Chicken Pot Pie with Biscuits

Introduction:

Chicken Pot Pie with Biscuits is a comforting, homestyle dish that combines tender pieces of chicken, a medley of vegetables, and a rich, savory sauce, all topped with fluffy, golden biscuits. This variation on the classic chicken pot pie offers a delightful twist by replacing the traditional pie crust with soft, buttery biscuits, which absorb the delicious flavors of the filling. Easy to make and incredibly satisfying, this dish is perfect for a cozy family dinner or any occasion when comfort food is on the menu.

The History of Chicken Pot Pie with Biscuits:

Chicken Pot Pie has its roots in medieval England, where savory pies with meat fillings were popular. These pies evolved over time, with variations appearing in America as settlers adapted the recipe to available ingredients. The biscuit-topped version is a more recent twist, reflecting the influence of Southern American cuisine, where biscuits are a beloved staple. This adaptation allows for a quicker preparation, and the soft, flaky biscuits provide a delightful contrast to the creamy filling.

Ingredients Breakdown:

• Chicken Filling:
  • 2 tablespoons of unsalted butter: Adds richness and flavor to the filling.
  • 1 tablespoon of olive oil: Helps sauté the vegetables and adds a hint of flavor.
  • 1 medium onion, diced: Provides a savory base flavor.
  • 2 medium carrots, diced: Adds sweetness and texture.
  • 2 celery stalks, diced: Adds a mild, peppery flavor and texture.
  • 3 garlic cloves, minced: Adds aromatic depth to the filling.
  • ¼ cup of all-purpose flour: Thickens the sauce to a creamy consistency.
  • 2 cups of chicken broth: Provides the base of the sauce, adding a savory flavor.
  • 1 cup of whole milk or heavy cream: Adds creaminess and richness to the filling.
  • 3 cups of cooked chicken, shredded or diced: The star protein of the dish.
  • 1 cup of frozen peas: Adds a pop of color, sweetness, and texture.
  • 1 teaspoon of dried thyme: Provides a classic herbaceous note.
  • ½ teaspoon of dried rosemary: Adds a warm, aromatic flavor.
  • Salt and pepper to taste: Balances and enhances the flavors of the dish.
• Biscuit Topping:
  • 2 cups of all-purpose flour: Forms the base of the biscuit dough.
  • 1 tablespoon of baking powder: Helps the biscuits rise and become fluffy.
  • 1 teaspoon of granulated sugar: Balances the flavors and aids browning.
  • ½ teaspoon of salt: Enhances the flavor of the biscuits.
  • 6 tablespoons of cold unsalted butter, cubed: Creates flaky layers in the biscuits.
  • ¾ cup of whole milk or buttermilk: Adds moisture and a slight tang to the biscuits.

Step-by-Step Recipe:

1. Prepare the Chicken Filling:
   • Preheat the oven to 400°F (200°C).
   • In a large skillet or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
   • Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
   • Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
   • Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Cook for 2 minutes to remove the raw flour taste.
   • Gradually whisk in the chicken broth, ensuring there are no lumps. Cook until the mixture thickens, about 3-4 minutes.
   • Stir in the milk or cream and continue cooking until the sauce is thick and creamy, about 2-3 minutes.
   • Add the cooked chicken, frozen peas, dried thyme, and rosemary. Season with salt and pepper to taste.
   • Remove from heat and transfer the filling to a 9×13-inch baking dish or a deep pie dish.
2. Make the Biscuit Topping:
   • In a large bowl, whisk together the flour, baking powder, sugar, and salt.
   • Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
   • Pour in the milk or buttermilk and stir until just combined. Do not overmix; the dough should be slightly shaggy and sticky.
   • Drop spoonfuls of the biscuit dough over the chicken filling, spacing them evenly.
3. Bake the Chicken Pot Pie:
   • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
   • Remove from the oven and let cool for a few minutes before serving.
4. Serve and Enjoy:
   • Serve hot, garnished with fresh parsley if desired. Enjoy this comforting dish with a side salad or steamed vegetables for a complete meal.

Tips for the Perfect Chicken Pot Pie with Biscuits:

1. Use Cold Butter for the Biscuits: Cold butter creates steam pockets as it bakes, resulting in flaky, tender biscuits.
2. Don’t Overmix the Dough: Overmixing can make the biscuits tough. Mix until just combined for the best texture.
3. Customize the Filling: Add mushrooms, corn, or other vegetables you like to make the filling your own.
4. Pre-Cook the Vegetables: Sautéing the vegetables before adding them to the filling enhances their flavor and ensures they are tender.
5. Adjust the Consistency: If the filling is too thick, add a bit more broth or milk; if too thin, let it simmer a bit longer to reduce.

Variations and Customizations:

1. Herbed Biscuits: Add fresh or dried herbs (like parsley, chives, or dill) to the biscuit dough for added flavor.
2. Cheesy Biscuits: Mix in shredded cheddar cheese into the biscuit dough for a cheesy twist.
3. Gluten-Free Option: Use gluten-free flour blends for both the filling and the biscuits.
4. Vegetarian Version: Substitute chicken with a meat alternative like tofu or chickpeas and use vegetable broth.
5. Creamy Mushroom Variation: Add sautéed mushrooms to the filling for a deeper, earthier flavor.

