Happy Spring! It is now officially Spring, and Easter is around the corner. Even though, here in Idaho it is currently snowing right now, according to the calendar, it is “Spring”. The recipe I am talking about today, is seriously so tasty, I have made it at least 6 times. It is creamy, cozy, savory, and easy as far as making pot pie from scratch goes. You can even make this for Easter dinner. This is something you can make, pop in the oven, then go have an Easter egg hunt with the kids, and then it will be ready to eat, when you come back! I am getting in one last wintery meal post, before Spring and Summer come. But since it is snowing here, I am still eating comfort cozy warm meals. 😉
This recipe is different and unique because it has homemade biscuits made from scratch on top. Normally chicken pot pie is made in a round pie pan with pie crust on top. But I find this way makes it way easier to split it into simple servings, so that everyone each gets a biscuit (or 2!). The biscuits on top are flaky, buttery and really puts this savory pie over the top. Having rotisserie chicken also makes it faster and less work.
I have a few tips for making the biscuits from scratch. Having the butter super cold, or frozen is important because you want your biscuits to be flaky, and cold butter will help with that. I even freeze my cheese grater too for 10 minutes. You can grate the butter, or you can cut it up small and then use a pastry cutter (or fork) to cut the butter into the flour, however it will be hard to cut frozen butter, so if you choose this option, just have the butter be super cold. Also when mixing the butter in with the flour, and the milk in with the flour, always only mix until just combined. The more you touch and work the dough and butter, the stiffer and less flaky the biscuits will come out. You can also brush the tops with melted butter to create golden biscuit tops.
Anyways, have fun making this for you, your family, or whomever. Happy (Early) Easter friends!Print
A savory, creamy, and just downright delicious dinner that everyone will love. Chicken pot pie with flaky and buttery biscuits on top.
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon raw turbinado sugar
- 1/2 teaspoon salt
- 6 tablespoons salted butter, frozen
- 3/4 cup unsweetened almond milk
- 4 tablespoons salted butter
- ½ teaspoon dried thyme
- ½ red onion, finely diced
- 2 large cloves of garlic, finely diced
- 4 medium sized carrots, peeled and cubed into small pieces
- 5 celery stalks, finely chopped
- 1/4 cup + 1.5 tablespoons flour
- 2 cups unsweetened almond milk
- 1 1/2 cups chicken broth
- 3.5 cups rotisserie chicken, shredded
- 1 cup frozen peas
- 1 teaspoon salt
- Black pepper to taste
To make the filling:
- Melt the salted butter in a large soup. Add the dried thyme and red onion; sauté for 5 minutes on medium heat.
- Add the carrots and celery and stir; sauté for 6-7 minutes with a lid on.
- Add garlic and sauté for 1 min.
- Take the lid off, add the flour and stir.
- Slowly add the unsweetened almond milk and the chicken broth alternating between them, continuously stirring the whole time. Take your time adding the liquid and stirring.
- Add the rotisserie chicken and frozen peas. Season with salt and pepper to taste.
- Pour the filling into a 9 x 13 inch Pyrex glass baking dish, or a round Dutch oven is fine too.
To make the biscuits:
- Preheat the oven to 425 degrees F.
- Combine flour, baking powder, turbinado sugar, and salt together in a medium sized bowl.
- Grate the frozen butter with a cheese grater (try not to touch it too much, you don’t want the warmth of your hands to start melting the butter) and work it into the dry ingredients with a fork or pastry cutter.
- Add the unsweetened almond milk and stir gently with a fork to bring it all together. Don’t stir it too much, just until it is combined.
- Turn the dough out onto a clean, floured counter. Pat down the dough into a round circle 1-2 inch thick layer. Cut 6-10 biscuits from the dough using a biscuit cutter.
- Place the biscuits on top of the filling.
- Bake for 17-20 minutes, until it is bubbling, and biscuits are baked through.
- Prep Time: 45 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Recipe inspired by Pinch of Yum: https://bit.ly/393dyoV