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Chicken Pot Pie with Buttermilk Biscuit Crust

Chilly October nights and a warm, comforting chicken pot pie. Doesn’t get more perfect than this. The velvety, savoury filling is perfectly sopped up by the buttermilk biscuit crust that is crispy on the outside but oh so fluffy on the inside. Sunday dinner at its finest.

Chicken Pot Pie with Buttermilk Biscuit Crust
[Serves 4-6]

Ingredients:
12 ounces boneless chicken breast, cut into 1/2 inch cubes
3 cups chicken or vegetable broth
2 tbsp oil
1 garlic clove, minced
1 medium onion, cut into 1/2 inch cubes
2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/2 inch cubes
3/4 cup chopped celery
3/4 cup frozen peas, thawed
1/2 cup frozen corn, thawed
salt and pepper to taste
2 tbsp all-purpose flour

Buttermilk Crust:
2 tbsp butter (cold)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk

Directions:
1. Preheat oven to 350 degrees
2. In a medium saucepan, combine chicken cubes and broth
3. Bring to a gentle boil and simmer until chicken is tender
4. Transfer chicken to a bowl and reserve the broth
5. Heat the oil in a large pan
6. Add onions and garlic and sauté until onions are transparent
7. Add potatoes, carrots and celery, sauté for a few minutes
8. Add reserved broth, bring to boil and simmer for 8-10 minutes
9. Add peas and corn, simmer until all veggies are tender
10. Add chicken and season with salt & pepper to taste
11. Add the 2 tbsp flour and stir until mixture is thickened
12. Spoon the mixture into a casserole dish and set aside
13. In a small bowl, combine 1 cup flour, baking powder and salt
14. Cut in butter with a pastry blender (or your hands!), until mixture resembles breadcrumbs
15. Stir in buttermilk until just mixed
16. Spoon the biscuit dough in lumps over the filling
17. Bake for 30-45 minutes, or until biscuits are golden and the filling is bubbling

Enjoy!

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12 comments on “Chicken Pot Pie with Buttermilk Biscuit Crust

  1. Mariam
    October 30, 2011 at 11:29 AM

    Oh my! That looks SO good!! I have to try this sometime….soon!!! Thanks for sharing the recipe Weebs! The sound of buttermilk biscuit crust is making my mouth water…!

  2. Admiral Allahu-Akbar
    October 30, 2011 at 11:43 AM

    Admiral Allahu-Akbar demands more recipes. My wife has made this for me for breakfast and it was to die for. I said “Honey, where did you learn this?” and she said “Weebs does Food”

    I said “Honey, I demand you to make every meal following the guidelines of Weebs does Food”

    At first she was jealous. Then she got over it and we look forward to your next piece of delishness.

    • weebs
      October 30, 2011 at 3:19 PM

      You, my friend, are hilarious.

  3. Hira
    October 30, 2011 at 12:35 PM

    DAROOL!!!

  4. Ruqaiya Khan
    October 30, 2011 at 1:33 PM

    Yummm!! I cant wait to try :)

  5. Qudsiyya
    November 1, 2011 at 11:41 AM

    buttermilk topping is great!
    loves webs does food :) all the best.
    ps. got any homemade chicken broth recipes and tips for easy freezing?

    • weebs
      November 1, 2011 at 3:47 PM

      Thanks Quds! For broth, I usually take chicken bones or parts of the chicken that have very little meat on them (such as wings etc), put them in a pot with desired amount of water, salt, pepper, ginger, garlic–sometimes I add celery, carrots and herbs too. Just bring to a boil and then simmer for 3-4 hours. Strain out the liquid and you have your chicken broth!

      For freezing, I would pour the liquid into smaller containers, let it come to room temperate, then refrigerate it for a few hours and then transfer to freezer. Keep the fat in when you freeze (you’ll see it comes to the top when you refrigerate it). Hope that helps!

  6. queenie
    November 3, 2011 at 11:59 PM

    I made this tonight and it turned out great!
    I had to double the buttermilk crust recipe though in order to cover up the chicken/vegetable mixture, not sure what I did wrong.

    • weebs
      November 4, 2011 at 12:00 PM

      Awesome! It was probably the dish you chose. Maybe it was too wide? When I made it, I made it in a deep dish, so it held the filling but the opening wasn’t too wide and I was able to cover the top fine (6 “lumps”) with this amount.

  7. Sarah
    March 22, 2012 at 8:08 PM

    i made your chicken pot pie today :) not only did me and the hubby devour it, but so did my 11-month old!!! he’s been sick lately and hasn’t been eating much besides his baby cereal – but this was a total hit with him today! thanks! :D

    • weebs
      March 22, 2012 at 8:16 PM

      Aw that’s amazing–makes me so happy :)

  8. Sarah
    February 12, 2015 at 11:52 PM

    I made this again tonight… So delicious! My father in law loved it too (I added some chilli flakes as he loves his spice!) Thanks again for the fab recipe!

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