Chicken pot pie is comfort food at its finest: rich, creamy and hearty filling topped with a golden, flaky, buttery crust….yes, please! But if you’re too busy, or you’d rather not mix, chill, roll and hope it was all worth the effort; do yourself a favor and make this biscuit topping instead. These biscuits are so simple to make and you can even stir them up ahead of time and they bake up light, fluffy, and flavorful.
Verdict: So.Freaking.Good. I can’t wait to make this again; and I know I’ll have a good excuse to make it with leftover turkey next time. Thanks for reading, enjoy!
Chicken Pot Pie – adapted from Food.com
*6-8 generous servings*
- 1 cup potato, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1/4 cup melted butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup half and half
- salt and pepper to taste
- 4 cups roasted chicken breast or turkey, shredded
- 1 cup frozen peas
Preheat oven to 375°F. Saute onion, celery, carrots and potatoes in butter for about 10 minutes. Add flour to sautéed mixture, stirring well. Cook one minute stirring constantly.Combine broth and half and half.Gradually stir into vegetable mixture.Cook over medium heat stirring constantly until thickened and bubbly.Stir in salt and pepper; add chicken and peas – stir to combine.Pour into one 13 x 9 casserole dish.
For the biscuit crust – adapted from Just a Taste
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, or to taste
- 1 cup coarsely grated cheddar cheese
- 1/4 cup grated parmesan cheese
- 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups well-shaken buttermilk
*You can prepare the dough up to two days ahead of time*
Sift together the flour, baking powder, baking soda, salt and pepper into a medium bowl. Add the cheeses and toss to coat. Blend in the butter with your fingertips until the mixture resembles wet sand.
Add the buttermilk and stir just until a dough forms. Drop the biscuit dough onto the pot pie filling in small mounds, leaving spaces between biscuits.
Bake at 375 degrees until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.