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Chicken Pot Pie with Einkorn Biscuits

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.
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Chicken Pot Pie Overview

  • Cozy Dinner Dream: This dish is the epitome of comfort food. Creamy base overflowing with tender shredded chicken, colorful vegetables, and aromatic spices and herbs. Hearty filling, rich & satisfying.

  • Vibrant and Colorful: A vibrant mix of vegetables adds pops of color, flavor, and nutrients. A showstopper for serving a crowd. 

  • Einkorn biscuits for All: The crowning glory of this dish is a layer of flaky, buttery buttermilk Einkorn biscuits baked to a beautiful golden brown.

  • A Feast for the Crowd: Generous filling, a feast worthy dish designed to feed a crowd. No one is going home hungry!

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Einkorn biscuits on top of chicken pot pie

Ingredients you will need for Chicken Pot Pie with Biscuits

For the Biscuits

  • Butter

  • Buttermilk

  • Einkorn flour

  • Salt

  • Baking powder

  • Baking soda

For the filling

  • Shredded Rotisserie chicken

  • Large sweet onion

  • Diced carrots, celery, & yellow potatoes

  • Frozen peas & corn

  • Chicken broth

  • Avocado oil

  • Spices & herbs: Salt, pepper, dried thyme, fresh parsley 

  • Einkorn flour & butter for the Roux 

  •  

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.

Tips For making the best Einkorn buttermilk biscuits

For a detailed Step by Step guide on how to make Einkorn Buttermilk Biscuits- See https://tinhateats.com/fluffy-einkorn-buttermilk-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. 

Step by step- How to make Chicken Pot pie with Biscuits

1.

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/ 

Saute the mirepoix

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.

Add in chicken, stock, seasonings & 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.

Make a 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.

Add peas and corn & preheat oven

Finally add in frozen peas and corn. Transfer pot pie filling to a lightly greased 9x13 baking dish. Allow the pot pie filling to cool a bit while preheating the oven to 425 degrees Fahrenheit.

Transfer to casserole dish, 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 a 425 degree oven, left uncovered for 18-22 minutes or until biscuits are golden brown.

Try These Other Einkorn Flour Recipes

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Chicken Pot Pie with Einkorn Biscuits

tinhateats
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

  • 9x13 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

  • Add 2.5 cups flour, baking powder baking soda, salt and cubed butter to a food processor. Pulse several times or until the flour develops course pea size balls.
  • Transfer the flour mixture into a bowl and add buttermilk. Mix with a fork until combined (do not over mix). Dough will be very sticky. Transfer dough to a floured surface and begin shaping into a 1-inch rectangle. Fold over one half of the dough, then the other half (like a letter). Shape or flatten again into a 1-inch rectangle and repeat this process several times. Lightly flour your dough between each pass especially if very sticky. See Notes for additional tips and more detailed instructions.
  • Roll dough into a final 1-inch-thick circle. Use your disc cutter about 2 1/4 wide by 1 1/2 inch tall to cut rounds out. Should have 8 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

  • 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.
  • 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.
  • 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.
  • Finally add in frozen peas and corn. Transfer pot pie filling to a lightly greased 9x13 baking dish. Allow the pot pie filling to cool a bit while preheating the oven to 425 degrees Fahrenheit.
  • 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.
  • 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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Hi, I’m Jenn – welcome to Tinhateats! Here, you’ll find a collection of gluten-free, paleo, and Whole30-friendly recipes, with a special spotlight on einkorn flour. I love reimagining classic dishes in healthier, more nourishing ways—and I hope my recipes inspire you to try something new in your own kitchen. Follow along for real food, made simple!

 

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