Chicken Pot Pie with Biscuit Topping

I'm so excited to finally share this recipe with you guys! After making it a few times this past winter and never being able to get a decent picture, I finally got one. This is now my favorite way to eat Chicken Pot Pie and I know you guys will love it, too.
Not only is the chicken and veggie mixture delicious, but the biscuit topping makes it truly amazing! I don't think I've had something this comforting in a long time.
It may seem a bit daunting at first to make your own biscuits, but trust me, it's totally worth it. And you can do it!


Chicken Pot Pie with Biscuit Topping
Adapted from The Food Charlatan
Serves 6-8 people (You can easily double this and make it in a 9x13-inch pan)
1/4 cup butter 
2 Tbsp. olive oil
1/2 onion, chopped
3 large carrots, chopped
1/4 cup + 2 Tbsp. flour
1 1/2 cups chicken broth
3/4 cups milk
3/4 tsp. kosher salt
1/2 tsp. pepper
1 large chicken breast, cooked and shredded
3/4 cup frozen peas

Biscuit Topping
1/2 cups flour, spooned and leveled
3/4 tsp. salt
1 tsp. sugar
1 Tbsp. + 1/2 tsp. baking powder
6 Tbsp. butter, very cold or frozen
1/2 large egg (about 1 1/2 Tbsp. - whisk and measure it out)
1/4 cup + 2 Tbsp. cold buttermilk
1 to 2 Tbsp. ice water
 buttermilk, for brushing

1. In a large skillet, melt the butter with the olive oil over medium heat. When hot, add the onions and carrots. Sauté for about 7-10 minutes, until the carrots are tender. Season with salt and pepper.
2. Remove the vegetables from the pan, leaving the butter and oil. Add the flour to the butter in the pan. Whisk together and cook for about 1 minute.
3. Slowly pour chicken broth into the flour, whisking at the same time so you don’t have any lumps.
4. Stir in the vegetables once the sauce is nice and smooth.
5. Slowly stir in the milk. Season with 3/4 tsp. salt and 1/2 tsp. pepper. Cook, stirring occasionally for 2-3 minutes or until it has reached a thicker consistency.
6. Stir in the shredded chicken and frozen peas. Turn off the heat. 
7. Pour the mixture into a 9x9-inch or 2 qt. casserole dish.
8. Preheat the oven to 400 degrees F.

For the Biscuit Topping
9. In a large bowl combine flour, salt, sugar and baking powder.
10. Cut the butter into chunks. Use a pastry cutter or your hands to cut the butter into the flour. It should be crumbly with pea-sized chunks.
11. In a small bowl combine the egg and buttermilk. Beat with a fork. Add ice and water to a small bowl and set a tablespoon nearby so it's ready to go.
12. Add the buttermilk mixture to the flour mixture. Use a fork to hydrate the flour. Do NOT overwork the dough.
13. Add ice water 1 Tbsp. at a time just until the dough is soft and slightly sticky. Knead a few times with you hands.
14. Separate the dough into 9 pieces and flatten them with your hands into a rough disc. 
15. Place each biscuit on top of the chicken mixture in the pan. 
16. Brush each biscuit with buttermilk.
17. Bake at 400 for 25-30 minutes. The tops of the biscuits should be golden brown and the casserole should be bubbly.

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