Hungry tonight? indulge in a quick and easy chicken pot pie recipe with biscuits

In the realm of comforting and satisfying meals, few dishes hold a candle to the classic chicken pot pie. However, with our fast-paced lifestyles, finding the time to prepare this culinary masterpiece can seem like a distant dream. Enter our quick chicken pot pie recipe with biscuits – the perfect solution for harried home cooks who crave the warmth and indulgence of a home-cooked meal without the fuss.

Ingredients:

For the Filling:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and black pepper to taste

For the Biscuits:

• 2 cups self-rising flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 cup buttermilk

Instructions:

For the Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken pieces and cook until browned on all sides.
3. Add the onion, carrots, celery, and garlic to the skillet and cook until softened, about 5 minutes.
4. Sprinkle the flour over the vegetables and cook for 1 minute.
5. Gradually whisk in the chicken broth until smooth.
6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Stir in the peas, corn, thyme, and sage. Season with salt and black pepper to taste.

For the Biscuits:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Add the buttermilk and stir until just combined. Do not overmix.

Assembly:

1. Pour the chicken filling into a greased 9×13-inch baking dish.
2. Drop spoonfuls of the biscuit dough over the filling, spacing them evenly apart.
3. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Let the Symphony of Flavors Enchant Your Palate

As you take your first bite of this culinary masterpiece, a symphony of flavors will dance across your tongue. The tender chicken, the savory vegetables, and the fluffy biscuits create a harmonious blend that will warm your soul and leave you craving more.

Tips for Perfection:

• For a richer flavor, use homemade chicken broth instead of store-bought.
• If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
• You can add other vegetables to the filling, such as potatoes, green beans, or mushrooms.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let stand for 5 minutes before using.

Variations to Suit Every Taste:

• Creamy Chicken Pot Pie: Add 1/2 cup of heavy cream to the filling for a richer, creamier flavor.
• Spicy Chicken Pot Pie: Add 1 teaspoon of chili powder or cayenne pepper to the filling for a kick of heat.
• Seafood Chicken Pot Pie: Add 1 pound of cooked shrimp or scallops to the filling for a seafood twist.

The Perfect Meal for Any Occasion:

Whether you’re hosting a family gathering, a cozy night in, or simply craving a comforting meal, our quick chicken pot pie recipe with biscuits is the perfect choice. It’s easy to prepare, packed with flavor, and sure to leave a lasting impression.

Frequently Discussed Topics

Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking.

Q: Can I make the filling ahead of time?
A: Yes, you can make the filling up to 2 days ahead of time. Store it in the refrigerator until ready to use.

Q: Can I use a different type of biscuit?
A: Yes, you can use any type of biscuit you like. However, we recommend using self-rising flour for the best results.