Chicken Pot Pie with Buttermilk Biscuit Topping

Prep Time: 40 min
Cook Time: 30 min
Serves: 12

A hearty and comforting family dish that includes roasted chicken, fresh vegetables and a flaky buttermilk biscuit topping. Roast the chicken ahead for another meal and use the leftovers for this recipe. This large serving will quickly become a family favourite!


4 strips of uncooked bacon, chopped
1 small onion, chopped
3/4 cup (175 mL) celery, chopped
1 cup (250 mL) carrots, chopped
2 cups (500 mL) potatoes, chopped
1 cup (250 mL) frozen corn
3 cups (750 mL) leftover roasted chicken (about 1/2 of a previously roasted 2 1/2 pound chicken)
2 cans condensed chicken broth
1 1/2 cups (375 mL) half and half cream
2 heaping tbsp flour
2 tbsp (30 mL) butter
salt and pepper
2 cups (500 mL) all purpose flour
1 tbsp (15 mL) sugar
1 1/2 tsp (7.5 mL) baking powder
1/4 tsp (1.25 mL) baking soda
1/2 tsp (2.5 mL) salt
1/8 tsp (0.5 mL) cayenne
1/2 cup (125 mL) butter, cold
1 egg
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) buttermilk


1 In a small bowl mix together the 2 tbsp flour and 2 tbsp butter until a thick paste forms; set aside.  
2 In a large skillet, cook the bacon pieces until crisp.  Remove from the pan into a bowl lined with paper towel.  Pour off any access grease from the pan but leave a good tablespoon in there for the rest of the recipe.
3 Add the onions and celery to the skillet and cook over medium heat until the onions are transparent and starting to brown slightly.  Add the broth, carrots and potatoes to the pan and bring to a simmer.  Simmer for 10 minutes on lower heat, just until potatoes begin to get tender.
4 Add the cream, bacon, corn, and chicken to the skillet and stir to combine.  Season the mixture with salt and pepper.  Bring the mixture up to a simmer and gradually add the flour paste (in tsp sized chunks), stirring constantly.  When all of the paste has been incorporated, continue to simmer and stir just until the mixture begins to thicken.
5 Carefully transfer the mixture to a 9 x 13 pan and set it aside while you prepare the biscuit topping.
6 In a small bowl, whisk the egg, sour cream and buttermilk; set aside.  In a large bowl combine the flour, baking powder, baking soda, salt and cayenne.  Mix with a fork to combine.  
7 Use a grater to grate the cold butter into the flour mixture.  Use a fork to gently stir and coat the butter pieces with flour.
8 Make a well in the center of the flour mixture and pour in the egg mixture.  Stir with a fork until a shaggy dough forms.  Dump the dough out onto a floured countertop and knead 8-10 times.  The dough will be slightly sticky.
9 Pat the dough into a rectangle.  Lightly flour the top and use a rolling pin to roll the dough into a 9 x 13 rectangle about 1/4 inch thick.  Use a knife to cut the dough into 12 even pieces (cut the long way first, into three strips and then cut each strip into four even pieces).  Top the chicken filling with the biscuit pieces, piecing them back together side by side to form the original rectangle shape.
10 Bake the pie at 400°F (200°C) for 25-30 minutes, until the biscuits are golden brown on top.