Chicken Pot Pie with Biscuit Topping

No Pastry Required!

31 January 2018

Chicken Pot Pie with Biscuit Topping

One of my favorite dishes is Chicken Pot Pie but I was never keen on all the pastry or if it had too many vegetables and not enough Chicken.  So, this Chicken Pot Pie with Biscuit Topping hit all the areas that I like.

I use to make a Pot Pie from Martha Stewart that just had pastry on the top.  Plus, it had a touch of curry in it which gave it more flavor.  So, when I saw a picture of a Chicken Pot Pie with Biscuit Topping  on Marilyn Denis’s newsletter made by Anna Olsen I knew I could rework it to what I like.

This is a meal where you bring it to the table right out of the oven and let everyone help themselves.  I like having a side salad along with the Chicken Pot Pie because I never like one thing for dinner.  I like smaller portions and variety.  But if you intend on bringing it to the table then use a pretty casserole dish rather than a regular pie plate.  It is trendy to use a caste iron frying pan for meals like this as well.

As normal I like to start by getting all the ingredients out and prep work ahead.

Chicken Pot Pie with Biscuit Topping- chicken pot pie filling ingredients

Chicken Pot Pie with Biscuit Topping- chicken pot pie filling ingredients

Sometimes when I make Chicken Pot Pie I use a rotisserie chicken so it can be made faster.  This time I had chicken breasts in the freezer so I fried them up and cut them up in bite size pieces.

To start you add oil to a large pot and add mushrooms.  Do use Cremini Mushrooms instead of the white button mushrooms if you can.  The cremini’s are firmer have more colour.

Chicken Pot Pie with Biscuit Topping- add mushrooms to pot

Chicken Pot Pie with Biscuit Topping- add mushrooms to pot

After around 5-6 minutes add onion and carrots.  Heat on medium for another 5 minutes.

Chicken Pot Pie with Biscuit Topping- add carrots and onions to mushrooms

Chicken Pot Pie with Biscuit Topping- add carrots and onions to mushrooms

Then add flour and stir so it doesn’t burn for around 2 minutes.

Chicken Pot Pie with Biscuit Topping- adding flour to vegetable mixture

Chicken Pot Pie with Biscuit Topping- adding flour to vegetable mixture

As soon as it sticks to the bottom then add one cup of chicken broth. Stir well and add another cup of broth. Stir until it simmers and then add the remaining chicken broth.

Chicken Pot Pie with Biscuit Topping- adding chicken broth to pot

Chicken Pot Pie with Biscuit Topping- adding chicken broth to pot

Add curry and bay leaves and bring to a full simmer on medium low, cover and simmer for around 8 minutes until the carrots are tender.

Remove the bay leaves and add the chicken pieces and peas.  Heat and then pour into casserole dish.

Chicken Pot Pie with Biscuit Topping- chicken mixture in casserole dish

Chicken Pot Pie with Biscuit Topping- chicken mixture in casserole dish

Time to make the Biscuit Topping but first turn on your oven to preheat to 400 degrees.

Chicken Pot Pie with Biscuit Topping- biscuit ingredients

Chicken Pot Pie with Biscuit Topping- biscuit ingredients

The butter should be cold so that is why it is not in the picture.  My kitchen gets super hot so I wait until the last moment to pull out the butter.  I buy shredded cheese so I can make this faster.

Add all all the dry ingredients in a food processor.  ( you can do this by hand too if you don’t have a food processor) .

Chicken Pot Pie with Biscuit Topping- biscuit ingredients in food processor

Chicken Pot Pie with Biscuit Topping- biscuit ingredients in food processor

Pulse all the dry ingredients and then add the milk slowly until it sticks together.

Once the biscuit mixture is ready , break it into pieces and place on top of the chicken mixture.

Chicken Pot Pie with Biscuit Topping- biscuit mixture dropped on top

Chicken Pot Pie with Biscuit Topping- biscuit mixture dropped on top

A secret about  making the Chicken Pot Pie perfect

****** It is better to add the biscuit topping after the chicken mixture has cooled.
****** Make sure the oven is preheated to 400 degrees before adding the biscuit topping.

My oven was not cooperating  so I found the biscuits were slightly deflated by the time I put them in the oven.  Plus, the chicken mixture was too hot as well.

Place the casserole on a baking sheet. ( you may want to out tin foil on it for an easier clean up. and bake for 15 minutes.
Reduce the temperature to 375 degrees and bake for another 30-35 minutes or until biscuit is completely cooked through.

I made this earlier in the day and put it in the fridge until dinner time.  At 325 degrees I baked it for around 35 minutes until nice and hot.

Chicken Pot Pie with Biscuit Topping- cooked in casserole dish

Chicken Pot Pie with Biscuit Topping- cooked in casserole dish

 

Yields 6-8 servings

Chicken Pot Pie with Biscuit Topping

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe

Ingredients

  • FILLING
  • • 3 Tbsp oil
  • • ½ lb cremini mushrooms, sliced
  • • 1 medium onion, diced
  • • 1 large carrot, peeled & diced
  • • ¼ cup all-purpose flour
  • • 2 ½ cups chicken stock
  • • 2 tsp mild curry powder
  • • 2 bay leaves
  • • 4 cups diced cooked chicken,
  • 1 cup fresh or frozen peas
  • • coarse sea salt & black pepper
  • BISCUIT TOPPING
  • • 1 ½ cups all-purpose flour
  • • 2 tsp baking powder
  • • ½ tsp fine sea salt
  • • ½ cup cold unsalted butter
  • • 1 ½ cups grated Cheddar cheese
  • • ½ cup 2% milk

Instructions

  • In a large pot, add oil on medium-high heat and add the mushrooms.
  • Cook for around 5 minutes, reduce to medium heat add onion and carrots
  • Cook for another 5 minutes
  • Add the flour and stir for about 2 minutes or until the flour just begins to stick at the bottom.
  • Add about ½ cup (125 mL) of the stock and stir
  • Add another cup (250 mL) of the stock and stir, bringing to a full simmer
  • Then add remaining stock as well as the curry powder and bay leaves.
  • Bring this up to a simmer, reduce the heat to medium-low and cover
  • Simmer until carrots are tender, about 8 minutes.
  • Remove the bay leaves, add the chopped chicken and peas and heat until warmed.
  • Season to taste and set aside to cool. Pour into a casserole dish.
  • Preheat the oven to 400 °F (200 °C).
  • Prepare the biscuit topping.
  • Stir the flour, baking powder and salt together and put in the food processor. Pulse until mixed then slowly add milk until it is mixed together.
  • TIP: This can also be made ahead and chilled for up to a day before assembling.
  • Break the biscuit topping into pieces and place on top of the chicken filling.
  • Place the pot pie on a baking tray and bake for 15 minutes at 400 °F(200 °C).
  • Reduce the heat to 375 °F (190 °C) and bake for 30 -40 minutes.
  • TIP: The Pot Pie can be made in advance, baked, cooled and chilled and then reheated for 40 minutes in a 325 °F (160 °C) oven.
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http://ulyza.com/2018/01/31/chicken-pot-pie-biscuit-topping-short-prep-time/

If you are in the mood to make another chicken casserole I would highly recommend the Lemon Chicken Piccata Casserole recipe.

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