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 mins
Cook Time45 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Chicken, Lunch, Main Dish, Turkey
Cuisine: American
Keyword: dill, lemon, thanksgiving
Servings: 6 to 8
Author: Louise Rio
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
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.
- This is a great recipe for leftover turkey or rotisserie chicken.