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Ultimate Comfort Food: Homemade Chicken Pot Pie with Flaky Biscuit Crust Recipe
Here’s a chicken pot pie recipe made with a biscuit crust handed down from my grandmother. Enjoy the heartwarming smell of it baking and the savory indulgence that warms your tummy.
- Prep Time: 45
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Savory
- Method: Bake
- Cuisine: American
Ingredients
Scale
Filling Ingredients
- 2 to 3 cups shredded roasted chicken 1 cup frozen peas
- 1 cup diced carrots
- 1 cup of chopped celery
- 1 cup diced small white or red potatoes 1 medium onion, chopped
- 2-3 cloves of garlic, minced
- 2 tbsp all-purpose flour
- 1/4 cup cognac or brandy (optional; you can use extra chicken broth instead)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and white pepper to taste
Biscuit Crust Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup milk
May substitute biscuit crust for puff pastry.
Instructions
- Preheat your oven to 375°F(190°C).
- In a large skillet over medium heat, sauté the onions, carrots, celery, and potatoes until just tender, about 10 minutes. Add the garlic and sauté for another minute.
- Sprinkle the flour over the vegetables ,stir well and cook for another minute. This will help thicken your filling.
- Slowly pour in the chicken broth, heavy cream, and cognac (if using), stirring constantly. Bring to a simmer and cook until the sauce has thickened, about 2-3 minutes. If not using cognac, add an addition 1/4 cup of chicken broth.
- Add the chicken, peas, thyme, sage, salt, and pepper. Stir well to combine. Remove from heat and set aside.
- For the biscuit crust, combine the flour, baking powder, and salt in a large bowl. Cut in the butter using a pastry cutter (or your hands) until the mixture resembles coarse crumbs. Pour in the milk and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and knead it a few times to bring it together. Roll the dough out to about 1/4 inch thick and cut it to fit the top of your ramekins or casserole dish.
- Pour the chicken mixture into your ramekins or casserole dish. Top with the biscuit dough.
- Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving. Enjoy your home- made chicken pot pie with a flaky, biscuity crust!
Notes
Tips: Remember, pot pie is flexible, so you can adjust the ingredients to taste. The most important part is to ensure the filling is flavorful and the crust is flaky and delicious! To save time, substitute the biscuit crust with a puff pastry crust.
Recommendation: Homemade chicken broth or stock elevates this recipe to the next level.
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