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  • M Smith

Biscuit Topped Chicken Pot Pie


Biscuit #2 is a savoury biscuit. This recipe is excellent on its own and is another example of a rolled biscuit vs a dropped biscuit. I like to use this recipe as my Chicken Pot Pie topping or a Turkey Pot Pie after Thanksgiving!


I’ll include my easy peasy recipe for pot pie. I like my pot pies to look homemade. I’ll cut the biscuits roughly to make them fit whatever casserole or cast iron baking dish I’m using. I’ll include a few pictures. It looks patchwork but tastes delicious.


(Previous Turkey Pot Pie in a cast iron skillet)


The biscuit uses shortening instead of butter. I use golden shortening, but regular shortening will work as well. You also won’t need as much fat as the strawberry shortcake biscuit.



Ingredients


Chicken Pot Pie Filling


  • 1 whole poached chicken, white and dark meat - we don’t discriminate here - cubed

  • 2 potatoes

  • 2 carrots

  • 2 stalks of celery

  • 1 large onion

  • 2 cloves of garlic

  • 1 green onion (optional, but I had some that were about to go off)

  • 1 cup of frozen peas

  • 2 cups chicken stock

  • 1 cup of cream

  • ¼ cup of flour

  • 2 tablespoons of butter

  • 1 teaspoon of oregano

  • 1 teaspoon thyme

  • Salt and pepper to taste



Biscuit


  • 3 cups all-purpose flour

  • 2 tablespoons of sugar

  • ½ teaspoon salt

  • 1 tablespoon baking powder

  • ½ teaspoon cream of tartar

  • ¾ cup cold shortening

  • 1 egg + 1 egg for your egg wash

  • 1 cup buttermilk




Instructions


  • Starting with the pot pie mixture, in a large saucepan on medium-high heat, add your butter and vegetables, and saute until the onion is translucent.

  • Stir in flour, salt, pepper, and dried herbs. Slowly add your stock, milk, and chicken.

  • Turn down your heat, and simmer until the mixture has thickened. Set aside until cool.

  • Gather the ingredients to make your biscuits. In a large bowl, add your flour, sugar, salt, baking powder, and cream of tartar, whisk it to combine. Add your cold shortening and cut it into the flour mixture with a pastry cutter or your fingers.

  • Whisk the egg into the milk, then add it to your dry ingredients and stir until all the liquid is absorbed. Turn your dough mixture onto a lightly floured surface, and knead the dough until it holds together—around 3 to 4 times. Use your bench scraper if you have one. Wrap your dough in some plastic wrap and place it in the fridge for an hour.

  • Transfer your pot pie filling into a casserole dish. I would suggest using a square or rectangle dish if you want a perfect looking biscuit crust. I used a round dish and a smaller oval dish, as we were sending a pie over to my elderly neighbour.

  • Preheat your oven to 425° F.

  • After an hour, remove your dough from the fridge, flour your rolling pin, and roll the dough into ¾ inch thickness. Lay the biscuit onto your cooled pot pie mixture. Apply your egg wash and placed it into your pre-heated oven.

  • Bake your pot pie for 35 - 40 minutes, or until your biscuit is browned. Serve with a side salad or on its own.


Enjoy!





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