Description
Understanding what makes this comfort food iconic begins with its dual-layered design. Traditional American pot pies usually rely on a top and bottom pie pastry shell made from rolled pie dough. However, replacing that traditional pastry lid with a buttermilk biscuit topping transforms the dish entirely.
Ingredients
Scale
For the Chicken Filling
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups (480 ml) halal chicken stock
- 1 cup (240 ml) whole milk
- 3 cups cooked halal chicken, shredded or chopped
- 1 cup frozen peas
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 2 tbsp fresh parsley, chopped
For the Flaky Biscuit Crust
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
- 1 tbsp chopped fresh parsley
- 1 egg, beaten, for brushing
Instructions
- Prepare the oven:
Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a deep 10-inch ovenproof skillet. - Cook the vegetables:
Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds. - Make the creamy sauce:
Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the halal chicken stock, followed by the milk. Continue cooking for 4–5 minutes, stirring frequently, until the sauce thickens. - Add the chicken and vegetables:
Stir in the cooked chicken, frozen peas, thyme, rosemary, salt, pepper, and parsley. Simmer for 2–3 minutes. Transfer the filling to the prepared baking dish. - Make the biscuit dough:
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. - Add the buttermilk:
Pour in the cold buttermilk and add the parsley. Stir gently until a soft dough forms. Do not overmix—this helps keep the biscuits flaky. - Shape the biscuits:
Turn the dough onto a lightly floured surface. Gently pat it to about ¾-inch thickness and cut into 6–8 biscuits. Alternatively, simply divide the dough into rough biscuit-sized pieces. - Top the pot pie:
Arrange the biscuits over the hot chicken filling, leaving small gaps between them so steam can escape. Brush the tops with beaten egg. - Bake:
Bake for 25–30 minutes, or until the filling is bubbling and the biscuits are puffed and golden brown. - Rest and serve:
Let the pot pie rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Notes
For an especially flaky biscuit crust, keep the butter and buttermilk very cold and handle the dough as little as possible. You can also add corn, mushrooms, or potatoes to the filling for extra heartiness. Always use halal-certified chicken and chicken stock.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
Keywords: Flaky biscuit chicken pot pie, biscuit topped pot pie recipe, halal chicken biscuit pie, homemade pot pie with biscuits