Ultimate Chicken Pot Pie With Cheddar Biscuit Crust
Rated 5.0 stars by 1 users
Author:
Jay Gleaton
Servings
8
Prep Time
1 hour
Cook Time
1 hour
Calories
422
This recipe is a home made, no shortcuts, long process, love letter to chicken pot pie. This is one of the best things I've ever made. I slipped some scotch bonnet peppers into the biscuit crust to make it a Powerful Pepper Approved recipe but they are not truly necessary. They add a nice layer of flavor and a touch of heat but that's it.
The gravy itself is luxurious and creamy with some lovely color from a pinch of turmeric and a wonderful earthy herbal note from some fresh thyme. We used an open fire rotisserie for this, so there are smoky notes in the chicken that just really sets this recipe over the top.
Remember though, the recipe is yours as soon as you cook it so shortcut however you want. You can buy a cooked chicken, you can use canned biscuit, or better yet, frozen biscuit dough, but you should stick to making the filling from scratch, that's a must.
Ingredients
-
1/3 cup butter
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1 cup celery, cubed
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1 cup onion. chopped
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1 cup carrot, cubed
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1 cup frozen peas
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5 cloves garlic, minced
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2 tbsp fresh thyme (or 1.5 tbsp dried thyme)
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1/3 cup all-purpose flour
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3 cups homemade chicken stock
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¾ cup heavy cream
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2 teaspoons salt
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¾ teaspoon freshly ground black pepper
Directions
Cook or buy your chicken
Chicken Pot Pie Filling
Over medium heat, add butter to a large saucepan (at least 2 quarts) and melt, then add the onions, celery and carrot for a few minutes, until soft and translucent. Add the frozen peas and garlic, and stir for one more minute. Stir in the flour, salt, and pepper and stir until the flour and butter are thoroughly combined.
Add in our other ingredients, first the chicken stock and heavy cream and then our chicken and thyme and continue to cook over medium until the mixture thickens. The liquid should be just enough to cover all of the filling in our fabulous gravy. Taste and adjust for salt and pepper, etc.
Set aside the filling for a few minutes until it is no longer piping hot. Warm works though. Use this time to set your oven to 400 degrees and work on the next step.
Gently roll out your biscuit dough until it is the shape of the pan you plan on using for this recipe. I like a 12”x7” 2 quart dish for this.
Assemble
Add chicken pot pie filling to the pan. Place the biscuit dough crust over the top of the filling. You can seal this or leave the edges to bubble. It’s good both ways. Use a sharp knife to make a few small cuts through the dough to allow steam to escape.
Bake for 25-30 minutes, or until the top crust is golden brown and filling is bubbly. If you find the crust is browning too quickly, cover it with a piece of aluminum foil.
Rest and serve: Allow chicken pot pie to cool for at least 15-20 minutes before serving, to allow it to set up. To make it fancy, I cut the crust into square portions, move them to a separate tray, portion out the filling onto plates and then re-top the filling with the removed crust. When presentation really matters we can add a sprig of fresh thyme. Rustic baby, yeah.
Recipe Video
Nutrition
Nutrition
- per serving
- Calories
- 422
- Carbs
- 15 grams
- 5%
- Protein
- 34 grams
- 67%
- Fat
- 26 grams
- 39%
- Saturated Fat
- 4 grams
- 25%
- Trans Fat
- 0 grams
- Cholesterol
- 148 milligrams
- 49%
- Fiber
- 3 grams
- 10%
- Sugar
- 5 grams
- Sodium
- 500 milligrams
- 25%
- Iron
- 1 milligrams
- 7%
- Potassium
- 306 milligrams
- 9%
