Chicken Pot Pie with Biscuits Recipe

Chicken Pot Pie with Biscuits is the ultimate comfort food. Combining a creamy, hearty filling packed with tender chicken, fresh vegetables, and savory herbs, it’s all topped with golden, flaky biscuits for a perfect meal. Whether you’re looking for a family-friendly dinner or a way to use up leftover chicken, this dish is a winner.

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Step-by-Step Instructions

Step 1: Prepare the Filling

1. Sauté the Vegetables:
   • Melt butter in a large skillet or Dutch oven over medium heat.
   • Add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender.
   • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Make the Roux:
   • Sprinkle the flour over the vegetables and stir well to coat evenly.
   • Cook the mixture for 2–3 minutes, allowing the raw taste of the flour to cook out.
3. Add Liquids:
   • Slowly pour in the chicken broth, stirring constantly to avoid lumps.
   • Add the milk or cream, continuing to stir until the mixture thickens.
4. Incorporate the Chicken and Peas:
   • Stir in the cooked chicken and frozen peas.
   • Season with thyme, rosemary, salt, and pepper. Adjust seasoning as needed.
   • Reduce the heat to low and let the filling simmer for 5–10 minutes.

Step 2: Make the Biscuits

1. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cut in the Butter:
   • Add the cold, cubed butter to the dry ingredients.
   • Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add the Buttermilk:
   • Pour in the buttermilk and gently stir until the dough comes together. Avoid overmixing.
4. Shape the Biscuits:
   • Turn the dough out onto a floured surface and pat it into a 1-inch-thick rectangle.
   • Use a biscuit cutter or a round glass to cut out biscuits. Re-roll scraps as needed.

Step 3: Assemble the Dish

1. Transfer the Filling:
   • Pour the chicken and vegetable filling into a greased 9×13-inch baking dish.
2. Add the Biscuits:
   • Arrange the biscuits on top of the filling, spacing them slightly apart.
   • Brush the tops of the biscuits with buttermilk for a golden finish.

Step 4: Bake the Chicken Pot Pie

1. Preheat the Oven:
   • Set the oven to 400°F (200°C).
2. Bake:
   • Place the baking dish in the oven and bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbly.
3. Cool Slightly:
   • Remove from the oven and let the dish cool for 5–10 minutes before serving.

Tips for Success

1. Use Cold Butter for Biscuits:
   Cold butter creates flaky layers. Keep it chilled until ready to use, and handle the dough minimally to maintain its texture.
2. Thicken the Filling Properly:
   Allow the filling to simmer long enough for the flour to thicken the sauce. This ensures a creamy consistency without being watery.
3. Customize Vegetables:
   Substitute or add vegetables like corn, green beans, or mushrooms for variety.
4. Avoid Overbaking:
   Keep an eye on the biscuits to prevent them from overbrowning. Cover with foil if necessary.

Variations

1. Herbed Biscuits:
   Add fresh parsley, chives, or dill to the biscuit dough for an extra layer of flavor.
2. Cheesy Biscuits:
   Mix shredded cheddar or Parmesan cheese into the biscuit dough for a cheesy twist.
3. Gluten-Free Option:
   Use gluten-free flour for the filling and biscuits to accommodate dietary restrictions.
4. Turkey Pot Pie:
   Substitute turkey for chicken, making it an excellent way to use Thanksgiving leftovers.

Serving Suggestions

1. Side Dishes:
   • A crisp green salad with vinaigrette
   • Steamed asparagus or green beans
   • Crusty bread for extra dipping
2. Beverages:
   Pair with white wine, sparkling water, or hot apple cider for a cozy meal.

Conclusion

Chicken Pot Pie with Biscuits is a comforting classic that’s simple to prepare and absolutely satisfying. The creamy chicken filling and buttery biscuits create a meal that feels like a warm hug on a plate. Perfect for family dinners, holidays, or cozy nights at home, this dish is sure to be a hit.

Yield: 6

Chicken Pot Pie with Biscuits Recipe

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Chicken Pot Pie with Biscuits is the ultimate comfort food. Combining a creamy, hearty filling packed with tender chicken, fresh vegetables, and savory herbs, it’s all topped with golden, flaky biscuits for a perfect meal. Whether you're looking for a family-friendly dinner or a way to use up leftover chicken, this dish is a winner.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• For the Filling:
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 3 cups cooked chicken, shredded or diced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (or heavy cream for richness)
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt and pepper, to taste
• For the Biscuits:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp cold butter, cubed
• ¾ cup milk

Instructions

1. Prepare the Filling:
   Preheat oven to 400°F (200°C).
   In a large oven-safe skillet, melt butter over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
   Stir in flour and cook for 1-2 minutes to form a roux.
   Gradually whisk in chicken broth and milk, ensuring no lumps form. Cook until the sauce thickens, about 3-5 minutes.
   Add shredded chicken, peas, thyme, rosemary, salt, and pepper. Mix well and remove from heat.
   
2. Prepare the Biscuits:
   In a mixing bowl, combine flour, baking powder, and salt.
   Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
   Add milk and stir just until the dough comes together. Do not overmix.
   
3. Assemble the Dish:
   Drop spoonfuls of biscuit dough on top of the chicken filling, spacing evenly.
   
4. Bake:
   Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
   
5. Serve:
   Let the pot pie cool slightly before serving. Scoop into bowls, ensuring each portion has plenty of creamy filling and a biscuit.

Notes

Vegetable Variations: Add diced potatoes or substitute the peas with green beans for variety.

Shortcut Option: Use store-bought biscuit dough to save time.

Make-Ahead: Prepare the filling up to 24 hours in advance and refrigerate. Add the biscuits just before baking.