Irresistible Chicken Pot Pie with Biscuits Recipe

Imagine walking into a cozy kitchen filled with the warm scents of savory chicken, herbs, and buttery biscuits wafting through the air. This is not just any dish; this is Chicken Pot Pie with Biscuits, a comforting hug on a plate that promises to wrap you in its delicious embrace. For more inspiration, check out this dinner recipes recipe.

As you dive into this culinary adventure, remember that it’s not just about the flavors—it’s also about the memories you’ll create. Picture an evening spent with family or friends, laughter echoing as everyone digs into their own bowl, eagerly anticipating that first flaky biscuit breaking open to reveal the creamy filling inside. This dish is perfect for chilly nights or any time you want to impress while keeping things simple.

I still remember the first time I made Chicken Pot Pie with Biscuits; my family couldn’t stop raving about it!

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 adjust based on how many you’re feeding.

• Fresh Carrots: Choose vibrant orange carrots for natural sweetness; they add great texture to the filling.

• Frozen Peas: These little green gems are convenient and add a pop of color and sweetness.

• Onion: Use a medium onion for flavor; sauté until translucent to bring out its natural sweetness.

• Chicken Broth: Opt for low-sodium broth so you can control the saltiness of your dish.

• Unsalted Butter: This will create a rich sauce and adds depth to the overall flavor.

• All-Purpose Flour: Essential for thickening the filling; ensure you whisk it well for a smooth consistency.

• Baking Powder Biscuits Mix: Using this mix saves time and creates perfectly fluffy biscuits every time.

• Milk: Just enough milk will keep your biscuits light and airy while baking.

• Dried Thyme and Parsley: These herbs elevate the flavor of the filling; fresh herbs can be used if available.

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

How to Make Chicken Pot Pie with Biscuits

Preheat Your Oven: Preheat your oven to 400°F (200°C) while you gather your ingredients. It helps set the stage for those glorious biscuits.

Sauté The Veggies And Chicken: In a large skillet over medium heat, melt 4 tablespoons of butter. Add chopped onions and carrots, cooking until soft and fragrant—about 5 minutes.

Add The Chicken And Broth: Toss in diced chicken breasts along with your favorite seasonings. Pour in 1 cup of chicken broth, letting it simmer until the chicken is cooked through—around 10 minutes should do.

Create The Creamy Filling: Stir in flour gradually while mixing continuously until combined. Then add more broth slowly until it reaches a creamy consistency—this should take another 5 minutes.

Prepare The Biscuit Topping: In a separate bowl, mix your biscuit mix according to package instructions using milk. This will yield fluffy biscuits that sit perfectly atop your pie.

Assemble And Bake!: Pour your luscious chicken filling into an oven-safe dish and dollop spoonfuls of biscuit batter on top. Bake for about 20-25 minutes until golden brown and bubbly.

With these steps, you’re ready to enjoy a delightful serving of Chicken Pot Pie with Biscuits that will make your taste buds sing!

Perfecting the Cooking Process

Start by sautéing onions and garlic for aromatic flavor, then add vegetables and chicken. Finally, mix in the creamy sauce before topping with biscuits for a golden finish.

Add Your Touch

Feel free to swap out vegetables based on what’s in season or your personal preference. Adding herbs like thyme or rosemary can elevate flavors even more.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven until hot, ensuring the biscuits remain crispy.

Sharing this recipe reminds me of rainy Sundays spent baking with my grandmother. Her laughter filled the kitchen as we made magic happen with simple ingredients and love.

FAQ

Can I use store-bought biscuits for chicken pot pie?

Absolutely! Store-bought biscuits save time and still taste delicious atop your filling.

What vegetables work best in chicken pot pie with biscuits?

Carrots, peas, and celery are classic choices, but feel free to experiment.

Can I freeze chicken pot pie with biscuits?

Yes! Freeze before baking for up to three months; bake directly from frozen when ready.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chicken Pot Pie with Biscuits

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Experience the ultimate comfort food with this Chicken Pot Pie topped with fluffy biscuits. Each bite delivers a creamy filling of tender chicken and fresh vegetables, all enveloped in warm, buttery goodness. Perfect for family gatherings or a chilly evening, this recipe combines simplicity and heartwarming flavors that will leave everyone asking for seconds.

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Ingredients

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• 4 boneless, skinless chicken breasts (diced)
• 2 cups fresh carrots (chopped)
• 1 cup frozen peas
• 1 medium onion (chopped)
• 1 cup low-sodium chicken broth
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 cups baking powder biscuit mix
• 3/4 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, melt the butter. Sauté onion and carrots until soft, about 5 minutes.
3. Add diced chicken and seasonings; pour in chicken broth and simmer until chicken is cooked through, about 10 minutes.
4. Gradually stir in flour, mixing until combined. Slowly add more broth to achieve a creamy consistency.
5. Prepare biscuit batter as per package instructions using milk.
6. Pour the chicken filling into an oven-safe dish; dollop biscuit batter on top.
7. Bake for 20-25 minutes or until biscuits are golden brown and filling is bubbly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (300g)
• Calories: 420
• Sugar: 5g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 65mg