Lemon-Dill Chicken Biscuit Pot Pie

Lemon-dill chicken and veggies baked under flaky lemon-dill biscuits. It’s so comforting and filling but the lemon gives the dish a refreshing twist to this classic dish. Pick up a rotisserie chicken or substitute cooked turkey for the chicken. A delicious comforting dish and perfect with leftover Thanksgiving turkey!

INGREDIENTS TO MAKE LEMON-DILL CHICKEN BISCUIT POT PIE

FILLING INGREDIENTS

  • Unsalted butter
  • Onion
  • Carrot
  • Celery
  • Garlic cloves
  • All-purpose flour
  • Chicken stock
  • Milk, whole milk preferably
  • Dijon mustard
  • Dry mustard
  • Parmesan
  • Fresh dill, minced
  • Zest of whole lemon
  • Fresh lemon juice
  • Cooked chicken or turkey
  • Frozen peas
  • Kosher salt and freshly ground black pepper

BISCUIT INGREDIENTS

  • All-purpose flour
  • Sugar
  • Baking powder
  • Kosher salt
  • Zest of whole lemon
  • Fresh dill
  • Milk
  • Unsalted butter
  • Egg yolk
  • Water

HOW TO MAKE THE FILLING

  • In a large saucepan over medium heat, melt 3 Tbsp unsalted butter.
  • Add onion, carrot, celery, 1 tsp salt, and ¼tsp black pepper; cook for about 5 minutes until vegetables are softened.
  • Add the minced garlic; cook for 2 minutes.
  • Move vegetables to one side of the saucepan and add the remaining 2 Tbsp unsalted butter.
  • Sprinkle flour over the melted butter, then stir in the vegetables; cook while stirring for 1 minute.
  • Stir in the chicken stock and milk; mix until incorporated.
  • Add the Dijon, dry mustard, 1 tsp salt, and ½ tsp black pepper.
  • Cook over medium heat until thickened, about 5-8 minutes, stirring occasionally.
  • Remove from heat.
  • Add the Parmesan, fresh dill, lemon zest, lemon juice, chicken or turkey, and peas; taste for salt and pepper.
  • Transfer to a 9 x 9-inch ovenproof dish (or a similar size) with a depth of at least 2 inches.
  • Spread the filling evenly and prepare the biscuits for the top.

HOW TO MAKE THE BISCUITS

  • Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and fresh dill.
  • Using a rigid pastry blender or two forks, cut the butter into the dry mixture until incorporated and crumbly.
  • Drizzle milk evenly over the top of the mixture.
  • Stir together just until moistened and place on a floured surface.
  • Fold over once and with a rolling pin gently form into a rectangle with a ½-inch width.
  • Using a 2½-inch biscuit cutter, cut as many biscuits as possible.
  • Press dough together and cut out 9-12 biscuits.
  • Place biscuits on the top of the filling. In a small bowl, whisk together the egg yolk and 1 Tbsp water with a fork.
  • Brush the tops of the biscuits with the egg wash.
  • Bake for about 35 minutes, until the tops of the biscuits are golden brown.
Brush biscuits with egg wash before baking.

SOME TIPS

  • If you don’t have a biscuit cutter, you can cut them in squares with a knife or bench knife. Or you can drop make drop biscuits.
  • Rotisserie chicken works great with this recipe.
  • Turkey is a perfect substitute. Roast a turkey breast to use or leftover Thanksgiving turkey is perfect.

Lemon-Dill Chicken Biscuit Pot Pie

Lemon-dill chicken and veggies baked under flaky lemon-dill biscuits. It's so comforting and filling but the lemon gives the dish a refreshing twist to this classic dish. Pick up a rotisserie chicken or substitute cooked turkey for the chicken. A delicious comforting dish and perfect with leftover Thanksgiving turkey!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Chicken, Lunch, Main Dish, Turkey
Cuisine: American
Keyword: dill, lemon, thanksgiving
Servings: 6 to 8
Author: Louise Rio

Ingredients

Filling:

  • 5 Tbsp unsalted butter
  • 1 cup onion, small diced
  • 1 cup carrot,small diced
  • 1 cup celery, small diced
  • 3 large garlic cloves, minced
  • cup all-purpose flour
  • cup chicken stock
  • 2 cups milk, whole milk preferably
  • 1 tsp Dijon mustard
  • 1 tsp dry mustard
  • ½ cup Parmesan
  • 2 Tbsp fresh dill, minced
  • Zest of whole lemon
  • 2 Tbsp fresh lemon juice
  • 4 cups cooked chicken or turkey, large diced
  • 1 cup frozen peas
  • Kosher salt and freshly ground black pepper

Biscuits:

  • 2 cups all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • Zest of whole lemon
  • 2 tsp fresh dill, minced
  • ½ cup milk
  • 6 Tbsp unsalted butter, chilled and diced
  • 1 egg yolk
  • 1 Tbsp water

Instructions

  • TO MAKE THE FILLING: In a large saucepan over medium heat, melt 3 Tbsp unsalted butter. Add onion, carrot, celery, 1 tsp salt, and ¼tsp black pepper; cook for about 5 minutes until vegetables are softened. Add the minced garlic; cook for 2 minutes.
  • Move vegetables to one side of the saucepan and add the remaining 2 Tbsp unsalted butter. Sprinkle flour over the melted butter, then stir in the vegetables; cook while stirring for 1 minute.
  • Stir in the chicken stock and milk; mix until incorporated. Add the Dijon, dry mustard, 1 tsp salt, and ½ tsp black pepper. Cook over medium heat until thickened, about 5-8 minutes, stirring occasionally. Remove from heat.
  • Add the Parmesan, fresh dill, lemon zest, lemon juice, chicken or turkey, and peas; taste for salt and pepper. Transfer to a 9 x 9-inch ovenproof dish (or a similar size) with a depth of at least 2 inches. Spread the filling evenly and prepare the biscuits for the top.

For the biscuits:

  • TO MAKE THE BISCUITS: Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and fresh dill. With a rigid pastry blender or two forks, cut the butter into the dry mixture until incorporated and crumbly.
  • Drizzle milk evenly over the top of the mixture. Stir together just until moistened and place on a floured surface. Fold over once and with a rolling pin gently form into a rectangle with a ½-inch width. Using a 2½-inch biscuit cutter, cut as many biscuits as possible. Press dough together and cut out 9-12 biscuits.
  • Place biscuits on the top of the filling. In a small bowl, whisk together the egg yolk and 1 Tbsp water with a fork. Brush the tops of the biscuits with the egg wash. Bake for about 35 minutes, until the tops of the biscuits are golden brown.

Notes

  • This is a great recipe for leftover turkey or rotisserie chicken. 

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