Chicken Pot Pie with Herbed Biscuit Crust

My husband has been craving chicken pot pie, probably because I haven’t made it in a while. This recipe makes a big batch because we sent leftovers home with my husband’s Dad.

Season 6 bone in/skin on chicken breasts liberally with garlic salt on and under the skin. Roast at 350 degrees until the skin is brown and the internal temperature reaches 165 degrees. Allow to cool for 30 minutes, or until you can handle comfortably. Remove the skin and set aside and remove the meat from the bones. (Save the skin and bones to make chicken stock.) Chop the chicken into about 1″ pieces, place in a large mixing bowl, and set aside.

Stir together:

3 cans cream of chicken soup

16 oz container of sour cream

3 tsp garlic salt (or to taste)

1 tsp coarse ground black pepper

3 tsp poultry seasoning (I like Alchemy Spice)

Add 24 to 32 oz of frozen mixed vegetables (I use about the same volume of vegetables as chicken) and the “sauce” to the bowl with the chicken and stir well. Adjust seasoning as desired. Pour into a well greased casserole dish or dutch oven.

Herbed Biscuit Crust

3 1/2 cups self rising flour

1/3 cup cold butter sliced

2 cups buttermilk

1/2 cup minced fresh chives and parsley in about equal proportions

Put the flour and butter in a food processor and process until the texture of corn meal. Pour into medium mixing bowl and stir in minced herbs and stir to combine well. Add buttermilk and stir until no flour is visible. The dough will be soft. Using your hands, place dollops of dough over the top of the filling and spread until completely covered–it will be relatively thin. Bake at 350 degrees until the filling in hot and bubbly and the biscuit top is starting to brown. I started mine from the refrigerator and it took about 50 minutes.

If you don’t want to make your own topping, you can use frozen biscuits.

It was a hit!