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.
Chicken Pot Pie Filling
1 whole poached chicken, white and dark meat - we don’t discriminate here - cubed
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
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
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.