Comfort food redefined: indulge in a delightful chicken pot pie made with buttery biscuits

Indulge in the warmth and coziness of a classic chicken pot pie, made even more delightful with the addition of fluffy biscuits. This easy-to-follow recipe for chicken pot pie made with biscuits combines tender chicken, savory vegetables, and a creamy sauce, all topped with golden-brown biscuits that create a perfect balance of flavors and textures.

Ingredients

For the Filling:

• 4 boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups frozen peas and carrots
• 1 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small cubes
• 1 cup milk

Instructions

For the Filling:

1. In a large saucepan, sauté the onion, carrots, and celery in a little olive oil until softened.
2. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth, milk, and heavy cream until smooth.
4. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in the shredded chicken, peas and carrots, thyme, salt, and pepper.

For the Biscuits:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Cut in the butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
3. Gradually add the milk until the dough just comes together. Do not overmix.

To Assemble the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. Pour the chicken filling into a 9×13 inch baking dish.
3. Drop the biscuit dough by spoonfuls over the filling.
4. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Substitutions

• Biscuits: You can use canned biscuits or refrigerated biscuits instead of making them from scratch.
• Chicken: Use leftover rotisserie chicken or any other cooked chicken you have on hand.
• Vegetables: Add or substitute any vegetables you like, such as green beans, corn, or mushrooms.
• Dairy: Use evaporated milk instead of milk and heavy cream for a richer flavor.

Tips

• For a creamier filling, use more heavy cream.
• For crispier biscuits, brush them with melted butter before baking.
• Let the pot pie cool slightly before serving to prevent the filling from bubbling out.

Variations

• Individual Pot Pies: Divide the filling and biscuits between individual ramekins or muffin tins for a fun and portable option.
• Cheesy Pot Pie: Add 1 cup of shredded cheddar cheese to the filling for a cheesy twist.
• Vegetarian Pot Pie: Omit the chicken and use a vegetable broth for a vegetarian version.

Serving Suggestions

Serve the chicken pot pie made with biscuits alongside a fresh green salad or steamed vegetables for a complete meal.

The Perfect Ending: Final Thoughts

This chicken pot pie recipe made with biscuits is a culinary masterpiece that will warm your soul on cold evenings and bring joy to your dinner table. Its creamy filling, tender chicken, and fluffy biscuits create a harmonious symphony of flavors that will leave you craving for more. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to become a cherished favorite.

Questions You May Have

Q: Can I make the filling ahead of time?
A: Yes, you can make the filling up to 2 days ahead of time and store it in the refrigerator. When you’re ready to bake the pot pie, simply reheat the filling before pouring it into the baking dish.

Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the chicken pot pie after it has been baked. Let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw the pot pie overnight in the refrigerator and then bake it in a 350°F (175°C) oven until heated through.

Q: What other toppings can I use instead of biscuits?
A: You can use puff pastry, mashed potatoes, or even shredded cheese as a topping for your chicken pot pie.