. Chicken Pot Pie is one of my preferred meals to keep in the freezer.
If you are short on time, canned or frozen biscuits can be substituted in this recipe. A pie crust is also a suitable alternative if available.
I put a lot of carrots, peas, potatoes, mushrooms and chicken in the pot pie. All of those lovely vegetables are held together with a beautiful creamy sauce made from scratch using chicken stock. Using a good quality chicken stock will really make this recipe shine.
If you do not have any chicken stock, you can create a simple chicken broth using the chicken from this recipe. As you boil the chicken, include a stalk of celery, a carrot, and half an onion. Add fresh parsley or thyme if available, and season with salt to taste. After the chicken is cooked, remove it from the broth. Strain the broth and reserve it for the sauce. Any excess broth can be frozen for future use.
This recipe is easily customizable. You can substitute the chicken for turkey or even leftover roasted chicken.
I love making this recipe with leftover turkey from Thanksgiving. When using turkey, I like to make a turkey stock with the leftover turkey carcass from Thanksgiving.
The vegetables can also be changed. Green beans and corn are great in this recipe.
A pie crust can also be used in place of the biscuits.
Chicken Pot Pie is a dish that freezes well. To freeze, mix the sauce and vegetables, let them cool completely, then transfer to a freezer bag or container and freeze until needed.
For the biscuits, prepare the dough, cut it out, and freeze on a baking sheet. Once the dough is fully frozen, move it to a freezer bag.
Alternatively, you can prepare the biscuits fresh when you're ready to bake the pot pie.
To cook, thoroughly thaw the filling in the fridge. Transfer the filling to a greased baking dish, top with frozen or fresh biscuits, and bake at 350° F until the filling is bubbly and the biscuits are golden brown.
Creamy pot pie packed full of chicken and vegetables and topped with Buttermilk Biscuits. This simple scratch made dish is a great meal for any night of the week. It is make-ahead and freezer friendly. This recipe is one for the recipe book!
- 12 ounces chicken (breasts or thighs)
- 2 tablespoons olive oil
- 1 small onion (small diced)
- 4 large button mushrooms (quartered or sliced)
- 1 pound red potatoes (small diced)
- 2 large carrots (peeled and small diced)
- 1 cup english peas (frozen)
- 3 ounces flour
- 4 tablespoons butter
- 3 cups chicken stock
- 1/2 cup heavy cream
- 2 1/2 teaspoons salt
- 1 tsp pepper
- 3 ounces butter (cubed and chilled)
- 2 cups all purpose flour (extra for dusting)
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (chilled)
Place the chicken in a large pot, cover with water and bring to a boil. Boil the chicken until it is cooked through. Remove the chicken from the pot and set aside to cool. Once the chicken has cooled enough to handle, cut into 1-inch cubes.
In a large pot bring some water to a boil. Add in the potatoes and carrots, cook for 6 minutes. Add in the english peas and cook for another 2 minutes. Strain the water off and set aside.
In a large pot over medium heat add the olive oil. Once hot, add in the onions and mushrooms. Sauté for 6 minutes, or until tender.
Add in the butter. Once melted stir in the flour to make a roux. Cook for 30 seconds, slowly add in the chicken stock. Whisking to prevent lumps. Add in all of the stock, continue stirring until thickened enough to coat the back of a spoon.
Next, stir in the heavy cream. Season with the salt and pepper. Remove from the heat.
Stir in the chicken and vegetables. Lightly grease a 9x13 baking dish and add in the filling. Or you can us a 2-quart round baking dish.
Preheat a oven to 350°F.
In a large bowl, mix together the dry ingredients. Using your fingers, rub the butter into the dry ingredients. Your mixture should look crumbly.
Pour in your chilled buttermilk and mix gently with a wooden spoon. Just until the buttermilk is incorporated.
The mixture will be wet and sticky. This is what you want.
Lightly dust your work surface and scrape the dough out of the bowl and onto the flour. Lightly dust the top of the dough with more flour.
Begin gently patting the dough to flatten it into a rectangle. Then, using a bench scraper, fold the dough onto itself 4 or 5 times, patting out gently to flatten in between folds. Flatten out to a 1-inch-thick circle.
Cut out the biscuits and place them on top of the chicken pot pie filling.
Place the pot pie in the oven and bake for 30 minutes, or until the filling is bubbly and the biscuits are golden brown.
You can brush the tops of the biscuits with butter if you want. Serve and enjoy!
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