Biscuit Chicken Pot Pie
Rated 3.6 stars by 15 users
My Dad originally introduced me to this method of making chicken pot pie with our homemade chicken broth! Its so simple and hearty and something your family is sure to love all winter long :)
Ingredients
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Sourdough Biscuits
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1 ½ cups flour
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1 tbsp baking powder
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¼ tsp baking soda
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1 tsp salt
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1 tbsp sugar
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½ cup butter
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1 cup sourdough discard
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6 Tbsp butter
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1-2 small onions chopped
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2 medium carrots, chopped
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2 garlic cloves, minced
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½-1 cup flour
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6 cups chicken broth
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3-4 tsp salt or just to taste
- 1/2 tsp black pepper
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3-4 med potatoes peekled and diced
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4-5 cups cooked chicken, (shredded)
- 1 cup frozen peas
- 1 cup corn, (frozen or canned)
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1/2 cup cream (or more if needed)
Pot Pie Filling
Directions
Prepare Biscuit dough by whisking all dry ingredients together in a bowl.
Grate cold butter and cut into the flour mixture to form a crumbly consistency. Add in sourdough discard and mix to full incorporate. Cover the dough and set aside.
Prepare the filling by adding butter to a heavy bottom saucepan. Add onions, carrots and garlic and saute until cooked.
Add flour (Start with the lower amount - you can always add more flour later to thicken if needed - as seen in video). Stir to form a thicker consistency.
Add the chicken broth, potatoes and salt. stirring continually so not to form any clumps from the flour. Bring to boil and simmer for 10-15 minutes or until potatoes soften. At this point you will want to gauge whether it is thick enough for the pot pie. If its not you can add additional flour to thicken.
Add chicken, peas ,corn and cream. Allow to simmer a bit longer until peas are softened. Add any additional salt and pepper to taste.
Pour into a 9x13 casserole dish or cast iron. Roll the biscuit dough out to fit on top of the mixture and place in the oven immediately.
Bake at 350 for 30-40 minutes (Basically until the biscuit top is fully cooked and starting to brown).
