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When I was a little older, and a bit more wise about what I was eating, I tried my hand at homemade chicken pot pies. I just didn’t like the mess that always came along with it. They didn’t taste right, the pastry was a pain in the rear to prepare. I kept experimenting and finally….

I’ve got it down to a science. This chicken and biscuit pot pie is super simple, very flavorful, hearty, full of meat and only dirties ONE skillet (or pot as it may be). Well, if you don’t have leftover chicken, it will dirty your crockpot, but that’s not so bad, right? Plus, no silly pastry to mess with. I’ll leave the pastry mixing to my pie fillings!

I can now say, with confidence, that those frozen blocks of flavorless flour and bits of questionable ingredients will no longer be gracing my freezer. If I get a desire to have chicken pot pie. I will gladly make this. It was super easy to put together, and we ate the whole thing.

My kids took the biscuits off the top and put some strawberry jam on them and that’s okay by me. Personally, I’ll stick to putting the filling on top but if they want jellied biscuits next to this goodness that’s alright. As long as they’re eating… and it’s from the pantry and not that sugar-laden stuff from the store, right?

Anyway, let’s get to making this deliciousness because I’m sure you want to eat it now that you’ve heard of it and seen it.

Chicken & Biscuit Pot Pie

Ingredients

For The Filling: 

• 2 Boneless Skinless Chicken Breast (or leftover chicken meat totaling about 2 cups)
• 1/3 Cup Butter
• 2 Potatoes (diced)
• 2 Ribs Celery (chopped)
• 1/3 Cup Flour
• 1 Cup Whole Milk
• 4 Carrots (diced)
• 1 Small Onion (chopped)
• 1 1/2 Cup Chicken Stock
• 1/2 teaspoon Celery Salt
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Sage
• 1/2 teaspoon Oregano
• Pepper (to taste)
• 3/4 Cup Frozen Peas
• 3/4 Cup Frozen Corn

For The Biscuits:

• 2 Cups Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Sugar
• 1/2 teaspoon Sea Salt
• 1/4 Cup Cold Unsalted Butter
• 3/4 Cup Milk

Directions

For the Filling:

1. Begin by starting your chicken. Butter up your crockpot, place chicken breasts in, season with a little sea salt, pepper, sage, oregano, and celery salt. Cook on low for about 4 hours. If you have some leftover chicken, this would be a great recipe to shred it up and use it in!
2. When you (and your chicken) are ready, prep and chop up all of your vegetables and preheat your oven to 375° Fahrenheit. Melt your 1/3 cup butter in a large, deep, cast iron skillet (I used a #8 chicken fryer) or dutch oven. As long as it’s oven safe, you can use it, but if you don’t have a good cast iron skillet, you’re missing out in life. Just sayin. Start by sautéing your potatoes in the butter for 3-5 minutes. Make sure they are bite sized pieces or they’ll never cook in time!!
3. Next, add your celery, carrots, and onion. saute the mixture until onions and celery are limp.
4. Now, add your sage, oregano, celery salt, sea salt, and pepper. Saute this for just a moment.
5. Now it’s time to make a roux. Decrease your heat to medium-low. Add all of your flour and stir. It should make a clumpy mixture all over your vegetables. Don’t get this too hot, or it will scorch.
6. Now, add chicken stock and milk, slowly. Add little bits of the liquid at a time, until the mixture thickens, then add a little bit more. Continue this until you’ve added all of the liquid. You should now have a nice, smooth, gravy-like consistency for your filling.
7. Add shredded up chicken to the gravy mixture, and stir to mix ingredients well.
8. Leave the mixture to simmer on low while you make the biscuit dough. Stir a time or two while mixing the dough.

For the Biscuits

1. To make the biscuits, mix the dry ingredients in a large bowl. Now, cut the cold butter into your dry ingredients with a pastry cutter until you have pea sized chunks.
2. Now, slowly add your milk until you have a nice, wet dough. Knead the dough a few times. Take care not to over-knead. A few times just to mix the ingredients together is all we’re looking for here. The key is to not warm up the butter, if you get the butter warm you’ll wind up with rocks instead of biscuits and that’s no good.
3. Now that the dough is ready, pour the peas and corn into the gravy mixture and stir to mix.
4. I took the biscuit dough and squished it out on the counter (I didn’t take the time to roll it) to about 1/4′ thickness and cut out 8 biscuits. You can just drop the biscuits, or cut them out. I used every last bit to make 8 biscuits.
5. Place the whole skillet (or other oven-safe contraption) into your preheated oven. Bake for 20 minutes at 375° Fahrenheit. Remove after biscuits have taken on a golden-brown look and filling is bubbly.

