Savory Herb Chicken Pot Pie with Flaky Biscuit Topping
Indulge in this comforting Savory Herb Chicken Pot Pie, topped with flaky, herb-infused biscuits. This dish combines tender chunks of poached chicken with a medley of aromatic vegetables, all enveloped in a creamy sauce. Finished with a golden biscuit topping, each bite delivers warmth and flavor, making it the perfect meal for family gatherings or cozy nights in. Share this heartwarming creation and watch as it becomes a favorite in your household.
N/A
Servings
400
Calories
20
Ingredients
Ingredients
whole chicken
1 (4 lb) (poached)
unsalted butter
6 tablespoons (melted)
carrots
4 (chopped)
celery
4 stalks (chopped)
fresh mushrooms
1/2 lb (thinly sliced)
all-purpose flour
1/4 cup (for thickening)
chicken broth
5 cups (reserved from poaching)
frozen peas
1 (16 ounce) package (thawed)
dried sage
1 teaspoon (dried)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
large egg
1 (beaten)
milk
2 tablespoons (for egg wash)
all-purpose flour
3 1/2 cups (for biscuit dough)
baking powder
2 teaspoons
baking soda
1 teaspoon
salt
1 teaspoon
cold sweet butter
1 cup (cut into 1/4 inch pieces)
minced fresh rosemary
1/4 cup (or thyme or sage or a mix)
buttermilk
1 1/2 cups (for biscuit dough)
Instructions
1
Start by placing a whole chicken in a large pot, and add enough water to cover the chicken by about an inch.
2
Bring the water to a boil, reduce the heat, and let it simmer for 45 minutes. Skim off any impurities that rise to the surface during cooking.
3
Once the chicken is cooked, preheat your oven to 375°F (190°C).
4
In a mixing bowl, prepare the biscuit dough by sifting together 3 ½ cups of all-purpose flour, baking powder, baking soda, and salt.
5
Cut in cold sweet butter (1 cup), using a pastry cutter or food processor until the mixture resembles coarse meal.
6
Stir in the minced fresh herbs (rosemary, thyme, or sage), and add 1 ¼ cups of buttermilk. Mix until the dough starts to come together. If necessary, incorporate the remaining buttermilk one tablespoon at a time to achieve the right consistency.
7
Shape the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator until needed.
8
Once the chicken has cooled enough to handle, discard the skin and shred the meat into large chunks.
9
In a large skillet, melt 6 tablespoons of unsalted butter over medium-high heat. Add the chopped carrots, celery, and sliced mushrooms. Sauté for about 10 minutes, or until they begin to soften and turn golden brown.
10
Sprinkle in ¼ cup of all-purpose flour and cook for an additional 3 minutes, stirring continuously to create a roux.
11
Gradually whisk in 5 cups of the reserved chicken broth, one cup at a time, stirring until the mixture is smooth and starts to thicken. Bring it to a gentle boil.
12
Add the frozen peas, dried sage, and season with salt and pepper to taste. Let the mixture simmer for 10-15 minutes, until it's thick and creamy.
13
In a 9x13-inch baking dish, pour the creamy chicken and vegetable mixture. Distribute the shredded chicken evenly over the top.
14
Take the chilled biscuit dough from the refrigerator, tear off small pieces, and spread them evenly over the vegetable mixture to form a complete layer.
15
In a small bowl, whisk together 1 large egg and 2 tablespoons of milk, then brush this mixture over the tops of the biscuit pieces for added color and shine.
16
Bake in your preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges. Let it cool slightly before serving.
Nutrition Information
12.5g
Fat
43.75g
Carbs
23.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Herb Chicken Pot Pie with Flaky Biscuit Topping.
How many calories are in a serving of this chicken pot pie?
There are 400 calories per serving.
What is the fat content per serving?
The fat content is 12.5g per serving.
How many grams of protein are in each serving?
Each serving contains 23.5g of protein.
What are the total carbohydrates per serving?
There are 43.75g of carbohydrates per serving.
What type of chicken is used in this recipe?
The recipe uses one 4 lb whole chicken that is poached and shredded.
How long should the chicken be simmered?
The chicken should be simmered in water for 45 minutes.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
What size baking dish is required for this pot pie?
You should use a 9x13-inch baking dish.
How much buttermilk is used for the biscuit dough?
The recipe calls for 1 1/2 cups of buttermilk total.
Which vegetables are included in the filling?
The filling includes carrots, celery, fresh mushrooms, and frozen peas.
How much butter is needed for the biscuit dough?
You will need 1 cup of cold sweet butter cut into 1/4 inch pieces.
What herbs are recommended for the biscuit dough?
Minced fresh rosemary, thyme, or sage, or a mix of these can be used.
How long do you sauté the carrots, celery, and mushrooms?
Sauté them for about 10 minutes until they soften and turn golden brown.
What is used to thicken the pot pie sauce?
A roux is created using 6 tablespoons of butter and 1/4 cup of all-purpose flour.
How much chicken broth is required for the sauce?
You will need 5 cups of the reserved chicken broth from the poaching process.
What seasoning is added to the vegetable mixture?
The mixture is seasoned with dried sage, salt, and black pepper to taste.
Should the biscuit dough be chilled?
Yes, the dough should be wrapped in plastic and chilled in the refrigerator until needed.
How do you prepare the egg wash for the topping?
Whisk together 1 large egg and 2 tablespoons of milk.
How long does the pot pie bake in the oven?
It takes 25-30 minutes for the biscuits to brown and the filling to bubble.
What should you do with the chicken skin?
The skin should be discarded once the chicken has cooled enough to handle.
Can I use a food processor for the biscuit dough?
Yes, a food processor can be used to cut the cold butter into the flour mixture.
Should the frozen peas be thawed before use?
Yes, the 16-ounce package of frozen peas should be thawed.
How much flour is used for the biscuit dough?
The recipe calls for 3 1/2 cups of all-purpose flour for the dough.
What consistency should the butter and flour mixture have?
The mixture should resemble a coarse meal after cutting in the butter.
What is the primary tag associated with this recipe?
The primary tag is 'chicken pot pie'.
How many ingredients are in this recipe?
There are 20 ingredients in total.
Is salt used in both the dough and the filling?
Yes, salt is used in the biscuit dough (1 tsp) and to season the vegetable mixture.
How do you apply the biscuit dough to the pie?
Tear off small pieces of the dough and spread them evenly over the filling to form a layer.
What is the first step in preparing the biscuit dough?
Sift together the all-purpose flour, baking powder, baking soda, and salt.