Chicken Pot Pie with Buttermilk Biscuit Crust

Chicken Pot Pie with Buttermilk Biscuit Crust

  • Prep Time: 20 mins
  • Total Time: 1 hrs 50 mins
  • Servings: 4-6

    • About This Recipe

    “This chicken and vegetable pot pie is extrememly comforting. Full of tender veggies and with a broth enriched sauce.”

    Ingredients

  • 12ouncesfresh boneless skinless chicken breasts
  • 3cupswater
  • 2mediumpotatoes, cut into 1/2 inch cubes
  • 1/2 cupchopped celery
  • 1chicken bouillon cube
  • 1 (10ounce) packages frozen mixed vegetables
  • 4tablespoonsbutter, divided
  • 2tablespoonsflour
  • 1cup2% low-fat milk
  • 1teaspoonpoultry seasoning
  • 1cansliced mushroom, , I perfer fresh mushrooms( , I perfer fresh mushrooms)
  • 1cupflour
  • 1teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 1/2 cupbuttermilk

    • Directions

  • Preheat oven to 350 degrees.
  • Spray a 2 quart casserole dish with cooking spray.
  • In medium saucepan combine chicken breasts and water.
  • Bring to a gentle boil and simmer til done. (about 15 minutes)
  • Remove chicken from pan. Saving broth for later.
  • Shred chicken when cool enough to handle, set aside.
  • Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender.Set aside in heavy saucepan.
  • Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
  • Cook for 1 min stirring constantly.
  • Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
  • Remove from heat and stir in poultry seasoning.
  • In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
  • Spoon into prepared casserole dish and set aside.
  • In small bowl combine 1 cup flour, baking powder and salt.
  • Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
  • Stir in buttermilk until just mixed.
  • Spoon the biscuit dough in lumps over the chicken mixture.
  • Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

    • Reviews

  • “This was sooo excellant!! I want to give it a 5 or more, but You left one step of the instructions out so I can only give you a four, perhaps you will correct it and I will change my review to a 5 which it deserves. Step 7 is to set aside the potatos/celery/broth mixture; and is never mentioned again, I know it needs to be added to the bowl with the other veggies and sauce, but someone else might not know. So now the real review … The flavours were wonderful ! but instead of boiling the chicken I cut into cubes and browned them in a frypan, to get nice brown bits and deglazed the pan with chicken stock in the same amount as if I had boiled it and used it the same as instructed for the potato/celery mix. Also added some black pepper with the poultry season to the white sauce. Other than that I followed the recipe.The biscuits were really wonderful, lovely crunchy on the outside and soft inside, delicious!! I will definately be making this again, the best ever pot pie, thanks for posting it!!!”

  • “Really amazing flavour!!However, it is very time-consuming & I think I dirtied every pot & bowl in my kitchen.And, I’m really glad I read the other review about adding back the potato mixture – I wasn’t sure if it needed to be drained or not so I ended up draining them.I also found that the biscuits were quite dense & didn’t rise to cover the whole chicken/veggie mixture.”

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