Ingredients
For the biscuits:
- 2 cups (254 grams) all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 tablespoons (85 grams) very cold unsalted butter, cut into small cubes
- 1 cup (237 ml) buttermilk, chilled
For the filling:
- ½ lb mini Yukon or small red potatoes
- 2 tablespoons olive oil
- 1 large yellow onion, diced to ¼ inch
- 1 cup carrots (about 2 large), diced to ¼ inch
- 1 cup celery (about 3 ribs), diced to ¼ inch
- 4 cloves garlic, minced
- 5 tablespoons unsalted butter, divided
- 4 tablespoons all-purpose flour
- 2 cups (480 ml) chicken stock
- 1 cup (237 ml) heavy cream
- 1 tablespoon fresh sage, minced*
- 1 tablespoon fresh thyme, minced*
- 1 tablespoon fresh rosemary, minced*
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper
- 4 cups cooked chicken or turkey meat, shredded
- 1 10 oz bag of frozen peas
- 1/4 cup fresh parsley, chopped*
- Fresh thyme leaves for topping, optional
Directions
Make the biscuit dough:
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In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a food processor or pastry blender, cut the butter into the flour mixture until it resembles coarse meal. The faster you do this the better, you want the butter to remain cold. Stir or pulse in the buttermilk until just combined. DO NOT overmix. The dough will be very sticky.
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Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold. Dust lightly with additional flour as needed.
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Pat the dough out into a final 1-inch thickness. Wrap the dough in plastic wrap and chill in the fridge until ready to use.
Make the filling:
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Preheat your oven to 425°F. If you don’t have a 12-inch cast iron skillet, grease a 9x13-inch casserole dish with butter or cooking spray and set aside.
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Bring a medium pot of water to a boil and season heavily with salt. Par-cook the potatoes for 7-8 minutes, until slightly fork tender. Remove from heat and strain potatoes. Allow to cool, and then cut the potatoes in quarter pieces, or about 1” in diameter. Set aside.
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Meanwhile, heat the olive oil in a large 12-inch cast iron skillet (or any large skillet) over medium-high heat. Add onions, and sauté for 3 minutes until slightly translucent, stirring often. Add the carrots and celery, and continue to cook for another 3 minutes, stirring often. Add the garlic and cook for 1 more minute. Remove the pan from the heat and transfer the veggie mixture to a bowl. Set aside.
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Using the same skillet, heat 4 tablespoons butter over medium to high heat until slightly bubbling. Add the flour and mix well to form a roux. Continue to stir, cooking the roux for 1-2 minutes until nutty in color and aroma. Slowly whisk in the chicken stock and bring to a simmer. Simmer for 5 minutes, whisking often, until slightly thickened. Once thickened, whisk in the heavy cream. Then whisk in the fresh sage, thyme & rosemary, as well as the salt, black pepper, garlic powder, paprika, mustard powder, and cayenne pepper. Let simmer for 1 minute. Remove from heat.
Assemble the pot pie:
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Carefully fold the sautéed veggie mixture, shredded turkey/chicken, quartered potatoes, peas, and parsley into your sauce, keeping the filling inside the same skillet. Set aside. Alternatively, if using a casserole dish to bake, spoon the filling into the casserole dish and set aside.
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Remove the chilled biscuit dough from the fridge, and place on a lightly floured surface. Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles, trying not to twist the cutter at all. Dip the biscuit cutter in a bit of flour between each cut to ensure your dough doesn’t stick to the cutter. If you don’t have a sharp cutter, use a knife and cut squares instead. Repeat with any remaining scrap dough, being sure to work with it as little as possible. You should yield about 10-12 biscuits.
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Place the biscuits evenly on top of the filling. Melt remaining 1 tablespoon of butter and brush the tops of the biscuits with a pastry brush.
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Bake at 425°F for 12-15 minutes, or until the biscuits are fully baked and golden brown on top, and the filling is bubbly.
