These days, we are all looking for ways to stretch our grocery budgets. So today, I’m sharing how to turn leftover roast chicken into a warm and comforting dutch oven chicken biscuit pot pie. It’s not only a delicious one pot meal, it’s also very economical. By using the bones to make broth for the sauce, it’s also wonderfully nourishing!
This post contains affiliate links. As an Amazon Associate we earn from qualifying purchases. When you click on our affiliate links and make any purchase, we may make a small commission at no extra cost to you. To read our full affiliate disclosure click here.
Dutch Oven Chicken Biscuit Pot Pie: The Perfect Way to Use Up Leftovers!
Chicken Biscuit Pot Pie is a really easy weeknight meal option when you need to clean out the fridge. We purchased a pasture raised whole chicken from Three Board Farms last weekend. Earlier this week, I roasted it with carrots, onions, and potatoes, and It tasted absolutely amazing! I made sure to get all the goodie out of it by reimagining the leftovers in this recipe for chicken biscuit pot pie.
A Frugal Tip to Stretch Your Grocery Budget:
Buying a whole chicken is a really fantastic way to stretch your grocery budget. When finances are tight, it’s a good idea to learn how to use a whole chicken in several different ways. Roasting chicken in a cast iron enamel dutch oven is super easy and it’s always a crowd pleaser.
Starla has a wonderful recipe for Simple Whole Roasted Chicken and Sierra has a super easy tutorial for making Homemade Stock with leftover chicken bones. That is a lot of value from one purchase, friends! Proteins are usually among the most expensive grocery items, so this is the perfect way to make them go further.
If you are interested in more frugal tips for getting the most out of your grocery budget, check out Starla’s post on How to Healthy Grocery Shop on A Budget.
Use What You Have!
One last tip for this recipe for chicken biscuit pot pie is to use what you have! This might be one of our all-time favorite sayings here at Life Full and Frugal! And it’s because it applies to so much of the frugal lifestyle. While you are cleaning out leftovers from your fridge, go ahead and clean out the pantry as well. This way you’ll be using up what you already have on hand.
There is no hard and fast rule on what veggies you use for this pot pie filling. I am terrible at writing recipes for this very reason. Sometimes you just don’t have everything that the recipe calls for, but you can always improvise. It’s a great way to use your resources wisely, and it will save you money at the same time!
Another phrase I find my self repeating time and again: A recipe is just a guide, y’all!
How to Make Dutch Oven Chicken Biscuit Pot Pie:
Note: I called this dutch oven chicken biscuit pot pie because my dutch oven is my favorite way to cook meals. Somehow whatever I’m cooking turns out wonderfully caramelized, never burnt. However, if you don’t own a cast iron enamel dutch oven, you can always use a casserole dish. (Again…use what you have!)
Ingredients for the Chicken Biscuit Pot Pie Filling:
- Butter – 1/2 stick
- Onion – 1 Medium, Chopped Fine
- Celery – 1 Cup, Chopped Fine
- Sweet Potatoes – 1 Cup, Cubed
- Sweet Peas – 1 Cup Frozen
- Green Beans – 1 Cup Frozen
- Chicken Stock – 2-3 Cups (you can also use 2 cups broth plus 1 cup of milk for a creamier sauce)
- Flour – 1/3 Cup to Thicken the Filling
- Parmesan Cheese – 1/2 Cup
- Chicken – 1 1/2 Cups, Chopped (If using cooked chicken, fold it into the sauce at the end. If using uncooked chicken, sauté cubed chicken with the veggies at the start.)
- Sage – 1 1/2 tsp.
- Thyme – 1 tsp.
- Bay Leaves – 3
- Garlic Powder – 1/2 tsp.
- Salt & Pepper to taste
Chicken Biscuit Pot Pie Filling Directions:
- First, preheat oven to 400 degrees.
- Second, chop all the veggies for the filling.
- Next, melt 1/2 stick of butter in cast iron enamel dutch oven. Add the chopped veggies, and the chicken, if you are using raw chicken.
- Allow veggies to cook until tender, then add the 1/3 cup flour to the mixture, stirring constantly.
- Next, add the chicken stock, 1 cup at a time, whisking it constantly until fully incorporated. This will thicken the sauce.
- Add the spices to the filling, then fold in the cooked chicken along with any leftover veggies you have. Set aside and make the biscuits.
Homemade Biscuits for the Topping:
- Flour – 2 1/2 Cups
- Baking Powder – 1 TBSP.
- Salt – 1 tsp.
- Baking Soda -1/2 tsp.
- Plain Kefir -1 1/2 Cups
- Butter -1 Stick, Melted
- First, place all dry ingredients in a food processor. Pulse to mix.
- Next, melt the butter and add it to the kefir. Whisk them together.
- With the food processor on, pour the kefir mixture into the bowl. Then pulse until everything is just mixed. The dough will be loose and sticky.
- Next, place about 1/3 a cup of flour onto a paper towel. Place scoops of the biscuit dough onto the mound of flour and roll around until coated.
- Lastly, form a biscuit shape in your hands, and place on top of the chicken biscuit pot pie filling.
- Bake at 400 degrees for 45 minutes, or until golden brown.
Additional Veggie Options For the Filling:
- Onions (ok, this is essential…)
- Sweet Potatoes
- Green Beans (canned or frozen)
- Sweet Peas (canned or frozen)
- Bell Peppers
*Cooking tip: if you have carrots (or bell peppers), onions, and celery, you have everything you need to create something delicious! Southerners call this little trio the “trinity.” Add garlic, and you will be a culinary genius!