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Chicken Pot Pie with Biscuit

Combining chicken pot pie filling with a biscuit topping is a match made in heaven. Easily adaptable, this recipe can eat up that leftover chicken, or the filling can be made in advance.
Course Main Course
Cuisine American, Greek
Keyword chicken, pot pie
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 700kcal

Ingredients

Pot Pie Filling

  • 2 cups diced or shredded cooked chicken
  • 3 medium carrots sliced or chopped
  • 2 cups mushrooms sliced or chopped
  • 1 small onion chopped
  • 1 stalk celery finely diced
  • 1 cups frozen peas
  • 1 tbsp vegetable oil
  • 1 tsp dijon mustard
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp pepper
  • 1¾ cup milk
  • 1¾ cups chicken stock

Biscuit Topping

  • 1½ cups all purpose flour
  • ⅔ cup milk
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅓ cup butter cold and cubed

Instructions

Pot Pie Filling

  • Heat oil in a large saucepan over medium heat. Sauté chopped onions, carrots, and mushrooms. Season with salt, pepper and thyme. Cook until onions are soft. Add flour and cook for an additional 2 minutes.
  • Gradually add the milk, chicken stock and mustard, stirring with carrots, mushrooms and. onions. Increase heat and stir constantly  until sauce thickens. Reduce heat, add peas and chicken, simmer for about 5 minutes.  
  • Put mixture in a round 2.3L (2.5 quart) baking dish and set aside.

Biscuit Topping

  • Combine flour, salt and baking powder in a food processor. Using the pulse setting, add cubes of butter and pulse until mixture is crumbly.
    Drizzle milk and pulse until mixture is combined and sticky.
  • On a floured surface, turn out the dough and knead it until smooth. Form the dough into a disc that is the same size as top of your baking dish. Cut into 8 wedges and place over the chicken filling. 
  • Bake at 350℉ for 50-60 minutes. Biscuit topping should be golden brown and not doughy.