Butter Swim Biscuit Chicken Pot Pie
Butter Swim Biscuit Chicken Pot Pie (or Chicken Pot Pie Cobbler) is a comforting and flavorful dish that combines a creamy and hearty chicken pot pie filling topped with buttermilk biscuits.
Servings: 8
Calories: 330kcal
Ingredients
Pot Pie Filling
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of potato soup
- 3 cups rotisserie chicken, shredded
- 1 bag (32 ounces) frozen mixed vegetables
- 2 teaspoons chicken bouillon powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Butter Swim Biscuits
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 cups (490 g) buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
Garnish
- 1 tablespoon unsalted butter, melted
- parsley, chopped for garnish
Instructions
- Preheat oven to 450°F.
Pot Pie Filling
- In a 13-inch oven-safe skillet over medium heat, melt the butter. Add the onion and cook for 4-5 minutes, or until the onion softens.
- Add cream of chicken, cream of potato, chicken, frozen vegetables, bouillon powder, pepper, and garlic powder. Stir to combine. Remove from heat.
Biscuits
- To a medium bowl, add flour, baking powder, sugar, and salt. Use a whisk to sift the ingredients.
- Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
Assembly
- Using a spoon, dollop biscuit dough on top of the pot pie filling. Then, using a knife, carefully spread it into an even layer. Evenly drizzle the melted butter over the top.
- Cover the skillet and bake for 40 minutes.
- Uncover and bake the chicken pot pie for an additional 25 minutes, or until the biscuits are golden brown and cooked through.
- Before serving, brush the top of the biscuits with melted butter and garnish with parsley.
Video
Nutrition
Serving: 1portion | Calories: 330kcal