Black Magic Chicken Pot Pie | Buttermilk Biscuits | Halloween
Unleash your inner witch this Halloween with a spellbinding twist on a classic favorite! This Black Magic Chicken Pot Pie, topped with buttery buttermilk biscuits, is the ultimate comfort food for your spooky celebrations. Perfect for cozy gatherings or a haunted movie night, each bite is a delightful enchantment that will leave everyone under its spell. Are you ready to brew up some culinary magic?
Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for more Chicken Recipes, click HERE!
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Black Magic Chicken Pot Pie | Buttermilk Biscuits | Halloween
Equipment
Ingredients
BUTTERMILK BISCUITS BASE
- 11 oz (312 g) all-purpose flour
- 2 Tbsp (24 g) baking powder
- 1 tsp (6 g) sea salt
- 4 oz (115 g) butter (Cold | Diced)
ORANGE BISCUITS
- 1 oz (28 g) all-purpose flour
- 5 oz (142 g) buttermilk (Cold)
- 1 oz (28 g) pumpkin purée
- 1 tsp (7 g) honey
BLACK BISCUITS
- 5 oz (142 g) buttermilk (Cold)
- 1 Tbsp (5 g) black cocoa powder
- 1 tsp (7 g) honey
CHICKEN POT PIE FILLING
- 2 oz (56 g) butter (Melted)
- 2 Tbsp (28 g) olive oil
- 2 carrots (Peeled | Diced)
- 2 celery ribs (Diced)
- 1 sweet onion (Chopped)
- 2 Garlic Cloves (Minced)
- 15 oz (425 g) leftover chicken (Cooked | Diced)
- 4 oz (115 g) button mushrooms (Cleaned | Diced)
- 5.11 oz (145 g) frozen peas
- 1.69 oz (48 g) all-purpose flour
- 16.93 oz (480 g) Chicken Stock
- 2.12 oz (60 g) white wine (semi-dry | I used Chablis)
- 8.47 oz (240 g) heavy cream
- 1/2 tsp (0.5 g) Dried thyme
- 1/4 tsp (0.25 g) Greek oregano
- Salt, Pepper (To Taste)
Instructions
- Place your Large Round Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
BUTTERMILK BISCUITS (BASE) PREPARATION
- In a mixing bowl, whisk the all-purpose flour together with the baking powder and sea salt. Add the cold diced butter and using a pastry blender cut the butter into the flour until the mixture comes together in pea-sized crumbs. Split the preparation into two bowls. Refrigerate the second one.11 oz all-purpose flour, 2 Tbsp baking powder, 1 tsp sea salt, 4 oz butter
ORANGE BISCUITS PREPARATION
- Add the additional all-purpose flour and drizzle the cold buttermilk, pumpkin purée and honey. Gently mix, bringing the dough together in a cohesive mass. NOTE: If the biscuit dough feels excessively sticky, add a tablespoon of flour at a time, working it in until just combined.1 oz all-purpose flour, 5 oz buttermilk, 1 oz pumpkin purée, 1 tsp honey
- Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough into a rectangle (about 9 inch | 22 cm long), using the heel of your palms, work the dough just until you’ve got a fully incorporated mass. NOTE: Do not overwork the dough.
- Fold the left side into the middle, then the right side.
- Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
- Using a lightly floured rolling pin, roll the dough into a rectangle until it is 1 inch | 2.5 cm thick. Use a round 2 3/4 inch | 7 cm biscuit cutter to stamp out biscuits (Lightly flour the inside of the cutter in between). Re-roll and stamp dough as needed until you have 4 biscuits. VERY IMPORTANT: Do not twist the biscuit cutter. The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise.
BLACK BISCUITS PREPARATION
- Take the bowl out of the refrigerator and drizzle the cold buttermilk, black cocoa powder and honey over the flour mixture. Gently mix, bringing the dough together in a cohesive mass. NOTE: If the biscuit dough feels excessively sticky, add a tablespoon of flour at a time, working it in until just combined.5 oz buttermilk, 1 Tbsp black cocoa powder, 1 tsp honey
- Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough into a rectangle (about 9 inch | 22 cm long), using the heel of your palms, work the dough just until you’ve got a fully incorporated mass. NOTE: Do not overwork the dough.
- Fold the left side into the middle, then the right side.
- Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
- Using a lightly floured rolling pin, roll the dough into a rectangle until it is 1 inch | 2.5 cm thick. Use a round 2 3/4 inch | 7 cm biscuit cutter to stamp out biscuits (Lightly flour the inside of the cutter in between). Re-roll and stamp dough as needed until you have 4 biscuits. VERY IMPORTANT: Do not twist the biscuit cutter. The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise.
REFRIGRATE
- Place the shaped biscuits onto a floured tray arranging them about 1 inch | 2.5 cm apart so the biscuits have room to puff up and rise.
- Refrigerate while preparing the pot pie filling. VERY IMPORTANT: Do not skip this step because after working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher the biscuits will rise!
CHICKEN POT PIE FILLING PREPARATION
- Preheat oven to 425F/215C.
- Heat the butter and olive oil in a frying pan over medium-high heat until they shimmer. Add the diced carrots and celery. Cook for 3 minutes. Add minced onions and cook until the onion is translucent, about 3 minutes. Add the minced garlic and cook 30 seconds. Add the cubed, cooked chicken, diced mushrooms, and peas. Cook for 1 minute. Sprinkle the all-purpose flour and cook 3 minutes, stirring continuously. Stir in the chicken stock and scrape the bottom of the pan to deglaze the pan. Pour in the white wine (Chablis) and heavy cream. Stir well. Add the Dried thyme, Greek oregano, salt and pepper (Season to Taste). Stir well and continue to cook until thickened to a thick-stew consistency.2 oz butter, 2 Tbsp olive oil, 2 carrots, 2 celery ribs, 1 sweet onion, 2 Garlic Cloves, 15 oz leftover chicken, 4 oz button mushrooms, 5.11 oz frozen peas, 1.69 oz all-purpose flour, 16.93 oz Chicken Stock, 2.12 oz white wine, 8.47 oz heavy cream, 1/2 tsp Dried thyme, 1/4 tsp Greek oregano, Salt, Pepper
- Pour chicken stew mixture into the Large Round Mold.
- Take the biscuits out of the refrigerator. Place one black biscuit at the center and slice the remaining ones in halves. Arrange them on top of the chicken pot pie. Brush the top of each biscuit with buttermilk.
BAKE!
- Bake for 20 minutes at 425F/215C. (Every oven heats differently, monitor your biscuits from 18 minutes). It is ready when the biscuits have risen and are golden brown around the edges, the top being lightly brown.
- Once your Black Magic Chicken Pot Pie | Buttermilk Biscuits is out of the oven, serve and enjoy while hot! They are delicious, everyone will ask for seconds! "BONE" Appétit & Happy Halloween!
Video
Nutrition
Credit: I used the “Chicken Pot Pie Casserole” Recipe from Becky The Cookie Rookie ; and the “Buttermilk Biscuits” Recipe from Stephanie The Cozy Cook to make the base of the biscuits. Both recipes are incredible, I could not believe how delicious they turned out! Thank you! ~Nessa
Magnifique découverte pour moi aussi, bravo Nessa !!!!!
Je suis vraiment heureuse de t’avoir fait découvrir quelque chose de nouveau. C’est un plat ultra Américain, il est relativement rapide et vraiment DÉLICIEUX! Bisous, ~Nessa
C’est une découverte je ne connaissais pas
Bises
Tu n’as pas plu typique Américain. Heureuse de t’avoir fait découvrir cette belle recette. Bises, ~Nessa
Je voulais dire les courges (je raffole des courgettes).
Moi j’aime les deux alors ça va bien que j’ai appris à apprécier les courgettes! Grosses Bises, ~Nessa
En ce moment, pas de bol pour moi qui déteste les courges et Halloween…😂 J’ai hâte d’être dans la période de Noël pour que tu puisses a nouveau me faire rêver. Les goûts et les couleurs, n’est-ce pas…
Oh la la ma chère Isa, je suis désolée car là rien va te plaire chez moi pour un petit moment, mais je sais que tu apprécieras l’effort de créativité ahah 🙂 J’ai prévu de belles choses pour le calendrier de l’avant alors j’espère que cela te plaira. J’ai juste fait que quelques recettes, le reste c’est encore sur des dessins que j’ai gribouillé cet été. Grosses Bises, ~Nessa
C’est trop sympa cette recette !
Bisous belle journée
On l’adore à la maison, c’est un plat très complet! Bisous, ~Nessa