Chicken Pot Pie Made with Biscuits

Introduction:

Chicken Pot Pie made with biscuits is a comforting, hearty dish that combines a creamy chicken and vegetable filling with a golden, flaky biscuit topping. This easy-to-make version of the classic pot pie is perfect for a quick weeknight dinner or a cozy meal on a chilly day.

The History of Chicken Pot Pie Made with Biscuits:

Chicken Pot Pie has its roots in English cuisine, dating back to the 16th century when savory pies became a staple. Traditionally made with a pastry crust, the biscuit-topped variation emerged in American kitchens as a simpler, more accessible alternative. Using biscuits instead of pie crust makes this version quicker to prepare while retaining the comforting flavors of the classic dish.

Ingredients Breakdown:

• Filling:
  • 2 cups cooked chicken, shredded or diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or fresh thyme leaves
• Biscuit Topping:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1 cup buttermilk

Step-by-Step Recipe:

1. Prepare the Filling:
   • Preheat your oven to 400°F (200°C).
   • In a large skillet or pot, heat butter and olive oil over medium heat.
   • Add the onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
   • Stir in the flour and cook for 1-2 minutes until it forms a paste and starts to turn golden.
   • Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Cook until the sauce thickens.
   • Add the shredded chicken, peas, thyme, salt, and pepper. Mix well and let simmer for 5 minutes. Remove from heat.
2. Prepare the Biscuit Topping:
   • In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
   • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Add the buttermilk and stir until just combined, being careful not to overmix.
3. Assemble and Bake:
   • Pour the chicken filling into a greased 9×13-inch baking dish.
   • Drop spoonfuls of the biscuit dough over the top of the chicken filling.
   • Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
4. Serve:
   • Let the pot pie cool slightly before serving to allow the filling to set. Serve warm.

Tips for the Perfect Chicken Pot Pie with Biscuits:

• Use Cold Butter: Cold butter in the biscuit dough creates a flaky texture.
• Season Well: Proper seasoning enhances the flavor of the filling; don’t forget to taste and adjust salt and pepper as needed.
• Avoid Overmixing: Overmixing the biscuit dough can lead to tough biscuits; mix until just combined.

Variations and Customizations:

• Vegetarian Option: Substitute chicken with mushrooms or tofu and use vegetable broth for a vegetarian version.
• Cheese Biscuits: Add shredded cheese to the biscuit dough for a cheesy twist.
• Herbed Biscuits: Incorporate fresh herbs like parsley or chives into the biscuit dough for added flavor.

Health Considerations and Nutritional Value:

• Rich in Protein: Contains high-quality protein from chicken, making it a filling meal.
• Calorie-Dense: Due to the cream, butter, and biscuits, this dish is relatively high in calories and fat.
• Vegetable-Packed: Includes a variety of vegetables, providing fiber and essential nutrients.

FAQ:

1. Can I make Chicken Pot Pie with Biscuits ahead of time?
   • Yes, you can prepare the filling in advance and refrigerate it. Add the biscuit topping just before baking.
2. How do I store leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
3. Can I freeze Chicken Pot Pie with Biscuits?
   • Yes, freeze after assembling but before baking. Thaw overnight in the refrigerator and bake as directed.
4. What can I substitute for buttermilk in the biscuit recipe?
   • Use a mixture of regular milk and vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar/lemon juice) as a buttermilk substitute.
5. Can I use canned biscuits?
   • Yes, for a quicker version, use canned biscuits instead of homemade dough.

Chicken Pot Pie Made with Biscuits

Chicken Pot Pie with Biscuits combines a creamy chicken and vegetable filling with a fluffy biscuit topping, offering a comforting and easy twist on the classic dish. It's perfect for a cozy, quick weeknight meal that delivers on flavor and satisfaction.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Southern

Servings 6

Ingredients

  

• 3 cups cooked shredded chicken
• 2 10.5 oz cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cups shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned biscuits
• 2 tbsp butter melted

Instructions

 

• Preheat oven to 375°F.
• Spray a 13×9-inch baking dish with nonstick spray.
• In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.
• Mix until combined.
• Pour the mixture into the baking dish.
• Now grab the can of biscuits.
• Cut each biscuit into quarters, then place in a large bowl.
• Drizzle with the melted butter, and toss.
• Bake the biscuits for about 5-7 minutes on a lightly grease baking sheet.
• Top the chicken mixture with the biscuits.
• Bake, uncovered, for 20 to 25 minutes.
• Let cool until it’s safe to eat.
• Serve & enjoy!