Herb Biscuit Chicken Pot Pie (2024)

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For the Filling

• 1 lb boneless, skinless chicken breasts or already cooked, shredded chicken
• 1 lb russet potatoes, peeled and diced into ¾ inch pieces
• 1 small yellow onion, diced
• ½ lb carrots, peeled and sliced into rounds
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 2 cups white mushrooms, sliced
• 6 tablespoons unsalted butter
• 4 tablespoons flour
• 3 cups chicken stock
• ¼ cup heavy whipping cream
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ cup frozen green peas

For the Biscuits

• 1 cup flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 4 tablespoons butter, chilled and cut into cubes
• ½ cup buttermilk
• 1 teaspoon fresh thyme, roughly minced
• 1 teaspoon fresh rosemary, roughly minced

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For the Biscuits

1. In a large mixing bowl, combine flour, baking powder, baking soda, thyme, rosemary and salt.
2. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
3. Pour in the buttermilk and stir until just combined. Chill in refrigerator until ready to use.

For the Filling

1. Preheat oven to 400˚F. In a medium pot, place chicken and salted water to cover. Bring to a boil, turn off heat, cover, and poach for 15 minutes. Drain, remove to a medium bowl and shred the chicken. Set aside in a warm place.
2. Meanwhile, in a small pot, place potatoes and salted water to cover. Bring to a boil, reduce to a simmer, and cook until potatoes can be broken apart with a fork, about ten minutes. Drain and set aside in a warm place.
3. While chicken and potatoes are cooking, heat 2 tablespoons of butter in a large (oven safe for easier baking) skillet over medium high heat. Add celery, onion, carrots and mushrooms. Sauté until onions are see through and carrots have softened, about 6-8 minutes. Add the garlic and cook for 1 more minute, or until garlic is fragrant.
4. Add remaining 4 tablespoons of butter to the skillet and melt. Add the flour and stir to combine. Cook until the flour turns blondish in color, about 4 minutes. Add chicken stock, cream, sage, thyme and a pinch of salt. Stir until smooth.
5. Add frozen peas, cooked chicken and potatoes back to the pan. Reduce heat to a simmer and cook for another 2-3 minutes, until sauce is thickened. Remove from heat.

Assemble the Pie

1. Remove the chilled biscuit dough from the fridge. Form about 9-10 balls from the dough and, if you used an oven safe pan, drop on top of the filling in the skillet. Otherwise, pour filling into a deep dish pie pan and then drop the biscuits on top of the filling.
2. Place the pot pie on a center rack in the oven and bake for 12-14 minutes, until biscuits are golden and filling is bubbling.
3. Remove from oven and let rest for 10 minutes. Serve warm.