Buttermilk Biscuit Chicken Pot Pie Recipe

This is a hassle-free recipe that uses shortcuts to make buttermilk biscuit chicken pot pie. This recipe by Darius Cooks on YouTube is comfort food using canned biscuits. It’s a quick recipe and I love the flavor of rotisserie chicken so it’s already premade. The buttermilk biscuits on top add simplicity to this recipe, and I can’t wait to try it out.

Ingredients:

• 1 1/2 cup of chopped leeks
• 2 tablespoons of olive oil
• 4 cups of diced rotisserie chicken
• 1/2 cup of diced onion
• 1/2 cup of diced celery
• 1/2 cup of diced carrots
• 1 teaspoon garlic powder
• 1 teaspoon of onion powder
• 1 /2 teaspoon of dried fennel
• 1/2 teaspoon of Herbs de Provence
• 2 tablespoons of Chicken bouillon
• 1/2 cup of all-purpose flour
• About 3 cups of water
• About 1 cup of heavy cream
• 1 16-ounce bag of frozen peas and carrots
• 1 package of refrigerator biscuits
• *egg wash, optional
• *chopped parsley, for garnish

Directions:

First, start off by preheating the oven to 350 degrees. In a large dutch oven, add in the olive oil and leeks. Saute until the leeks are tender. This should take about 3-4 minutes. Then, add in the rotisserie chicken along with the onions, celery, and carrots. Cook for a few minutes and add the flour and seasoning. Continue to watch Darius Cooks tutorial on YouTube for full instructions and details.

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Next, once the chicken pot pie mixture is finished, transfer to a casserole dish. Top the filling with the biscuits and give them an egg wash, if you prefer. This will create a golden brown color on the biscuits. Bake in the oven for about 25 minutes.

Overall, I would make this chicken pot pie recipe, and it’s hard to make the homemade crust but the canned biscuits save the day. Chicken pot pie is a nice dish to have on cold days. It’s like a warm hug in your make and it’s comfort food.