Easy Buttermilk Biscuit Chicken Pot Pie

4.50 from 2 votes

Easy Buttermilk Biscuit Chicken Pot Pie

This Buttermilk Biscuit Chicken Pot Pie is made completely from scratch with an option to make it semi homemade! It has buttery, flaky biscuits and the most luscious chicken and vegetable filling!

Prep Time20

Cook Time50

Chill Time1

Total Time2 10

Course: Mom's Best 100 Easy Chicken Recipes

Cuisine: American

Keyword: biscuits, chicken breast, chicken pot pie, dinner, pot pie

Servings:

Author: Sweet Basil

Ingredients

For the Biscuits

2 1/2 Cups All-Purpose Flour
4 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 1/2 teaspoons Salt
1/2 Cup Unsalted Butter (or shortening that's been in the fridge) very cold, cut into pieces (place in freezer 5 minutes before using)
1 Cup Cold Buttermilk place in the freezer 5 minutes before using
Heavy Cream for brushing
Melted Butter for after baking
Flaked Sea Salt

For the Filling

1 Cup Carrots chopped
1 Cup Frozen Corn
1 Cup Frozen Peas
1 Rotisserie Chicken meat removed and cut into cubes, see note
1/3 Cup Unsalted Butter
1/2 Yellow Onion minced
1 Stick Celery sliced
2 Cloves Garlic minced
1/3 Cup All-Purpose Flour
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 Pinch Nutmeg
1 teaspoon Fresh Thyme
1 3/4 Cup Chicken Broth
2/3 Cup Whole Milk (or heavy cream for an extra creamy pot pie)

US Customary - Metric

Instructions

For the Biscuits

Preheat the oven to 425 degrees.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
2 1/2 Cups All-Purpose Flour, 4 teaspoons Baking Powder, 1 1/2 teaspoons Salt, 1/4 teaspoon Baking Soda
Remove the butter from the freezer, and cut in with a pastry blender until pea-size clumps form.
1/2 Cup Unsalted Butter (or shortening that's been in the fridge)
Mix in 1 cup cold buttermilk with a fork, just until the crumbs are thoroughly moistened. The dough shouldn't be overly wet but, slightly sticky. Gather into a ball and now remove to a lightly floured surface.
1 Cup Cold Buttermilk
Gently press out into a thick rectangle, about 1" thick. Dip a biscuit cutter into flour and cut out the biscuits. Place on a parchment lined baking sheet and store in the fridge until ready to use. (see note)

For the Filling

Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
1 Cup Carrots, 1 Cup Frozen Corn, 1 Cup Frozen Peas
Stir together the chicken and veggies in a bowl. Set aside.
1 Rotisserie Chicken
In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
1/3 Cup Unsalted Butter, 1/2 Yellow Onion, 1 Stick Celery, 2 Cloves Garlic
Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.
1/3 Cup All-Purpose Flour, 3/4 teaspoon Salt, 1/4 teaspoon Pepper, 1 Pinch Nutmeg, 1 teaspoon Fresh Thyme
Slowly add the broth and milk, stirring frequently until thick. Remove from heat.
1 3/4 Cup Chicken Broth, 2/3 Cup Whole Milk
Stir in the chicken and veggies and pour into a 9x13" baking dish.
Bake for 15 minutes at 425 degrees F. Remove from the oven
Top with biscuits and brush lightly with a little cream, continue baking for 13-15 minutes or until biscuits are browned. (see note)
Heavy Cream
Remove from oven and brush very lightly with melted butter and sprinkle with flaked sea salt if desired.
Melted Butter, Flaked Sea Salt

Notes

I often like to prebake my biscuits and add the last 5 minutes of baking so that the bottoms are not soggy. Bake at 425° for about 13-15 minutes until cooked through and golden brown on top and then add the last few minutes of the pot pie baking (20-30 minutes for the pot pie filling to bake)
One rotisserie chicken yields about 3 cups of cooked chicken
Chicken pot pie will keep for up to 5 days in the refrigerator.

Nutrition