We normally make my dad’s perfect homemade biscuits or our cheater 7 Up biscuits, but this time we went a totally different route. We wanted flaky layered biscuits on our chicken pot pie casserole and this biscuit recipe doesn’t disappoint. <— Yes, I love biscuits so much that I have 3 favorite versions depending on my needs (so far).
Expert Tips:
Filling: When you add the flour to the veggies, it will be very thick and pasty until you pour in the chicken broth. This is what makes the creamy sauce. It might look weird at first, but trust the process.
Biscuits: Be sure to pop the butter into the freezer for about 20 minutes before grating it so that it’s nice and cold.
Shaping: When you’re shaping/rolling the biscuits, it helps to pat the dough out and then fold it over on itself and pat it back out. Repeat that a few times. This creates the layers in the biscuits.
Honey Butter: You can brush the biscuits with melted butter for a classic flavor or you can stir in a bit of honey with the melted butter to add a little pop of sweetness to the biscuits. It’s divine.
Ingredient Notes:
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For the chicken pot pie:
Shredded Chicken – I’m starting this recipe with already cooked, shredded chicken. We usually make it ahead of time for recipes just like this! Try my easy crockpot shredded chicken recipe. A rotisserie chicken works too!
