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Biscuit Chicken Pot Pie Recipe
Transform the classic comfort food into an easy, delectable weeknight meal with this Biscuit Chicken Pot Pie recipe. This dish puts a delightful twist on the traditional pot pie by topping a creamy, hearty chicken and vegetable filling with fluffy, golden biscuits. It’s a cozy, comforting meal that’s perfect for any day of the year, bringing warmth and joy to your dinner table. Here’s how to whip up this simplified yet scrumptious version of chicken pot pie.
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen mixed vegetables (carrots, peas, green beans, and corn)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream or whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
Instructions:
Prepare the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
- Add the frozen mixed vegetables and cook until thawed, about 5 minutes more.
- Stir in the shredded chicken. Sprinkle the flour over the mixture, stirring until the flour is fully incorporated.
- Gradually pour in the chicken broth, stirring continuously. Add the cream, thyme, sage, salt, and pepper. Bring the mixture to a simmer and let it thicken for about 5 minutes. Once thickened, remove from heat and set aside.
Prepare the Biscuits:
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Do not overmix.
Assemble and Bake:
- Transfer the filling to a 9×13-inch baking dish or an equivalent oven-safe skillet.
- Drop spoonfuls of the biscuit dough on top of the filling, covering it in a single layer. You don’t need to spread it out; the biscuits will expand and come together as they bake.
- Bake in the preheated oven for about 18-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Tips for Perfect Biscuit Chicken Pot Pie:
- For the Chicken: Use leftover chicken or grab a rotisserie chicken from the store for a quick and easy option.
- Vegetable Variations: Feel free to use any mix of vegetables you like. Fresh vegetables can also be used; just sauté them a bit longer.
- Make it Creamier: If you prefer a creamier filling, increase the amount of cream or milk slightly.
- Biscuit Dough Consistency: The biscuit dough should be sticky. If it’s too dry, add a little more milk until the desired consistency is reached.
Conclusion:
This Biscuit Chicken Pot Pie recipe offers all the comforting flavors of the classic dish with a fraction of the effort. It’s a hearty, satisfying meal that’s perfect for those chilly evenings or anytime you’re in the mood for a touch of home-cooked comfort. Enjoy the golden, fluffy biscuits combined with the creamy chicken and vegetable filling for a dinner that’s sure to please the whole family.