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Herb Biscuit-Topped Chicken Pot Pie

This is a lot of work, but it's so delicious. It tastes even better reheated the second day!

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
  • Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
  • Preheat the oven to 375.
  • Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
  • Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
  • Toss in the herbs and add 1-1/4 cup buttermilk.
  • Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
  • Form into a ball, wrap in plastic wrap, and refrigerate until needed.
  • Set the chicken aside to cool until cool enough to handle.
  • Reserve 5 cups of the poaching liquid.
  • Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
  • Cook about 10 minutes, or until light brown.
  • Add the flour and cook until light brown, about 3 minutes, stirring constantly.
  • Whisk in the reserved broth, 1 cup at a time.
  • Continue whisking and bring to a low boil.
  • Add the peas, sage, and salt and pepper.
  • Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
  • Remove the skin from the chicken and discard.
  • Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
  • Pour the vegetable mixture into a 9x13-inch baking dish.
  • Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
  • Beat together the egg and milk; brush over the biscuits.
  • Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.
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"This is a lot of work, but it's so delicious. It tastes even better reheated the second day!"
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  1. Michele G.
    Does thos recipe freeze well?
    Reply
  2. busywifeandmom
    Wonderful recipe! I was looking for something that used biscuits instead of a pie crust. The herb seasoning really added to it! I had a rosemary-herb blend seasoning that I used and it was perfect. My 13-year-old son especially liked the biscuits! The only substitutions that I made were in the way of the vegetables...used frozen mixed instead of just peas; omitted the carrots since they were in the mixed veg. and browned onions along with the celery instead. The gravy wasn't as thick as I would have liked, but it was still very good. I cheated with the chicken as I had some cut up turkey in the freezer that I thawed and used instead, which makes the recipe a lot more time friendly.
    Reply
  3. busywifeandmom
    Wonderful recipe! I was looking for something that used biscuits instead of a pie crust. The herb seasoning really added to it! I had a rosemary-herb blend seasoning that I used and it was perfect. My 13-year-old son especially liked the biscuits! The only substitutions that I made were in the way of the vegetables...used frozen mixed instead of just peas; omitted the carrots since they were in the mixed veg. and browned onions along with the celery instead. The gravy wasn't as thick as I would have liked, but it was still very good. I cheated with the chicken as I had some cut up turkey in the freezer that I thawed and used instead, which makes the recipe a lot more time friendly.
    Reply
  4. Kendiala
    This is a lot of work, but it's so delicious. It tastes even better reheated the second day!
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