Lunch / Dinner
Upside-Down Chicken Pot Pie with Biscuit Crust
The ultimate one-dish meal, pot pie has something for everyone. If you prefer a biscuit topping and it’s your favorite part of the pot pie, this version with a biscuit base is sure to be your new favorite. Cooking in cast iron — because of its heat retention — guarantees a crust with a crispy exterior.
It’s hard not to love chicken pot pie. Full of creamy gravy, vegetables, chicken, and a buttery crust, dinner really doesn’t get much better. Unless, that is, you opt for a biscuit crust and then literally flip the whole thing on its head so you get a bit of biscuit in every bite.
A biscuit crust is easy enough to do. First make the biscuit recipe and press it into a cast-iron skillet to parbake while making the filling. Cooking in cast iron (because of its heat retention) guarantees a crust with a crispy exterior that’s buttery and flaky inside. The crust will puff during parbaking. That’s OK, just press it down, making a well to hold the chicken filling.
Ingredients
FOR THE CRUST, WHISK:
CUT IN:
FOR THE FILLING, MELT:
ADD:
STIR IN:
Meal Prep Quick Tip
While many pot pies are a labor of love, using frozen vegetables for this pie means most slicing and dicing is done for you, keeping the prep for your dinner as easy as, well, pie.
Instructions
Preheat oven to 400°.
For the crust, whisk together flour, thyme, garlic, baking powder, baking soda, and salt.
Cut in butter until pea-sized. Stir in buttermilk just until all flour is moistened; transfer to an 8-inch cast-iron skillet. With dampened fingers, pat dough into bottom and partway up sides of skillet.
Bake crust 12–15 minutes, then press crust down with a spoon to make a well in the center.
For the filling, melt butter in a sauté pan over medium-high heat. Add carrots, onions, and mushrooms; sauté until mushrooms release their liquid and it evaporates.
Add green beans, thyme, and garlic; cook 2 minutes. Reduce heat to medium.
Stir in flour to coat vegetables; cook 2 minutes. Whisk in milk; cook filling until slightly thickened, 8 minutes. Stir in chicken, parsley, and lemon juice; season with salt and pepper.
Spoon filling into crust and bake 15–20 minutes. Let pie stand 5 minutes before serving.
Pressing the center of the puffed crust with a spoon after parbaking creates space to hold the filling.
So the filling isn’t thin, sauté the mushrooms until they’ve released all their liquid and it evaporates.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 427
% Daily Value*
Total Fat 22g 33%
Saturated Fat 13g 65%
Cholesterol 87mg 28%
Sodium 479mg 19%
Carbs 36g 12%
Protein 20g
*Percent Daily Values are based on a 2,000 calorie diet.