The secret to the crispiest chicken pot pie: our biscuit-based recipe

Indulge in the heartwarming flavors of a classic chicken pot pie with a delightful twist – all wrapped up in fluffy, golden biscuits! This recipe is a culinary masterpiece, blending tender chicken, savory vegetables, and a creamy sauce that will tantalize your taste buds and warm your soul.

Ingredients You’ll Need:

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup frozen peas
• 1 can (10.75 ounces) cream of chicken soup
• 1 can (10.75 ounces) cream of celery soup
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Biscuits:

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

Step-by-Step Instructions:

Making the Filling:

1. In a large skillet, sauté the carrots, celery, and onion in a little oil until softened.
2. Add the shredded chicken, peas, cream of chicken soup, cream of celery soup, milk, salt, and black pepper. Stir to combine.
3. Bring to a simmer and cook until thickened, about 10 minutes.

Preparing the Biscuits:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs.
4. Gradually add the buttermilk while mixing until a dough forms. Do not overmix.

Assembling the Pie:

1. Transfer the filling to a greased 9-inch pie dish.
2. Divide the biscuit dough into 8-10 pieces and roll them out into circles or ovals.
3. Arrange the biscuits over the filling, overlapping slightly.
4. Brush the biscuits with melted butter or milk for a golden brown finish.

Baking:

1. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
2. Let stand for 10 minutes before serving.

Savory Variations:

• Add chopped mushrooms, bell peppers, or corn to the filling for extra flavor.
• Top the pie with shredded cheddar cheese or Parmesan cheese before baking for a cheesy twist.
• Use a combination of different soups, such as cream of mushroom or cream of broccoli, for a richer taste.

Tips for Perfect Biscuits:

• Use cold butter and buttermilk to ensure flaky biscuits.
• Do not overmix the dough, as this will result in tough biscuits.
• Roll out the biscuits to an even thickness for consistent baking.
• Brush the biscuits with a liquid before baking to create a golden brown crust.

A Culinary Delight for Every Occasion

This chicken pot pie recipe using biscuits is a versatile dish that can be enjoyed as a comforting meal, a festive holiday treat, or a cozy weekend indulgence. Its hearty filling and fluffy biscuits will warm you up on a cold night and bring joy to your taste buds.

Information You Need to Know

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just thaw it completely before shredding it.

Q: Can I make the filling ahead of time?
A: Yes, the filling can be made up to 3 days in advance. Simply store it in the refrigerator until ready to use.

Q: Can I use a different type of soup?
A: Yes, you can use any type of cream soup you like. Cream of mushroom or cream of broccoli are both popular options.

Q: Can I make the biscuits gluten-free?
A: Yes, you can use a gluten-free flour blend to make the biscuits gluten-free.

Q: How can I store the leftovers?
A: Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.