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Pioneer Woman Chicken Pot Pie with Biscuits

Pioneer Woman Chicken Pot Pie with Biscuits - recipe card
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This comforting pot pie features a rich, creamy filling loaded with tender chicken and vegetables, topped with golden, flaky biscuits. The combination of a savory, hearty stew and buttery, soft biscuits makes it the ultimate cold-weather dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 cup unsalted butter (1 stick), divided
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 1/2 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1/2 cup frozen pearl onions (optional, but recommended)
  • 1 tsp kosher salt, plus more for seasoning chicken
  • 1/2 tsp black pepper, plus more for seasoning chicken
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 cup chopped fresh parsley, for garnish (optional)
  • For the biscuits:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 cup buttermilk, cold

Instructions

  1. Preheat the oven to 400°F (204°C). Have a 9-inch deep-dish pie pan or a 2.5-quart baking dish ready. Season the chicken cubes generously with salt and pepper on all sides.
  2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium-high heat. When the butter has melted and the foam begins to subside, add the seasoned chicken in a single layer. Cook, stirring occasionally, until the chicken is golden brown on all sides but not cooked through, about 4-5 minutes. Transfer the chicken to a plate using a slotted spoon, leaving the drippings in the pot. The chicken will finish cooking in the oven.
  3. Reduce the heat to medium. Add the remaining 6 tablespoons of butter to the pot. Once the butter has melted, add the diced onion, carrots, and celery. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables have softened and the onions are translucent, about 5-7 minutes. Stir occasionally so the vegetables don’t brown too much. You should see a gentle sizzle but hear no loud frying.
  4. Sprinkle in the 1/2 cup of flour and stir constantly with a wooden spoon or whisk. Cook the flour for 1-2 minutes until it is lightly golden and forms a paste with the vegetables. This cooking step removes the raw flour taste and helps thicken the sauce evenly.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Then pour in the whole milk, continuing to whisk. The mixture will be thin; this is normal. Bring the sauce to a simmer over medium heat, whisking frequently. It should just start to bubble gently around the edges.
  6. Cook the sauce, stirring occasionally, until it has thickened enough to coat the back of a spoon, about 5-7 minutes. If you run a finger through the sauce on the spoon, it should leave a trail. Reduce the heat to low if it begins to boil too vigorously.
  7. Return the partially cooked chicken and any accumulated juices to the pot. Add the frozen peas, frozen pearl onions (if using), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, dried thyme, garlic powder, and onion powder. Stir gently to combine. Season with additional salt and pepper to taste if needed. Remove the filling from the heat and pour it into the prepared baking dish, spreading it evenly. Set aside.
  8. In a large mixing bowl, whisk together the 2 cups of flour, baking powder, sugar, and 1/2 teaspoon salt. Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. The butter must stay cold to create flaky biscuits.
  9. Pour the cold buttermilk into the flour-butter mixture. Stir with a fork until a shaggy dough forms. Do not overmix; the dough should be soft and a little sticky. Turn the dough out onto a lightly floured surface.
  10. Gently knead the dough 2-3 times just to bring it together. Pat the dough into a 1/2-inch thick rectangle. Using a 2.5-inch biscuit cutter or the rim of a drinking glass, cut out biscuits. Press straight down without twisting to keep the layers intact. Re-roll the scraps and cut more biscuits until all the dough is used.
  11. Place the biscuits on top of the chicken mixture in the baking dish. Arrange them evenly, leaving slight gaps between them so the filling can vent and the biscuits will bake evenly.
  12. Bake the pot pie on the middle rack of the preheated oven until the filling is bubbling and the biscuits are deeply golden brown and cooked through, about 20-25 minutes. If the biscuits brown too quickly, loosely tent with foil after 15 minutes. A toothpick inserted into a biscuit should come out clean, and the filling should be hot and bubbling around the edges.
  13. Remove the pot pie from the oven and let it rest for 5-10 minutes. This allows the filling to set slightly, making it easier to serve. Garnish with chopped fresh parsley, if desired, and serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: The baked pot pie can be frozen, but the biscuits may soften. Cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat: Thaw overnight in the refrigerator if frozen. Place individual portions on a baking sheet and reheat in a 350°F (175°C) oven for 10-15 minutes for refrigerated, or 20-25 minutes for thawed, until hot throughout. The biscuits can be refreshed by toasting in a toaster oven if extra crispness is desired.

Nutrition

Keywords: chicken pot pie, pot pie with biscuits, chicken biscuit pot pie, creamy chicken pie, comfort food, weeknight dinner, fall dinner, winter dinner, homemade pot pie, easy chicken pot pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-pot-pie-with-biscuits-recipe/