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Chicken Pot Pie with Biscuit Crust

Chicken Pot Pie with Biscuit Crust


3 tablespoons butter
1 medium onion, chopped
2 large carrots, peeled, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
  1 large potato, peeled, cut into 1/2-inch pieces
1 teaspoon thyme, chopped
  salt and pepper, to taste
1/2 pound mushrooms, trimmed, chopped
1/4 cup all-purpose flour
3-1/2 cups chicken stock, or stock of choice
4 cups roasted chicken meat, cut into 1/2-inch pieces
1-1/2 cups baby peas
  For biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cheddar cheese, grated
1/2 cup butter, cold
1-1/4 cups buttermilk

Cooking Instructions

In a large, oven-proof pan (4-quart) over medium heat, melt butter. Add onion, carrots, and potatoes. Sauté 7 to 8 minutes, then add celery, thyme and salt and pepper. Cover, stirring occasionally, until vegetables are tender, and additional 5 to 7 minutes. Add mushrooms, and sauté 5 to 7 minutes.

Stirring constantly, add flour, and mix into vegetable mixture. Allow to cook for 2 to 4 minutes. Add stock, stirring, and bring to a boil. Reduce to simmer and allow to cook until thickened, 5 to 7 minutes. Add chicken, peas, and additional salt and pepper, if necessary. Remove from heat and set aside. If desired, pour mixture into a greased 4-quart baking dish.

Preheat oven to 400 F.

In a mixing bowl, sift together flour, baking powder, baking soda, salt into medium bowl. Using a pastry cutter, cut butter into mixture until it resembles coarse crumbs. Add cheese and mix to combine. Add buttermilk and stir just until a soft dough forms. Drop by spoon full across the top of the chicken and vegetable mixture. Bake in preheated oven 30 to 35 minutes or until the biscuits are golden brown and the filling is bubbling. Remove from oven and let stand 10 to 15 minutes. Serve hot. Makes 8 to 10 servings.

Equipment List

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