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Chicken Pot Pie with Cheddar Dill Biscuits

Make this homemade Chicken Pot Pie with Cheddar Dill Biscuits recipe for your family and they will love you forever. Everything is completely made from scratch and totally worth it!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 servings
Calories 599kcal

Ingredients

For the filling

  • Kosher salt to taste
  • 3 medium red-skinned potatoes washed
  • 1 ½ sticks unsalted butter, softened, divided 170g
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 5 cups chicken broth 1250 mL
  • 3 carrots washed well, chopped
  • 3 celery ribs washed, chopped
  • 1 teaspoon fresh ground pepper
  • 1 ½ cups heavy cream 375 mL
  • ½ cup all-purpose flour 63g
  • 5 cups shredded rotisserie chicken 625g
  • ½ cup frozen pearl onions, thawed 75g
  • 1 cup frozen peas, thawed 150g
  • 1 cup frozen corn, thawed 150g
  • 1 teaspoon hot sauce
  • Pinch of freshly grated nutmeg

For the biscuits

  • 3 cups all-purpose flour 375g
  • 1 tablespoon + ¾ teaspoon baking powder
  • 1 ½ teaspoons sugar
  • ¾ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 stick unsalted butter, chilled, cut into ½-inch cubes 113g
  • 1 ¾ cups buttermilk, divided 437 mL
  • 2 tablespoons fresh dill chopped finely
  • 1 cup sharp cheddar cheese, shredded 113g

Instructions

For the filling

  • Preheat your oven to 450°F.
  • Place potatoes in a medium saucepan and cover with water. Salt the water. Bring to a simmer over medium heat and cook, uncovered, till tender (about 20-25 minutes). Drain and cool. Cut into ½-inch pieces and set aside.
  • In a large pot, melt ¼ cup butter over medium heat. Add yellow onions and garlic and cook until tender, about 5 minutes.
  • Add chicken stock, carrots, celery, 2 teaspoons salt, and pepper. Bring to a simmer, lower heat and cook, partially covered, about 15 minutes. Stir in the heavy cream, raise the heat slightly, and cook for about 10 more minutes or until vegetables are tender.
  • Meanwhile, in a small bowl, mash together the remaining soft butter (½ cup) and flour until you have a smooth paste.
  • Lower the heat slightly and whisk in the floury paste with the vegetable mixture a little at a time. Stir in chicken, potatoes, pearl onions, peas, corn, hot sauce, and nutmeg. Simmer until thickened, about 10 minutes.
  • (You can prepare this filling a day ahead, remove from heat, cool, cover and refrigerate. Re-warm before using.)
  • Place the chicken filling into a buttered rectangular 9"x13" glass baking dish (3 quarts capacity). Or you can put the filling in ramekins if you wish. Make biscuits (directions below).
  • Place biscuits atop the filling, spacing them evenly apart. Brush top of biscuits with buttermilk. Place baking dish on top of a half-sheet pan and bake until the biscuits are golden brown and the filling is bubbly (about 15 minutes). Serve warm.

For the biscuits

  • Place flour, baking powder, sugar, baking soda, and salt together in a large bowl. Whisk together well.
  • Toss in cold cubes of butter and rub butter pieces into flour with hands, quickly, until mixture resembles coarse meal.
  • Add 1 ½ cups of the buttermilk and dill and stir gently until dough just begins to come together. Add the cheese and stir in to combine.
  • Lightly flour a work surface and turn dough out onto it. Knead the dough a few times lightly, until it is smooth. Roll the dough into a ¾-inch thick disk. Use a 1 ½-inch biscuit cutter to cut out as many biscuits as possible. Gather scraps together and re-roll once. Cut out remaining biscuits. You should have about 20-24 biscuits

Notes

Note: This recipe makes 8-12 servings depending on whether you make it in a 9"x13" pan (10-12 servings) or if you use 8 ramekins which would give you 8 servings.
Recipe adapted from Salud Cooking School at Whole Foods

Nutrition

Calories: 599kcal | Carbohydrates: 49g | Protein: 15g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 1001mg | Potassium: 625mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3933IU | Vitamin C: 26mg | Calcium: 228mg | Iron: 3mg