Chicken Pot Pie With Biscuits

Flip it!


Pot Pie Filling:

1 1/2 cups chopped yellow onion (1 medium)

4 Tbsp unsalted butter

1/4 cup all-purpose flour

2 1/3 cups low-sodium chicken broth*

1 cup half and half

3/4 tsp dried thyme, or 2 tsp minced fresh

3/4 tsp dried rosemary, or 2 tsp minced fresh

Salt and freshly ground black pepper

12 oz. frozen mixed vegetables

3 cups cooked shredded rotisserie chicken (breast and thigh meat)


2 cups all purpose flour

1 Tbsp baking powder

¼ tsp baking soda

Dash of salt

5 Tbsp cold unsalted butter

2 Tbsp honey

1 cup cold buttermilk

Little more flour for kneading surface

3 Tbsp salted butter melted

2 Tbsp honey


Preparing pot pie filling: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.

Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 – 10 minutes. Add flour and saute 1 minute longer.

While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.

Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it’s just thickened slightly.

Mix in vegetables and chicken and cook about 30 seconds longer (it doesn’t need to be fully heated through). Remove from heat and set aside.

Prepare Biscuits:

Preheat the oven to 425 and lightly grease a large baking sheet.

In a bowl of an electric mixer, combine flour, baking powder, baking soda, and salt. Mix on low to combine ingredients.

Chop cold butter into pieces and add it to the flour mixture. Mix on low, until batter resembles coarse crumbs. Pour in honey and mix for a few seconds.

Pour cold buttermilk into the center of the mixture. Mix until just combined, dough will be sticky.

Transfer the dough onto a lightly floured surface and sprinkle with a little more flour on top.

Knead dough 5-6 times and pat into a ½ inch-think circle.

Using a cookie cutter (about 2 to 2 1/2 inches in diameter), cut out the biscuits.

Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.

Place biscuits on the baking sheet leaving about an inch in between. In a small bowl, mix melted butter and honey.

Using a pastry brush, brush each biscuits with honey butter mixture.

Bake for 10-13 minutes (depending on the size of biscuits), until raised and golden brown.

As soon as you take the biscuits out of the oven, brush them with more honey butter mixture.