Chicken Pot Pie with Fluffy Biscuits
Homemade chicken pot pie, made with a creamy filling full of potatoes and carrots, and topped with fluffy biscuits.
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Equipment
- 6 12-ounce ramekins (or a 2 1/2 - 3 quart casserole dish)
Ingredients
Chicken Filling
- 2 cups low sodium chicken broth or stock
- ½ cup (2 oz) peeled and diced carrots (around 1 medium sized carrot)
- 3 cups (12 oz) cubed gold potatoes (around 3-4 gold potatoes)
- 4 tbsp unsalted butter
- ¾ cup finely chopped sweet yellow onion (1/2 large onion)
- 1 tsp minced garlic
- ¼ cup all-purpose flour
- ½ cup white wine (or chicken broth)
- 1 ½ cups whole milk
- 3 cups (12 oz) chopped or shredded cooked chicken
- ¾ - 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried tarragon
- ½ cup heavy whipping cream or half and half
Biscuits
- 1 ¾ cups all-purpose flour, spooned and leveled
- ¼ cup corn starch
- 4 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 8 tbsp cold unsalted butter, divided
- ¾ cup cold whole milk
- 1 large egg, lightly beaten
Instructions
Chicken Filling
- Peel and dice the carrots, and cut the potatoes into 1/2 inch cubes. You don't need to peel the potatoes unless you want to, but be sure to scrub the potatoes if you don't peel them.
- In a medium saucepan, combine the chicken broth, carrots and potatoes. Bring to a boil over medium heat, then boil for about 10-15 minutes, until the potatoes are tender enough to pierce with a fork. Set aside.
- In a large saucepan, melt the butter over medium heat. Add the chopped onion, and cook for about 5 minutes, until the onion is softened. Add the garlic and cook for 1 more minute, until fragrant.
- Stir in the flour until the onions and garlic are coated in flour, then stir in the white wine. The mixture will be thick and pasty.
- Slowly stir in the milk, and stir until the mixture smooths out to a consistency like gravy.
- Add the cooked chicken, salt, pepper, thyme, tarragon, and the chicken broth with the cooked potatoes and carrots. Bring the filling back to a boil over medium heat, and cook for 2-3 more minutes until slightly thickened. Remove from the heat and stir in the cream.
- Place six 12-ounce ramekins on a baking sheet and divide the filling between the ramekins, or just pour the filling into a casserole dish. Cover the ramekins/casserole dish to keep the filling hot while you make the biscuits.
Biscuits
- In a bowl, combine the flour, corn starch, baking powder and salt.
- Add 6 tablespoons of butter to the flour mixture, and use a pastry cutter to cut the butter in until crumbly. Add the milk, and stir everything together into a shaggy dough.
- Scrape the dough out of the bowl onto a floured surface. Pat the dough into a square, about 1 inch thick. Fold the dough into thirds, then thirds again, then pat it out again into a square or rectangle, about 1 inch thick.
- For six individual ramekins, cut six biscuits using a knife, bench scraper or biscuit cutter. (I only had four ramekins, so I cut four large biscuits and saved the extra filling for later.) If baking your chicken pot pie in a casserole dish, use a 2-inch biscuit cutter to cut as many biscuits as you can to arrange on top of the filling.
- Place the cut biscuits in the freezer while you preheat the oven.
Bake
- Preheat the oven to 425 F, and position a rack in the center of the oven.
- Place the chilled biscuits on top of the filling. Brush the biscuits with the egg wash, and if you like, sprinkle with a little more pepper.
- Bake the chicken pot pie for about 15-17 minutes, until the filling is hot and bubbling, and the biscuits are fluffy and golden brown on top.
- Brush the remaining 2 tablespoons butter on top of the biscuits, and serve right away.
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