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–+ servings

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
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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

  • 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 9x13 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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