Pioneer Woman Chicken Pot Pie With Biscuits
There’s nothing better than Pioneer Woman Chicken Pot Pie With Biscuits! You can make it in a skillet, top it with biscuits, and bake it in the oven! This comfort food is made from scratch and full of flavor. Use homemade biscuits or refrigerated biscuits!
Ingredients
Pot Pie Filling
- 1 ½ cups chopped yellow onion 1 medium onion
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ⅓ cups low-sodium chicken broth
- 1 cup half and half
- ¾ teaspoon dried thyme or 2 teaspoons minced fresh
- ¾ teaspoon dried rosemary or 2 teaspoons minced fresh
- salt and freshly ground black pepper
- 12 ounces frozen mixed vegetables
- 3 cups cooked shredded rotisserie chicken breast and thigh meat
Biscuits
- 1 ½ cups (7.5 ounces) unbleached all-purpose flour scoop and level to measure
- 2 teaspoons baking powder preferably aluminum-free
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter cut into 6 pieces
- ¾ cup + 1 tablespoon buttermilk well chilled
- 1 tablespoon minced fresh parsley
Instructions
- Place the oven rack in the upper third of the oven. Preheat the oven to 425 degrees.
- In a 12-by-2 1/4-inch cast iron skillet, melt butter over medium heat. Saute onions until they are slightly golden brown, about 8 to 10 minutes.
- Stir in the flour and continue sauteing for another minute.
- Slowly add chicken broth and a half and a half while whisking. Add the thyme, rosemary, salt, and pepper to taste.
- Cook until it just lightly simmers, stirring constantly, then reduce heat to low so it slightly thickens.
- Add the vegetables and chicken and cook about 30 seconds longer (it does not need to be fully heated). Remove from the heat and set aside.
- Whisk flour, baking powder, baking soda, and salt together in a large mixing bowl. Make a well in the center of the mixture, and set it aside.
- Melt butter in a microwave-safe dish until it is about two-thirds melted. Remove the butter and whisk it in to melt completely (if you melted it all the way, no problem, just let it cool for a few minutes).
- Pour butter into buttermilk and whisk until the mixture becomes clumpy.
- Using a rubber spatula, fold buttermilk mixture into flour mixture until just combined.
- Use a 1/4 cup capacity ice cream scoop (or a greased measuring cup) to scoop out dough and place on prepared pot pie filling in skillet. Repeat this process until all the dough is used up, resulting in 8 biscuits.
- Transfer biscuits to the oven and bake until they are cooked through, approximately 17 to 22 minutes, depending on how golden brown you’d like them (keep an eye on them).
- Rest for a few minutes before serving. Garnish your Pioneer Woman Chicken Pot Pie With Biscuits with chopped parsley.
Notes
- Even though cooked chicken may be used for this recipe, simmering chicken breasts/thighs in the chicken broth itself is a great way to add homemade flavor. The remaining broth is then saved and added to the pot where it is seasoned and thickened into a delicious chicken gravy.
- For extra homemade flavor, homemade chicken stock can also be used.
- Half and half can be substituted with heavy cream. Milk can also be used, but it won’t be as thick/creamy.
- Instead of peas, you can use a mixture of frozen vegetables. (This could include green beans and corn as well as carrots, onions, and celery.)
- The potatoes can be added when the chicken broth is added, diced into small pieces so that they do not take long to cook.
- In the absence of an oven-safe skillet, the filling can be transferred to a casserole dish and baked as directed.
Nutrition
Calories: 557kcalCarbohydrates: 44gProtein: 28gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 120mgSodium: 549mgPotassium: 561mgFiber: 4gSugar: 5gVitamin A: 3745IUVitamin C: 10mgCalcium: 206mgIron: 4mg
Tried this recipe?Let us know how it was!