Description
A comforting chicken pot pie with a flaky biscuit topping, perfect for any dinner.
Ingredients
Scale
- 2 cups all purpose flour (plus more for rolling out)
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ cup milk (any fat percentage)
- 2 tablespoons unsalted butter (melted)
- 2 medium russet potatoes (peeled and cubed into 1-inch cubes)
- 1 teaspoon kosher salt
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 1½ cups low sodium chicken stock
- 1 cup milk (any fat percentage)
- 1 teaspoon seasoned salt (or additional kosher salt)
- 1 teaspoon pepper
- 2½ cups diced or shredded cooked chicken
- 1½ cups frozen peas and carrots
- 1 large egg
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon poppy seeds (optional)
Instructions
- In a large mixing bowl, combine 2 cups all purpose flour, ½ teaspoon kosher salt, and 1 teaspoon baking powder. Add in ½ cup milk and 2 tablespoons unsalted butter and mix until just combined. Turn the dough out onto a floured surface, sprinkle the dough with flour, and pat it into a disk 1-inch thick. Wrap in plastic wrap and chill in the refrigerator while making the filling for the pot pie.
- Place the cubed potatoes and 1 teaspoon kosher salt into a medium to large stock pan and cover with cold tap water. Bring the water to a boil. Once boiling, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15 minutes. Once cooked, drain the potatoes and set them aside.
- Prepare the sauce, by melting ¼ cup unsalted butter over medium heat in a large stock pan. Once the butter is melted, whisk in ¼ cup all purpose flour to form a thick paste and cook for 1 minute, to allow the flour to toast briefly.
- Slowly whisk in 1½ cups low sodium chicken stock, until combined and smooth. Bring the mixture to a gentle boil, while whisking constantly. Once boiling, add 1 cup milk. Season with 1 teaspoon seasoned salt and 1 teaspoon pepper. Bring the mixture back up to a gentle boil, whisking often. Once the mixture comes to a boil again, turn the heat to low and simmer for 5 minutes. Turn off the heat.
- Add the cooked potatoes, diced chicken, and 1½ cups frozen peas and carrots to the prepared sauce. Gently fold together to coat.
- Preheat the oven to 350℉ (175℃). Grease a 2-quart or 9×13 casserole dish with butter. Pour the chicken and vegetable mixture into the prepared pan.
- Remove the biscuit dough from the refrigerator and place it on a lightly floured surface. Roll it into a rectangle about ¼-inch thick. Using a pizza wheel, cut the dough lengthwise into ½-inch-wide strips. Lay the strips in parallel lines about ½ inch apart across the filling, then place additional strips crosswise on top, weaving them if desired to create a lattice pattern.
- In a small bowl, whisk 1 large egg with 1 tablespoon of water and brush over dough strips. Sprinkle with sesame seeds and poppy seeds, if using.
- Bake for 30-40 minutes until dough is golden brown and filling is bubbling hot.
Notes
- Feel free to adjust the vegetables according to your preference.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg