• October 15, 2012

    Biscuit-Topped Chicken Pot Pie

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    This recipe is for one of my all-time favourite comfort foods – piping hot creamy chicken stew topped with golden, buttery biscuits. Homey and satisfying.

    The beauty of it is that you can add whatever vegetables you have on hand – I used cabbage and potatoes, but you could substitute or add carrots, parsnips, peas, green beans, etc.

    My biscuit topping is a really easy one – no kneading, rolling and cutting circles. Just mix the dry ingredients, cut in the butter, add buttermilk, and spoon on top of the stew. The result is a bit more rustic-looking than perfectly executed concentric biscuit circles, but much less agonizing and just as scrumptious.

    If you don’t have a dutch oven, you can cook the stew in a regular large pot then transfer it to a baking dish before topping.

    Biscuit-Topped Chicken Pot Pie

    This Chicken Pot Pie recipe is one of my favourite comfort foods - piping hot chicken stew topped with golden, buttery biscuits. Homey and satisfying.
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Course: Soup
    Cuisine: American
    Servings: 6
    Author: Jennifer Pallian BSc, RD


    • 1 tbsp olive oil
    • 2 tbsp butter
    • 6 boneless skinless chicken thighs, cut in bite-sized pieces
    • 1 medium onion chopped
    • 1 medium stalk celery chopped
    • 2 cups shredded cabbage
    • 3 tbsp flour
    • 2 cups milk
    • 2 cups chicken broth
    • 1 large potato cut in bite-sized pieces
    • 1/4 tsp dried thyme
    • 1 bay leaf
    • salt and pepper
    • 1 ½ cups flour
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ¼ cup cold butter cubed
    • 1 cup buttermilk


    • Heat olive oil and butter in a dutch oven (oven-proof casserole) over medium-high heat. Brown chicken pieces on all sides; transfer to a plate.
    • Add onion, celery and cabbage to dutch oven and saute until softened. Stir in flour; cook 2 minutes. Gradually add milk and chicken broth, stirring constantly. Return chicken to pot; add potato, thyme and bay leaf. Cover and cook until potato is cooked through and stew thickens, about 20 minutes. Season well with salt and pepper.
    • Meanwhile, preheat oven to 400 degrees.
    • To make biscuit topping, whisk together flour, baking powder, baking soda and salt. Using a pastry blender (or working quickly with your fingers), work butter into flour mixture until it resembles coarse crumbs. Add buttermilk and stir until just combined.
    • Using two spoons, drop biscuit dough on top of stew. Bake 15-20 minutes until golden brown.
    Tried this recipe?tag @foodess
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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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    5 stars
    This recipe was SO good. True comfort food, and so satisfying. I loved how easy the biscuit topping was. I used celery, carrots, peas and broccoli for my veggies (no cabbage). I can’t wait for tomorrow’s leftovers!


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