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Chicken + Biscuit Pie

Know someone who is a biscuit lover? This biscuit version of the classic pot pie might be the way to their heart!



2¼ cups Flour, plus more for dusting

1 Tablespoon Baking Powder

1 teaspoon Sugar

1 teaspoon Kosher Sea Salt

6 Tablespoons cold Unsalted Butter

¾ cup Buttermilk

2 Tablespoons melted Butter

Flake Sea Salt, optional


1 whole (2 split) Poached Chicken Breasts, cubed

2 cups Chicken Stock, preferably the poaching liquid from the poached chicken breasts

1 teaspoon Chicken Powder

1 cup diced Carrot

4 Tablespoons Butter

1 medium Yellow Onions, chopped

1/4 cup Flour

2 Tablespoons Heavy Cream

1 cup Frozen Peas, rinsed

1/4 teaspoon ground Peppercorn

3/4 teaspoon Kosher Sea Salt



  • In a bowl whisk together flour, baking powder, sugar and salt.

  • Cut butter into pats and add to flour, then cut further into flour mixture with a pastry cutter until it resembles coarse crumbs. (Alternatively, you can do this in food processor, but hand cut is quick and gives the best result.)

  • Add buttermilk and stir just to combine.

  • Turn the dough out onto a well-floured surface and pat it down into a rough 3/4" thick rectangle.

  • Fold it over itself from the top and bottom, rotate, and pat it down again.

  • Repeat folding and patting down to a 3/4" thick rectangle.

  • Cut dough into biscuits using a well floured glass, a biscuit cutter, or with a bench scraper (if you cut into squares or rectangles there will be less wasted dough).

  • Make clean cuts straight down to ensure edges have clean cuts for best rise and flakey layers.


  • Preheat the oven to 375.

  • In a small saucepan, bring the chicken stock and chicken powder to a boil.

  • Add diced carrot to boiling stock and blanch for 2 minutes, then remove from stock.

  • Cut the heat on the stock.

  • In a Dutch oven or large pan, melt the butter over medium heat and sauté chopped onions until translucent. Be careful to frequently stir, so onions do not brown.

  • Reduce heat to low, and add the flour to the onion butter mixture, stirring constantly, for 2 minutes.

  • Slowly add the hot chicken stock to the onion butter roux.

  • Simmer over low heat, stirring, until thick. Cut the heat.

  • Stir in salt, pepper, and heavy cream.

  • Stir until well combined, then stir in cubed chicken, carrots and peas.


  • Portion filling into baking proof bowls or into large pie plate, 9"-10" oven proof skillet, etc.

  • Top with cut biscuits, brush with butter and sprinkle with flake salt.

  • Bake for one Hour. Allow to cool for about 10 minutes before serving.

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