Chicken and Biscuits Pot Pie

I danced around my kitchen singing “I’m So Excited” right before digging into this meal, and it turns out I had very good reasons to do so. This pot pie is unbelievably amazing! This recipe takes time, especially if you roast your own chicken and make your own stock like I did, but believe me, every second is totally worth it.


The filling is creamy and delicious. The chunks of chicken and vegetables are nice and hearty and the sauce has really nice flavor from all the fresh herbs. What really made the sauce so great though was the homemade stock I made it with. You could definitely use a boxed stock, but you really can taste the difference and making stock is SUPER easy. Just take the leftover bones and whatever’s still stuck to them after pulling most of the meat off a chicken and put them into a big pot with onion, celery, carrots and enough water to cover it all. Add a bit of salt and let it simmer for hours. Strain out the chunks, separate out the fat, and you’ve got a delicious stock to use in soups and sauces.

As delicious as the filling is, the real star of this show is the cheddar chive biscuits. When I tasted the bit of batter left on the spoon after forming the biscuits I said to Greg, “Ooh! This stuff is like liquid gold!” And it only got better once baked. The top got a nice golden brown crust from baking, while the bottom was a bit softer and dumpling-like from poaching in the sauce. The dumpling-biscuits were so soft and moist, and not the least bit tough or dry like biscuits unfortunately can be sometimes. And Oh. My. Gosh! The cheese! I used some aged cheddar that I had leftover from another recipe. Normally I wouldn’t buy expensive cheese to put in a biscuit, but since it was already in the fridge I grated it up and tossed it in the batter. (I have a bad habit of leaving leftover bits of expensive cheese sitting forgotten in some dark corner of the refrigerator until I find them weeks later, covered in mold and completely ruined). The aged cheddar definitely pushed these biscuits over the edge from your run-of-the-mill cheddar biscuits into something that completely blew my mind with their fabulousness.


This biscuit dough was unlike any dough I’d ever worked with before. It is exceptionally loose. Like so loose you’ll feel like you’re trying to dredge a spoonful of liquid in flour and then form it into a semi-solid biscuit-shaped mass. Fear not! This loose batter is what makes the biscuits so soft and dumpling-like. And I promise, you’ll be able to form biscuits with it. Abstract, free form, but super delicious biscuits.

Chicken and Biscuits Pot Pie

From: The Chew, Carla Hall
Serves 8

For the Filling:
Olive Oil
2 medium yellow onions, ½ inch dice
2 carrots, ½ inch dice
3 celery ribs, ½ inch dice
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 fresh or dried bay leaf
1, 4 lb. chicken, roasted
4 Tbsp unsalted butter
1/3 c. flour
6 c. chicken stock
¾ c. heavy cream
1 c. frozen baby peas

For the Cheddar Chive Drop Biscuits:
2 c. flour, plus more for dredging
2 tsp baking powder
2 tsp salt
6 Tbsp unsalted butter
1 ¼ c. cheddar cheese, shredded
1/3 c. chives, chopped
½ c. yogurt
1 c. milk

  1. In a large, deep, ovenproof skillet heat olive oil over medium-high heat. Sauté the onions, carrots, and celery with the thyme, rosemary, and bay leaf until the vegetables have softened, about 15 minutes. The herbs can be tied together in a bundle, added to the pan, and then pulled out together later.
  2. Meanwhile, pull the meat off the roast chicken and chop up into bite sized pieces.
  3. Once the vegetables are softened, push them to the sides of the pan and melt butter in the same pan. Whisk in the flour and cook for a minute. Gradually whisk in the stock and cream. Bring the mixture up to a boil and reduce to a simmer. Remove the bundle of herbs. Add the peas and chicken pieces and simmer for 10 more minutes, until the sauce is thick and creamy.
  4. Preheat oven to 400°. For the biscuits, combine the flour, baking powder and salt in a large bowl. Cut the butter into the dry ingredients with your fingers or a pastry blender. Add the cheese and the chives to the flour mixture. In a separate bowl, whisk together the yogurt and milk. Add the wet ingredients to the dry and mix with a wooden spoon until just combined. Biscuit dough will be VERY loose.
  5. Drop heaping spoonfuls of dough, about ¼ c. each, into flour to dredge. Shake off the excess flour and form into biscuit shape. Arrange the biscuits on top of the chicken filling in the skillet. Bake for 30-35 minutes, until the biscuits are golden brown.

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