Chicken Pot Pie Recipe
bacon / buttermilk biscuits / carrots + peas
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Ingredients
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Filling
Biscuits
Method
Filling Preparation
- 1
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove from the pan and drain on paper towels. Reserve 2 tablespoons of bacon fat in the skillet.
- 2
- 3
Add Chicken and Broth
Cut the cooked chicken into bite-sized pieces and add to the skillet. Pour in the chicken broth and bring to a simmer.
- 4
- 5
Thicken the Filling
Sprinkle flour over the filling and stir to combine. Gradually add heavy cream while stirring to thicken the mixture. Let it cook for another 5 minutes until the filling is creamy.
- 6
Add Bacon
Crumble the cooked bacon into the filling mixture and stir to combine. Remove from heat and set aside.
Biscuit Preparation
- 7
Preheat Oven
Preheat your oven to 425°F (220°C).
- 8
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and 0.5 teaspoon of salt.
- 9
Cut in Butter
Cut the stick of cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 10
Add Buttermilk
Make a well in the center of the mixture and pour in 1 cup of buttermilk. Stir until just combined; do not overmix.
- 11
Shape Biscuits
Turn the dough out onto a floured surface and knead gently 5-6 times. Roll out to about 1-inch thick and cut with a biscuit cutter.
- 12
Bake Biscuits
Place the biscuits on a baking sheet and bake in the preheated oven for 12-15 minutes until golden brown.
Assembly and Baking
- 13
Combine Filling and Biscuits
Pour the chicken filling into a large baking dish. Top with the freshly baked buttermilk biscuits, spacing them evenly.
- 14
Final Bake
Return the baking dish to the oven and bake for an additional 15-20 minutes until the biscuits are golden and the filling is bubbling.
- 15
Serve
Remove from oven and let cool slightly before serving. Enjoy your homemade Chicken Pot Pie!