Oh My! Chicken Pot Pie!

Chicken Pot Pie with Buttermilk Biscuit Crust is comfort food and it’s finest! Creamy chicken filling is topped with tender buttermilk biscuits.

Once in a while I get into a baking mood.  I don't do a lot of baking, but for Chicken Pot Pie, I'll jump at the very opportunity!  When I get hit with the desire to make chicken pot pie something fierce, suddenly biscuits start sounding really good too. 😂 I LOVE the idea of a biscuit crust.

Buttermilk Biscuits

• 1 cup all purpose flour
• 1 cup plain cake flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 8 tablespoons cold unsalted butter*
• 3/4 cup cold buttermilk

Pot Pie Filling

• 1 1/2 pounds boneless, skinless chicken breast and/or thighs (or shredded chicken from a rotisserie chicken)
• 2 1/4 cup chicken broth
• 1 tablespoon olive oil
• 1 large onion, chopped fine
• 3 garlic cloves, minced
• 3 medium carrots, peeled and cut into 1/4 inch thick
• 3 celery ribs, cut 1/4 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter
• 1/2 cup flour
• 1 1/2 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 3/4 cup frozen peas
• 1/3 cup minced fresh parsleY
  

For the Buttermilk Biscuits

1. Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces.
2. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients.
3. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined.
4. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
5. Transfer mixture to a medium bowl and add the buttermilk. Stir with a form until the dough gathers into moist clumps, adding up to 2 Tbs extra buttermilk (1 Tbs at a time) if the dough is still dry.
6. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick.
7. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
8. At this point, I got the best results when I refrigerated the dough rounds on a cookie sheet covered with plastic wrap while I prepared the pot pie recipe.
9. When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.

For the Pot Pie FIlling

1.  Preheat oven to 400F

2. In a large dutch oven, combine olive oil, carrots, celery, onion, garlic and thyme over medium-high heat. Season generously with salt and pepper. Cook until onion and celery have become translucent.

3. Add flour to mixture and stir to combine. Stir in chicken broth and cream, then bring mixture to a simmer.

4. Add chicken and peas to mixture. Continue to cook until sauce has thickened. Season to taste with salt and pepper.

5. Roll out thawed puff pastry dough on a lightly floured surface. Slice dough into 2 inch X 4 inch strips and transfer to a parchment paper lined baking sheet.

6. Brush dough with egg wash and season top with thyme and salt.

7. Bake puff pastry for 15 minutes or until top is golden brown and pastry is crispy. Serve with chicken mixture and enjoy!

Hacks for making 

• Use rotisserie chicken or leftover chicken breast
• Use frozen puff pastry
• Prep and freeze veggies which will save you time
• Keep kitchen staples, like stock, butter, seasonings, etc on hand
• Use fresh vegetables if possible to have better texture in the pot pie

NOTES

How to Freeze This Recipe

• Next time you make this recipe, try making a double batch so you can stash some in the freezer to use at a later date! It doesn't take that much longer to prepare the larger amount and it will be a huge time saver for later!
• Cool the prepared filling.
• Transfer the filling to  a gallon ziptop bag.
• Label with contents, date, and remaining recipe cooking instructions.
• Lay the bag completely flat. Try placing it on a baking sheet to do so.
• Freeze.
• Place the prepared (but not baked) cut biscuits on a parchment paper lined baking sheet.
• Transfer to the freezer.
• Freeze for 30 minutes, or until solid.
• Transfer the frozen, unbaked biscuits to a gallon freezer zip top bag.
• Label with contents, date, and remaining recipe cooking instructions.

How to bake this after freezing

When you want to cook the Chicken Pot Pie that you have stashed in the freezer, follow these simple steps:

1. Thaw the pot pie filling and the biscuits. I prefer in the refrigerator overnight.
2. Bring the filling to room temperature in your preferred baking casserole dish.
3. Preheat the oven.
4. Remove the refrigerated biscuits and place on top of the pot pie filling. 
5. Bake according to recipe instructions.

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Enjoy!!!