As we head into fall for real now, the comfort foods, like this Biscuit Topped Chicken Pot Pie, are more and more appealing. This deliciously flavourful dish is everything that you want in a comforting, one pan casserole. It has the most amazingly creamy filling of chicken & veggies in gravy, topped with buttery, flaky biscuits baked right in. Those tender biscuits are golden on top, but underneath, they soak up all that creamy gravy, creating a perfect crust.
It's just a divinely perfect comfort dish, this chicken pot pie. You can make chicken pot pie with a pastry crust, and, yes, that is so delicious, too. But this recipe is one that kind of simplifies the pie, and I love it just as much. The biscuits are simple to whip up, and these ones are made with beer. So it gets even better, right?
This is a perfect dish to make if you have leftovers from a roast chicken dinner. You'll already have leftover chicken, gravy, and veggies just waiting for some tender, flaky biscuits to top it all off for a brand new take on last night's dinner. It works equally well with turkey, too so it's ideal for the leftovers from a holiday feast. But even if you have to cook the chicken, this delicious pot pie is worth making.
As usual, I'm making use of my cast iron skillet. I love cooking with my cast iron. It goes anywhere, from stove top, to oven, to the grill. And as long as I keep it well seasoned, it has a perfect cooking surface and heat distribution. However, you can easily make this recipe in a casserole dish or any other oven safe pan. To serve , I continued with the cast iron using these cute little loaf pans.
- 2 tbsp olive oil
- One small onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 2 boneless, skinless chicken breasts, sliced into 2 inch cubes
- 4 cups low sodium chicken stock
- 1/4 cup flour
- 1/2 cup white wine or chicken stock
- 3/4 cup frozen peas
- 2 tsp fresh thyme leaves, (or use dried)
- 1 tsp fresh rosemary leaves, chopped
- 1 tsp fresh sage leaves, chopped (or use dried)
- *Biscuit topping
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup butter
- 3/4 cup of beer
- Heat oil over medium high In a large cast iron skillet, or dutch oven
- Add onion, garlic, carrot and celery, cooking until vegetables are softened, about 5 minutes
- Add chicken, and cook, stirring, until browned, about 5 minutes
- Add chicken stock and bring to a boil
- In a measuring cup or small bowl, whisk together flour and wine until you have a smooth paste with no lumps.
- Slowly whisk wine mixture into the pot, continuing to whisk until the broth is thickened to a gravy texture and smooth.
- Add thyme, rosemary, sage, and frozen peas.
- Taste and add salt and pepper as desired.
- Reduce heat to low and allow to simmer gently while you make the biscuits
- Preheat oven to 400°
- In a bowl, combine flour, baking powder and salt
- Add butter, and using a pastry blender, or your fingers, combine until mixture resembles course crumbs
- Add beer, mixing quickly until a smooth dough forms
- Roll dough into a ball and on a lightly floured surface, roll out to a 1/2 inch thickness.
- Use a round cookie cutter or a glass to cut dough into circles
- Cover the top of the chicken mixture with dough circles, with circles touching, but not over lapping
- Bake in center of oven for 10 minutes or until biscuits are golden