Chicken Biscuit Pot Pie - Alton Brown Recipe

Name: Chicken Biscuit Pot Pie - Alton Brown
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 lb chicken sausage (bulk-style, or removed from casings); 3 tablespoons unsalted butter; 3 ounces all-purpose flour; 2 cups whole milk, at room temperature; 1 1/2 cups low sodium chicken broth; 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 1 1/2 teaspoons freshly chopped sage; 1 1/4 lbs shredded cooked chicken, about 5 cups; Biscuit Topping; 3/4 lb all-purpose flour, plus extra for rolling; 2 teaspoons aluminum-free baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon freshly chopped thyme; 1 teaspoon freshly chopped sage; 1/4 teaspoon cayenne pepper; 1/4 lb extra-sharp white cheddar cheese; 1/4 lb unsalted butter, frozen; 7 ounces low-fat buttermilk (1 cup less 2 tbsp)

Servings: persons

Filling
1 lb chicken sausage (bulk-style, or removed from casings)
3 tablespoons unsalted butter
3 ounces all-purpose flour
2 cups whole milk, at room temperature
1 1/2 cups low sodium chicken broth
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons freshly chopped sage
1 1/4 lbs shredded cooked chicken, about 5 cups
Biscuit Topping
3/4 lb all-purpose flour, plus extra for rolling
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped sage
1/4 teaspoon cayenne pepper
1/4 lb extra-sharp white cheddar cheese
1/4 lb unsalted butter, frozen
7 ounces low-fat buttermilk (1 cup less 2 tbsp)

1
["In a 10"" cast iron skillet over medium heat, cook chicken sausage until just done (no longer pink). Add butter. When melted, add flour and stir 1-2 minutes to cook out the raw-flour taste. Slowly add milk and broth and stir; reduce heat and simmer until thick, 2-3 minutes.", "Off heat, add salt, pepper, sage and shredded chicken. Stir well, cover and set aside.", "In a large bowl, whisk flour with baking powder, baking soda, salt, thyme, sage and cayenne. Stir in cheese and butter. Add buttermilk and stir until it forms a dough, then knead 30-60 seconds until it just comes together. Roll into a 1/2"" thick sheet. Cut with a 3"" biscuit cutter; you will need at least 9 biscuits, so you may need to re-roll the scraps to get enough. Cut by pushing your cutter straight down, then twisting.", "Place one biscuit in the center of the chicken mixture (still in the cast iron pan), then arrange the remaining biscuits around the outer edge of the pan. Place in preheated 400F oven for 20 minutes until biscuits are browned. DO NOT open the door. Cool 10 minutes before serving."]

1783

kcal

Calories

100

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Filling, 1 lb chicken sausage (bulk-style, or removed from casings), 3 tablespoons unsalted butter, 3 ounces all-purpose flour, and more.

Yes, Chicken Biscuit Pot Pie - Alton Brown falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Biscuit Pot Pie - Alton Brown

How did you like this recipe?

Frequently Asked Questions