Chicken Pot Pie with Biscuits
Yield: 4-6 servings
Cook Time: 22-25 minutes
Tips: Filling may be prepared 1 day ahead and refrigerated, but the biscuit dough should be prepared just before baking the pies. Can be made as individual servings or baked in a large casserole dish.
Suggestion: No side is needed, though if desired, a salad will accompany this dish nicely (see recipe for details).
You can get that same homemade chicken pot pie flavor without having to fuss with the crust! This chicken pot pie recipe comes with an easier-than-pie (pun intended) homemade biscuit recipe that cooks large biscuits right on top of your pie mixture, turning them golden and flaky with a nice glisten that comes from brushing them with an egg wash just before you pop them in the oven. This
Chicken Pot Pie with Biscuits recipe features a mixture of chicken pieces, potatoes, carrots, celery, peas, onions and parsley in a creamy sauce made with chicken stock and a butter and flour roux mixed with heavy cream. Just like pie crust, the biscuit that sits on top can be eaten with a fork along with the pie mixture, yet is prepared in a much shorter time.
You can make this chicken pot pie as individual servings as shown in the photo above by using individual serving size oven-safe bowls, or simply pour all your ingredients into a large casserole dish and arrange all six of your biscuits evenly over the top of the entire casserole, then dish the servings into serving bowls or onto plates. You can either use chicken breasts or the meat from a whole chicken with this recipe, depending on your preference for light or dark meat. Using the meat from a whole chicken might save you a little cooking time, though cooking the breasts takes only about 15 minutes.
You can make this chicken pot pie as individual servings as shown in the photo above by using individual serving size oven-safe bowls, or simply pour all your ingredients into a large casserole dish and arrange all six of your biscuits evenly over the top of the entire casserole, then dish the servings into serving bowls or onto plates. You can either use chicken breasts or the meat from a whole chicken with this recipe, depending on your preference for light or dark meat. Using the meat from a whole chicken might save you a little cooking time, though cooking the breasts takes only about 15 minutes.
Recipe▼
Ingredients
- Pie Filling
- 3 medium carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1/2 bunch Italian parsley, finely chopped
- 1 medium onion, chopped
- 3 large potatoes, (bout 1 1/2 lbs.), cut into bite-size squares
- 1 quart chicken stock
- 1 cup peas (fresh, frozen or canned)
- 4 boneless, skinless chicken breasts or 1 whole cooked chicken
- 1/4 cup butter
- 1/4 cup flour
- 3/4 cup heavy cream
- ground nutmeg
- salt and pepper
- 1 egg
- Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup butter
- 3/4 cup milk
- 1/2 cup finely chopped Italian parsley
Directions
Pie Filling
Heat chicken stock to boiling in a large saucepan. Add carrots, potatoes and celery, and simmer for 3 minutes. Add peas and simmer until the vegetables are tender (about 5 minutes more).
Drain vegetables in a colander over a large bowl or a separate saucepan (to reserve stock). If using a whole chicken, remove meat from the bones and discard skin and any gristle and/or fat. If using chicken breasts, slice each breast into 2 thinner pieces (to speed cooking time), then cook in a large skillet with 1 tablespoon each of oil and butter. Shred or cut chicken into bite-size pieces and place in a large mixing bowl. Add vegetables to chicken and lightly toss to combine. Set aside.
In a small saucepan, melt butter over medium heat. Add chopped onion and cook until softened but not browned (about 3-5 minutes). Sprinkle the flour over the onions and stir to combine. Cook while continuing to stir (about 1-2 minutes). Stir in 2 cups of the stock and heat, whisking, until the sauce comes to a boil and thickens. Simmer for 2 minutes, then add the cream and a pinch of nutmeg and season with salt and pepper to taste.
Pour the sauce over the chicken and vegetables mixture in the bowl. Add chopped parsley, then gently stir to combine. Set aside while preparing biscuits (recipe follows).
Biscuits
Preheat oven to 450° F. (If baking as a casserole, see note below)
Sift the flour with baking powder and salt into a large mixing bowl. Add butter to the flour and cut it into small pieces using a pastry blender or 2 knives. Manipulate the mixture with your fingers until it forms coarse crumbs and appears fairly evenly combined. Add parsley and mix in with your hands.
