Chicken Biscuits

Curry Chicken Pot Pie with Cheesy Biscuits

When summer slips into fall and heartier dishes make their way to the menu, I always kick off the season change with a chicken pot pie.  I grew up on them and loved the ones served at Horsefeathers in North Conway, New Hampshire where we lived for many of ski seasons.  After a full day of skiing in the bitter New Hampshire hunger was high and the body temperature low.  When they would bring out a steaming pot pie you would warm up just by it’s sight.

I have tinkered with many variations and have come down to a curried, spicy and peppery version that blends all of the flavors and creates a robust dish that everyone comes back for more.


  • 3 whole skinless chicken breasts, that have been seasoned with kosher salt and put in the refrigerator for at least 3 hours and up to 6
  • Olive oil
  • 5 cups of chicken stock
  • 3 chicken bouillon cubes
  • 12 tablespoons of butter
  • 3 cups of yellow onions, rough chop
  • 1 cup of shallots, rough chop
  • 1 tablespoon of curry powder
  • 1/2 to 1 teaspoon of red pepper flakes
  • 1 cup of flour
  • 1/2 cup of heavy cream
  • 2 cups medium diced carrots that have been blanched for 2 minutes
  • 1 10 oz package of frozen peas
  • 1/2 pound of button mushrooms, sautéed in olive oil and seasoned with kosher salt over medium high heat for 4-5 minutes
  • 3 cups of frozen pearl onions
  • 1/2 cup freshly chopped thyme leaves, separated
  • 1/2 cup chopped chives, separated
  • Cheesy Biscuits, moderated

Making It

We take our basic recipe for biscuits and alter it below with a scoop and just finishing them off on the actual pot pit.
  • Turn oven to 375 degrees and sprinkle the chicken with olive oil and freshly ground pepper,  roast for 35-45 minutes. Let the chicken cool and chop into 1-inch chunks
  • Boil salted water, blanch the chopped carrots for two minutes, before placing into an ice bath
  • Heat the chicken stock in a saucepan and add the bouillons until dissolved
  • Take the dutch oven and over a medium flame, melt the butter and quickly add the onions after the butter is melted. Add red pepper flakes, curry powder and half of the thyme and sauté the onions for 15 minutes or until they are translucent
  • Turn the flame down to medium-low heat and add flour.  Stir in with a wooden spoon and do so constantly for two minutes
  • Add the heated chicken stock and stir for another minute.  It should become a thick consistency
  • Add 2 teaspoons of salt, 1/2 teaspoon of freshly cracked pepper, half of the chopped chives and heavy cream
  • Add the chicken, mushrooms, carrots, peas, onions and mix well and place in a baking dish that will leave a half an inch (it will bubble over otherwise)
  • Make the biscuits but after you roll out, form into a ball and use an ice cream scooper to shape them before frozen.  When you cook them put them on a lined baking sheet and cook at 375 degrees for 20 minutes, remove from oven and put in the chicken pot pie and good for 25 minutes, remove,  put the  partially-cooked biscuits on top and cook for an additional 25 minutes, let rest then serve

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