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Chicken and Vegetable Pot Pie with flaky biscuits.

Classic Chicken Pot Pie with Homemade Biscuit Topping

Julie Hession
Nothing says "comfort food" like this warm and delicious chicken pot pie, packed with colorful veggies and topped with homemade herbed buttermilk biscuits. It's one of my family's favorite meals to eat year-round, and it makes for the BEST leftovers.
Prep Time 25 minutes
Cook Time 30 minutes
Servings 15
Calories 382 kcal
5 from 1 vote
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Equipment

  • 1 9X13 baking pan
  • 1 large stock pot
  • 1 pastry brush

Ingredients
 
 

Chicken Pot Pie Filling

  • 6 tablespoon unsalted butter
  • 2 cups thinly sliced leeks (see "Ingredients" section in post)
  • 2 cups ½-inch diced potatoes
  • 2 cups ½-inch diced peeled sweet potatoes or butternut squash
  • 2 cups thinly sliced peeled carrots
  • ½ cup all-purpose flour
  • 4-5 cups reduced sodium chicken stock
  • ⅓ cup dry white wine
  • 2 teaspoon smoked paprika
  • 1½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoon heavy cream, half and half, or whole milk
  • 1 cup frozen peas
  • 6 cups shredded roasted chicken breast
  • ⅔ cup chopped Italian parsley

Biscuit Topping

Instructions
 

Prepare Pot Pie Filling

  • Preheat your oven to 375℉/190℃.
  • Melt the butter in a large stock pot over medium heat. Add the leeks and sauté until softened, 4-5 minutes.
  • Add the potatoes, sweet potatoes (or butternut squash), and carrots. Sauté 6-8 minutes more, until the vegetables start to soften.
  • Add the flour, reduce the heat to low and cook, stirring constantly, for 2 minutes more.
  • Add the wine, stirring constantly to scrape up any browned bits on the bottom of the pot.
  • Slowly add 4 cups of the chicken stock while stirring.
  • Stir in the smoked paprika, salt and pepper and then bring the mixture to a boil over medium heat. Simmer, 5 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender. Stir in the cream, half and half, or milk.
  • Mix in the frozen peas, chicken, and parsley and simmer 2 minutes more. Add up to 1 cup more stock if the mixture is too thick (it will thicken more as it cools.)
  • Remove the pot from the heat and pour the filling into a 9X13 baking dish.

Herbed Biscuit Topping

  • Prepare one recipe of my Flaky Homemade Buttermilk Biscuit dough (see link in Ingredient list). Or see "Notes" section for options using pre-made biscuit dough.
  • Turn the dough out onto a lightly floured surface and press it out into (about) a ¾-inch thickness. Using a 2½ inch round cutter, cut rounds from the dough and place them on top of the pot pie filling, fitting as many on top as possible. I usually fit about 15 on top (five rows of three.)
  • Brush the tops of the biscuits with the egg wash.
  • Bake the pot pie in the center of your preheated oven for 25-35 minutes, until the biscuits are puffed and a rich golden brown on top and the filling is bubbling. Serve hot!

Notes

  • If you don't want to make homemade buttermilk biscuits, then top the pot pie filling with premade (canned) biscuit dough.  Brush the rounds with the egg wash before baking. 
  • Leftover pot pie will keep for up to three days, tightly covered in the refrigerator.  Reheat portions in the microwave or in a 325F oven for 10-15 minutes. 

Nutrition

Calories: 382kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 320mg | Potassium: 540mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5063IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg
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