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Remove from the oven and set aside to rest for 5-10 minutes.
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Brush biscuit tops once more with melted butter, and sprinkle with flaky salt, black pepper, and fresh thyme leaves. Serve warm.
I made this awhile back and absolutely loved it. I wanna make it again but unfortunately my oven is broke. So my question is can I cook this by a different method. What would be your suggestion? I have a crockpot, air fryer or pressure cooker?
Hi Jenn! So glad to hear that you have enjoyed this pot pie previously! We haven’t tried baking this pot pie in anything but an oven, but you could certainly try another method if your oven is broken. I’d recommend cooking the filling on the stove a little longer than directed in the recipe, baking the biscuits separately, and simply serving together. As long as the filling is properly cooked and allowed to thicken on the stovetop, the filling shouldn’t need to go in the oven. If you don’t have a toaster oven, I’d recommend trying the biscuits in your air fryer – I can’t recommend a baking time since we haven’t tried this, and it may need a little experimentation, but it should hopefully work well! Let us know how it goes 🙂
Made this tonight and it turned out delicious! The only change I would make would be to bake the biscuits separately and then place them on top of the filling right before I serve the pot pie. My biscuits didn’t cook all the way through even though I added several minutes to the cooking time. I totally forgot the parsley, but sprinkled it on right before it was served and all was OK!
This looks great! Is it possible to bake the filling in a traditional double crust pie pastry?
Hi Fred! We haven’t tried that, but I don’t see why that wouldn’t work – I would just recommend thickening the filling a little more. Let us know how it goes 🙂
Can I use a regular hand mixer for the biscuits if I don’t have a food processor or pastry blender?
Hi Miriam! Don’t use an electric mixer for these biscuits – it’s not needed! You can mix it all by hand and just cut the butter in using a fork, or even just your fingertips, if you don’t have a pastry cutter! You want to handle/mix the dough as little as possible, and maintain cold butter pieces, to achieve flaky biscuits! Check out Tessa’s full Buttermilk Biscuit article and how-to guide here! Happy baking 🙂
Made this tonight and it was AMAZING! It does take a decent amount of time, but such a good comfort meal. I made it exactly as the recipe is listed, except I did half the salt in the sauce. It was perfect! Thanks for the tasty recipe!
As I was making this I kept thinking wow this is a lot of work, and wondering in my head if it would really be worth it, and doubting that it would. But I’m here to tell you it is worth every bit of work and all the dirty dishes. This was so delicious and warm and spicy, like all the best parts of Thanksgiving. The biscuit gives you even more of the bready crust that you would normal get in a pot pie, but also the soft yummy inside of the biscuit. And then the gooey biscuit that sits on the pot pie filling as a bonus element of deliciousness.
Its a lot of work, so start early, earlier than you think you need to. But it will be so worth it!
This turned out perfect except it was so salty. Is it possible the ingredient measurement for the salt was not supposed to be 1 tablespoon? Other than that – it would have been fabulous. I will make again but with half the salt
Hi Stephanie! I’m sorry you found this pot pie too salty! It is supposed to be 1 Tablespoon of salt, but that does not suit all palates! I’m glad that you enjoyed this enough to make it again – and as you said, feel free to reduce the salt by half or more, to suit your preferences!
How do the undersides of the biscuits cook? I made a similar recipe and they were gooey underneath.
Hi Mary! The undersides of the biscuits do cook along with the pie filling, but they don’t get super crisp. If you prefer, you can always bake the biscuits on a baking tray separately, to ensure they crisp up nicely, and simply serve with the pie filling! I hope you give this pot pie a try – it’s seriously SO good!! 🙂
Can I make this with leftover roast beef rather than chicken?
Hi Cori! Yes, you can swap out the meat for the same quantity of any other meat – that should still be delicious! Check out the pink tip box above the recipe for more tips + tricks! Let us know what you think once you have tried this! 🙂