Chicken Biscuit Pot Pie
 
Prep time
Cook time
Total time
 
Because what's better than pot pie? Cheesy Chicken Pot Pie blanketed with Buttery Biscuits, of course! Tender chunks of turkey or chicken and the veggies of your choice basking in a cheesy, rich and savory sauce, topped with extra-seasoned Buttery Biscuits then baked to pot pie perfection in less than an hour!
Alison:
Serves: 4-6 servings
Grocery List
  • Filling:
  • 4 cups of diced vegetables of your choice (see post for ideas)
  • 2 c. fully cooked chicken or turkey
  • 6 T. butter
  • ½ c. flour
  • 2 c. chicken broth
  • 2 c. whole milk
  • 1 tsp. sea salt
  • 1 tsp. freshly ground pepper
  • 1 c. freshly grated Cheddar cheese
  • Biscuits:
  • 2 c. all purpose flour
  • 2½ tsp. baking powder
  • ¾ tsp. kosher salt
  • ½ tsp. Italian seasoning
  • ½ tsp. garlic powder
  • 6 T. unsalted butter
  • ¾ c. whole milk or buttermilk
Here's how...
  1. Prepare chicken or turkey by cooking and cutting into 2 cups' worth of chunks or small pieces.
  2. Heat a large skillet on medium-high and add in 6 T. butter. To the butter, add the chopped veggies and sauté 10-15 minutes or so or until fork-tender.
  3. Sprinkle ½ c. flour over the top of the veggies and stir it in.
  4. Slowly pour in 2 cups of chicken broth, stirring as you go.
  5. Slowly stir in 2 cups of room-temperature milk. As the mixture heats to almost a boil, it will naturally thicken.
  6. Once it is a thick sauce, add in 1 tsp. salt and 1 tsp. pepper. Taste and adjust seasonings according to what you like.
  7. Remove from heat.
  8. Stir in 1 cup of freshly grated Cheddar cheese, and pour it into a 9x13" baking dish or into a large cast iron skillet.
  9. Preheat the oven to 425 degrees.
  10. To make the biscuit topping, dump 2 cups of all-purpose flour, 2½ tsp. of baking powder, ¾ tsp. salt, ½ tsp. Italian seasoning, and ½ tsp. garlic powder into your mixer bowl. Mix these dry ingredients well.
  11. Cut 6 Tbs. of cold butter into pieces and add it to the flour mixture. Use your mixer on low, or a pastry cutter to mix just until the butter is in pea-sized pieces.
  12. Turn the mixer on low and slowly pour in ¾ c. of milk or buttermilk.
  13. Mix JUST until the dough pulls together most of the way.
  14. This next part is the really important part. All you need to do is gently pull this pile together and flatten it a bit. Then, flip it over one time and gently press the crumbs and dough together.
  15. Drop a couple tablespoons of the dough at a time over the filling and bake for 15-20 minutes or until the filling is bubbly and the biscuits are golden brown.
  16. Serve hot!
Recipe by That Which Nourishes at https://thatwhichnourishes.com/chicken-biscuit-pot-pie/