Instructions
- Preheat your oven to 400°F (200°C). If using a cast iron skillet, ensure it’s oven-safe.
- Prepare the Chicken: If you don’t have pre-cooked chicken, you can boil or bake 1-1.5 pounds of boneless, skinless chicken breasts or thighs until cooked through. Shred or dice the chicken and set aside.
- Sauté the Aromatics: In a large oven-safe skillet (like a 10-12 inch cast iron skillet) or a Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the 1/2 cup all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
- Build the Sauce: Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Once all the broth is incorporated, slowly whisk in the milk. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens to a creamy consistency.
- Combine Filling Ingredients: Remove the skillet from the heat. Stir in the cooked chicken, frozen peas, dried thyme, dried rosemary, black pepper, and salt. Taste and adjust seasoning as needed. Pour the filling into a 9×13 inch baking dish if you’re not using an oven-safe skillet.
- Prepare the Biscuit Dough: In a large bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt. If using, stir in the chopped fresh rosemary.
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flaky biscuits.
- Pour in the cold buttermilk. Stir with a fork just until the dough comes together and is moistened. Be careful not to overmix, as this can lead to tough biscuits.
- Assemble the Pot Pie: Lightly flour a clean surface. Turn the biscuit dough out onto the floured surface and gently pat or roll it to about 1/2-inch thickness. Using a 2-3 inch biscuit cutter or a knife, cut out biscuits. You should get 6-8 biscuits.
- Arrange the biscuits evenly over the top of the hot chicken pot pie filling in the skillet or baking dish. Don’t worry if there are small gaps; the biscuits will expand.
- Bake the Pot Pie: Brush the tops of the biscuits with melted butter or an egg wash (1 egg beaten with 1 tablespoon water) for a golden finish.
- Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly around the edges. If the biscuits are browning too quickly, you can loosely tent the dish with aluminum foil.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns. Garnish with fresh parsley, if desired.
Cooking Tips and Variations
Achieving biscuit perfection is key to this dish. Always use very cold butter, and for even flakier results, grate the cold butter into the flour. When mixing the dough, handle it as little as possible; overworking develops gluten, leading to tough biscuits. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with whole milk to make 3/4 cup. Let it sit for 5 minutes until it curdles slightly before using.
For an extra flavor boost in the filling, consider adding a splash of dry white wine (like Chardonnay or Sauvignon Blanc) after sautéing the vegetables and before adding the flour. This adds a layer of complexity to the sauce. Don’t be afraid to experiment with different herbs; sage, tarragon, or a bay leaf can also complement the chicken beautifully. A pinch of nutmeg can also enhance the creaminess of the sauce.
This recipe is incredibly versatile when it comes to vegetables. Feel free to customize your pot pie with what you have on hand or what your family enjoys. Other great additions include corn, green beans, diced potatoes (par-cooked first), mushrooms, or even spinach. Simply add them along with the peas. For a richer flavor, consider using chicken thighs instead of breasts, or a mix of both. If you’re short on time, a good quality rotisserie chicken is an excellent shortcut for the cooked chicken component.
If you prefer a deeper, more savory flavor profile, you can roast your chicken bones (if using a whole chicken) and make a homemade chicken stock for an unparalleled base for your pot pie. For a slightly healthier option, you can use low-fat milk or half-and-half, though whole milk provides the richest texture. For those who enjoy a bit of heat, a pinch of red pepper flakes in the filling can add a subtle kick.
Storage and Reheating
Leftover Chicken Pot Pie with Biscuit Topping can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the pie has cooled completely before transferring it to storage. For longer storage, you can freeze individual portions or the entire pie (if using a freezer-safe dish). To freeze, allow the pie to cool completely, then cover tightly with plastic wrap and then aluminum foil. It can be frozen for up to 2-3 months.
To reheat individual servings from the refrigerator, you can microwave them until heated through, though the biscuits may lose some of their crispness. For best results and to re-crisp the biscuit topping, reheat in a preheated oven or toaster oven at 300-350°F (150-175°C) for 15-20 minutes, or until the filling is bubbly and the biscuits are warmed through. If the biscuits start to brown too much, you can loosely tent them with foil.
When reheating from frozen, it’s best to thaw the pot pie in the refrigerator overnight. Once thawed, reheat it in a preheated oven at 350°F (175°C) for 30-45 minutes, or until the filling is hot and bubbling and the biscuits are golden. If reheating directly from frozen, it will take longer, likely 1 to 1.5 hours, covered with foil for the first half of the cooking time to ensure the filling heats through without over-browning the biscuits.
Frequently Asked Questions
What kind of chicken is best for chicken pot pie?
Boneless, skinless chicken breasts or thighs work equally well. Chicken breasts offer a leaner option, while thighs provide a richer flavor and tend to stay moister. Using a pre-cooked rotisserie chicken is also a fantastic time-saving hack.
Can I make the filling ahead of time?
Absolutely! The chicken pot pie filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. When you’re ready to bake, simply warm the filling gently on the stovetop before transferring it to your baking dish, then top with freshly made biscuits and bake as directed.
My biscuits didn’t get golden brown, what went wrong?
This could be due to a few factors. Ensure your oven is preheated to the correct temperature. Brushing the biscuits with an egg wash (1 egg beaten with 1 tablespoon water) or melted butter before baking significantly helps with browning. Also, make sure your oven rack is in the middle position for even heat distribution.
Can I use store-bought biscuits or puff pastry instead of homemade biscuits?
While homemade biscuits are highly recommended for the best flavor and texture, you can certainly use store-bought refrigerated biscuit dough or even puff pastry as a topping in a pinch. If using refrigerated biscuits, follow the package directions for baking time, keeping an eye on them as they may cook faster than homemade. For puff pastry, thaw it, cut it into squares or strips, and lay it over the filling before baking until golden and puffed.