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Chicken Pot Pie With Biscuit Crust
Gourmet’s best chicken pot pie recipe makes the ultimate comfort food with a creamy filling topped with puffy, flavorful cheddar biscuits.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 35 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●baking dish
- ●measuring cup
- ●oven
📝 Preparation Steps
1
Make the filling:
2
In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to ⏱️ 15 minutes, or until tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.
carrots, cut crosswise into ¼-inch slices3
3
In another saucepan, sauté the onion in the butter over moderately low heat until softened. Add the flour and cook, stirring, for ⏱️ 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for ⏱️ 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined.
onion, chopped1
4
Transfer mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. Do Ahead: The filling may be made 1 day in advance and kept covered in an airtight container and chilled. Bring the mixture to room temperature before continuing.
5
Make the biscuit crust:
6
Place rack in center of oven and preheat to 450°F. Into a bowl, sift together the flour, the baking powder, the baking soda, and the salt. Add the butter and the shortening, and blend the mixture until it resembles meal. Add the cheddar and toss to combine. Into a liquid measuring cup, break the egg. Add enough of the buttermilk to measure a total of ½ cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough.
large egg1An egg wash made by beating 1 large egg yolk with 1 Tbsp. milk
7
Gather the dough into a ball. On a floured surface, pat it out ½-inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
8
Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake for 15 to ⏱️ 25 minutes, until the biscuits are puffed and golden brown and the filling is bubbling. Let cool ⏱️ 10 minutes Editor’s note: This recipe was originally printed in the February 1985 issue of ‘Gourmet.’ Head this way for more of our best casserole recipes →
large egg1An egg wash made by beating 1 large egg yolk with 1 Tbsp. milk
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