It’s Cozy Seaason and this pot of creamy chicken and biscuits is as comforting as it gets! Use a large, enameled Dutch oven to take this pot pie from the stovetop to the oven! And a big ol’ cast iron is a show stopper when it hits the table.
This recipes makes a mega amount of biscuits – I did that on purpose. Bake off any extra biscuits in a sheet pan in the oven alongside the dutch oven for about 18 minutes or so. serve extra biscuits in a basket at the table so everyone has all the biscuits they need.
Enjo! xo
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Chicken and Biscuit Pot Pie
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: just over an hour
- Yield: Serves 8
- Category: dinner
- Method: one-pot cooking
Description
This is the coziest version of chicken and dumplings. Arich, creamy chicken strew covered in tall golden biscuits.
Ingredients
For the Biscuits:
- 5 cups all-purpose flour
- 2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- ½ teaspoon coarsely ground black pepper
- 3–4 tablespoons chopped chives, divided
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 8 ounces (1 brick) cold cream cheese, cut into chunks
- 1 ½ cups cold buttermilk
(This recipe makes more biscuits than will fit in the pot! Cut as many biscuits as you can out of the dough and bake extras on a separate sheet pan alongside the Dutch oven (for 18 minutes or so). Or store in a freezer bag and freeze for up to 1 month)
For the Chicken Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced (just over 1 cup)
- 2–3 carrots, peeled and diced (just over 1 cup)
- 1 zucchini, diced (again, just over 1 cup)
- 1 garlic clove, smashed and minced
- 1 heaping cup frozen peas
- 2 pounds boneless skinless chicken thighs, browned to golden, cooled and chopped
- 4 tablespoons (1/2 a stick) unsalted butter
- ½ cup all-purpose flour
- 2 ½ cups chicken broth
- 1 ½ cups whole milk
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Start by making the biscuits so the dough can chill in the fridge. In a large bow, whisk together flour, baking powder, baking soda, salt, sugar, black pepper and most of the chives (saving a few sprinkles of chives for the finished dish)
- Add the butter and cream cheese to the dry ingredients and use your fingers to quickly incorporate the fat into the flour. Break the fat up with your fingers until some butter bits are the size of oat flakes are some are the size of small peas.
- Make a well in the center of the four mixture. Add the buttermilk. Use a fork to combine the wet and dry ingredients. Try to moisten all the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface and knead together until well combined. Divide the dough in half and press into a thick disk. Wrap in plastic wrap and refrigerate while you make the filling.
- In a large enameled cast iron (with a lid), heat olive oil. Add all of the vegetables and saute for 5-7 minutes to soften the vegetables. The vegetables won’t be entirely cooked through and that’s ok! Spoon the veggies into a bowl.
- In the same pot over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk. Heat over medium low heat, stirring often until the mixture is the consistency of warm, thick pudding. Add chopped chicken, vegetables, and lemon juice. Stir. Add salt and pepper to taste. Remove from heat and allow to rest while you roll out the biscuits.
- On a lightly floured surface, roll biscuit dough to a 1-inch thickness. Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. You’ll need 12 biscuits for the Dutch oven but roll as many biscuits as you’d like and bake them in the oven on a separate baking rack.
- Place a rack in the center of the oven and preheat oven to 375 degrees F. Gently place biscuits over the surface of the chicken mixture. They’ll sink a little bit and that’s ok. Place the lid on the Dutch oven and bake for 12 minutes. Remove the lid and continue to bake for 10 minutes. To brown the biscuits, turn on the broiler and keep a close eye on the biscuits as they brown.
- Remove from the oven and brush with melted butter, sprinkle with sea salt and the remaining chopped chives. Serve warm (and be careful serving because the Dutch oven stays hot for a long time!). Store any leftovers in the refrigerator for up to 4 days.
Keywords: chicken, dutch oven, chicken pot pie, biscuits
