Chicken Pot Pie with Sprouted Buttermilk Biscuits - Second Spring (2024)

Sprouted Biscuits

• 2¼ cups sifted wheat flour
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp butter, frozen
• 2 tsp honey
• ½ cup buttermilk (see notes to make your own)

Chicken Pot Pie

• ¼ cup butter
• 1 small onion, finely chopped
• 1 cup chopped carrot (about 1 large or 2 medium carrots)
• 1 cup chopped celery (about 2 ribs)
• 2 cloves garlic, minced
• ½ tsp dried thyme
• ¼ tsp ground sage
• ½ cup sifted wheat flour
• 2 cups bone broth or chicken broth
• ½ cup half and half (or milk of choice)
• 3 cups Cooked Shredded Chicken* (about 1 whole rotisserie chicken)
• ⅔ cup frozen peas
• salt and pepper to taste

• About 30 minutes before you start, measure butter and put in freezer (all in one piece is easiest).

• In a large bowl, blend flour, salt and baking powder.

• Using a regular size cheese grater, grate the frozen butter on top of the flour mixture. With your hands, work the flour and butter together until in forms a coarse meal. Alternatively, you can cube the butter and pulse it with the flour mixture in a food processor.

• Pour honey and buttermilk over the mixture and stir with a spoon just until it comes together. If necessary, knead once or twice to make a shaggy ball.

• Place dough on a lightly floured surface and roll (preferred) or pat into a rectangle about ½" thick. Fold the dough over itself and roll out again. You can add small amounts of flour to the counter if needed to prevent sticking. Repeat folding the dough over itself two more times. The dough should look marbled with butter.

• Roll the dough to about ¾" thick. Cut 2½" rounds by pressing straight down (don't twist the cutter) or cut into 2½" squares by pressing straight down with a sharp knife. Push the scraps together, roll out and fold over itself, then roll to ¾" and cut the remaining pieces. Place in the fridge to chill while you prepare the filling.

• Preheat your oven to 450℉.

• Chop all the vegetables and mince the garlic. Shred the chicken into bite-sized pieces.

• Add the butter to a skillet, cast iron or dutch oven on medium heat. Saute onions, carrots and celery until soft. Add the garlic and continue to cook for another minute.

• Add flour and spices and cook for another 30 seconds or so, stirring constantly. Then add broth, half and half, chicken and peas and mix well. If you prefer a thicker sauce, you can continue to cook until it thickens or you can add more broth for a thinner sauce. Taste and season with salt and pepper.

• If your skillet is oven safe, place biscuits on top with space between each. If not, transfer mixture to a casserole dish, then place biscuits on top. Optional: brush biscuit tops with a beaten egg for a golden shiny top.

• Bake 12-15 minutes, until biscuits are browned and filling is bubbly. Enjoy!

You can make your own buttermilk by adding 1 1/2 tsp of lemon juice or apple cider vinegar to a 1/2 cup measure, then fill the rest up with your milk of choice (works with milk alternatives like almond, oat etc. too). Allow the mixture to rest for a few minutes to thicken and develop lumps (this is normal).

* You can use any cooked/leftover chicken for this but we used rotisserie chicken to make it extra quick and easy!