Chicken Pot Pie With Buttermilk Biscuit Topping Recipe




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Prepare Time:

  • Preparation Time: 45 minutes
  • Cooking Time: 1 hour 30 minutes
  • Total Time: 2 hours 15 minutes

Ingredients:

(Note: Ingredient quantities are based on a standard serving size. Adjust according to your preferences.)

For the Chicken:

  • 2 quarts homemade or store-bought low-sodium chicken stock
  • 4 1/2 pounds assorted bone-in, skin-on chicken legs, thighs, and breasts
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 large celery ribs, diced
  • 2 medium garlic cloves, crushed
  • 2 sprigs thyme
  • 1 sprig flat-leaf parsley
  • 1 sprig rosemary
  • 1 bay leaf

For the Filling:

  • 1/2 ounce gelatin
  • 1/4 cup reserved chicken stock, cooled
  • 4 ounces unsalted butter
  • 4 ounces all-purpose flour
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 large celery rib, diced
  • 1/2 cup dry white wine
  • 1 quart reserved chicken stock
  • 5 ounces frozen peas
  • 3 ounces drained and diced pimento peppers
  • 1 3/4 teaspoons Diamond Crystal kosher salt
  • 1/4 ounce fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 28 ounces poached chicken, shredded

For the Biscuit Topping:

  • 9 ounces all-purpose flour
  • 1 ounce sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons Diamond Crystal kosher salt
  • 8 ounces cold unsalted butter
  • 8 ounces cultured lowfat buttermilk or kefir

Directions:

  1. Prepare Chicken: Poach chicken in stock with vegetables and herbs until cooked. Reserve 1/4 cup stock and shred chicken.
  2. Make Filling: Bloom gelatin in reserved stock. In a pan, make a roux with butter and flour. Add vegetables, wine, stock, peas, peppers, seasonings, and shredded chicken. Stir in gelatin mixture.
  3. Prepare Biscuit Topping: Combine flour, sugar, baking powder, and salt. Cut in cold butter until pea-sized. Add buttermilk. Drop spoonfuls over filling.
  4. Bake: Bake until biscuits are golden and filling is bubbly.
  5. Serve: Enjoy the Chicken Pot Pie With Buttermilk Biscuit Topping hot from the oven.

Nutrition Information (per serving): (Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.)

  • Calories: 560
  • Carbohydrates: 45g
  • Protein: 18g
  • Fat: 35g
  • Fiber: 4g
  • Sugars: 4g

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