Comforting Chicken Pot Pie with Biscuits Recipe Delight

Chicken Pot Pie with Biscuits is like a warm hug on a chilly day, with its flaky crust and creamy filling that comforts the soul. Imagine sitting down to a bowl of this delightful dish, where the aroma of roasted chicken mingles with fresh herbs, inviting you to take that first blissful bite. For more inspiration, check out this dinner recipes recipe.

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This recipe evokes memories of family gatherings where laughter fills the air and everyone fights for the last piece. Chicken Pot Pie with Biscuits is perfect for cozy nights in or festive celebrations, promising an explosion of flavors wrapped in buttery goodness.

I remember the first time I made Chicken Pot Pie with Biscuits; my friends couldn’t believe how quickly it disappeared!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust depending on your crowd.

• Fresh Vegetables: A mix of carrots, peas, and celery adds color and crunch; pick fresh ones for maximum flavor.

• Chicken Broth: Use low-sodium broth for better control over saltiness; homemade is always a bonus!

• Heavy Cream: It enriches the filling; don’t skimp on this if you want ultimate creaminess.

• Flour: Essential for thickening the filling; all-purpose works perfectly here.

• Baking Powder: Helps the biscuits rise beautifully; freshness is key!

• Butter: Use unsalted butter to control salt levels in both filling and biscuits.

• Herbs and Spices: Thyme and black pepper elevate flavors; fresh herbs are best when possible.

For the Sauce:

• Soy Sauce: Add a splash for umami depth; just a little goes a long way!

• Milk: Combine with heavy cream for that luscious texture; whole milk works wonders here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken Pot Pie with Biscuits

Prepare Your Ingredients: Start by chopping your chicken and vegetables into bite-sized pieces. Gather your spices, and preheat your oven to 400°F (200°C).

Sauté the Chicken: In a large skillet, melt butter over medium heat. Add chicken pieces and cook until they are golden brown and cooked through—about 5-7 minutes.

Add Vegetables: Toss in diced carrots, celery, and peas into the skillet. Sauté until they soften slightly—just about 3-4 minutes—adding garlic at the last minute for extra flavor.

Create Your Sauce: Sprinkle flour over the mixture while stirring constantly. Gradually pour in chicken broth and cream, mixing until smooth. Cook until thickened—approximately 5 minutes while stirring frequently.

Add Seasoning: Stir in soy sauce, thyme, salt, and pepper according to taste. Allow everything to simmer gently while you prepare your biscuit topping.

Make Biscuit Dough: In a bowl, combine flour, baking powder, salt, and cold butter until crumbly. Pour in milk gradually while mixing until just combined—don’t overwork it!

Strong >Top Your Filling: Spoon the creamy chicken mixture into a baking dish. Drop spoonfuls of biscuit dough over the top unevenly—this creates beautiful peaks!

Bake: Pop it into your preheated oven and bake for about 25-30 minutes until biscuits are golden brown and filling bubbles joyfully around them.

Now you’ve crafted a masterpiece! Enjoy every delicious bite of your Chicken Pot Pie with Biscuits as you share it with friends or keep it all to yourself (no judgment here).

Perfecting the Cooking Process

Start by cooking the chicken until golden brown, then sauté your veggies while simmering your broth. Assemble everything before topping with biscuits for a perfect bake.

Add Your Touch

Feel free to swap out vegetables like peas for corn or add herbs like thyme for extra flavor. Personalize it to your taste!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through.

Cooking this Chicken Pot Pie with Biscuits always reminds me of family gatherings where laughter filled the air and everyone fought over the last piece.

FAQ

Can I use frozen chicken for this recipe?

Absolutely! Just ensure it’s fully cooked before combining with other ingredients.

How do I make my biscuits extra fluffy?

Use cold butter and avoid overmixing; this keeps them light and airy.

What can I substitute for chicken in this pot pie?

Feel free to use turkey or even a hearty vegetable mix for a vegetarian option.

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Chicken Pot Pie with Biscuits

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves about 6

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Description

Chicken Pot Pie with Biscuits is the ultimate comfort food, perfect for chilly nights and family gatherings. With a creamy chicken filling intertwined with fresh vegetables, all topped off with flaky, golden biscuits, this dish is sure to warm your heart and satisfy your taste buds. Easy to prepare, it’s a delightful meal that appeals to both children and adults alike, making it an ideal choice for any occasion.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced celery
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 3 tbsp all-purpose flour
• 2 tsp baking powder
• 1/2 cup unsalted butter (cold)
• 1/4 cup milk
• 1 tsp soy sauce
• 1 tsp dried thyme
• Salt and black pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop the chicken and vegetables into bite-sized pieces.
3. In a large skillet, melt butter over medium heat. Cook the chicken until golden brown (5-7 minutes).
4. Add carrots, celery, and peas; sauté for another 3-4 minutes. Stir in garlic last minute.
5. Sprinkle flour over the mixture; stir while gradually adding chicken broth and cream until thickened (about 5 minutes).
6. Season with soy sauce, thyme, salt, and pepper.
7. In a bowl, mix flour, baking powder, and salt; cut in cold butter until crumbly. Gradually add milk until just combined.
8. Pour chicken mixture into a baking dish and drop biscuit dough on top.
9. Bake for 25-30 minutes or until biscuits are golden brown.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 540
• Sugar: 4g
• Sodium: 670mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 85mg

Keywords: To customize your Chicken Pot Pie with Biscuits, feel free to substitute turkey for chicken or use seasonal vegetables like corn or green beans. For extra flavor, add fresh herbs like parsley or rosemary.