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Herbed Biscuit Chicken Pot Pie

This warm comfort dish is finished perfectly by an herbed “drop biscuit” topping that doesn’t need to be rolled out. For the biscuits, we like a combination of tarragon, parsley, chives, and dill, but use what you have on hand and what you like best. Serves 6.

Pot Pie Filling
1 whole chicken (about 3 lbs.), cut up
Kosher salt
Black pepper
Extra-virgin olive oil
6 cups chicken stock
2 large Yukon gold potatoes, unpeeled, cut into 1/2-inch dice
3 medium carrots, peeled, cut into 1/2-inch rounds
3 tbsp. unsalted butter
3 tbsp. all-purpose flour
1/2 tsp. fresh thyme leaves
1 bay leaf
1/2 cup frozen peas

Biscuit Topping
2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
8 tbsp. unsalted butter, cut into 1/4-inch pieces, chilled
3 tsp. fresh herbs, minced
3/4 cup buttermilk

Preheat the oven to 425°F.

Rinse the chicken and pat dry. Season with salt and pepper, and drizzle with olive oil. Roast on a sheet pan until the juices run clear and the internal temperature reaches 160°F, about 45 to 60 minutes. Set aside to cool to room temperature.

While the chicken roasts, bring the stock to a boil in a large saucepan on the stove. Add the potatoes, reduce the heat, and simmer 5 to 8 minutes. Add the carrots and simmer an additional 5 minutes until the potatoes are tender when pierced with a fork. Use a slotted spoon to remove the potatoes and carrots from the stock and set aside.

In a separate large saucepan, melt the butter. Whisk in the flour and cook over medium-low heat, whisking continuously to prevent burning until the mixture has a nutty aroma, about 5 minutes. Whisk the warm stock into the butter and flour mixture, and add the thyme and bay leaf. Season with salt and pepper. Cook the sauce over low heat, whisking frequently until it has thickened enough to coat the back of a spoon, about 5 minutes. Remove the sauce from the heat and set aside.

Reduce the oven temperature to 400°F. Butter a large casserole dish.

Use your hands to pull the chicken into bite-size pieces, discarding the skin and bones. Place the chicken in the casserole dish along with the frozen peas, carrots, and potatoes. Toss to mix.

Remove the bay leaf from the sauce, and pour it over the chicken and vegetables in the casserole, tossing gently to coat.

To make the biscuit topping, place the flour, baking powder, and salt in a large bowl and combine. Add the butter into the flour, rubbing the mixture with your fingers until blended. The texture should resemble coarse crumbs. Add the herbs to the butter and flour mixture, and stir to combine and coat the herbs. Add the buttermilk all at once, and stir until the flour is moistened and a dough forms. Do not overmix.

Drop spoonfuls of the biscuit mixture on top of the chicken and vegetables, spacing the biscuits out to cover most of the filling—biscuit spoonfuls should be craggy and imperfect.

Put the pot pie in the oven, and bake for 25 to 30 minutes until the biscuits are nicely browned and cooked all the way through.

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