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.
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!
Servings 6 to 8
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
- ⅓ cup all-purpose flour
- ⅓ 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.
