Homemade Biscuit Crust Chicken Pot Pie Recipe

Searching for delicious homemade comfort food? Try this homemade biscuit crust chicken pot pie recipe.

Recipe for Homemade Biscuit Crust Chicken Pot Pie

What You Need

• ¾ stick butter or margarine
• 1 Tablespoon olive oil
• 1 chopped onion
• ¼ teaspoon thyme
• ¼ teaspoon sage
• 1/8 teaspoon nutmeg
• ¼ cup minced parsley leaves
• 5 chopped garlic cloves
• 3 large peeled, quartered potatoes
• 3 sliced carrots
• 2 stalks sliced celery
• 3 or 4 cups chicken broth
• 3 cups cooked, cubed chicken
• 1 small chicken
• 1/3 cup flour

How to Make It

Using a large saucepan, melt the butter or margarine and then add the olive oil and onion. Saute on high heat setting for approximately 2 to 3 minutes.

Add the thyme, sage, nutmeg, parsley, and garlic and then add the potatoes, carrots, celery, and then fry for 2 or 3 more minutes. Remove from heat.

Slowly stir in the flour until well blended and return to heat. Gradually add the broth, while using your wire whisk to stir until it reaches a smooth consistency. Reduce heat to low and then simmer until the vegetables are tender but not soggy in texture.

Place filling in a large bowl and cover. Place in the refrigerator to cool. Next, you will make the homemade biscuit crust recipe for the chicken pot pie.

Recipe for Homemade Biscuit Crust

What You Need 

• 1 1/3 cup flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1/3 cup buttermilk
• ½ teaspoon salt
• 5 Tablespoon thinly sliced butter or margarine
• 1/3 cup grated sharp cheese
• 1 beaten egg

How to Make It

Before making this recipe, place butter, or margarine in the freezer, since this will make it much easier to slice it thinly. After freezing, slice thinly and then set aside in refrigerator until needed.

Preheat oven to 425 degree Fahrenheit.

Prepare a large, deep casserole dish with cooking spray and set aside until needed.

Using a large mixing bowl add the flour, baking powder and baking soda and mix well. Add the cool butter or margarine slices a little at a time and cut into flour mixture until well blended. This mixture will appear chunky in appearance.

Mix in the cheese to the flour mixture.

Beat the egg in a small mixing bowl and then stir in the buttermilk. Stir this egg and buttermilk mixture into the dough mixture until well blended.

Form dough into a ball and then place in a sealed plastic bag. Place in the refrigerator to chill for approximately 10 to 15 minutes.

Using a cutting board, add some flour to prevent sticking and then work the dough for a few minutes, but do not overwork the dough to keep it soft and not becoming too tough. Roll out the dough onto the cutting board to a thickness of about ½ inch. Using a 2 or 3 inch biscuit cutter, cut rounds of dough and set aside individually on the flour until needed.

Pour the cooked and cooled chicken pot pie filling into the prepared large, deep casserole dish. Arrange the cut biscuit rounds on top the chicken filling until covering the filling. Brush top with milk and then place in the preheated oven for 20 to 25 minutes or until the top is golden brown in color.

If you are in a hurry, you might also consider using pre-made flaky biscuits to substitute for making the homemade biscuit recipe.

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