Buttery biscuits are the perfect topper for personal-sized servings of chicken pot pie. Flaky on top, savory underneath—this dish is comfort food at its best.
Ingredients:
For Biscuits
- 2 cups all-purpose flour
- 1 tsp salt
- 1½ tsp baking powder
- 6 Tbs cold butter
- ½ cup buttermilk
- Grated parmesan
- Pepper
For Filling
- 1 onion, sliced
- 4 carrots, sliced
- 4 stalks of celery, sliced
- 2 cloves of garlic, grated on a microplane
- 3 Tbs olive oil
- 2 cups chicken stock (more as needed)
- 1 sprig thyme
- 1 tsp salt and pepper
- 3 cups chicken, cooked and shredded
- 1 cup frozen peas
- 3 Tbs butter
- 2 Tbs all-purpose flour
- 2 Tbs chopped parsley
Instructions:
To Make Biscuits
- In a large bowl, whisk together all-purpose flour, salt and baking powder. Work in cold butter with your fingers until it’s the size of peas. Stir in buttermilk just until dough comes together.
- Transfer to a lightly floured surface and pat dough into a rectangle. Fold in half, pat down, fold in half again and pat down to ½” thick. Use a round cookie cutter or drinking glass to cut out circles and transfer to a greased baking sheet. Gather scraps and repeat with remaining dough.
- Bake at 425 degrees F for 15 minutes. Remove, brush with a little melted butter and sprinkle with grated parm and fresh pepper. Bake for about 5 minutes more or until golden.
To Make Filling
- While the biscuits are baking, sauté sliced onion, carrots, celery and garlic in olive oil. Sauté 8-10 minutes or until softened.
- Add 2 cups chicken stock, sprig of thyme, salt and pepper and bring to a simmer. Cook for 10 minutes.
- Stir in shredded cooked chicken and frozen peas. Simmer for 5-8 minutes to heat chicken and then add butter and sprinkle with flour. If mixture is beginning to get too dry, add more stock ¼ cup at a time and let thicken from butter/flour mixture.
- Stir in chopped parsley before dividing into bowls and topping with biscuit.