Chicken Pot Pie with Buttermilk Biscuit Crust
Experience the ultimate comfort food with this **Chicken Pot Pie with Buttermilk Biscuit Crust**, a hearty dish that combines a creamy, savory chicken and vegetable filling with a tender, golden biscuit topping. Made with shredded chicken, a rich roux-based sauce, and a medley of colorful frozen vegetables, this pot pie is embraced by a flaky buttermilk biscuit crust crafted from scratch. Perfectly balanced with hints of thyme and just the right seasonings, every bite is a warm and satisfying delight. Whether you're cooking for a family dinner or simply craving homemade coziness, this recipe is an approachable showstopper, ready in just a little over an hour. Serve it up straight from the oven for a meal that feels like a hug on a plate!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt (for biscuits)
- 4 tablespoons unsalted butter (cold for biscuits)
- 0.75 cup buttermilk
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with a pinch of salt and pepper. Cook them in a large skillet over medium heat until fully cooked. Remove, shred, and set aside.
In the same skillet, melt 4 tablespoons of butter over medium heat. Add 1/3 cup of flour, whisking continuously to make a roux. Cook for 1-2 minutes.
Gradually pour in the chicken broth and milk, whisking constantly to create a smooth sauce. Simmer for 5 minutes until thickened.
Stir in the shredded chicken, frozen vegetables, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and thyme. Pour the mixture into a greased 9-inch pie dish or casserole dish.
To make the biscuit crust, whisk together 2 cups of flour, baking powder, baking soda, and 1/2 teaspoon of salt in a mixing bowl.
Cut the cold butter into small cubes and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
Pour in the buttermilk and gently mix until the dough comes together. Be careful not to overmix.
Roll out the dough on a floured surface to the size of your baking dish. Place it over the chicken filling, tucking the edges slightly.
Cut small slits in the top of the biscuit crust to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for 5-10 minutes before serving. Enjoy your hearty and comforting Chicken Pot Pie with Buttermilk Biscuit Crust!
Nutrition Facts
Calories |
3147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 7250 mg | 315% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 44.0 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 753 mg | 58% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3085 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
