Chicken Pot Pie with Einkorn Biscuits

ByJennifer Hall Published Updated

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This comforting and easy chicken pot pie recipe with biscuits is everything you want in a cozy, hearty dinner. A creamy, flavorful base is filled with tender shredded chicken, colorful vegetables, and warm herbs and spices, creating a rich, satisfying filling that tastes like pure comfort in every bite.

On top are my delicious Einkorn Buttermilk Biscuits. They bake up golden brown and buttery, soaking in just enough of the savory sauce underneath while still staying beautifully crisp on the edges.

It’s a vibrant, crowd-pleasing dish packed with texture, flavor, and color, perfect for family dinners or feeding a hungry table with something truly satisfying and homemade.

Buttermilk: The Secret Weapon for Soft flaky Einkorn Buttermilk Biscuits

Einkorn flour, an ancient grain, sometimes gets a reputation for denser baked goods compared to other modern wheat varieties. This is because Einkorn flour has a lower gluten content, which can contribute to its dense like consistency. The key to achieving light and fluffy Einkorn creations lies in embracing its unique properties and using the right techniques. This is where buttermilk steps in. This tangy dairy product is a baker’s best friend when it comes to achieving a tender and flaky crumb. Here’s how it works:

  • Acidity Boost: That same lactic acid brings a delightful tangy flavor to the biscuits. This subtle tartness complements the richness of butter and creates a more complex taste profile compared to biscuits made with just milk.

  • Tenderizing Power: The lactic acid in buttermilk helps to break down gluten strands in Einkorn flour, while einkorn flour already has a less gluten complex, this additional tenderizing leads to a more delicate and tender crumb. Gluten is what gives dough its structure, but in biscuits, we want a tender crumb, not a chewy one. By weakening the gluten, the acid in buttermilk allows for those beautiful flaky layers.

  • Moisture Magic: Compared to regular milk, buttermilk has a higher fat content, which helps to keep biscuits moist and prevent them from drying out and becoming dense.

Table of Contents

Ingredient’s you’ll need for this einkorn biscuit pot pie recipe

  • For the Biscuits
  • Einkorn Flour: All-purpose einkorn flour, the key here is accurate measurements! Using a food scale to measure out exact grams is best, but if you don’t have one, spoon and level the flour. 
  • Baking soda: Helps with rise and activates the leavener
  • Baking powder:
  • Salted butter: I like to use salted butter, but if you don’t have salted butter add an extra 1/8 tsp of fine grain sea salt to the dough. 
  • Salt
  • For the Filling
  • Shredded Rotisserie chicken: Can use cooked shredded chicken breasts as well
  • Large sweet onion
  • Diced carrots, celery, & yellow potatoes
  • Frozen peas & corn: I like to use frozen to cool if down at the end
  • Chicken broth: Homemade or storebought
  • Avocado oil: Can also use olive oil or butter to sauté the veggies
  • Spices & herbs: Salt, pepper, dried thyme, fresh parsley
  • Einkorn flour & butter for the Roux 

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9×13 Casserole Dish
Biscuit/Cookie Cutters

Step-By-Step How to make chicken pot pie with homemade einkorn biscuits

1

Make the Einkorn Biscuits

Make Your Einkorn Biscuits- Cut into discs, cover and place in the fridge until ready to top on pot pie. Full instructions here: https://tinhateats.com/fluffy-einkorn-buttermilk-biscuits/ 

2

Sauté the Mirepiox

Add 1 tbsp avocado oil, garlic, diced onion, carrot and celery to a large pot or skillet. Sauté on medium heat for 3-5 minutes or until onions begin to become translucent.

3

Add Chicken, Stock, Seasonings and Simmer

Add shredded chicken, potatoes, chicken broth, salt, pepper, thyme, and fresh parsley. Give it a stir and cook on simmer for 15-20 minutes with lid on.

4

Make the Roux

Once the pot pie filling has cooked for 15 minutes, turn off the heat and remove the lid. In a separate 2-quart saucepan, melt 3 tablespoons of butter over medium-low heat. Add 1/4 cup of einkorn flour and whisk until smooth and combined to form a roux. Transfer the roux to the pot pie filling and stir until fully incorporated. This will thicken the filling.

5

Add Peas and Corn

Finally add in frozen peas and corn. Transfer pot pie filling to a lightly greased 9×13 baking dish. Allow the pot pie filling to cool a bit while preheating the oven to 425 degrees Fahrenheit.

6

Top with Biscuits and Bake

Once the oven is preheated. Place biscuits over top of pot pie filling (do this right before placing in the oven- you don’t want your biscuits sitting on top of a warm base otherwise the biscuits will melt into the filling. Bake in a 425 degree oven, left uncovered for 18-22 minutes or until biscuits are golden brown and cooked through.

