Biscuit Pot Pie

Biscuit Pot Pie - Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

Biscuit Pot Pie - Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

I don’t know about you guys but we’ll be having a beautiful turkey on our Christmas table this year. And when there’s turkey involved, that means I could also look forward to the leftover pot pies!

Biscuit Pot Pie - Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

Biscuit Pot Pie - Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

Biscuit Pot Pie - Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

Biscuit Pot Pie - Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

I’ve made a couple of pot pie versions before but this one is by far my favorite. I mean with homemade biscuits, how can it not be the favorite? Now if you’ve never made biscuits before, have no fear. These come together so easily with pantry ingredients. Just make sure your butter is chilled when you toss it in the biscuit dough. Then you can let it chill in the refrigerator while you make your filling. Easy peasy, right?

Biscuit Pot Pie - Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

Not only is this a good use of leftover turkey but this is the perfect time to indulge in this kind of comfort food before 2014 hits! Once the New Year comes, I’ll be sticking to salads left and right. Until then, I’ll be stuffing my face with this.

Biscuit Pot Pie

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour, 10 minutes

Yield 4 servings

Biscuit Pot Pie

Comfort food never tasted so good in this comforting and creamy pot pie topped with easy homemade biscuits!

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 1/2 teaspoon thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 3 1/2 cups shredded chicken
  • 1/2 cup frozen peas
  • For the biscuits
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, cut into cubes
  • 3/4 cup buttermilk

Instructions

  • Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, baking powder, sugar, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Cut out 6-8 rounds using a 3-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; set aside in the refrigerator.
  • Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  • To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in chicken and peas; season with salt and pepper, to taste.
  • Add chicken mixture to prepared baking dish. Place into oven and bake for 15 minutes. Top with prepared biscuits and bake until tops are golden brown, an additional 10-12 minutes. Let cool 5 minutes before serving.

Notes

Adapted from Smells Like Home

http://damndelicious.net/2013/12/23/biscuit-pot-pie/


Comments

  1. Anne says

    As I was sliding the turkey into the oven earlier today, all I could think about was the pot pie we’ll be having this weekend! My post-Thanksgiving pot pie ended up more like a shepherd’s pie, since I had a lot of leftover mashed potatoes that I used as a topping. I do like your version with biscuits instead of pastry; thanks for the idea!

  2. Jaime says

    Thank you, this receipe was what I needed on a cold rainy day like today. One question: how did you make your chicken? I baked chicken breasts in the oven to make the shredded chicken and after baking them again as part of the mixture, they came out chewy. Any suggestions?

    • Chung-Ah says

      Hmmm, I used leftover rotisserie chicken and it turned out great! I also like to pan fry thin-sliced chicken breasts before shredding. Hope that helps!

    • David says

      Just boil the chicken at a slow simmer at least 30 mins; by 1 hour you should be able to shred it easily. Salt and pepper the shredded chick before adding to pot pie.

  3. Madison's mama says

    Thank you for sharing! Recipe was good, however I recommend cutting the amount of thyme in half and I added celery salt because I found that it was “missing something.” Home made biscuits were a great addition! :-)

  4. Lee S says

    Made this because some stuff was going it was a huge success and easy!! I did make some substitutes like I just used Pillsbury flaky biscuits since I didn’t have time to make the recipe’s (and didn’t feel like it) and I just used canned chicken,since it was all I had,(again I think it made it taste better) and my family loveddddddd!!!!!!!!!! It

  5. Ann says

    Since this did look good and easy to make, I tried it. When I made it, I learned I should have skipped the thyme and added more salt. It was “missing something” like someone else said.

    • Chung-Ah says

      Ann, both of these are seasonings that should be added “to taste”. It’s all based on personal preference.

  6. James says

    I did this with 1/2 of my shredded chicken left over from cooking broth. This is the first time I made a “homemade” base for a chicken pot pie. This recipe tasted better than using cream of chicken to mix with with chicken and frozen veggies.

  7. Erin says

    I just finished eating this and it is SO yummy! I love that it’s from scratch, since we try to eat “real/whole foods”. Boiled 2 chicken breasts and used the onion, garlic, celery, but subbed a bag of organic mixed veggies for the carrots. This will become a go-to meal for sure.

  8. Marla says

    So anxious to try this for the fam! I have to admit, I’m going to cheat and use premade biscuits…Thanks for another delicious recipe~you NEVER disappoint!

  9. Corinna Voit says

    A wonderful recipe. I made it yesterday and it was great. Delicious biscuits. Thanks for sharing the recipe!

  10. David says

    Gotta love a homemade biscuit. Just a trick I picked up from someone from TV…Freeze your butter for the biscuit. Then grate it using the coarse holes on the box grater into the flour. This ensures really cold butter and perfect size pieces. Winter is coming; cant wait to try your pot pie.

  11. Sallie says

    Am I the only one whose biscuits didn’t really cook and were all doughy on the bottom? How do I manage to avoid this or is it inevitable that they will be a little bit doughy and uncooked since they’re not touching a pan?

    • Chungah says

      No, Sallie, that is definitely not supposed to happen. I worry that something may have gone wrong on your end. Did you follow the recipe exactly as written without any substitutions?

      • Haley Lockwood says

        I made this dish last night – by the way it was amazing!- but had the same issue with the biscuits. The bottoms were doughy and somewhat soggy. I was thinking to just bake the biscuits separately and then put them on the dish with maybe a couple minutes left.

        • Chungah says

          Haley, a little bit of “sogginess” on the bottom is expected as these are baked right on top of the pie mixture. But yes, please feel free to bake these separately and add them on top prior to serving to suit your desired preferences.

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