Classic Southern Buttermilk Biscuit Pot Pie
Creamy chicken and vegetable filling topped with flaky, handmade buttermilk biscuits.
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Ingredients
- 3 cups Cooked chicken breast, shredded
- 1/2 cup Unsalted butter
- 2 1/2 cups All-purpose flour
- 1 cup Cold buttermilk
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 1 1/2 cups Frozen peas and carrots mix
- 1 medium Yellow onion, diced
- 1 tablespoon Baking powder
- 1 teaspoon Fresh thyme leaves
- 1 to taste Salt and black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- 2
In a large skillet, melt 4 tablespoons of butter and sauté the diced onions until translucent, then whisk in 1/2 cup of flour to create a roux.
- 3
Gradually whisk in the chicken broth and heavy cream, simmering until the sauce thickens into a smooth gravy.
- 4
Stir in the shredded chicken, peas, carrots, thyme, salt, and pepper, then pour the mixture into the prepared baking dish.
- 5
In a separate bowl, whisk together the remaining flour, baking powder, and a pinch of salt; cut in the remaining cold butter until it resembles coarse crumbs.
- 6
Gently stir in the cold buttermilk until a soft dough forms, then drop large spoonfuls of dough over the chicken filling.
- 7
Bake for 25 to 30 minutes until the biscuit topping is golden brown and the filling is bubbling around the edges.
- 8
Let the pot pie rest for 5 minutes before serving to allow the sauce to set.
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