Chicken Pot Pie Topped with Homemade Biscuits

by | Sep 1, 2022

Chicken pot pie

Elevate this classic dish with a delicious and creamy sauce, vibrant vegetables, and easy homemade biscuits.

Yields6 Servings
Roasted Chicken Breast
 3 thick chicken breasts
 2 tbsp extra virgin olive oil
 ½ tsp sea salt
 ½ tsp fresh ground pepper
 ½ tsp poultry seasoning
 Preheat oven to 425 degrees. Line a sheet pan with foil or parchment paper, place the chicken breasts down and season both sides with salt, pepper and poultry seasonings. Roast for 20 minutes and let rest and cool before chopping in cubes.
Ingredients for the Pot Pie
 3 tbsp unsalted butter or olive oil
 1 medium onion diced
 3 carrots diced
 2 stalks of celery sliced
 3 cloves garlic minced
 1 zucchini cubed
 1 small red pepper cubed
 1 small yellow pepper cubed
 1 cup fresh or frozen green beans cut into 1 inch pieces
 1 cup fresh or frozen butternut squash cubed
 4 tbsp unsalted butter
 ½ cup flour
 2 cups milk
 1 ½ cups chicken or vegetable stock
 ½ cup cream or you can add additional milk
 1 tsp sea salt
 ½ tsp fresh ground pepper
 1 tbsp fresh thyme chopped or 1 teaspoon of dried + more for garnish
 1 tbsp fresh Italian parsley chopped or 1 teaspoon of dried
 1 cup fresh or frozen peas
 In a large, deep sauté pan on medium high heat melt the butter and add onions, carrots, celery and sauté for 3-5 minutes occasionally stirring. Reduce heat to medium and add the garlic, zucchini, the peppers, green beans, butternut squash, and sauté for a few more minutes. Add the butter, flour, and gently stir to incorporate all the ingredients together. Then add the milk, chicken stock, cream, salt, pepper, thyme, parsley, and increase the heat to medium high. Continue stirring until the flour is well incorporated, and it comes to a light simmer. Reduce heat to medium and let cook for an additional 8–10 minutes occasionally stirring. Turn the heat off and add the chopped chicken and peas, gently mix together. Transfer to a greased 9 x 13 deep casserole baking dish. Let it sit while you get started on the biscuits. Note you can also use store prepared biscuit dough if you don’t wish to make the your own.
Homemade Biscuits
 2 ½ cups flour, plus more for dusting the work surface
 2 tsp baking powder
 1 tsp baking soda
 1 tbsp sugar
 Pinch of salt
 10 tbsp very cold salted or unsalted butter, I usually freeze mine and then grate it into the flour mixture) 1 1/2 cups of buttermilk or milk or half and half
Additional ingredients for garnishing the top of the biscuits
 2 tbsp melted butter
 Fresh thyme leaves
 Salt & Pepper
1

Preheat the oven to 400 degrees

2

In a large bowl add the flour, baking powder, baking soda, sugar, pinch of salt and whisk together. Grate the frozen or very cold butter into the dry ingredients. Using a fork gently mix the flour and butter then add the buttermilk and stir until it just comes together.

3

Flour a workspace, using your hands transfer the dough onto the floured surface. Gently knead the dough a few times just long enough for it to come together, you don’t want to overwork it.
Then mostly using your palms flatten the dough into a rectangle about 1 1⁄2 inch thick, fold one end into the middle then fold the other end over the first end.

4

Again flatten the dough with your palms into a rectangle about 1 1⁄2 inch thick, push and tuck any uneven edges with your hands. Using a sharp knife make a slice down the center and then crosswise to make 2" x 3" biscuit pieces.

5

Place the casserole dish close to the biscuits and transfer the biscuits carefully with a spatula over the chicken and vegetable mixture leaving some room between each biscuit, don’t press down just lay them on top.

6

Brush the top of each biscuit with melted butter, add a very light sprinkle of salt and pepper and a few fresh thyme leaves on each. Bake for 20–25 minutes or until the biscuits have a golden color and the sauce starts to bubble. Serve immediately, and enjoy!

