Chicken pot pie is one of our favorite winter comfort foods, but I’m not a big fan of making pie crust. Eating pie crust made by the experts? (my mom, my sister, my aunt) Sign me up! Making it? Not my favorite thing.
Biscuits, though, I can do that. Well.
When I make this 9×13 casserole, I double it every time and freeze the second pan for later. That assures me nearly four meals for our family when we count in a couple nights of leftovers. (Mama loves leftovers!)
Biscuit-Topped Chicken Pot Pie
For the filling:
3 cups cooked, diced chicken (I use flavorful sticky chicken.)
1 cup peeled, diced potatoes
1 cup sliced carrots
1 cup frozen peas
½ cup butter
½ cup chopped onion
½ cup unbleached flour
3 cups chicken broth or stock
1 cup milk
½ teaspoon salt
2 ½ teaspoons poultry seasoning
In a medium saucepan on medium-high heat, add water to potatoes and carrots and cook them together until fork-tender. Drain.
While the veggies are cooking, make the “gravy.” Melt butter in another saucepan. Add onion and cook until onion is clear and soft. Whisk in flour. Cook 3-5 minutes. Slowly whisk in chicken broth; stir until bubbly and thickening. Then add milk, salt, and poultry seasoning. Stir and remove from heat.
In a large bowl, combine chicken, potatoes and carrots, and peas. Pour the gravy over the top and combine. Pour into a 9×13 baking dish.
For the Biscuits:
1 stick (½ cup) cold butter
2 cups flour (I use whole wheat pastry flour.)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk
Quickly grate butter onto a pie plate or cookie sheet. Place grated butter in the freezer for 5-10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt. Add grated butter to the dry ingredients. Mix in well with a pastry cutter or your hands. Pour milk and stir together. Dump onto a well-floured surface and gently knead. Roll out and fold dough in half several times to get flaky layers. Then roll dough about ¾ inch thick. Cut 12 biscuits with a biscuit cutter or the top of a drinking glass.
Place biscuits on a cookie sheet and bake for 10 minutes at 425°. Biscuits will not be done! I just do this so that the bottoms don’t get soggy on the chicken pie. Add biscuits to the top of the chicken mixture. Bake uncovered at 375° for 30 minutes, or until bubbly. If the biscuits start to get too dark, cover lightly with aluminum foil.
Tips and Tricks
- For a smaller family, place a single recipe into two 8×8 pans. Freeze one for later! (Add the biscuits just before baking.)
- If you’re short on time, use a bag of frozen mixed veggies (about 3 cups) instead of chopping and cooking your own carrots and potatoes.
- Cut even more time with a rotisserie chicken, or dice a few chicken breasts and pan fry until cooked.