Pioneer Woman Chicken Pot Pie With Biscuits Recipe

There’s nothing better than a from-scratch Chicken Pot Pie! This version is made in a single skillet, filled with a rich and creamy chicken and vegetable gravy, and topped with fluffy, homemade biscuits before being baked to golden-brown perfection. It’s the ultimate comfort food, full of flavor and ready in about an hour.

Pioneer Woman Chicken Pot Pie With Biscuits Recipe Ingredients

For the 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)

For the Biscuits:

• 1 ½ cups (7.5 ounces) unbleached all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter
• ¾ cup + 1 tablespoon buttermilk, well chilled
• 1 tablespoon minced fresh parsley (optional, for garnish)

How To Make Pioneer Woman Chicken Pot Pie With Biscuits

1. Prep the oven and sauté onions: Place an oven rack in the upper third of the oven and preheat to 425°F. In a large, 12-inch oven-safe skillet (cast iron is great), melt 4 tablespoons of butter over medium heat. Add the chopped onions and sauté for 8 to 10 minutes, until they are soft and slightly golden.
2. Make the gravy: Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste. Slowly pour in the chicken broth and half-and-half while whisking continuously to prevent lumps. Add the thyme, rosemary, and season with salt and pepper to taste.
3. Simmer and combine: Bring the mixture to a light simmer, stirring, then reduce the heat to low and let it thicken slightly. Stir in the frozen mixed vegetables and the shredded chicken. Remove the skillet from the heat and set aside.
4. Make the biscuit dough: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate microwave-safe dish, melt the 6 tablespoons of butter until it is about two-thirds melted. Remove and whisk until it’s completely melted, then let it cool for a few minutes.
5. Finish the biscuit dough: Pour the melted butter into the cold buttermilk and whisk. The mixture will become clumpy, which is what you want. Pour this clumpy buttermilk mixture into the dry ingredients. Use a rubber spatula to fold everything together until just combined. Do not overmix.
6. Top and bake: Use a 1/4-cup ice cream scoop or a greased measuring cup to scoop 8 biscuits onto the hot pot pie filling in the skillet.
7. Bake until golden: Transfer the skillet to the oven and bake for 17 to 22 minutes, until the biscuits are cooked through and golden brown on top. Let the pot pie rest for a few minutes before serving, garnished with fresh parsley if desired.

Recipe Tips

• How to get the best flavor? Using a rotisserie chicken and a good quality chicken stock will add a deep, homemade flavor to the filling. If you have time, you can simmer your own chicken in the broth for an even richer taste.
• Can I use a different pan? If you don’t have a large, oven-safe skillet, you can make the filling on the stovetop and then transfer it to a 9×13-inch casserole dish before topping with the biscuits and baking.
• How to get fluffy biscuits? The key is to not overwork the dough. Mix the wet and dry ingredients only until they are just combined. A few floury streaks are okay. This ensures a tender, fluffy biscuit.
• Can I use refrigerated biscuits? Yes, for a super quick shortcut, you can use a can of refrigerated biscuits instead of making them from scratch. Simply place them on top of the filling and bake according to the package directions.

What To Serve With Chicken Pot Pie

This is a hearty, all-in-one meal that doesn’t need much else. It’s perfect with:

• A simple green salad with a light vinaigrette
• Steamed green beans or roasted asparagus
• A side of cranberry sauce

How To Store Chicken Pot Pie

Refrigerate: Cover the skillet or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat: For best results, reheat in a 350°F oven until the filling is bubbly and the biscuits are warmed through. You can also reheat individual portions in the microwave.

Pioneer Woman Chicken Pot Pie With Biscuits Nutrition Facts

• Calories: 557kcal
• Carbohydrates: 44g
• Protein: 28g
• Fat: 30g
• Saturated Fat: 17g
• Cholesterol: 120mg
• Sodium: 549mg
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Pot Pie Recipe
• Pioneer Woman Chicken Piccata with Buttery Lemon Noodles Recipe
• Pioneer Woman Chicken Lasagna Roll-Ups Recipe