Chicken Pot Pie with Biscuit Topping

This homemade Chicken Pot Pie with Biscuit Topping is a great way to use leftover chicken, turkey, herbs and veggies you may have hiding in the back of your fridge!

I have an oh so comforting dish to share with you!  This homemade chicken pot pie with biscuit topping is a great way to use up leftover chicken, turkey (hello Thanksgiving leftovers), herbs and veggies that you may have lingering in your fridge.  It’s made from scratch, no cans of cream of whatever soup.  I made homemade biscuits to top this but if you’re in a pinch you can sub in the canned biscuits.

Some other great ways to use up some leftovers you may have from Thanksgiving is this Turkey Tetrazzini, Creamy Turkey and Dumpling Soup, and I really want to try out these Turkey Tostadas.

You will start by making this pot pie on the stove top.  We need to give the vegetables a head start to make sure they are tender.  While they simmer away in a homemade cream sauce you can get started on making the biscuits.  I know this recipe looks a bit intimidating or labor intensive but it really isn’t that bad.  The chicken or turkey is already done so it’s really just down to doing some chopping and stirring to make the filling.

Please don’t be intimidated by the biscuits either.  They really aren’t that hard and as I mentioned earlier feel free to substitute them for your favorite canned biscuits.

About this Chicken Pot Pie with Biscuit Topping:

• Feel free to substitute your favorite canned biscuit for the homemade biscuits.
• If the homemade biscuits intimidate you try making them as drop biscuits instead.  Just increase the amount of buttermilk to 1 cup or slightly more if your buttermilk is really thick.  Then just use a spoon and drop a spoonful on top of the filling.
• This is a great make-ahead dish.  Bake the dish then allow it to cool completely.  Wrap tightly and freeze for up to 2 months.  Thaw completely and reheat.  Or assemble the dish as directed but skip the baking.  Wrap tightly and freeze for up to 2 months.  Thaw completely before baking.  Also be sure to remove this from the refrigerator at least 30 minutes before baking.  You can also freeze this without topping it with the biscuits.  Thaw and top with biscuits then proceed to bake.
• This is one of those comforting dishes that’s great to take to a new mom or someone that has lost a loved one.  Comforting food is always great during those times.
• Serve this with your favorite steamed vegetable if desired.

4.5 from 2 votes

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Chicken Pot Pie with Biscuit Topping

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

Servings: 6

Author: Malinda Linnebur

Ingredients

• 4 tablespoons butter
• 1 small onion, chopped
• 3-4 cloves garlic, minced
• 1/3 cup (44g) all purpose flour
• 3 cups (710ml) chicken broth or stock
• 1 cup (235ml) milk (I like to use whole)
• 1 1/2 cups (240g) yukon gold potatoes, washed and diced
• 2 large carrots, diced
• 2 ribs celery, diced
• 3 cups (440g) chopped cooked chicken or turkey
• 1 cup (140g) frozen peas
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• salt and pepper to taste

Biscuits

• 2 cups (270g) all purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (113g) cold butter
• 3/4 cup (177ml) cold buttermilk

Instructions

1. Preheat oven to 400 degrees F (204 degrees C)

2. In a large dutch oven, melt butter over medium heat.  Add chopped onion and cook stirring occasionally until onions start to soften.  Add garlic and cook for 1 minute while stirring.  Add flour and cook for 1 minute while stirring.  Whisk in broth and milk until smooth.  Cook stirring frequently until mixture starts to thicken (about 5 minutes).  Add potatoes, carrots, and celery.  Reduce to a simmer, cover and cook for 10-15 minutes or until vegetables are tender.

3. While the vegetables are cooking start making the biscuits.  In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.  Cut in the butter using a pastry blender until it resembles coarse crumbs.  Or use a box grater and grate the butter then mix into the flour.  Stir in the buttermilk (may need to use a little more buttermilk of the buttermilk is really thick).  

4. Place dough on a work surface and knead gently about 10 times just to finish combining the ingredients.  Roll or pat into a 10"x6" rectangle.  Cut dough into 1" cubes.  

5. When vegetables are tender stir in the chicken or turkey, herbs, salt and pepper.  Spoon into a 13x9" baking dish.  Top with biscuit pieces.  

6. Bake for 20-25 minutes or until bubbly and golden.

Recipe Notes

1. Can use canned biscuits instead of homemade.
2. Can make drop biscuits instead.  Just up the buttermilk to at least 1 cup.  Then with a spoon drop batter by the spoonfuls on top of the filling just before baking. 
3. To make ahead:  Bake accordingly then let cool completely.  Wrap tightly with plastic wrap or foil and freeze for up to 2 months.  Thaw overnight in the refrigerator and reheat.  Or assemble casserole as directed then wrap tightly in plastic wrap or foil and freeze for up to 2 months.  Thaw completely before baking.  Also, remove dish 30 minutes from the refrigerator before baking.  Can also freeze without biscuits on top and then make the biscuits fresh before baking.