Buttermilk Biscuit Chicken Pot Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

biscuit dough

🥗Healthier: whole wheat biscuit mix

💰Cheaper: homemade biscuit dough

Whole wheat adds fiber and nutrients.

Pick and chop fresh rosemary and thyme, and mince a few cloves of garlic.

Dress the skin on chicken breast and thigh with olive oil, salt, fresh cracked black pepper, herbs, and garlic.

Cover the chicken with foil and bake at 375°F for 30 to 40 minutes.

Prepare the buttermilk biscuit dough by adding all-purpose flour, honey, salt, and cold sliced butter to a mixing bowl.

Press the butter flakes with flour, then add baking soda and baking powder, and give it a quick mix.

Add buttermilk to the mixture and lightly mix until it forms a large mass of shaggy dough.

Roll out the dough with a little flour sprinkled over the top, fold it in half, and roll and fold two more times for layering.

Wrap the dough in plastic and refrigerate for 20 minutes.

Remove the chicken from the oven and pour the drippings into a sauté pan on low to medium heat.

Dice the mirpoix into small to medium-sized pieces and add to the pan, cooking for about 2 minutes while stirring.

Peel and dice the yukon gold potatoes and add them to the pan along with finely chopped sage, rosemary, and thyme.

Finish the filling with butter, salt, and fresh cracked black pepper, then add all-purpose flour and cook for about 2 minutes on low to medium heat.

Add chicken stock to cover the filling and cook until it thickens to a gravy-like consistency.

Shred the roasted chicken breast and thigh meat and add it to the filling.

Roll out the buttermilk biscuit dough to about 1/4 inch thickness, pressing straight down with the cutter without turning.

Fill a baking dish about 2/3 of the way up with the filling and top with fresh peas or green beans and optionally corn.

Cap the filling with the cut buttermilk biscuits, brush the top with buttermilk, and season with salt and cracked black pepper.

Bake at 400°F for around 15 to 20 minutes or until the biscuit is flaky and golden brown.

Allow the pot pie to cool for at least 10 minutes before serving.

Top with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens