Chicken pot pie with biscuits is a comforting dish that evokes feelings of home and warmth. Imagine a golden, flaky biscuit topping that gives way to a creamy, savory chicken filling packed with tender vegetables. Whether it’s a chilly evening or a family gathering, this dish stands out as a crowd-pleaser that never fails to satisfy. Rich with flavor and simple to prepare, this chicken pot pie recipe will quickly become a favorite for weeknight dinners and special occasions alike.
Why We Love This Chicken Pot Pie with Biscuits Recipe
There are countless reasons to fall in love with chicken pot pie with biscuits. First and foremost, it embodies the essence of comfort food—a hearty meal that warms you from the inside out. The combination of shredded chicken, fresh vegetables, and a luscious, creamy sauce creates a delightful experience for your taste buds. Adding a layer of buttery biscuits on top elevates the entire dish, providing that perfect contrast in texture. This recipe also shines in its versatility; you can use leftovers, adjust the vegetables to your liking, or even make it ahead of time for an easy dinner solution. Every bite is filled with affection and satisfaction, making it an ideal choice for any family gathering or cozy night in.
Ingredients about Chicken Pot Pie with Biscuits
List of ingredients with measurements
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- Refrigerated or homemade biscuit dough
How to Make Chicken Pot Pie with Biscuits Directions
Creating your chicken pot pie with biscuits is a straightforward process that yields a deliciously satisfying meal. Begin by preheating your oven to 425°F (220°C). This step is crucial, as a hot oven ensures your biscuits rise beautifully and turn golden brown.
Next, take a large saucepan and melt the butter over medium heat. Once the butter is melted, add the chopped onions and diced carrots. Cook these ingredients together for about 5-7 minutes, stirring frequently until they become tender. This step is significant, as the onions and carrots will infuse the dish with their natural sweetness and aroma.
Once the vegetables are softened, stir in the all-purpose flour. Cook this mixture for about one minute, allowing the flour to soak up the butter and develop a slight golden color. Gradually add in the chicken broth and milk while continuously stirring to avoid any lumps. This careful incorporation will create a smooth and rich base for your pot pie filling.
After the broth and milk are added, toss in your shredded chicken, diced potatoes, peas, salt, black pepper, garlic powder, and thyme. Allow the mixture to cook for an additional 5-10 minutes, or until heated through. The key here is to ensure that all flavors mingle beautifully, creating a comforting filling that you’ll adore.
Now that your filling is ready, pour it into a baking dish. Make sure to spread it out evenly to allow for a consistent biscuit topping. Once the filling is in place, it’s time to top your dish with biscuit dough. You can use either homemade or refrigerated biscuit dough, depending on your time constraints. Simply lay the biscuit dough evenly over the filling, ensuring that it covers the entire surface.
Finally, place the baking dish into your preheated oven and bake for about 30 minutes. Keep an eye on the biscuits—once they turn a beautiful golden brown, you’ll know your chicken pot pie is ready to be enjoyed. After removing it from the oven, let the dish cool for a few minutes before serving. This wait is essential, as it gives the filling time to thicken slightly, making for easier serving.
How to Serve Chicken Pot Pie with Biscuits
When it comes to serving your chicken pot pie with biscuits, the presentation can enhance the overall experience. You’ll want to dish out generous portions into bowls or individual plates, showcasing the delicious layers of chicken, vegetables, and the beautifully baked biscuit topping.
For an extra touch, consider garnishing with fresh herbs such as parsley or thyme. This not only adds a pop of color but also infuses a refreshing flavor. Pair your chicken pot pie with a simple side salad or steamed vegetables for a balanced meal. The delightful contrast of the flaky biscuits with the creamy filling will have your family and friends reaching for more!
Additionally, this dish is perfect for cozy gatherings. Consider serving it family-style, placing the entire baking dish on the table for everyone to help themselves. A relaxed meal with loved ones can transform this already comforting dish into a cherished memory.
Expert Tips: Chicken Pot Pie with Biscuits
Achieving the perfect chicken pot pie with biscuits doesn’t have to be complicated. Here are some expert tips to elevate your dish:
- Use Leftovers Wisely: If you have leftover rotisserie chicken or cooked chicken from a previous meal, this is the ideal opportunity to make your pot pie. Not only does this save time, but it also adds a depth of flavor from the seasonings used.
- Vegetable Variety: Feel free to experiment with the vegetables in your pot pie. Adding bell peppers, corn, or even celery can diversify the flavors and make good use of whatever vegetables you have on hand.
- Biscuit Topping Texture: If you’re using refrigerated biscuit dough, you might consider cutting the biscuits into pieces before placing them on the filling. This creates more nooks and crannies for the filling to seep into, resulting in an even more enjoyable texture.
- Make it Your Own: Don’t hesitate to adjust spices and seasonings to fit your taste. A dash of hot sauce or fresh herbs can add a personal touch.
- Keep an Eye on Baking: Oven temperatures can vary, so keep an eye on your chicken pot pie as it bakes. If the biscuits start to brown too quickly, you can lightly cover the top with aluminum foil to prevent burning.
How to Store Chicken Pot Pie with Biscuits
If you have any leftovers from your chicken pot pie with biscuits, you’ll be pleased to know that it stores quite well. Allow the dish to cool completely before transferring it to an airtight container. You can store the chicken pot pie in the refrigerator for up to 3-4 days.
If you want to keep it for a longer period, consider freezing it. To do this, wrap the pie tightly with plastic wrap or aluminum foil and place it in the freezer. Properly stored, it can last for up to three months. When you’re ready to enjoy your frozen pot pie, thaw it in the refrigerator overnight before reheating.
Reheating can bring back that freshly baked quality. Preheat your oven to 350°F (175°C) and place the chicken pot pie in an oven-safe dish. Cover with foil to prevent over-browning and heat for about 20-30 minutes or until warmed through.
Variation of Chicken Pot Pie with Biscuits
Chicken pot pie with biscuits is incredibly versatile, allowing you to customize it according to your preferences and dietary needs. Here are a few variations to consider:
- Vegetarian Option: For a meatless meal, replace the chicken with a medley of your favorite vegetables, such as mushrooms, zucchini, and bell peppers. You can also incorporate lentils or chickpeas for added protein.
- Creamy Sauce Alternative: Instead of chicken broth, try using vegetable broth or a homemade creamy sauce to enhance the richness and flavor of the filling.
- Herbs and Spices: Experiment with different herbs and spices. Adding rosemary or sage can give the dish a unique twist, while curry powder can provide an exotic flair.
- Gluten-Free Adaptation: For a gluten-free version, utilize a gluten-free flour blend for the thickening agent in the sauce. Correspondingly, seek out gluten-free biscuit dough to maintain the integrity of the dish.
- Cheesy Biscuit Topping: For a cheesy twist, mix shredded cheese directly into the biscuit dough or sprinkle some on top before baking. A blend of cheddar or mozzarella adds a wonderful flavor to the overall dish.
FAQ
What is the best way to store chicken pot pie with biscuits?
To store chicken pot pie with biscuits, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Can I make this recipe ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator. When you’re ready to eat, simply pour it into your baking dish, top it with biscuits, and bake.
What can I use instead of chicken in this pot pie recipe?
You can replace chicken with vegetables for a vegetarian option, or use shredded turkey for a different flavor.
How do I know when the biscuits are done?
The biscuits are ready when they turn a golden brown on top and are cooked through. A toothpick inserted should come out clean.
What sides go well with chicken pot pie with biscuits?
A simple side salad or steamed vegetables pairs well with chicken pot pie, balancing the richness of the dish.
Chicken Pot Pie with Biscuits
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken or leftovers for convenience.
- 1 cup carrots, diced Fresh or frozen both work.
- 1 cup peas Fresh or frozen.
- 1 cup potatoes, diced Use Yukon Gold or Russet potatoes.
- 1/3 cup onion, chopped Yellow or white onion.
- 1/3 cup butter Unsalted is preferable.
- 1/3 cup all-purpose flour For thickening the sauce.
- 1 3/4 cups chicken broth Low-sodium recommended.
- 1/2 cup milk Whole milk for creaminess.
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme Dried thyme works well.
Biscuit Topping
- 1 package refrigerated or homemade biscuit dough Homemade for best flavor, but store-bought is convenient.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large saucepan over medium heat.
- Add the chopped onions and diced carrots. Cook for about 5-7 minutes until tender.
- Stir in the all-purpose flour and cook for an additional minute.
- Gradually add the chicken broth and milk while stirring continuously to avoid lumps.
- Add the shredded chicken, diced potatoes, peas, salt, black pepper, garlic powder, and thyme. Cook for 5-10 minutes, until heated through.
Assembly
- Pour the filling into a baking dish and spread it evenly.
- Top with biscuit dough, covering the filling completely.
Baking
- Bake in the preheated oven for about 30 minutes or until the biscuits are golden brown.
- Let the pie cool for a few minutes before serving.
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