Chicken Pot Pie with Buttermilk Biscuit Crust

Gayle McLeod | January 4, 2015

Chicken Pot Pie with Buttermilk Biscuit Crust - The Soup Solution

We're talkin' serious comfort food here, folks.

This recipe began with one we enjoyed for years, given to us by a beloved Aunt. It was the best homemade chicken pot pie I had ever made, but it was also a tad labour intensive, as it involved cooking a whole chicken, while at the same time creating the stock to use in the recipe. Wonderful idea for a Sunday meal, but our cravings for chicken pot pie will not be bound to the weekends.

To simplify the process, I used a store-bought rotisserie chicken, a good homemade stock from my freezer, and a simple drop-biscuit crust. The result is magical in its simplicity.  What you get is a beautiful combination of textures; a creamy filling, absolutely loaded with chicken; topped with a perfectly fluffy, golden-crowned biscuit, and my rolling pin never made it out of the door.

I've made this with success subbing the AP flour with spelt flour, and I love loading up the biscuit with a mix of chopped fresh herbs if I have them on hand. 

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Chicken Pot Pie with Buttermilk Biscuit Crust
All the cozy comfort of a Sunday dinner with enough ease for a weeknight meal. Fluffy buttermilk biscuits with crisp, golden crowns top a creamy chicken filling, making for a hearty dish everyone loves.
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 1 medium onion, small dice
  • ½ cup celery, small dice
  • 1 cup carrots, small dice
  • 1 bay leaf
  • ¼-1 tsp celery seed (I love the flavour, so always add a full teaspoon)
  • ¼ tsp dried thyme (or two springs of fresh thyme)
  • ¼ cup flour
  • 2 cups Intense Natural Chicken Stock
  • salt & pepper to taste
  • 1 cup frozen peas
  • 3 cups cooked chicken, cut into bite-sized pieces (1 medium rotisserie chicken yields about 3 cups)
  • 1½ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • few grinds of black pepper
  • ¼ cup salted butter, chilled and cut into small pieces
  • 1 cup buttermilk (you can make buttermilk by using 1 tbsp of fresh lemon juice then adding milk to measure 1 cup - let sit for at least 5 minutes)
  • 2 tbsp fresh Italian parsley, finely chopped
Preheat the oven to 425ºF degrees. In a medium dutch oven or a deep oven-safe skillet, warm the olive oil and butter over low-medium heat. Add the onion, celery, carrots, bay leaf, celery seed & thyme; cook until translucent and just beginning to soften. Stir in the flour cook for 2 minutes. Slowly add the chicken stock while stirring constantly until well blended. Allow this to simmer, stirring occasionally, until the sauce thickens. Remove the bay leaf and thyme sprigs if using, then add the frozen peas and chicken. Turn off the heat and fold all of the ingredients gently until coated with the sauce. Season well with salt & pepper.To make the biscuit crust, mix the flour, baking powder, baking soda, salt, and pepper a medium bowl. Cut in the cold butter using a pastry cutter, two knives or your fingers until the mixture looks like coarse crumbs. Add the buttermilk and parsley, stirring with a fork until almost blended - you will still see bits of dry flour. Add the fresh herbs and stir until just combined. Let the mixture rest for 2 minutes, then drop by spoonfuls onto the filling.*Update: Brush the top of the biscuits with an egg wash, or better yet, the drippings from the roast chicken. Sprinkle with a touch of flaky sea salt and freshly cracked black pepper, if desired.Bake for 20-25 minutes or until the crust is a beautiful golden brown and the filling is bubbling nicely around the edges.
Prep time: Cook time: Total time: Yield: 6





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