Chicken Pot Pie With Cheese Biscuit Topping

Chicken Pie With Cheese and Green Onion Biscuits
Chicken Pie With Cheese Biscuits. Diana Rattray
    55 mins

This chicken pot pie is baked to perfection with a biscuit topping.​ Instead of the usual pastry crust, I decided to top the chicken pie with savory cheese biscuits. I used a pizza cutter to cut the dough, but if you want a neater effect, use a biscuit cutter.

I added some parsley to the biscuits as well, but if you have some fresh thyme or other fresh herbs, feel free to add some.

What You'll Need

  • Chicken Pie Filling
  • 1 large carrot, diced
  • 1 small potato, diced
  • 5 tablespoons butter
  • 1 medium onion, diced
  • 1 stalk celery, sliced
  • 1 pound boneless chicken breasts, cut into 1-inch cubes
  • 5 tablespoons flour
  • 1 1/2 cups chicken stock
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon dried leaf thyme
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons heavy cream
  • Cheese and Green Onion Biscuits
  • 2 cups all-purpose flour, about 9 ounces (Spoon and Sweep Method)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons chilled butter, cut into small pieces
  • 1 cup shredded sharp cheddar cheese, about 4 ounces
  • 2 tablespoons finely chopped green onions (scallions)
  • 1/2 teaspoon cayenne pepper, optional
  • 3/4 cup buttermilk
  • 1 large egg yolk, for topping

How to Make It

 Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside.

In a deep skillet or saute pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and saute for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque.

Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish.

Heat the oven to 350 F.

In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles ​coarse meal.

Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well. 

Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together.

Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters.

Place the biscuits on the chicken pie filling.

Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit.

Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.

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