Chicken "Pot Pie" with Fluffy Herbed Biscuit Crust

Gayle McLeod | January 4, 2015

We are talking Serious Comfort Food here folks. This recipe began with one we used for years from a beloved Aunt. We made it even easier by using our favourite rotisserie chicken and a super simple drop-biscuit crust.

Serves 6-8



1 tbsp olive oil + 4 tbsp butter

1 medium onion, small dice

1/2 cup celery, small dice

1 cup carrots, small dice

1 bay leaf

1/4 tsp celery seed

1/4 tsp dried thyme

1/4 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

Biscuit Crust:

1 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

few grinds of black pepper

2 tbsp fresh Italian parsley, finely chopped (or use a mix of fresh herbs like thyme, rosemary or chives)

1/4 cup butter, chilled and cut into small pieces

1 cup buttermilk (you can make buttermilk by adding 1 tbsp of fresh lemon juice to 1 cup of milk - let sit for at least 5 minutes)



Preheat the oven to 425 degrees.

In a large dutch oven, warm the olive oil and butter over medium heat. Add the onion, celery, carrots, bay leaf, celery seed & thyme; cook until translucent and just beginning to soften.

Add 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, then add the frozen peas and chicken. Turn off the heat and fold all of the ingredients gently until coated with the sauce. Season to taste with salt & pepper.

To make the crust, mix the flour, baking powder, baking soda, salt, pepper and parsley in 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 mix only until blended. Drop the mixture by spoonfuls on the filling. 

Bake for 20-25 minutes or until the crust is a nice golden brown.






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