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Chicken Pot Pie with Biscuits

A hearty comfort food recipe with buttermilk biscuits makes dinner preparation easy! 

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 3 cups diced potatoes
  • 1 12 oz bag frozen mixed vegetables
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 1 cup chicken stock
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 recipe for Biscuits

Biscuits

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tspn baking soda
  • 2 tspns sugar
  • 1 tspn salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup cold buttermilk

Instructions

  • Preheat oven to 475ยบ F.

Prepare Casserole

  • Cut chicken into 1-inch pieces. Drizzle olive oil into large, heavy-bottomed Dutch oven over medium heat. Add chicken and cook until lightly browned and no longer pink. Remove from Dutch oven to a bowl using a slotted spoon. Set aside.
  • Add potatoes, frozen vegetables, onions, garlic and chicken stock to Dutch oven. Cook until the potatoes are fork tender, stirring occasionally. Reduce heat to medium-low and add back chicken.
  • Melt butter in 3-quart saucepan over medium-low heat. Whisk in flour until smooth and then slowly pour in milk, whisking constantly. Remove from heat and add salt and pepper. Pour into Dutch oven with chicken and vegetables, stirring until well-combined. Pour into a 9x13 baking dish.

Prepare Biscuits

  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar and salt until well combined.  Add the cubed butter and cut into the dry ingredients using a pastry cutter until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together. 
  • Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, flatten back into a rectangle and fold again in thirds. Repeat this process 3 or 4 times. 
  • Pat dough down into a 1/2-inch tick rectangle. Using a floured biscuit cutter, cut out the biscuits. Gather scrap pieces of dough and continue cutting out biscuits until you have 12 biscuits. 
  • Place biscuits on top of chicken pot pie mixture in baking dish. Sprinkle with freshly ground black pepper and bake for 12-15 minutes or until the biscuits are golden brown and cooked through. 
  • Remove from oven and allow to rest for about 5 minutes. Serve warm.