The perfect winter meal: chicken pot pie with golden biscuits – a taste of heaven
What To Know
- Turn dough out onto a lightly floured surface and knead gently a few times.
- The flaky, golden brown biscuits create a delectable contrast to the hearty chicken and vegetable filling.
- Whether it’s a cozy night in or a special gathering, this chicken pot pie recipe over biscuits is the ultimate comfort food.
Indulge in a delectable culinary experience with our exceptional chicken pot pie recipe over biscuits. This mouthwatering dish tantalizes taste buds with its tender chicken, savory vegetables, and flaky biscuit topping. Prepare to embark on a gastronomic journey that will leave you craving more.
Ingredients:
For the Filling:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup frozen peas
- 1/2 cup chopped parsley
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 cup buttermilk
Instructions:
For the Filling:
1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium heat.
3. Add chicken and cook until golden brown on both sides.
4. Remove chicken and set aside.
5. Add onion, carrots, and celery to the skillet and sauté until softened.
6. Stir in garlic and cook for 1 minute.
7. Sprinkle flour over the vegetables and cook for 1 minute.
8. Gradually whisk in chicken broth until smooth.
9. Bring to a boil, then reduce heat and simmer for 15 minutes.
10. Stir in peas and parsley.
For the Biscuits:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Use your fingers to work in the butter until the mixture resembles coarse crumbs.
4. Add buttermilk and stir until just combined.
5. Turn dough out onto a lightly floured surface and knead gently a few times.
Assembly:
1. Spread the chicken filling into a greased 9×13 inch baking dish.
2. Roll out the biscuit dough to a 12×18 inch rectangle.
3. Cut dough into 12 squares.
4. Place biscuits over the filling.
5. Bake for 20-25 minutes, or until biscuits are golden brown.
A Culinary Masterpiece: Flaky Biscuits and Savory Filling
The flaky, golden brown biscuits create a delectable contrast to the hearty chicken and vegetable filling. Each bite offers a symphony of flavors, leaving you yearning for more.
The Perfect Comfort Food for Any Occasion
Whether it’s a cozy night in or a special gathering, this chicken pot pie recipe over biscuits is the ultimate comfort food. Its warmth and richness will soothe your soul and create lasting memories.
Health and Nutrition: A Balanced Meal
This recipe strikes a perfect balance between indulgence and nutrition. The chicken provides lean protein, while the vegetables offer essential vitamins and minerals. The biscuits, while flaky and indulgent, provide carbohydrates for energy.
Tips for Customization: Make It Your Own
- Add your favorite vegetables, such as corn, green beans, or mushrooms.
- Swap out the chicken for turkey or beef.
- Use a different type of biscuit dough, such as buttermilk biscuits or drop biscuits.
- Top with a sprinkle of grated Parmesan cheese before baking.
Frequently Asked Questions:
1. Can I use frozen chicken in this recipe?
Yes, you can use thawed frozen chicken breasts.
2. Can I make the filling ahead of time?
Yes, the filling can be prepared up to 2 days in advance.
3. Can I freeze this chicken pot pie?
Yes, you can freeze the assembled pot pie before baking. Thaw overnight in the refrigerator before baking.