Helpful Tips For Fluffy Einkorn Biscuits

  • First thing you are going to need is a good quality butter, Kerry gold or Costco Kirkland grass fed butter are my personal preferences, but any quality grass fed butter will work. 
  • Make sure your butter and buttermilk are very cold before beginning.
  • I recommend using a food processor or pastry cutter. You want to avoid using your fingers to combine the flour and butter because the butter will melt from the warmer temperature of your fingers and since we are making biscuits you want the butter pockets to stay solid for the flaky textures. 
  • Don’t over mix your wet ingredients with your dry ingredients. You want to mix your buttermilk into your dry mix until just combined. Then transfer to a lightly floured surface to laminate your dough, which is the process of gently folding over the dough like a letter, then rolling out and folding over again. 
  • With Einkorn flour, if you over work it, it can become dense. It’s one of those flours where you really want to knead less. Keep this in mind when you are laminating your biscuit dough. We want light and fluffy, not dense hockey pucks. 
  • Work quickly-you want your butter to stay cold during the process for those flaky layers. You can always pop the dough in the fridge and come back to it, if you need to. .

FAQ’s

Where to buy einkorn flour?

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour. 

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99. 

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration. 

Can I use frozen biscuits

Yes! You can make these einkorn biscuits and freeze until ready to use. If placing biscuits on top of pot pie, place them on frozen right before popping into the oven, then bake as directed. Time baking will need to be increased anywhere from 5-10 minutes.

Why are my biscuits soggy on the bottom?

Some softness is normal because the biscuits sit on top of the creamy filling. To keep them crispier, add right before placing into the oven, avoid making the filling too thin, bake until the biscuits are deeply golden, and place the pan in the upper part of the oven if needed.

You can also freeze the biscuits for 10 minutes before placing on top of the pot pie filling.

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Chicken Pot Pie with Einkorn Biscuits

Jennifer Hall
This Chicken Pot Pie with Biscuits boasts a creamy, hearty base packed with flavor. Tender, shredded chicken mingles with colorful vegetables, aromatic spices, and a touch of fresh herbs. Topped with golden brown, flaky buttermilk biscuits, this dish is a cozy dinner dream come true.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 8 Servings

Equipment

  • 9×13 Baking dish

Ingredients
  

  • 3 cups Rotisserie Chicken
  • 1 Large Sweet onion diced
  • 1 cup Diced carrots
  • 1 cup Celery Diced
  • 2 cups Diced yellow potatoes about 1/2 inch cubes
  • 1/2 cup Frozen peas
  • 1/2 cups Frozen corn
  • 24 oz Chicken Broth (about 3 cups)
  • 3 Garlic cloves minced
  • 1 tbsp Avocado oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Dried Thyme
  • 1/4 cup Fresh Parsley curly finely chopped

Roux

  • 3 tbsp Butter
  • 1/4 cup Einkorn flour

Einkorn Buttermilk Biscuits

  • 2.5 cups Einkorn Flour + more for rolling and laminating.
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp salt (more if using unsalted butter)
  • 1/2 cup Salted butter cold and cut into small pieces.
  • 1 cup Buttermilk

Instructions
 

Einkorn Biscuits

  • Make the einkorn biscuits. Place biscuits on a lightly floured plate and cover with saran wrap or towel and place in the refrigerator until ready to use.

Chicken Pot pie filling

  • Sauté the vegetables: To a large pot or skillet add 1 tbsp avocado oil, minced garlic, diced onion, carrot, and celery. Sauté over medium heat for about 3-5 minutes or until the onion is slightly translucent.
  • Simmer the chicken pot pie filling: Add shredded chicken, potatoes, chicken broth, salt, pepper, thyme, and fresh parsley. Give it a stir and cook on simmer for 15-20 minutes with lid on.
  • Make the einkorn roux: Turn heat off, remove lid and begin making a roux by placing 3 tbsp butter in a 2-quart saucepan over medium low heat. once melted add 1/4 cup of einkorn flour and whisk until combined. Transfer thickened roux mixture to pot pie filling and stir until well combined. This will thicken the filling.
  • Add vegetables and transfer to baking dish: Finally add in frozen peas and corn. Transfer pot pie filling to a lightly greased 9×13 baking dish. Allow the pot pie filling to cool a bit while preheating the oven to 425 degrees Fahrenheit.
  • Add biscuits and bake: Once the oven is preheated. Place biscuits over top of pot pie filling (do this right before placing in the oven- you don't want your biscuits sitting on top of a warm base otherwise the biscuits will melt into the filling. Bake in the oven for 18-22 minutes or until biscuits are golden brown.
  • Rest before serving: Sprinkle with fresh parsley and allow to cool for 15 minutes before serving. This will allow the juices to redistribute into the vegetables and set up. Enjoy!

Notes

Notes: See post for helpful tips on how to make Einkorn Buttermilk Biscuits
 
Keyword Einkorn biscuits, einkorn buttermilk biscuits, einkorn chicken and biscuits, einkorn chicken pot pie, einkorn flour recipes
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