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Category

Ingredients

Roasted Chicken Breast
 3 thick chicken breasts
 2 tbsp extra virgin olive oil
 ½ tsp sea salt
 ½ tsp fresh ground pepper
 ½ tsp poultry seasoning
 Preheat oven to 425 degrees. Line a sheet pan with foil or parchment paper, place the chicken breasts down and season both sides with salt, pepper and poultry seasonings. Roast for 20 minutes and let rest and cool before chopping in cubes.
Ingredients for the Pot Pie
 3 tbsp unsalted butter or olive oil
 1 medium onion diced
 3 carrots diced
 2 stalks of celery sliced
 3 cloves garlic minced
 1 zucchini cubed
 1 small red pepper cubed
 1 small yellow pepper cubed
 1 cup fresh or frozen green beans cut into 1 inch pieces
 1 cup fresh or frozen butternut squash cubed
 4 tbsp unsalted butter
 ½ cup flour
 2 cups milk
 1 ½ cups chicken or vegetable stock
 ½ cup cream or you can add additional milk
 1 tsp sea salt
 ½ tsp fresh ground pepper
 1 tbsp fresh thyme chopped or 1 teaspoon of dried + more for garnish
 1 tbsp fresh Italian parsley chopped or 1 teaspoon of dried
 1 cup fresh or frozen peas
 In a large, deep sauté pan on medium high heat melt the butter and add onions, carrots, celery and sauté for 3-5 minutes occasionally stirring. Reduce heat to medium and add the garlic, zucchini, the peppers, green beans, butternut squash, and sauté for a few more minutes. Add the butter, flour, and gently stir to incorporate all the ingredients together. Then add the milk, chicken stock, cream, salt, pepper, thyme, parsley, and increase the heat to medium high. Continue stirring until the flour is well incorporated, and it comes to a light simmer. Reduce heat to medium and let cook for an additional 8–10 minutes occasionally stirring. Turn the heat off and add the chopped chicken and peas, gently mix together. Transfer to a greased 9 x 13 deep casserole baking dish. Let it sit while you get started on the biscuits. Note you can also use store prepared biscuit dough if you don’t wish to make the your own.
Homemade Biscuits
 2 ½ cups flour, plus more for dusting the work surface
 2 tsp baking powder
 1 tsp baking soda
 1 tbsp sugar
 Pinch of salt
 10 tbsp very cold salted or unsalted butter, I usually freeze mine and then grate it into the flour mixture) 1 1/2 cups of buttermilk or milk or half and half
Additional ingredients for garnishing the top of the biscuits
 2 tbsp melted butter
 Fresh thyme leaves
 Salt & Pepper

Directions

1

Preheat the oven to 400 degrees

2

In a large bowl add the flour, baking powder, baking soda, sugar, pinch of salt and whisk together. Grate the frozen or very cold butter into the dry ingredients. Using a fork gently mix the flour and butter then add the buttermilk and stir until it just comes together.

3

Flour a workspace, using your hands transfer the dough onto the floured surface. Gently knead the dough a few times just long enough for it to come together, you don’t want to overwork it.
Then mostly using your palms flatten the dough into a rectangle about 1 1⁄2 inch thick, fold one end into the middle then fold the other end over the first end.

4

Again flatten the dough with your palms into a rectangle about 1 1⁄2 inch thick, push and tuck any uneven edges with your hands. Using a sharp knife make a slice down the center and then crosswise to make 2" x 3" biscuit pieces.

5

Place the casserole dish close to the biscuits and transfer the biscuits carefully with a spatula over the chicken and vegetable mixture leaving some room between each biscuit, don’t press down just lay them on top.

6

Brush the top of each biscuit with melted butter, add a very light sprinkle of salt and pepper and a few fresh thyme leaves on each. Bake for 20–25 minutes or until the biscuits have a golden color and the sauce starts to bubble. Serve immediately, and enjoy!

Notes

Chicken Pot Pie Topped with Homemade Biscuits
IngredientsDirections