Casserole Dish: Pour the mixture in a 9×13 baking dish.
Biscuits: Whisk together the all-purpose flour, baking powder, sugar, and salt to a large mixing bowl and stir together with a fork to combine. Use a box grater to grate the frozen butter into the flour mixture. This will help make perfectly flaky biscuits! Pour the buttermilk into the flour mixture and stir it all together with a fork until a dough forms. Roll the dough out on a floured surface and cut into rounds.
Helpful Tip!
The butter doesn’t have to be completely frozen, though it does help. Just 20 or 30 minutes in the freezer will make it a lot easier to grate!
Assemble: Top the filling with the biscuits and then lightly brush the biscuit tops with some melted butter! Pro Tip: A little honey stirred into the melted butter is so darn delicious. Adds the perfect touch of sweetness to the biscuits.
Bake: It’ll take about 20 minutes for this to bake uncovered, or until the filling is bubbly and the biscuits are golden brown.
To be sure it has finished baking gently lift the top of a biscuit to see if it has cooked through and is not too gooey or doughy on the bottom.
After baking let the dish sit for 5 minutes before serving!
Ingredients
Filling ingredients:
▢4 cups cooked shredded chicken
▢6 tablespoons butter divided
▢1 cup diced onion
▢1 cup diced celery
▢24 ounces frozen mixed vegetables
▢½ cup all-purpose flour
▢2 teaspoons salt
▢1 teaspoon cracked black pepper
▢3 cups chicken stock
▢1 ¼ cups whole milk
Biscuit ingredients:
▢3 cups all-purpose flour
▢2 tablespoons baking powder
▢1 tablespoon sugar
▢1 teaspoon sea salt
▢¾ cup frozen butter 1 ½ sticks
▢1 ½ cups buttermilk.
Instructions
To make the pot pie:
Preheat oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.
Add 4 tablespoons of butter into a large pot to melt. Add onions and celery and sauté for 5 minutes, until vegetables have softened. Add the frozen vegetables and sauté for an additional 5 minutes.
Sprinkle ½ cup flour, salt, and pepper over sautéed vegetables and stir to coat evenly. Stir constantly for 2 minutes, letting the flour cook a bit. This mixture will be thick and pasty.
Pour in chicken stock and stir mixture constantly as it comes to a low boil.
Reduce heat to medium low and add the milk, stirring constantly.
Add the chicken to the pot and stir to combine. Simmer for 15 minutes, stirring occasionally, while making the biscuits. Taste and season with additional salt and pepper, if needed.
Carefully pour the filling into the prepared baking dish. Top with the biscuits. Lightly brush the biscuit tops with 2 tablespoons of melted butter.
Bake for 20 minutes, until the filling is bubbly, and the biscuits are golden brown. Gently lift the top of a biscuit to make sure that the biscuit is cooked through and not too gooey on the bottom. It will be a bit wet, of course, but should not be gooey.
Let sit for 5 minutes before serving.
To make the biscuits:
Add the flour, baking powder, sugar, and salt to a large bowl and stir together with a fork.
Grate the cold butter on a box grater and add to the flour mixture.
Pour the buttermilk into the flour mixture and stir with a fork until a dough forms.
Turn the dough out onto a lightly floured work surface. Pat or roll the dough out into a rectangle about ½ inch thick. Fold the dough over on itself and pat or roll it back down to ½ inch thick. Repeat this process 3 or 4 times for flaky layered biscuits, ending with the final layer rolled out to about ¾ of an inch thick.
Cut into 12 biscuits using a 3-inch cutter on a floured surface. Press the biscuit cutter straight down without twisting for the best results. You may need to reroll the dough to get 12 biscuits.
Tips & Notes:
Filling Notes: Feel free to add additional seasonings to suit your tastes. We keep it very simple and classic.
Rotisserie chicken or our Instant Pot whole chicken work great here.
If you don’t have whole milk, you can use 2%, but we like the extra creaminess of the whole milk.
Biscuit Notes: You may use any homemade biscuit recipe you like. We specifically use this recipe because we like the flaky layers that it makes.
If you don’t have buttermilk add a splash of vinegar to the whole milk and let sit for 5 minutes before using.
The butter doesn’t need to be fully frozen but at least 20-30 minutes in the freezer will make it much easier to grate.
For a little touch of sweetness, add a tablespoon of honey to the melted butter before brushing it on the biscuits. Hot honey would work here too!
Nutrition Information:
Calories: 731kcal (37%)| Carbohydrates: 88g (29%)| Protein: 42g (84%)| Fat: 24g (37%)| Saturated Fat: 12g (75%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 7g| Trans Fat: 0.5g| Cholesterol: 116mg (39%)| Sodium: 1650mg (72%)| Potassium: 1310mg (37%)| Fiber: 7g (29%)| Sugar: 11g (12%)| Vitamin A: 6409IU (128%)| Vitamin C: 15mg (18%)| Calcium: 377mg (38%)| Iron: 6mg (33%)