Make a well in the center of the flour and butter mixture, then pour the milk into the well. Using a fork, bring flour into well from outer edges until all flour has been mixed into the milk. Continue to stir with the fork until mixture is evenly combined (2-3 minutes). Mix dough with your fingers just until dough comes together (Note: Do not overwork dough, or it will become tough).
Transfer dough to a lightly floured work surface. With your fingers, pat the dough down to a 1/2-inch thickness (without stretching dough). Cut out rounds with a 3 1/2-inch biscuit cutter. Gather any excess trimmings, reshape, then cut additional rounds to make a total of 6 biscuits.
Assembly
Divide the filling evenly among the small pot pie dishes (alternatively, pour entire mixture into a large casserole dish). Place a biscuit round on top of each pie (or evenly arrange over top of casserole). Beat the egg with 1/2 teaspoon salt and brush the biscuits with egg.
Bake pies for 15 minutes, then reduce heat to 350° F and continue baking until the crust is browned and the filling is hot and bubbly (about 7-10 minutes more).
Note: If baking as a casserole, bake at 425° F for 15 minutes, then reduce heat to 350° F and bake for 20-25 minutes until casserole is hot and bubbly and biscuits have turned deep golden brown.
Heat chicken stock to boiling in a large saucepan. Add carrots, potatoes and celery, and simmer for 3 minutes. Add peas and simmer until the vegetables are tender (about 5 minutes more).
Drain vegetables in a colander over a large bowl or a separate saucepan (to reserve stock). If using a whole chicken, remove meat from the bones and discard skin and any gristle and/or fat. If using chicken breasts, slice each breast into 2 thinner pieces (to speed cooking time), then cook in a large skillet with 1 tablespoon each of oil and butter. Shred or cut chicken into bite-size pieces and place in a large mixing bowl. Add vegetables to chicken and lightly toss to combine. Set aside.
In a small saucepan, melt butter over medium heat. Add chopped onion and cook until softened but not browned (about 3-5 minutes). Sprinkle the flour over the onions and stir to combine. Cook while continuing to stir (about 1-2 minutes). Stir in 2 cups of the stock and heat, whisking, until the sauce comes to a boil and thickens. Simmer for 2 minutes, then add the cream and a pinch of nutmeg and season with salt and pepper to taste.
Pour the sauce over the chicken and vegetables mixture in the bowl. Add chopped parsley, then gently stir to combine. Set aside while preparing biscuits (recipe follows).
Biscuits
Preheat oven to 450° F. (If baking as a casserole, see note below)
Sift the flour with baking powder and salt into a large mixing bowl. Add butter to the flour and cut it into small pieces using a pastry blender or 2 knives. Manipulate the mixture with your fingers until it forms coarse crumbs and appears fairly evenly combined. Add parsley and mix in with your hands.
Make a well in the center of the flour and butter mixture, then pour the milk into the well. Using a fork, bring flour into well from outer edges until all flour has been mixed into the milk. Continue to stir with the fork until mixture is evenly combined (2-3 minutes). Mix dough with your fingers just until dough comes together (Note: Do not overwork dough, or it will become tough).
Transfer dough to a lightly floured work surface. With your fingers, pat the dough down to a 1/2-inch thickness (without stretching dough). Cut out rounds with a 3 1/2-inch biscuit cutter. Gather any excess trimmings, reshape, then cut additional rounds to make a total of 6 biscuits.
Assembly
Divide the filling evenly among the small pot pie dishes (alternatively, pour entire mixture into a large casserole dish). Place a biscuit round on top of each pie (or evenly arrange over top of casserole). Beat the egg with 1/2 teaspoon salt and brush the biscuits with egg.
Bake pies for 15 minutes, then reduce heat to 350° F and continue baking until the crust is browned and the filling is hot and bubbly (about 7-10 minutes more).
Note: If baking as a casserole, bake at 425° F for 15 minutes, then reduce heat to 350° F and bake for 20-25 minutes until casserole is hot and bubbly and biscuits have turned deep golden brown.
