97th Street Chicken Pot Pie

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97th Street Chicken Pot Pie

Recipe Makes 6 Servings. Each Serving Is:










  • 1 Rotisserie Chicken, skin removed and chopped
  • 1 Tbsp olive oil + 1 Tbsp butter
  • 1 yellow onion, diced
  • 2 c. carrots, sliced
  • 1 c. celery, sliced
  • 3 cloves garlic, minced
  • 1 c. chicken bone broth
  • Corn Starch Slurry: ~50 ml Bone Broth + 1 Tbsp Corn Starch

Biscuit Dough

Dry Ingredients:

  • 2 c. all-purpose flour
  • 1 Tbsp each of sugar and baking powder
  • 1 tsp. salt
  • 4 Tbsp butter
  • 1/4 c. shredded cheddar cheese
  • 2 Tbsp Each: fresh thyme and rosemary (less if dried)

Wet Ingredients:

  • 3/4 c. buttermilk or homo milk (may need a bit more)


1. Preheat an oven to 400 degrees F.
2. In a large cast iron pan, add olive oil + butter over medium heat and fry the onions, carrots, and celery until soft.
3. Add the garlic and cook for another minute.
4. Mix well with the rest of the ingredients except the cornstarch slurry. Bring to a simmer for about five minutes. Finally, add the cornstarch slurry and let the dish sit while you prepare the biscuits.
5. In a large bowl, combine all the dry ingredients for the biscuits. Add in the buttermilk and combine to form the biscuit dough. Form 8 equal-sized balls of biscuit dough and place them on top of the chicken mixture. Transfer to the oven.
6. Bake for around 20-25 minutes. At about the 12-15 minute mark, coat the biscuits with a light brush of buttermilk. Remove when the biscuits are looking golden brown on top.

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