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Chicken Pot Pie with Cheddar Dill Biscuits

Servings 12 -14 servings


  • For the filling
  • Kosher salt
  • 3 medium red-skinned potatoes washed
  • 1 1/2 sticks 170g unsalted butter, softened, divided
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 5 cups 1250 mLchicken broth
  • 3 carrots washed well, chopped
  • 3 celery ribs washed, chopped
  • 1 teaspoon fresh ground pepper
  • 1 1/2 cups 375 mL heavy cream
  • 1/2 cup 63g all-purpose flour
  • 5 cups 625g shredded rotisserie chicken
  • 1/2 cup 75g frozen pearl onions, thawed
  • 1 cup 150g frozen peas, thawed
  • 1 cup 150g frozen corn, thawed
  • 1 teaspoon hot sauce
  • Pinch of freshly grated nutmeg
  • For the biscuits
  • 3 cups 375g all-purpose flour
  • 1 tablespoon plus 3/4 teaspoon baking powder
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 stick 113g unsalted butter, chilled, cut into 1/2-inch cubes
  • 1 3/4 437 mL cups buttermilk, divided
  • 2 tablespoons fresh dill chopped finely
  • 1 cup 113g shredded sharp Cheddar cheese


  1. Preheat your oven to 450°F.
  2. 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 1/2-inch pieces and set aside.
  3. In a large pot, melt 1/4 cup butter over medium heat. Add yellow onions and garlic and cook until tender, about 5 minutes.
  4. 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.
  5. Meanwhile, in a small bowl, mash together the remaining soft butter (1/2 cup) and flour until you have a smooth paste.
  6. 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.
  7. (You can prepare this filling a day ahead, remove from heat, cool, cover and refrigerate. Re-warm before using.)
  8. Place the chicken filling into a buttered rectangular 9"x13" glass baking dish (3 quarts capacity). Make biscuits (directions below).
  9. 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.
  10. For the biscuits:
  11. Place flour, baking powder, sugar, baking soda, and salt together in a large bowl. Whisk together well.
  12. Toss in cold cubes of butter and rub butter pieces into flour with hands, quickly, until mixture resembles coarse meal.
  13. Add 1 1/2 cups of the buttermilk and dill and stir gently until dough just begins to come together. Add the cheese and stir in to combine.
  14. 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 3/4-inch disk. Use a 1 1/2-inch biscuit cutter to cut out as many biscuits as possible. Gather scraps together and re-roll once. Cut out remaining biscuits.
  15. Recipe adapted from Salud Cooking School at Whole Foods