Chicken Pie with Biscuit Crust
Submitted by pris
Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.
YIELD
4 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis is not your freezer-aisle chicken pot pie. Not even close.
The filling starts with vegetables simmered in broth, then gets blanketed in a velvety sauce built from a proper butter-flour roux, seasoned with thyme, nutmeg, and fresh parsley.
On top? Flaky, golden cheddar buttermilk biscuits that puff up like little clouds while the filling bubbles underneath.
Yes, it takes a bit more effort than cracking open a can. But the first forkful through that crispy biscuit into that creamy, savory filling will tell you exactly why it’s worth it.
Pro Tips
- Cook the roux for a full 3 minutes, stirring constantly. This cooks out the raw flour taste and gives your sauce a silky, not pasty, texture.
- Whisk the broth in slowly, a stream at a time. Dumping it all at once gives you lumps.
- Keep the butter and shortening for the biscuits cold. Cut them into the flour quickly and stop when it looks like coarse meal.
- Don’t twist the biscuit cutter when you press down. Push straight and lift straight up for the tallest rise.
Ingredients
Directions
In a saucepan bring broth to a boil.
Add carrots, potatoes, and celery, and simmer for 10 to 15 minutes, or until veggies are tender.
Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl.
In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened.
Add flour and cook the roux, stirring, for 3 minutes.
Add 3 cups of broth in a stream, whisking.
Bring mixture to a boil, whisking.
Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes.
Stir in nutmeg, parsley, and salt and pepper to taste.
Pour the sauce over the chicken and veggies.
Stir the mixture gently, until it is just combined.
Transfer the mixture to a 2-qt. dish.
Into a bowl, sift together the flour, baking powder, baking soda, and salt.
Add the butter and shortening and blend the mixture until it resembles meal.
Add the cheese and toss.
Break egg into a measuring cup and add buttermilk to it so that the total volume is ½ cup.
Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough.
Gather dough into a ball and, on a floured surface, pat it out ½-inch thick.
Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour.
Gather the scraps and pat and cut again.
Arrange the rounds on the chicken mixture.
Beat the egg yolk with the milk and brush the tops of the biscuits with the wash.
Prick biscuits with a fork.
Bake in the middle of a preheated 450f oven for 15 to 25 minutes, or until biscuits are puffed and golden, and the filling is bubbling.
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