Chicken Pot Pie with Biscuits is a timeless comfort food that wraps up a world of flavors and textures in each hearty bite. Imagine a deliciously creamy filling stuffed with tender chicken, vibrant vegetables, and warm, flaky biscuits on top. This dish not only fills you up but also warms your heart, making it a perfect meal for gatherings or a cozy family dinner. If you’re on a quest for a dish that balances simplicity and utter tastiness, look no further—this chicken pot pie is about to become your new favorite!
Why We Love This Chicken Pot Pie with Biscuits Recipe
What makes this Chicken Pot Pie with Biscuits special? It’s the perfect blend of nostalgia and home-cooked goodness. The rich, creamy filling bursts with flavor, thanks to the combination of chicken, vegetables, and aromatic herbs. Plus, who can resist warm, buttery biscuits fresh out of the oven? This recipe is not just a meal; it’s an experience that brings families together. Whether you are celebrating a special occasion or simply enjoying a well-deserved weeknight treat, this dish satisfies your cravings and evokes fond memories of family gatherings. It’s comforting, delicious, and oh-so-easy to make.
Ingredients for Chicken Pot Pie with Biscuits
To create this incredible dish, gather the following ingredients:
List of Ingredients with Measurements
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- Refrigerated or homemade biscuit dough
How to Make Chicken Pot Pie with Biscuits
Making Chicken Pot Pie with Biscuits is easier than you might think. Let’s walk through the steps to create this delightful dish.
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures a nice golden color on your biscuits after baking.
- Prepare the Vegetables: In a large saucepan over medium heat, melt the butter. Once melted, add the chopped onions and diced carrots. Cook them for about 5 to 7 minutes, or until they are tender.
- Make the Sauce: Sprinkle the all-purpose flour over the vegetables in the pan. Cook this mixture for one additional minute, stirring continuously to avoid lumps. Gradually pour in the chicken broth and milk, continuing to stir until you achieve a smooth consistency.
- Combine the Filling: Stir in the shredded chicken, diced potatoes, peas, salt, black pepper, garlic powder, and thyme. Allow everything to cook together for another 5 to 10 minutes until thoroughly heated.
- Transfer to Baking Dish: Once the filling is ready, pour it into a baking dish.
- Add the Biscuits: Top the filling with your choice of refrigerated or homemade biscuit dough, spreading it evenly over the filling.
- Bake: Place the baking dish in the preheated oven and bake for about 30 minutes or until the biscuits are golden brown and cooked through.
- Cool and Serve: Allow the dish to cool for a few minutes before diving in. This lets the filling settle, making it easier to serve.
How to Serve Chicken Pot Pie with Biscuits
Serving Chicken Pot Pie with Biscuits is as simple as it is rewarding. After allowing the pie to cool slightly, scoop out generous portions onto individual plates or bowls. The filling is creamy and rich, so you might enjoy it with a simple green salad for a bright, fresh contrast. Alternatively, pairing it with steamed vegetables enhances the meal’s nutritional value. Give your guests a side of hot sauce if they enjoy a bit of kick! You may also serve each portion with additional biscuits on the side, perfect for mopping up the yummy filling. The goal here is to deliver comfort in every bite—this dish will not disappoint.
Expert Tips: Chicken Pot Pie with Biscuits
To ensure your Chicken Pot Pie with Biscuits comes out perfectly every time, consider these expert tips:
- Cook the Chicken Ahead: Use leftover chicken or rotisserie chicken to save time. It can make the preparation process quicker and less stressful.
- Vegetable Variations: Feel free to experiment with different vegetables. Green beans, corn, or even some leafy greens can be excellent additions.
- Biscuit Topper: For an extra crunchy biscuit top, brush the dough with melted butter before baking. This small step enhances the flavor and texture.
- Consistency Check: Make sure your filling isn’t too runny. A good filling is thick enough to hold together when served but not so thick that it’s dry.
- Adjusting Seasoning: Feel free to taste and adjust the seasoning to your preference. Add more thyme or a pinch of cayenne pepper for a little heat!
How to Store Chicken Pot Pie with Biscuits
If you find yourself with leftovers (though that’s unlikely!), storing your Chicken Pot Pie with Biscuits is straightforward. Allow the dish to cool completely before covering it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) until warmed through, being cautious not to overcook the biscuits. You can also freeze the filling separately from the biscuits for longer storage. When you’re ready to enjoy it again, thaw the filling overnight in the fridge before baking with fresh biscuit dough.
Variation of Chicken Pot Pie with Biscuits
Want to shake things up? There are several ways to customize your Chicken Pot Pie without losing its essence:
- Herb & Cheese Twist: Add fresh herbs like rosemary or parsley and sprinkle some cheese into the filling for a delightful flavor boost.
- Spicy Kick: Incorporate diced jalapeños or a few dashes of hot sauce into the filling for a warm twist.
- Curry Flavor: Introduce curry powder to the mixture for an exotic twist, pairing beautifully with the chicken.
- Vegetarian Style: Substitute the chicken with hearty vegetables or legumes, like chickpeas, to create an equally comforting vegetarian version.
- Different Topping: Experiment with puff pastry instead of biscuits for a flakier, more elegant finish.
FAQ
What’s the best way to reheat Chicken Pot Pie with Biscuits?
Reheat your Chicken Pot Pie with Biscuits in the oven at 350°F (175°C). This method keeps the biscuits crisp and the filling warm without overcooking.
Can I freeze Chicken Pot Pie with Biscuits?
Yes, you can freeze the filling separately from the biscuit topping. Freeze the filling in an airtight container for up to 3 months, and thaw before baking with fresh biscuits.
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great time-saver and adds flavor to your pot pie.
How long will leftover Chicken Pot Pie with Biscuits last in the fridge?
Your Chicken Pot Pie with Biscuits will stay fresh in the fridge for about 3 days when stored properly.
Can I add other vegetables to the filling?
Yes! Feel free to add vegetables like green beans, corn, or any of your favorites to enhance flavor and nutrition.
Enjoy making your Chicken Pot Pie with Biscuits—it’s comfort food at its finest!
Chicken Pot Pie with Biscuits
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
- 1 cup carrots, diced
- 1 cup peas Fresh or frozen peas can be used.
- 1 cup potatoes, diced Any variety of potatoes will work.
- 1/3 cup onion, chopped Use yellow or white onions for sweetness.
Sauce ingredients
- 1/3 cup butter Unsalted butter is preferred.
- 1/3 cup all-purpose flour For thickening the sauce.
- 1 3/4 cups chicken broth Low sodium broth can be used.
- 1/2 cup milk Whole or 2% milk recommended.
- 1 teaspoon salt Adjust according to taste.
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme Fresh or dried thyme works well.
Biscuit topping
- 1 batch refrigerated or homemade biscuit dough Use your favorite recipe or store-bought.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large saucepan over medium heat, melt the butter.
- Add the chopped onions and diced carrots. Cook for about 5 to 7 minutes until tender.
Making the Filling
- Sprinkle the flour over the vegetables and cook for one minute, stirring continuously.
- Gradually add the chicken broth and milk, stirring until smooth.
- Stir in the shredded chicken, diced potatoes, peas, salt, pepper, garlic powder, and thyme. Cook together for another 5 to 10 minutes until heated thoroughly.
- Pour the filling into a baking dish.
Baking
- Top the filling with biscuit dough, spreading it evenly.
- Bake for about 30 minutes or until the biscuits are golden brown.
Serving
- Allow the dish to cool for a few minutes before serving.
- Serve with a green salad or steamed vegetables, with extra biscuits on the side.
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