Biscuits and gravy, oh my! chicken pot pie with biscuits

Indulge in the warmth and comfort of a classic chicken pot pie, made effortlessly with this easy-to-follow recipe. Featuring tender chicken, savory vegetables, and a fluffy biscuit topping, this dish will become a family favorite.

Ingredients

For the Filling:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chicken broth
• 1/2 cup flour
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

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 cubes
• 1 cup buttermilk

Instructions

Preparing the Filling:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Add chicken breasts and cook until browned on both sides. Remove from skillet and set aside.
4. Add onion, carrots, and celery to the skillet and sauté until softened.
5. Stir in peas and corn.
6. In a separate bowl, whisk together chicken broth, flour, milk, thyme, rosemary, salt, and pepper.
7. Pour the mixture into the skillet and bring to a simmer.
8. Reduce heat to low and cook for 10-15 minutes, or until the sauce has thickened.
9. Shred or dice the cooked chicken and add it back to the sauce.

Making the Biscuits:

1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. Add butter cubes and use your fingers to work them into the flour mixture until it resembles coarse crumbs.
3. Gradually add buttermilk until the dough just comes together. Do not overmix.
4. Turn the dough out onto a lightly floured surface and knead gently a few times.

Assembling the Pot Pie:

1. Pour the filling into a 9×13 inch baking dish.
2. Divide the biscuit dough into 6-8 equal pieces.
3. Roll out each piece of dough into a circle and place them over the filling.
4. Brush the biscuits with melted butter.

Baking:

1. Bake the pot pie for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
2. Let cool for 10-15 minutes before serving.

Tips

• For a richer flavor, use a combination of dark and white meat chicken.
• Add other vegetables to your liking, such as potatoes, mushrooms, or green beans.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
• Serve the pot pie with a side of mashed potatoes or salad for a complete meal.

Variations

• Individual Pot Pies: Divide the filling into ramekins or small baking dishes and top with individual biscuits.
• Puff Pastry Topping: Roll out a sheet of puff pastry and use it to cover the filling instead of biscuits.
• Cheesy Pot Pie: Add a cup of shredded cheddar cheese to the filling for a creamy and cheesy twist.

What to Serve with Chicken Pot Pie

• Mashed Potatoes
• Green Beans
• Cornbread
• Salad

How to Store Chicken Pot Pie

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze the pot pie for up to 2 months. Thaw overnight in the refrigerator before reheating.

Wrapping Up

This easy chicken pot pie recipe with biscuits is a perfect way to enjoy a comforting and satisfying meal. With its tender filling and fluffy topping, it’s sure to become a family favorite. So gather your ingredients, preheat your oven, and let’s get cooking!

Questions You May Have

Q: Can I use a different type of meat in this recipe?

A: Yes, you can substitute the chicken with turkey, beef, or pork.

Q: What can I do if I don’t have a 9×13 inch baking dish?

A: You can use an 11×7 inch baking dish, but the biscuits will be slightly thinner.

Q: How can I make the pot pie ahead of time?

A: You can assemble the pot pie up to 24 hours ahead of time and store it in the refrigerator. When ready to bake, bring it to room temperature for 30 minutes before baking.

Q: Can I use frozen vegetables in this recipe?

A: Yes, you can use frozen peas and corn. Just thaw them before adding them to the filling.

Q: How do I know when the pot pie is done baking?

A: The biscuits should be golden brown and the filling should be bubbly.