Chicken Pot Pie With Buttermilk Biscuit Crust

Name: Chicken Pot Pie With Buttermilk Biscuit Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fresh boneless skinless chicken breasts; 3 cups water; 2 medium potatoes, cut into 1/2 inch cubes; 1/2 cup chopped celery; 1 chicken bouillon cube; 1 (10 ounce) package frozen mixed vegetables; 4 tablespoons butter, divided; 2 tablespoons flour; 1 cup 2% low-fat milk; 1 teaspoon poultry seasoning; 1 can sliced mushroom, , I perfer fresh mushrooms (, I perfer fresh mushrooms); 1 cup flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup buttermilk

Servings: persons

12 ounces fresh boneless skinless chicken breasts
3 cups water
2 medium potatoes, cut into 1/2 inch cubes
1/2 cup chopped celery
1 chicken bouillon cube
1 (10 ounce) package frozen mixed vegetables
4 tablespoons butter, divided
2 tablespoons flour
1 cup 2% low-fat milk
1 teaspoon poultry seasoning
1 can sliced mushroom, , I perfer fresh mushrooms (, I perfer fresh mushrooms)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk

1
Preheat oven to 350 degrees.
2
Spray a 2 quart casserole dish with cooking spray.
3
In medium saucepan combine chicken breasts and water.
4
Bring to a gentle boil and simmer til done. (about 15 minutes)
5
Remove chicken from pan. Saving broth for later.
6
Shred chicken when cool enough to handle, set aside.
7
Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
8
Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
9
Cook for 1 min stirring constantly.
10
Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
11
Remove from heat and stir in poultry seasoning.
12
In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
13
Spoon into prepared casserole dish and set aside.
14
In small bowl combine 1 cup flour, baking powder and salt.
15
Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
16
Stir in buttermilk until just mixed.
17
Spoon the biscuit dough in lumps over the chicken mixture.
18
Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 12 ounces fresh boneless skinless chicken breasts, 3 cups water, 2 medium potatoes, cut into 1/2 inch cubes, 1/2 cup chopped celery, and more.

Yes, Chicken Pot Pie With Buttermilk Biscuit Crust 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.

That's it — enjoy your meal!