There's nothing more comforting than this version of chicken pot pie. Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc.
Ingredients
Makes 6 servings
Step 1
Combine chicken, giblets, broth and bay leaf in large pot. Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes. Transfer chicken to large bowl.
Step 2
Simmer broth over medium-high heat until reduced to 2 1/2 cups liquid, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.
Step 3
Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion and thyme. Sauté until onion is tender, about 5 minutes. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low. Sprinkle vegetables with flour; saut) 2 minutes. Gradually whisk in reduced broth. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.)
Step 4
Position rack in top third of oven; preheat to 450°F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or soufflé dishes. Place 1 unbaked 3-inch square of biscuit dough over each. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes. Let stand 5 minutes before serving.
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Reviews (32)
Back to TopI've made this several times, one of our favorite comfort food dishes. I use rotisserie chicken, cooking the carcass in store bought stock. I add more veggies and I go a bit easy on the thyme. I make biscuits from Pioneer Mix and add in dried dill. And I always use the joke that I am making dill dough!
jimbill
Houston, TX
12/29/2014
The pot pie part of recipe was very good, but the dilled biscuit topping was dry, and I followed recipe exactly. Next time I would use an Epi recipe for biscuits that I have made before and just add some dill. So, I'd give this 2 forks for the biscuits and a 4 for the pot pie, which I made in a casserole instead of individual dishes.
Anonymous
Mt. Lebanon, PA
2/8/2013
This pot pie recipe is totally killer. The biscuit topping, the warm, creamy filling, all of it is delicious and soul-warming. I don't like mushrooms so I substitute fennel for the mushrooms and put them in at the same time as the onions to saute. I also like to make this in a large casserole dish so people can help themselves to as much or as little as they want without being limited to a ramekin-sized serving. I cook it at 400 for 40-50 minutes when cooking in a large casserole.
ithacook
Syracuse NY
11/20/2011
Pretty good recipe. It allowed me to use up some things I had in the house. I thought it was too much liquid in the bottom of the dish on the first day. But the biscuit soaked some up as I ate.
murasakij
Chesapeake, VA
3/12/2011
Great recipe. Used olive oil instead of butter. Doubled the veggies. Used rotisserie chicken and added carcass to 1L of chicken stock for broth. Used 1/2 can of cream of mushroom soup instead of the cream. Made dumplings/biscuits using Bisquick. Family loved it!
Anonymous
Houston, TX
1/8/2011
Great recipe. I didn't add peppers and doubled the frozen vegetables. I skipped the heavy cream and the sauce was delicious regardless. I hadn't thought about how much fat goes into the biscuits. I will try reducing it next time. My husband loved this recipe!
susanfleur
ny ny
9/28/2009
Not much to say other than this was a great recipe. Still searching for my perfect pot pie, though!
akalish
New York, NY
9/25/2008
a fantastic "model recipe" for chicken pot pie. i've already made it twice in two weeks! i added some more veggies and used whole milk instead of heavy cream. it really is worth making the biscuits, but they don't need shortening. i just used an extra 1/3 cup of buttermilk, and they were excellent.
sakarak
chicago
11/20/2007
Very good basic recipe. Needs a bit more flavor. I would add white wine to cook the chicken next time and some more herbs. Like others, I added some additional vegtables and used Bisquick which worked great. Instead of the cream, I used non-fat sour cream - it gave it the same amount of creaminess, texture, etc... Worked out great.
Anonymous
Park Ridge, IL
7/24/2007
I made this last night using leftover roasted chicken and Bisquick. I followed the recipe pretty closely - except I used fresh thyme and baked it in a large casserole instead of individual dishes. My husband and children raved and finished it all in one sitting! Will make again and again.
Laura
Ra'anana, Israel
3/5/2007
I used frozen biscuits, baked seperately, and used boneless breast of chicken to poach in the broth. This was a quick and easy meal that my whole family enjoyed. It will become a regular!
brinkmama
Avon, NY
8/29/2006
Wonderful! I used rotisserie chicken from the store and that saved a lot of time. Next time I think I will add some more vegetables. It's a great easy weeknight dinner.
easball
San Francisco
7/11/2006
The basic recipe is good. I make it in one big pot with store bought pie crust on top. It does, however, need tweaking of the flavor. I add garlic and hot sauce to the saute along with more frozen peas, and more peppers.
IronChefVT
Vermont, USA
5/27/2006
I didn't use salt because of a diet, and this recipe, shared with my daighter, was a real winner for both of us......Don & Cher
donswallace
Ders Moines, Iowa
3/23/2006
This is one of my favorite recipes. My husband, who usually doesn't like pot pies or chicken, adores this. I'll make only 2 servings at a time, since it's just the two of us. I've also had the problem with the dough not being completely done. The trick is to make sure the filling is hot and the biscuit dough at room temperature before you put it in the oven. This is especially true if you're re-heating the next day.
nicolasko
Newport Beach, CA
11/13/2005
