Winter warm-up: the perfect chicken pot pie recipe paired with buttery cheddar bay biscuits

Indulge in the irresistible flavors of a classic chicken pot pie, elevated with a delectable topping of fluffy cheddar bay biscuits. This mouthwatering dish is the perfect remedy for chilly evenings, bringing warmth and contentment to your dinner table.

Ingredients:

For the Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Cheddar Bay Biscuits:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 cup buttermilk
• 1 cup shredded cheddar cheese

Instructions:

For the Filling:

1. Heat the olive oil in a large Dutch oven or pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute more.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth and milk. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce thickens.
6. Stir in the shredded chicken, peas, corn, thyme, salt, and pepper. Remove from heat.

For the Cheddar Bay 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. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the buttermilk and cheese until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and knead gently a few times.
6. Roll out the dough to a thickness of 1/2 inch (1.2 cm).
7. Cut out biscuits using a 2-inch (5 cm) biscuit cutter.
8. Place the biscuits on a baking sheet lined with parchment paper.

Assembling the Pie:

1. Pour the filling into a 9×13 inch (23×33 cm) baking dish.
2. Top with the cheddar bay biscuits.
3. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

Let’s Savor the Flavors

The aroma of this delectable chicken pot pie with cheddar bay biscuits will fill your home with irresistible warmth. Each bite is a symphony of flavors: the savory filling, the tender chicken, the sweetness of the vegetables, and the cheesy, buttery biscuits. It’s a culinary masterpiece that will leave you feeling cozy and satisfied.

Tips for Perfection

• For a richer flavor, use homemade chicken broth instead of store-bought.
• 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 it sit for 5 minutes before using.
• Don’t overmix the biscuit dough, as this will result in tough biscuits.
• If you don’t have a biscuit cutter, you can use a glass or a knife to cut out the biscuits.

Variations and Substitutions

• For a vegetarian version, substitute the chicken with chopped vegetables such as zucchini, eggplant, or mushrooms.
• Add a dash of cayenne pepper to the filling for a spicy kick.
• If you prefer a flaky crust, use puff pastry instead of cheddar bay biscuits.

The Perfect Pairing

This chicken pot pie recipe with cheddar bay biscuits pairs wonderfully with a crisp green salad or a side of roasted vegetables. For a refreshing beverage, serve it with a glass of white wine or a cold beer.

The Joy of Comfort Food

There’s nothing quite like the comfort and nostalgia evoked by a warm and savory chicken pot pie. This recipe, with its delectable cheddar bay biscuit topping, takes the classic dish to a whole new level of indulgence. Whether you’re cooking for a family meal or a cozy night in, this dish will fill your heart and warm your soul.

FAQ

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling up to 2 days ahead of time. Store it in an airtight container in the refrigerator. When ready to bake, simply assemble the pie with the biscuits and bake as directed.

Q: Can I freeze this chicken pot pie?
A: Yes, you can freeze the unbaked pie for up to 2 months. When ready to bake, thaw the pie overnight in the refrigerator and then bake as directed.

Q: Can I use a different type of biscuit for the topping?
A: Yes, you can use any type of biscuit dough you prefer, such as buttermilk biscuits, sour cream biscuits, or even crescent roll dough.