Health Considerations and Nutritional Value:

Chicken Pot Pie with Biscuits is a hearty and filling dish, rich in protein, vitamins, and minerals from the chicken and vegetables. However, it can be high in calories, fat, and sodium due to the butter, cream, and biscuits. For a healthier version:

• Use low-fat milk or cream alternatives.
• Opt for whole wheat flour in the biscuit dough.
• Use less butter or a heart-healthy fat alternative.
• Increase the amount of vegetables for added fiber and nutrients.

FAQ:

1. Can I use canned biscuits for this recipe?
   Yes, you can use store-bought canned biscuits for convenience. Simply place them on top of the filling and bake as directed.
2. Can I make this recipe ahead of time?
   Yes, you can prepare the filling in advance and refrigerate it. When ready to serve, add the biscuit topping and bake.
3. How can I store leftovers?
   Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits combines a creamy, savory chicken and vegetable filling with fluffy, golden biscuits for a comforting, homestyle dish that's perfect for any occasion. Easy to customize and sure to satisfy, it's a delicious twist on a classic favorite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Total Time 45 minutes mins

Course Chicken, Entree

Cuisine American

Servings 4

Calories 614 kcal

Ingredients

  

Pot Pie

• 3 TBS butter
• ½ cup chopped onion
• ¾ cup chopped carrots
• ¼ cup plus 1 TBS flour
• 2 ½ cups chicken stock/broth
• 1 TBS chicken bouillon
• ½ cup heavy cream
• Salt and pepper to taste
• A couple sprinkles of red pepper for a little heat or a fed shakes of Tabasco
• 1.5 cups frozen peas
• 2 ½ cups shredded chicken from a rotisserie chicken or homemade

Biscuits:

• 2 cups flour
• ¼ teaspoon baking soda
• 1 TBS baking powder
• 6 TBS chilled butter cut into chunks
• 1 cup buttermilk half and half or cream
• Dash of salt
• Dash or two of red pepper Cayenne
• 2 TBS minced jalapeno
• 3 TBS chopped scallions

Instructions

 

Pot Pie:

• Melt the butter in a large skillet or pot over medium-high heat, add in onion and carrots and saute for 2-3 minutes, stirring often until the onions begin to wilt and turn translucent.
• Sprinkle the flour into the pan, remove from the heat and stir until combined.
• Return to the heat and cook for a minute more, stirring constantly.
• Slowly add in the chicken stock, ⅓ of it at a time, stirring constantly and scraping up any browned bits from the pan. The filling will begin to thicken just after it begins to bubble.
• Sprinkle in the chicken bullion and stir to combine.
• Remove from heat, add in your heavy cream, stir, place back on heat and allow it to reach a simmer.
• Remove from heat, season to taste with salt pepper and red pepper.
• Stir in the peas and set aside. When ready to bake, add in your shredded chicken, pour into a lightly oiled baking dish or cast iron pan(s), top with biscuit dough by plopping biscuit sized scoops, almost touching, over-top your filling.
• Bake in a preheated 425 degree oven on a middle rack for 18-22 minutes or until biscuits are golden brown and cooked through (depends on the size of your biscuits).

Biscuits:

• Combine flour baking soda and baking powder in a work bowl, whisk together.
• Add in the butter and using a pastry cutter, a fork or your fingers work the butter into your dry ingredients until it becomes crumbly.
• Gently fold in the buttermilk, half & half or cream just until it all comes together.
• Add in your salt, red pepper, jalapeno and scallions and fold it until it is all incorporated.
• Using your hands, grab a small biscuit sized piece of dough and plop it over-top your pot pie filling allowing a small bit of space between each “plop” of dough. OR for a quicker finish, bake the biscuits separately on a baking sheet and place atop the casserole dish of chicken pot pie filling once the filling is bubbly and the biscuits are finished baking. YUM!
• Filling is ready to enjoy after its made. Bake time would just be the bake time for the biscuits. If placing dough atop the fillking to bake like that. Bake at 400 for 30 minutes or until biscuits are cooked through (bake on a baking sheet in case of overflow). Biscuits MAY be doughy where it sits atop the mixture, to avoid that bake biscuits separately and place aop just as you serve.

Notes

You can omit the jalapenos and red pepper if you are not looking for a little heat. You can also add in ⅓ cup shredded cheddar cheese if you are in the mood for a biscuit with cheese. If using buttermilk, I add a few pinches of sugar. For a shortcut, you can use store-bought biscuit dough.

 

You can also choose to use a bag of frozen peas and carrots and add in after adding in the cream.

NUTRITION

Serving: 4servings
Calories: 614kcal
Carbohydrates: 57g
Protein: 17g
Fat: 36g
Saturated Fat: 21g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Trans Fat: 1g
Cholesterol: 109mg
Sodium: 1013mg
Potassium: 428mg
Fiber: 5g
Sugar: 8g
Vitamin A: 4676IU
Vitamin C: 21mg
Calcium: 258mg
Iron: 4mg