Chicken Pot Pie with Biscuit Crumb
T’is the season for comfort food! This chicken pot pie with biscuit crumb is a simple, homemade savory pie recipe that is easy for any home cook to make. This pot pie comes together in less than an hour despite the homemade pie crust, herby filling and biscuit crumb.
The Pie Crust
I call this my lazy girl pie crust – it is not a traditional pie crust but rather a simple, fool proof version that is perfectly soft and flaky for this savory recipe. You can find the full instructions on how to make this crust below, but essentially we combine a few basic ingredients until the dough forms pea sized clumps, refrigerate this for about 20 minutes, and the we throw it in our pie dish. I genuinely mean that we throw it. Instead of rolling it out to perfectly fit the pie dish, I break this in to smaller clumps and push it down in to the bottom of the pie crust and along the sides to create a pie crust. It can be uneven and far from perfect, but it perfectly suits this dish and compliments the biscuit crumb we put on top.
The Filling
Herby, creamy and packed full of veggies, this chicken pot pie filling is obviously the star of the dish. Again, the full instructions are below, but we essentially cook down carrot, celery, onion and garlic until soft and then use this aromatic oil to create the perfect rue for the dish. A couple cooked, shredded chicken breasts and some frozen veggies and this filling comes together so easily.
The Biscuit Crumb
This is my favourite part of the dish. This biscuit crumb is inspired by a buttermilk biscuit recipe my Mom always used to make for us growing up. I’ve taken that buttermilk biscuit crumb and transformed it in to a crumbly, soft topping for this chicken pot pie. Traditionally, a chicken pot pie would have a second pie shell over the top of it, but this is soooo much better! For this biscuit crumb, you combine the few ingredients and then you have a few options for how to organize the crumb. You can simply drop chunks of the dough over the top of the pie or you can roll it out into a 2″ thickness and cut it in to smaller squares or rectangles, I did this in the photo below for the aesthetic, but either options tastes good.
Chicken Pot Pie with Biscuit Crumb
Ingredients
Biscuit Crumb
- 2 cups flour
- 1/2 cup Becel Original
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2/3 cup buttermilk
Crust
- 2 cups flour
- 1/2 cup Becel Original
- 2-3 tbsp water
- 2 tsp salt
Filling
- 1/2 cup white onion diced
- 1 cup celery chopped
- 1 cup carrot diced
- 1/2 cup butter
- 2 chicken breast cooked & shredded
- 2 tbsp garlic
- 1/3 cup flour
- 1 tsp salt
- 1 tsp pepper
- 2 tsp dried thyme
- 2 cups water
- 2 tbsp veggie stock powder
- 1/2 cup half and half milk
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
Instructions
- Lets start by making the pie crust. Mix flour and Becel Original in large bowl and use a pastry cutter or electric mixer to combine until small clumps form, about pea size clumps.
- Next, add cold water to this mixture and mix gently until a dough forms. You will want to continue to use the electric mixer or pastry cutter versus your hands as your hands will warm up the dough and we don't want this! Form the dough in to a ball and wrap it up in plastic wrap and stick in the fridge for about 20 minutes.
- After 20 minutes, transfer your dough to a greased pie dish by pressing clumps all around the bottom and sides and bake at 350F for 15 minutes. Pressing the dough along the sides and bottom of the dish does not have to be perfect, you are forming a loose, crumbly crust for this recipe.
- Time for the filling!
- Add diced onion, garlic, spices and herbs to a pan on medium heat with an oil of your choice. Cook down until translucent.
- Add in your raw carrot, celery, cooked, shredded chicken, stock powder and water, bring to low boil for 3-5 minutes to allow the vegetables to soften. Sift the flour around the pan and then continue to stir it; this will start to create the rue.
- Once thickened turn down to low heat. Add the frozen vegetables and milk and stir softly to bring this back up to heat.
- Pour the above filling in to the blind baked pie crust.
- For the crumb, combine all ingredients using a pastry cutter or electric mixer again and then sprinkle generous clumps of the dough all over the top of the pie, covering most of the surface area.
- Alternatively to the clumps, you can roll the biscuit dough into a 2" thickness and cut in to squares and places this over the top of the pie. If you have any left over, depending on your method, you can form small biscuits as a side dish.
- Bake this again at 350F for 8-12 minutes until biscuit crumb is golden.
- Remove from the oven and let sit for 10 minutes. Top with fresh thyme. Enjoy!
If you love this recipe as much as I do, let me know! Tag me on Instagram, send me an email, or write a review. I love to see what you come up with. Happy baking!