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Course: Mains
Keyword: Casserole, Chicken, Chicken Biscuit Pot Pie, Comfort Food, Southern

Chicken Biscuit Pot Pie

ACTIVE TIME: 55 minutes
TOTAL TIME: 1 hour 28 minutes
Yield: 8 servings
This classic chicken pot pie gets a Southern twist with a cheddar and herb buttermilk biscuit topping. A very hearty breakfast... or dinner, for that matter.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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  • 1 pound bulk-style chicken sausage
  • 3 tablespoons unsalted butter
  • 3 ounces all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups unsalted chicken broth
  • 1 1/4 pounds (5 cups) shredded, cooked chicken
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoon freshly chopped sage
  • 1/2 teaspoon freshly ground black pepper

Biscuit Topping

  • 12 ounces all-purpose flour, plus extra for rolling
  • 2 teaspoons 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
  • 4 ounces extra-sharp white cheddar cheese
  • 8 tablespoons unsalted butter, frozen
  • 7 fluid ounces low-fat buttermilk

Specialized Hardware

10-inch cast-iron skillet
Food processor
3-inch round cutter
ACTIVE TIME: 55 minutes
TOTAL TIME: 1 hour 28 minutes
Yield: 8 servings


  • Heat the oven to 400ºF.
  • For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook, stirring frequently, for 2 minutes. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits.
  • For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.
  • Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading until the dough is soft and smooth, about 30 seconds. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.
  • To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the skillet and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes before serving.
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