Chicken Biscuit Pot Pie
This classic chicken pot pie gets a Southern twist with a cheddar and herb buttermilk biscuit topping. A very hearty breakfast... or dinner, for that matter. This recipe first appeared in Season 14 of Good Eats.Photo by Lynne Calamia
- Time: 88 min
- Servings: 8
Source: Alton Brown
Ingredients
- pound bulk-style chicken sausage
- tablespoons unsalted butter
- ounces all-purpose flour
- whole milk
- unsalted chicken broth
- pounds shredded, cooked chicken
- teaspoons kosher salt
- teaspoon freshly chopped sage
- teaspoon freshly ground black pepper
- ounces all-purpose flour, plus extra for rolling
- teaspoons baking powder
- teaspoon baking soda
- teaspoon kosher salt
- teaspoon freshly chopped thyme
- teaspoon cayenne pepper
- ounces extra-sharp white cheddar cheese
- tablespoons unsalted butter, frozen
- fluid ounces low-fat buttermilk