Buttermilk Chicken Pot Pie Sandwich
There's nothing quite like a warm, comforting chicken pot pie, but why not give this classic comfort food a delicious twist? These Buttermilk Chicken Pot Pie Sandwiches combine everything you love about traditional chicken pot pie with the buttery, flaky goodness of fluffy buttermilk biscuits. Tender shredded rotisserie chicken, fresh carrots, celery, onions and sweet green peas come together in a rich, creamy filling that's packed with savory flavor. Instead of a traditional pie crust, the filling is piled high between warm, golden buttermilk biscuits for a hearty, slightly messy sandwich that's worth every bite!
The best part? This recipe is surprisingly easy to make, especially when you let a few store-bought shortcuts do the heavy lifting. Pre-made buttermilk biscuits and shredded rotisserie chicken save plenty of prep time, while the entire creamy pot pie filling comes together in just one cast iron pot. Simply warm the biscuits in the oven, split them open and spoon on a generous helping of that delicious filling. It's the perfect cozy dinner for chilly evenings, busy weeknights or whenever you're craving a little homemade comfort without spending hours in the kitchen.
Prep Time: 30 min | Cook Time: 1 hour | Serving Size: 8-10
Large buttermilk biscuits (I use Costco)
4 tbsp butter
1 large yellow onion, diced
4 carrots, chopped
4 ribs celery, chopped
5 cloves garlic, minced
½ cup chopped parsley
1 teaspoon salt, or to taste
1 tbsp lemon juice
1 teaspoon fresh black pepper, plus more to taste
4 tbsp all-purpose flour
5 cups chicken broth, regular or low sodium
1 cube chicken bouillon, or paste, optional
3 cups cooked shredded rotisserie chicken
1.5 cup frozen peas
1 cup heavy cream, at room temperature
Instructions
Melt butter in a large pot or Dutch oven over medium heat. Add 1 diced yellow onion and cook for 2 to 3 minutes until translucent. Add carrots, celery, and garlic, along with salt, pepper, and parsley. Cook 5 to 7 minutes until just softened.
Sprinkle flour evenly over the vegetables. Stir well to coat, then cook for 1 to 2 minutes to remove any raw-flour taste.
Pour in broth while whisking constantly to prevent clumps. Scrape the bottom of the pot to release any browned bits. Add the chicken bouillon. Bring to a gentle simmer.
Partially cover the pot and simmer for 10 to 15 minutes, until the vegetables are tender and the broth has thickened slightly.
Stir in chicken, frozen peas and heavy cream. Return to a gentle simmer and cook until everything is heated through. Avoid boiling after adding the dairy to keep the soup smooth and creamy.
Ladle the hot soup into bowls and top each with a warm, flaky biscuit. Garnish with chopped fresh parsley and cracked black pepper, and dollop of butter. Serve immediately.
