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Herby Chicken Pot Pie with Easy Biscuit Crust

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 50
  • Cook Time: 30
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Category: main, chicken
  • Method: baked
  • Cuisine: American

Description

How to make Chicken Pot Pie with an easy biscuit crust. Loaded with tender veggies and chicken accented with savory fresh herbs, in a creamy wine sauce, this is a delicious comfort food meal the whole family will love.


Ingredients

Filling

  • 1 cup potatoes, cubed small
  • 1 cup small cauliflower florets
  • 1 cup carrots, cubed
  • 23 tablespoons olive oil
  • 1 medium onion, chopped small
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 teaspoons fresh sage, minced
  • 2 teaspoons fresh rosemary, minced
  • 2 chicken breasts, (12 ounces) cut into 1 -inch chunks
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 teaspoon sea salt
  • 1/2 cup white wine
  • ½ teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • 1/2 cup peas
  • ½ cup cream
  • 1 tablespoon lemon juice

 Biscuits

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour (or sub all-purpose)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, minced
  • 5 tablespoons butter, frozen and grated
  • 1 cup cold buttermilk

Instructions

Make the filling:

  1. Put diced potatoes, cauliflower and carrots in a pot with an inch or two of water cover and bring to a simmer for 8-10 minutes until just tender, drain water off.
  2. Meanwhile, sauté onions with olive oil over medium-low heat in a large (10 inch round) oven-safe pan (enamel or cast iron) 15 min. or until they start to caramelize.  Add celery and garlic, sautéing 5 minutes more.
  3. Move veggies to one side and saute chicken, rosemary and sage in the same pan about 8-10 minutes.  Push everything to the outer edges and melt butter in the center and whisk in flour.
  4. Stir in broth, salt, potatoes, cauliflower, carrots, bring to a simmer.
  5.  Add wine, black pepper and nutmeg. Simmer for 5 minutes more.  Remove from heat.
  6. Stir in peas, cream, and lemon juice just before scooping biscuits onto the filling.

Make the biscuits

  1. Preheat oven to 425F
  2. Add flour to a bowl, stir together with baking powder, salt, minced rosemary.
  3.  Toss in the grated frozen butter.  Add cold buttermilk, stir until just combined.
  4. Using a 1/4 cup scoop 10 biscuits on top of the filling and bake at 425F degrees for 10 minutes. Turn oven down to 375 degrees and bake 20 minutes more.

Keywords: chicken pot pie with biscuits, chicken pot pie with biscuit crust, chicken pot pie recipe

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