Indulge in the warmth and comfort of homemade chicken pot pie with biscuits. This dish features succulent chicken, vibrant vegetables, and a rich, creamy sauce, all topped with buttery, flaky biscuits. Perfect for any occasion, this recipe will warm your heart and satisfy your taste buds. Follow along to create this delectable meal that the whole family will love!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 can refrigerated biscuits
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 20 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately 350 calories, 20g protein, 25g carbohydrates, and 20g fat. This is based on standard ingredients and may vary depending on substitutions.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- In a large pot, melt butter over medium heat. Add onions and cook until translucent.
- Stir in flour, cooking for 1 minute to create a roux.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Add shredded chicken, carrots, peas, potatoes, salt, pepper, and thyme. Mix well.
- Transfer the filling into a pie dish or individual ramekins.
- Open the can of refrigerated biscuits and place them on top of the filling.
- Bake in the preheated oven for 25-30 minutes until biscuits are golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Enjoy your hearty chicken pot pie with biscuits!
Alternative Ingredients
For a lighter version, you can substitute heavy cream with low-fat milk or use rotisserie chicken to save time. You can also add different vegetables like corn or bell peppers based on your preference.
Serving and Pairings
This chicken pot pie pairs wonderfully with a fresh green salad or steamed vegetables. You can also serve it with a side of cranberry sauce for a sweet contrast.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through. This dish can be frozen, but it’s best to freeze the filling separately from the biscuits.
Cooking Mistakes
- Not cooking the vegetables enough before adding the sauce.
- Using low-quality chicken broth can affect the flavor.
- Overbaking the biscuits can make them dry.
- Not letting the pie cool before serving can cause the filling to spill.
- Forgetting to season the filling properly.
Helpful Tips
- Prep ingredients ahead of time for a quicker cooking process.
- Use fresh herbs for enhanced flavor.
- Experiment with different biscuit recipes for variety.
- Consider adding a splash of white wine for depth of flavor.
- For a crispy topping, brush biscuits with melted butter before baking.
FAQs
Can I use frozen vegetables in the recipe?
Yes, frozen vegetables can be used for convenience. Just ensure they are thawed and drained before adding to the filling.
How can I make this dish vegetarian?
Substitute the chicken with mushrooms or tofu and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Can I prepare this dish in advance?
Absolutely! You can prepare the filling and refrigerate it. Then, bake it with the biscuits just before serving.
What can I serve with chicken pot pie?
This dish pairs well with a crisp salad or roasted veggies, enhancing the meal with fresh flavors.
How do I know when the biscuits are done?
The biscuits should be golden brown on top and cooked through. A toothpick inserted in the center should come out clean.
Conclusion
Chicken pot pie with biscuits is a timeless comfort food that brings warmth and joy to any table. With its creamy filling and flaky biscuit topping, it’s a dish that’s perfect for family gatherings or cozy weeknight dinners. Enjoy every bite of this heartwarming meal!
Chicken Pot Pie With Biscuits
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 can refrigerated biscuits
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot, melt butter over medium heat. Add onions and cook until translucent.
- Stir in flour, cooking for 1 minute to create a roux.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Add shredded chicken, carrots, peas, potatoes, salt, pepper, and thyme. Mix well.
- Transfer the filling into a pie dish or individual ramekins.
- Open the can of refrigerated biscuits and place them on top of the filling.
- Bake in the preheated oven for 25-30 minutes until biscuits are golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Enjoy your hearty chicken pot pie with biscuits!
