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Active Time
35 minutes
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Total Time
1 hour 15 minutes
Hearty and delicious, a homemade chicken pot pie is the kind of old-fashionedcomfort foodthat never goes out of style. And this recipe proves it: It first appeared in the February 1985 issue ofGourmet, and showed up again in the January 1991 50th-anniversary issue as the staff-favorite recipe for the year it was published. Reader, it holds up.
Instead of a typicalpie crust(or one made fromstore-bought puff pastry), this pie sports a top crust of pretty round biscuits laced with sharp, flavorful cheddar cheese. You’ll cook the pot pie filling on the stove—a step you can do at least a day in advance—before transferring it to acasserole dishorDutch ovento bake. (Bonus: You don’t have to worry about a soggy bottom crust.)
For the best flavor it’s important to use goodchicken stock(homemade chicken stockis great, but our favoritestore-bought chicken stockis fine too). You can use a store-bought rotisserie chicken or any leftover cooked chicken you have on hand, or if you haveleftover turkeyfollowing a holiday meal, you can make a turkey pot pie instead. Starting from scratch? Stick somechicken thighs in the slow cookeror roast a couple ofboneless chicken breastsplainwith just salt, pepper, and olive oiluntil they’re just cooked through.
Ingredients
4 servings
For the filling:
For the biscuit crust:
Make the filling:
Step 1
In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.
Step 2
In another saucepan, sauté the onion in the butter over moderately low heat until softened. Add the flour and cook, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined.
Step 3
Transfer mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes.
Do Ahead:The filling may be made 1 day in advance and kept covered in an airtight container and chilled. Bring the mixture to room temperature before continuing.
Make the biscuit crust:
Step 4
炉架在中心和预热到450°F。Into a bowl, sift together the flour, the baking powder, the baking soda, and the salt. Add the butter and the shortening, and blend the mixture until it resembles meal. Add the cheddar and toss to combine. Into a liquid measuring cup, break the egg. Add enough of the buttermilk to measure a total of ½ cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough.
Step 5
Gather the dough into a ball. On a floured surface, pat it out ½-inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
Step 6
Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake for 15 to 25 minutes, until the biscuits are puffed and golden brown and the filling is bubbling. Let cool 10 minutes
Editor’s note:This recipe was originally printed in the February 1985 issue of ‘Gourmet.’ Head this way for more ofour best casserole recipes→
How would you rate Chicken Pot Pie With Biscuit Crust?
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Reviews (80)
Back to Topa family favorite!
Dolores
Newburyport, Essex, Massachusetts, USA
12/24/2021
I only used the biscuit crust for some leftovers of Mexican minced beef. and it came out absolutely perfect. i will definitely use it again for any kind of pie topping.
sigurrosp
Iceland
11/11/2013
I was attracted by the nutmeg seasoning, which I thought might please my son, M.Ego. (He reviews my meals like the character in Ratatouille) I tweaked a few things-- used sweet corn and peas, omitted the celery, and added crumbled sage to the filling. Happily, he was pleased, and I will be making this again
prwin
New Jersey
12/11/2011
Excellent! I added green beans instead of the potatoes as another poster suggested and I doubled it so I had one for the freezer. I used frozen biscuits in the bag and they were just fine and easy. This is a keeper.
hoppenrey
Cumming, Ga
1/10/2010
A GREAT chicken pot pie! I made it for dinner today and my guys all went back for seconds (good thing I doubled the recipe.) I ran out of shortening, so I used all butter in the biscuits. They were fine, just a bit chewier than usual - but no one complained. This recipe is a family favorite.
Anonymous
Michigan
5/17/2009
I've been making this many years -- it's always delicious and a big hit. I find the combo of the potatoes and the biscuits a bit too starchy -- I omit the potatoes, and fold in 1/2 to 3/4 of a box of frozen peas when combining the sauce/chicken/carrots & celery.
Anonymous
New York City
2/16/2009
This is excellent. We love the biscuits and I make them for breakfast now. FYI I have learned not to touch the dough or pat it down. I scoop the dough out with a spoon and drop it in lumps on the baking sheet. This way your hands dont warm up the butter and you wont loose the fluff in your biscuits
maryellzey1
Highland Village, TX
1/11/2009
A perfect cold evening's dinner. I substitute mushrooms for the potatoes and usually add leeks, peas, or whatever I have that seems a good accompaniment. Very satisfying.
emccitaly
Florence, Italy
12/9/2008
I've been making this recipe for about 2 years. I double the recipe,add frozen corn and use puff pasty. I freeze most of the pies. I cook for 15min @ 400, or just long enough that the pasty is brown. Cover with foil, then 40-50min @ 350. Just as good as fresh! Depending what veggies I have on hand, I sometimes add leek, mushrooms, zucchini...but always use carrots and potatoes. One of our favorites!
jessvl
Millbrook, ON
12/6/2008
I hesitate to suggest a major change to a twenty-one-year-old classic, but one option for the time-pressed cook is to make the filling, put it in a shallow buttered baking dish, and cover it with a sheet of defrosted puff pastry (from the grocery store freezer), cut a little larger than the baking dish so it covers completely. The result is delectable. Like many stews, the filling is even better made a day or two in advance. Leftovers with the puff pastry crust reheat beautifully (cover loosely with foil).
Anonymous
New York City
11/4/2006
This chicken pie recipe is to die for! I like that this version is lighter than most, with a flavorful, broth-based filling that does not rely on heavy cream. I added peas to the vegetable mixture and two minced garlic gloves with the onion for extra flavor. This dish does take some time to prepare, but is well worth-it. It makes for an excellent Sunday dinner. Highly recommended!
rmvmax25
Phoenix, AZ
9/10/2006
YUM! Have made this several times, first time it was too dry, not enough liquid. 2nd time I added an extra cup or two of broth and also halved the butter and flour. I did end up having to thicken the sauce with a bit of cornstarch but got the same great flavor with a lot less fat. Added a couple of minced cloves of garlic with the onions and also a little cayenne pepper with the nutmeg. Jazzed it up just enough for our taste. It is a bit of work but I usually make the filling early in the day or the night before, and generally make this only when I have leftover cooked chicken on hand. My whole family ADORES the biscuit recipe and I often make them by themselves for brunch etc. Drop biscuits would be easier but my little ones love to roll and cut. If I was making the pie for a dinner party I would probably double the biscuit recipe to cover and maybe add a few chives or other fresh herbs to the dough.
Anonymous
Pittsburgh, PA
3/26/2006
I absolutely love this recipe, as does my husband. When I first started making it two years ago, I also thought it was too time consuming and finicky to make very often. With a few modifications to the prep, I now do this dish in one pot and 1 bowl, like the cook from Fort Worth. I don't peel my veggies either, and I keep prepared stock in my freezer. I sautee chicken while cutting up the veggies, then add them to the pot along with the broth and seasonings. I let that simmer for 15 minutes, thicken the broth with flour and a little water, top with the cheese biscuits (changed to drop biscuit consistency) and bake. Fantastic, and with the snow, yes snow that's falling outside my window right now, I'm looking forward to warming my tummy with this tonight!
denisej
Calgary, AB Canada
10/3/2005
x
Anonymous
Pendleton, OR
4/6/2005
This is a fabulous dish - very hearty and satisfying. The flavors are perfect. I also add frozen peas for color and flavor, too. I recommend using another biscuit recipe (on Epicurious - note made in reviews) for the topping, as it is particularly delicious and there is enough to cover the whole pot pie. Wonderful!
Anonymous
Brooklyn, NY
4/2/2005
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