That’s all there is to it! It’s really pretty simple and takes not time at all. it is definitely one of our favorite cold weather dishes!! I hope you enjoy this as much as we do!

Yield: 8 people

Chicken & Biscuit Pot Pie

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This savory one-pot meal is perfect for a cold day. Full of vegetables and chicken, this pot pie is sure to be a crowd leaser.

Print

Ingredients

For The Filling:

• 2 Boneless Skinless Chicken Breast, or leftover chicken meat totaling about 2 cups
• 1/3 Cup Butter
• 2 Potatoes, diced
• 2 Ribs Celery, chopped
• 1/3 Cup Flour
• 1 Cup Whole Milk
• 4 Carrots, diced
• 1 Small Onion, chopped
• 1 1/2 Cup Chicken Stock
• 1/2 teaspoon Celery Salt
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Sage
• 1/2 teaspoon Oregano
• Pepper, to taste
• 3/4 Cup Frozen Peas
• 3/4 Cup Frozen Corn

For The Biscuits:

• 2 Cups Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Sugar
• 1/2 teaspoon Sea Salt
• 1/4 Cup  Cold Unsalted Butter
• 3/4 Cup Milk

Instructions

For the Filling:

1. Begin by starting your chicken. Butter up your crockpot, place chicken breasts in, season with a little sea salt, pepper, sage, oregano, and celery salt. Cook on low for about 4 hours. If you have some leftover chicken, this would be a great recipe to shred it up and use it in!
2. When you (and your chicken) are ready, prep and chop up all of your vegetables and preheat your oven to 375° Fahrenheit. Melt your 1/3 cup butter in a large, deep, cast iron skillet (I used a #8 chicken fryer) or dutch oven. As long as it's oven safe, you can use it, but if you don't have a good cast iron skillet, you're missing out in life. Just sayin. Start by sautéing your potatoes in the butter for 3-5 minutes. Make sure they are bite sized pieces or they'll never cook in time!!
3. Next, add your celery, carrots, and onion. saute the mixture until onions and celery are limp.
4. Now, add your sage, oregano, celery salt, sea salt, and pepper. Saute this for just a moment.
5. Now it's time to make a roux. Decrease your heat to medium-low. Add all of your flour and stir. It should make a clumpy mixture all over your vegetables. Don't get this too hot, or it will scorch.
6. Now, add chicken stock and milk, slowly. Add little bits of the liquid at a time, until the mixture thickens, then add a little bit more. Continue this until you've added all of the liquid. You should now have a nice, smooth, gravy-like consistency for your filling.
7. Add shredded up chicken to the gravy mixture, and stir to mix ingredients well.
8. Leave the mixture to simmer on low while you make the biscuit dough. Stir a time or two while mixing the dough.

For the Biscuits

1. To make the biscuits, mix the dry ingredients in a large bowl. Now, cut the cold butter into your dry ingredients with a pastry cutter until you have pea sized chunks.
2. Now, slowly add your milk until you have a nice, wet dough. Knead the dough a few times. Take care not to over-knead. A few times just to mix the ingredients together is all we're looking for here. The key is to not warm up the butter, if you get the butter warm you'll wind up with rocks instead of biscuits and that's no good.
3. Now that the dough is ready, pour the peas and corn into the gravy mixture and stir to mix.
4. I took the biscuit dough and squished it out on the counter (I didn't take the time to roll it) to about 1/4' thickness and cut out 8 biscuits. You can just drop the biscuits, or cut them out. I used every last bit to make 8 biscuits.
5. Place the whole skillet (or other oven-safe contraption) into your preheated oven. Bake for 20 minutes at 375° Fahrenheit. Remove after biscuits have taken on a golden-brown look and filling is bubbly.

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