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Pot Pie Biscuits & Gravy
For the biscuits:
- 3 cups unbleached flour OR 3 ¼ cups spelt flour
- 2 ½ tablespoons evaporated cane sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon sea salt
- 8 tablespoons (1 stick) cold butter, cubed
- ⅔ cup buttermilk OR 1⁄2 cup milk + 2 tablespoons lemon juice
- ½ cup milk
For the pot pie gravy:
- 6 tablespoons butter, divided
- 1 large onion, diced
- 2 ribs celery, diced
- 2 carrots, peeled and diced
- 1 teaspoon dried thyme
- ½ cup all-purpose flour OR spelt flour
- 2 cups chicken or turkey stock
- 2 cups milk
- 2-3 cups chopped, cooked turkey OR chicken
- 1 cup frozen peas and/or leftover vegetables (corn, carrots, beans, etc)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
First, make the biscuits:
- Prepare your oven and pans. Preheat the oven to 400°F. Have a parchment-lined baking sheet at the ready.
- Mix the dry ingredients. Sift or whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter and make the dough. Rub or cut the butter into the flour mixture until it forms pea-size pieces and loosely holds together when pressed in your hand. Add the buttermilk and whole milk. Mix just to combine the ingredients—don’t overmix.
- Roll and cut the dough. Roll or press the dough out into a rectangle about 1" thick. Fold the dough in half, roll again, fold in half, and repeat three or four times for a final thickness of 1". (This process of laminating the dough ensures fluffy, flaky, layered biscuits.) Cut the dough into equal pieces roughly 2" x 2" in size OR cut into rounds with a biscuit cutter or a drinking glass. Place the cut biscuits or rounds on the prepared baking sheet.
- Bake the biscuits. Bake until the tops are golden and middles are cooked through, 15-20 minutes for soft biscuits and 20-25 minutes for biscuits with a bit of crunch on the outside.
Meanwhile, make the pot pie gravy:
- Chop the vegetables and gather leftovers. Dice the onion, celery, and carrot and set aside. Have at the ready any leftover vegetables you'll be adding.
- Sauté the vegetables. Melt 2 tablespoons of the butter in a heavy-bottomed stock pot or Dutch oven over medium heat until it bubbles. Add the onion, celery, and carrot and sauté until the onion is translucent and the vegetables have softened, 4-5 minutes. Add the remaining butter and let it melt until it too bubbles, then add the thyme and saute until fragrant, 20-30 seconds.
- Make a roux. Add the flour and stir until it coats all the vegetables. Cook for 1-2 minutes, stirring constantly. Add the stock and the milk a few tablespoons at a time, stirring after each addition until the liquid is completely worked into the mixture.
- Add any leftovers. Add in the chopped turkey or chicken, peas, leftover vegetables, or any other additions. Stir frequently until the mixture is hot.
- Season the gravy. Add the salt and pepper, then taste the mixture and adjust seasonings to taste.
- Serve the biscuits and pot pie gravy. To serve, cut open one biscuit on each plate and spoon over the pot pie gravy. Serve hot.