It gets mixed with butter to form a paste, which is added near the end to thicken everything up.
all-purpose flour – The flour works as our thickening agent in the filling. All the butter is melted, then in Step 1, you’ll use 4 tablespoons to make the flour paste, and the remaining 2 tablespoons to coat the biscuits. unsalted butter – Using butter in the filling and all over the biscuits gives the absolute best flavor. This recipe uses a combination of numerous classic ingredients (such as flour & butter!), so you’ll definitely be able to find everything at your local grocery store, if you don’t already have it on hand. This ingredient list may look extensive, but each item has its purpose, which I’ll explain here. What are the ingredients in this Chicken Pot Pie with Biscuit Crust? Many versions of the pot pie have appeared in North America, where a recipe for “Pot pie or soup” was first officially published in 1845 in The New England Economical Housekeeper and Family Receipt Book (if you’re interested, more info here!). Where does the pot pie come from originally?īasic pot pie (crust on the outside, filling on the inside) has a long and varied history, popping up throughout Spain, Greece, France and England, where they are still a part of traditional cuisines today. However, if you prep all ingredients ahead of time and follow the directions carefully, it will not be difficult, but it will take longer than a simple weeknight dinner. Note: I’ve rated this recipe as moderate difficulty because of the number of ingredients, preparation required, and skills used. You won’t be able to get enough of those craveable little biscuit bites! 
This recipe uses canned biscuits to create a pull apart, dumpling style crust on top. Making a pie crust or biscuits is definitely doable, but I’m not always in the mood. I know biscuits aren’t that hard to make, but I still love me a good dinner shortcut. This pot pie has a classic filling with hunks of juicy chicken breast, along with carrots, celery, and mushrooms in a delicious creamy gravy filling. But if you love pot pie crust like I do, I think you’ll be okay with it. Speaking of crust, something a little different is going on with this pot pie. Pretty sure my favorite part of chicken pot pie was the crust, especially the ooey-gooey parts.
The flaky buttery crust was the actual best. Growing up, I was always very into those little mini frozen chicken pot pies, I think Marie Callender brand. Homemade comfort food with a shortcut… This Chicken Pot Pie with Biscuit Crust is packed with hearty chunks of chicken breast, mushrooms and more veggies in a creamy sauce, topped with a buttery canned biscuit crust topping!
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