Chicken Pot Pie With Buttermilk Biscuits
When we talk about comfort foods, everyone has their own choice of foods. Chicken Potpie makes that list for many, I’m sure! Dishes can be made with ease and less fuss, with no complicated ingredients, and tastes great. To me, these meet the criteria of comfort food.
This Chicken Pot Pie is heartwarming and delicious, made with a twist. It’s super easy to make and a great recipe for those busy weeknights. There are a lot of variations of how chicken pot pie is prepared. I believe the traditional recipes call for pie crust and topping, while other recipes have a puff pastry dough topping on the chicken pot pie. Here, I made some homemade buttermilk biscuits with my chicken pot pie. These biscuits are flaky and buttery; they go so well with the pot pie.
- Chicken: I used chicken breasts which I baked in the oven after rubbing them with a spice mix for extra flavor. For an easier option, you can always use store-bought Rotisserie Chicken and shred them after deboning.
- Vegetables: Here, I’ve used frozen corn, carrot, and peas mix. If you have fresh veggies, use them for a fresh flavor. Some folks add celery and bell peppers too. Broccoli might also be a good addition.
- Chicken Bouillon Cube: This is my secret ingredient! It enhances the flavor of this dish. Available in most grocery stores, great to have handy in your pantry for various dishes.
- Chicken Broth: Yes, it brings more depth of chicken flavor to the dish. Substitute with vegetable broth also.
- Heavy Cream: Adding cream beautifully thickens the sauce to make it extra creamy!
- Herbs & Spices: Dried Oregano leaves, Garlic powder, and smoked paprika, these elevate the flavor factors!
- AP Flour: Added as a thickening agent to thicken the sauce.
I adapted this recipe from the famous food network chef Gesine Prado. These turned out flaky, buttery, and delicious! Nothing like homemade biscuits.
- Combine flour, sugar, salt, and baking powder. Mix in chunks of really cold butter and vegetable shortening into the flour mixture until it’s coarse.
- Whisk buttermilk and an egg, add it to the flour mixture and mix with a wooden spoon. Gently work the dough with your hands to separate any wet patches.
- Turn the dough onto a floured work surface and combine it gently.
- Cut them out and bake with the chicken pie.
Easier & quicker options to choose from:
- You can always opt for store-bought biscuits or ready-made biscuit dough like Pillsbury to make it a fast and quick dinner.
- Use Rotisserie Chicken or leftover chicken for this pot pie, rather than having to bake chicken breasts from scratch.
- Chicken Bouillon Cube is optional. However, it enhances the flavor of this dish for sure. The chicken broth will also do the job. If you don’t have chicken broth, you can substitute it with vegetable broth.
- Milk can also be used in place of heavy cream if you prefer a lighter version.
Check these recipes out to try something new:
- Shrimp Risotto with Spinach and peas
- Beets and Shredded Coconut Stirfry
- Veggie Hakka Noodles (Indo-Chinese)
- Spinach, apple, and strawberry Salad
Chicken Pot Pie With Buttermilk Biscuits
Chicken Pot Pie
- 2 Chicken Breasts
- 1 tbsp Smoked Paprika, or Paprika
- Salt and Pepper
- 1 tbsp Melted butter
- 2 tbsp Butter
- 1 tbsp Oil
- 3 Garlic Cloves, minced
- 1 Onion,diced
- 1 cup Corn, fresh or frozen
- 1 cup Carrot,fresh or frozen
- 1 cup Green Peas, fresh or frozen
- 1/4 cup All Purpose Flour
- 1 Chicken Bouillon Cube
- 1/2 cup Heavy Cream
- 2 cup Chicken Broth
- 2 tsp Dried Oregano
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 3 Cups AP Flour, extra for dusting
- 1 tbsp Baking Powder
- 1 tbsp Sugar
- 1 tsp Salt
- 1/2 cup Unsalted Butter,cold cut into 1/2 inch cubes
- 1/2 cup Vegetable Shortening,cold cut into 1/2 inch cubes
- 1 cup Buttermilk
- 1 Egg, large
- 1 tbsp Italian herb seasoning
Bake the chicken
- Preheat the oven to 450 F, and prepare a baking pan with aluminum foil.Prepare the chicken breasts with both sides of smoked paprika, salt, and pepper. Brush with melted butter to achieve a crispy texture outside.
- Bake chicken for 15-18 minutes.Shred or cut it into small pieces and set it aside.
Making the Potpie
- Heat butter and oil in a deep 14-inch wide oven-safe skillet or a regular skillet.Once warm, add the garlic and onion and saute for a few seconds.
- Next, add the veggies and stir for 2-3 minutes. Now add oregano,garlic powder, paprika, and the chicken bouillon cube slightly crushed in your hand to a powder form.
- Mix for a few minutes on low heat. Add the flour, salt, and pepper and coat the vegetables well.
- Add the cream and chicken broth and bring to a boil and then let simmer till the sauce thickens slightly about 5 to 10 minutes. Turn off the heat and set it aside.
- If not using an oven-safe skillet, move the pot pie mix to the baking dish.
- Preheat the oven to 400 F.
- Combine flour,salt,sugar, and baking powder and mix thoroughly. Add the cold-cut butter and vegetable shortening into the flour mix; using your fingers, gently mix them into the flour until they form a coarse blend.
- Whisk buttermilk and egg in a bowl together. Incorporate it along with the flour mixture and mix with a wooden spoon. Using your hands, separate any wet patches. Add in the Italian herb seasoning and mix.
- Turn the flour mix onto a work surface dusted with flour. Combine gently using your hands until just combined.DO NOT OVERMIX; you'll end up with hard biscuits.
- Flatten the dough to a 1/3rd-inch disk.Using 3 inch biscuit cutters, cut out the biscuit dough and carefully place them on top of the pot pie.Try not to overcrowd by putting too many biscuits together, max of 6.Brush the top of the biscuits with egg wash.
- Bake the extra biscuits on a separate baking pan for later use or the next day's breakfast.
- BAke the pot pie for about 30 minutes,until the biscuits are golden brown on top. Serve warm.
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