Chicken Pot Pies with Biscuit Tops
Chicken Pot Pies with a Biscuit Top are the perfect cozy winter dinner. I start these pies by making a delicious pie filling. It’s full of roasted chicken, a rich sauce, and vegetables. Then, I top the pies with Bacon and Cheddar Biscuits. All in all, this is a warm and comforting, family pleasing dinner.
The Equipment Needed
- Ramekins- You will need six ramekins or cocottes to bake your pies in.
- A Food Scale- For perfect biscuits every time, use a food scale to measure your flour.
- A Pastry Cutter- You will need this to cut your butter into the flour.
The Ingredients Needed for Chicken Pot Pies with a Biscuit Top
- Chicken- Use bone in skin on chicken breasts. Save the skin and bones in the freezer for making chicken stock.
- Potatoes- You can use russet, red or Yukon gold potatoes.
- Onions and Carrots- Feel free to leave these out, if you have a picky eater.
- Chicken Stock- I always use homemade stock. The recipe is below.
- Buttermilk- For the best biscuits, use full fat buttermilk.
How I Made my Pies
- First, I roasted my chicken. It’s important to check and see if your chicken is cooked through. It should have no pink in it when done.
- Next, I cooked my carrots and potatoes. Cook them until they’re fork tender.
- Then, I made the white sauce.
- Next, I made the biscuit dough.
- Finally, I topped the pies with the dough and baked them until they were golden brown.
Are these Chicken Pot Pies with a Biscuit Topping a lot of work? Yes, but besides being delicious, I think they’re fun to make. Of course, the best reason to make these is because everyone loves them. They are the sort of homey dinner that your children or friends will always remember.
Chicken Pot Pies with Biscuit Tops
Individual chicken pot pies topped with a Bacon and Cheddar Biscuit
Equipment
- 6 ramekins
Ingredients
- 2 bone-in, skin-on chicken breasts
- ¼ tsp. each kosher salt, black pepper, garlic powder, onion powder
- 1 tbsp. extra virgin olive oil
- 2 cups peeled potatoes, cut in one inch pieces
- 1 cup carrots, cut in half inch slices
- 8 tbsp. unsalted butter
- 1 cup diced onion
- ½ cup all purpose flour
- 3 cups chicken stock
- ¼ tsp. each kosher salt and pepper
- 1 cup frozen peas
For the Bacon Cheddar Biscuits:
- 3 cups all purpose flour
- 1 tsp. salt
- 1 tbsp. baking powder
- 10 tbsp. cold, unsalted butter, cut in half inch pieces
- 2 ounces grated extra sharp cheddar cheese
- 2 slices cooked and crumbled bacon
- 1 cup full fat buttermilk
- 1 beaten egg mixed with one teaspoon of water
Instructions
- Begin by roasting the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking sheet and add the spices. Drizzle on the oil. Bake for 40 minutes or until the chicken is no longer pink inside. Remove the skin and bones and cut the chicken in bite sized pieces.
- While the chicken cooks, place the carrots and potatoes in a three quart saucepan. Cover with water and bring to a boil. Boil for about ten minutes or until the vegetables are tender. Drain and set aside. Raise the oven to 375 degrees.
- Also, make the white sauce: Melt the butter in a Dutch oven, and stir in the flour. Cook for five minutes. Add the chicken stock and salt and pepper and cook for two minutes, or until a thick sauce forms. Remove from the heat and add the chicken and vegetables.
- Divide the filling between the ramekins, and place them on a baking sheet.
- Place one biscuit in each ramekin and bake them for 25 minutes.
For the Bacon Cheddar Biscuits:
- In a large bowl, sift together the flour, salt and baking powder. Using a pastry cutter cut the butter into the flour until the butter is the size of peas. Using a fork gradually stir in the buttermilk. Try and stir as little as possible. Add the bacon and cheddar.
- On a floured board, pat the dough into a one inch rectangle. Using a three inch biscuit cutter, cut out eight biscuits. It's ok to reroll the dough, but try to handle it as little as possible.
- Brush the tops of the biscuits with the egg and water mixture.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
