Cooking Alton Brown’s Chicken Biscuit Pot Pie

After a somewhat disastrous attempt at cooking a whole chicken that I’d rather not get too much into, my wife suggested I take the leftover meat — of which there was a good deal — remove the skin and make chicken pot pie, a favorite of hers. I figured it was the least I could do, I started looking around for recipes and landed on Alton Brown’s for Chicken Biscuit Pot Pie. It looked tasty, I had most of the ingredients and the idea of putting biscuits on top of something that already includes chicken, gravy and vegetables was quite appealing to me. I was sold, but a little nervous. Dough and I don’t always mix well, but the recipe didn’t seem that hard so I moved forward.

I didn’t make any changes to the recipe, but the only chicken sausage I was able to find was actually pre-cooked, so I didn’t need to cook that all the way in the pan. Aside from that, I did what Alton said and had pretty good luck. I got all the dry ingredients for the biscuit dough together first in a bowl and then got to work on the inside of the chicken pot pie.

Once that was done and set aside to cool a bit, I got to work on the rest of the dough. Like I said, I was a little worried about this part, but it only involved mixing the ingredients, putting some flour on the counter, smushing the dough down and then cutting out circles with one of our glasses. You then put the pie filling in the oven safe container, cover with the dough discs and pop it into the oven.

I was most surprised by how little time this all took to put together and how freaking good the end results tasted. Like I said, it’s got chicken and gravy, plus biscuits and chicken sausage, which I didn’t even know I liked. Wins all around.



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