Dutch Oven Chicken Pot Pie and Biscuits

One thing that I have started doing is freezing leftover beef, chicken and pork.  Sometimes I end up with too many chicken thighs in the package for dinner or I find a crazy sale and I go ahead and cook it just so that I will have little bags of cooked meat ready in the freezer for recipes.  I try to package it in 2 cup portions because so many recipes call for 2 cups and it is a huge time saver to have it on hand.

When there’s a chill in the air, it makes me want cozy comfort foods like soups, stews and chicken pot pie.  My kids don’t like a crust on pretty much anything so I needed another plan that would give me the same satisfaction.  This recipe uses leftover chicken and household staples to create chicken pot pie and biscuits in a dutch oven.  One pot, no crust, but with all the flavor of this timeless favorite.

This recipe kind of makes me think of chicken and dumplings in that you make a batch of biscuit dough and it cooks together with the filling.  The dough is simple.  Flour, shredded cheddar cheese, dried thyme, baking powder and kosher salt get mixed together and then bound with cream.  This makes a rustic dough, nothing fancy, but man does it taste good.

Once the dough comes together it goes into the fridge.  Preheat the oven to 425 degrees F and position the racks so that the dutch oven can sit in the top third when it comes time to bake.

Meanwhile, heat 2 tablespoons of olive oil in the dutch oven over medium-high heat.  Add a medium chopped onion and cook until it starts to brown, around 4 minutes, stirring occasionally.  Add 2 tsp of garlic and then 3 tablespoons of flour, mixing well until it forms pretty much a paste.  Whisk in 2 cups of chicken stock or chicken broth and a cup of milk and bring to a boil.  Turn the heat down to a simmer and continue whisking until thickened, somewhere between 5-8 minutes.

Once thickened, remove from the heat and add chicken, celery, frozen peas and carrots and salt and pepper.  Stir to combine.

Remove the biscuit dough from the fridge and divide into at least six portions.  Using your hands, form each one into a patty, no more than a half of an inch thick.  If you make them too thick, they will not cook all the way through, especially the one in the middle!  The ones closest to the walls of the dutch oven benefit from the heat from the cast iron. Don’t make them too thick.  Set them on top of the filling, spaced out evenly.

Bake in the 425 degree F oven for about 15 minutes until heated through and bubbling.  Then turn on the broiler to brown up the biscuits for another 3-5 minutes.  Allow to rest for about five minutes before serving. 

This is crazy good and because of the biscuits, you probably won’t even miss the crust.  Flavorful and filling and all in one pot.  Enjoy!

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4.88 from 8 votes

Dutch Oven Chicken Pot Pie and Biscuits

Course Main Course

Cuisine American

Keyword Bake, biscuits, Chicken, leftovers, Potpie

Servings 4

Ingredients

For the Biscuits:

• 1 1/4 cups flour
• 1/2 cup shredded cheddar cheese
• 1 tsp dried thyme leaves
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup heavy cream

For the Pot Pie:

• 2 tbsp olive oil
• 1 medium onion chopped
• 2 tsp minced garlic about 2 cloves
• 3 tbsp flour
• 2 cups chicken stock or broth
• 1 cup milk
• 2 cups cooked chicken cubed, rotisserie, or shredded
• 2 stalks celery chopped
• 1 package frozen peas & carrots or mixed veggies around 10 oz
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

• Preheat oven to 425 degrees F and place the rack so that the dutch oven can sit in the top third of the oven.
• In a medium bowl, create the biscuit dough by whisking the flour, cheese, thyme, baking powder and kosher salt together. Add the cream and blend into the flour mixture with a wooden spoon until combined and dough like. Allow to rest in the refrigerator while you assemble the chicken pot pie.
• Heat olive oil in a large dutch oven over medium-high heat. Add the onion and cook until lightly browned, about 4 minutes. Add the garlic and cook until fragrant.
• Sprinkle in the flour and combine with the garlic and onion mixture.
• Whisk in the chicken broth and the milk. Bring to a boil then reduce to a simmer and cook, stirring constantly, until thickened. This will take 5-8 minutes.
• Once thickened, remove from the heat and stir in the chicken, celery, peas and carrots and salt and pepper.
• Retrieve the biscuit dough from the refrigerator and using your hands, form the dough into at least six portions. Form into patties of no more than 1/2 inch thick (or they won’t cook all the way through!) and place on top of the chicken mixture.
• Bake uncovered for 15 minutes until heated through and bubbling. Turn on the broiler and broil for an additional 3-5 minutes longer to brown up the biscuits. Allow to stand about 5 minutes before serving. Enjoy!

Notes

Adapted from a recipe at www.thekitchn.com