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A cast iron skillet with a chicken and vegetable mixture inside. There are biscuits on the top. There is a plate in the foreground with a scoop of the mixture and a biscuit on top.

Old-Fashioned Chicken Pot Pie with Biscuits

flour and filigree
A cozy homecooked comfort food! A rich and creamy mixture of tender chicken and veggies. Topped with crown of warm and flaky biscuits!
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 12 people
Calories 198 kcal

Ingredients
  

Chicken pot pie filling

  • 3 large chicken breast shredded or meat shredded from 1 rotisserie chicken
  • 1 small onion finely diced
  • 2 carrots diced
  • 2 ribs of celery diced
  • 1 parsnip diced
  • 4 small potatoes
  • ¼ lb sliced mushrooms 113 g
  • 2 Tablespoons butter 30 ml
  • 1 Tablespoon oil 15 ml
  • 1 teaspoon dried tarragon 5 ml
  • ¼ cup all-purpose flour 30 g
  • 3 cups chicken stock 710 ml
  • salt and pepper to taste

Biscuit topping

  • 2 cups all-purpose flour 120 g
  • ½ teaspoons baking soda 2.5 ml
  • 1 teaspoon cream of tartar 5 ml
  • ½ teaspoon salt 2.5 ml
  • ½ cup milk 125 ml

Instructions
 

Filling

  • In a large pot add the chicken breast, bay leaf, and enough water to cover.
  • Bring to a boil and then reduce to a simmer.
  • Cook the chicken until fully cooked and tender. Add more water if needed.
  • Meanwhile, wash peel and dice the veggies.
  • Heat a large pan or Dutch oven, to medium-high.
  • Add in the butter and oil.
  • Add in the onion and stir until just start to soften.
  • Add in the celery and stir to soften.
  • Add in the carrots, parsnip, and potatoes. Stir and fry to add colour and soften the veggies.
  • Stir in the mushroom and tarragon. Fry along with the veggies until cooked down and starting to colour.
  • Remove the cooked chicken from the water to cool slightly. Then shred with two forks. Reserve the water.
  • Sprinkle the flour over top of the cooked veggies and stir to coat.
  • Pour about 3 cups of stock (or use the reserved hot chicken water) into the veggies. Stir to combine and thicken with the flour.
  • Allow the mixture to simmer as the sauce thickens.
  • Stir in the shredded chicken. Reduce the heat to low.
  • Once the sauce is thickened and the the veggies are tender, salt and pepper to taste.
  • Place the mixture into an oven proof dish.

Biscuits

  • In a large bowl, mix together the flour, cream of tartar, and salt.
  • Stir the baking soda into the milk.
  • Add it to the flour mixture.
  • Mix with your hands, until the dough just comes together.
  • Preheat the oven to 400 ºF (200 ºC).
  • On a lightly floured surface, pat the dough out with your fingers until it is about ½-in. (2 cm) thick.
  • Cut into circles with a biscuit cutter, large cookie cutter, or an upside-down cup.
  • Arrange on top of the pot pie filling.
  • Bake for 12-15 minutes, or until golden.
  • Remove, cool slightly, and serve!
Keyword casserole, chicken, Fall, pie