Chicken Pot Pie with Biscuits

Posted on September 22, 2024

Chicken Pot Pie with Biscuits: The Ultimate Comfort Food

Introduction: The Day Chicken Pot Pie with Biscuits Saved My Sanity

Let me tell you about the day this Chicken Pot Pie with Biscuits recipe saved my sanity. It was a Tuesday (why is it always a Tuesday?), and I was completely frazzled from a long day at work, followed by a mountain of emails and a cranky family in need of dinner. I needed something comforting, easy, and delicious—something that would come together quickly but still feel homemade. That’s when this recipe swooped in like a hero in an apron. This version of chicken pot pie, topped with buttery biscuits instead of a traditional pie crust, was a game-changer. It’s hearty, creamy, and ridiculously satisfying, but most importantly, it’s simple to throw together.

Why You’ll Love This Recipe

Chicken Pot Pie with Biscuits is the perfect meal for busy weeknights or lazy weekends. The biscuits add a fluffy, buttery contrast to the creamy chicken and vegetable filling. Plus, it’s a one-pan dish, making cleanup a breeze!

Who Is This Recipe For?

This recipe is for anyone who loves classic comfort food with a bit of a twist. Whether you’re new to cooking or a seasoned pro, this dish is simple, customizable, and guaranteed to be a crowd-pleaser. It’s perfect for families, casual dinners with friends, or even meal prepping for the week ahead.

Perfect for Cozy Nights In

Whether it’s a chilly evening or a day when you need a warm, hearty meal, this chicken pot pie with biscuits is the ultimate comfort dish. Pair it with a simple salad or serve it solo—either way, you’ll be going back for seconds.

Ingredients Overview

Here’s what you’ll need to make this delicious chicken pot pie with biscuits:

For the Filling:

2 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup frozen peas and carrots
1/2 cup frozen corn (optional)
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk or heavy cream
2 tablespoons unsalted butter
Salt and pepper to taste
1/2 teaspoon dried thyme (optional)

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk (or regular milk with 1 teaspoon lemon juice)

Key Ingredient Breakdown

Shredded Chicken: Rotisserie chicken is a great time-saver, but you can also use any leftover cooked chicken.
Frozen Vegetables: Peas, carrots, and corn bring color and sweetness to the filling, while also keeping things simple.
Butter and Cream: These provide richness and give the filling its creamy, comforting texture.
Homemade Biscuits: Fluffy, buttery biscuits are the star of the show here. You can also use store-bought biscuits if you’re pressed for time.

Ingredient Swaps

Want a lighter version? Use low-fat milk instead of heavy cream.
Gluten-free? Swap the all-purpose flour for a gluten-free flour blend.

Kitchen Equipment You’ll Need

Before you get started, make sure you have these tools on hand:

Large skillet or Dutch oven
Baking sheet or casserole dish
Rolling pin (if making homemade biscuits)
Mixing bowls
Whisk
Wooden spoon or spatula

Step-by-Step Directions for Chicken Pot Pie with Biscuits

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). If you’re making homemade biscuits, line a baking sheet with parchment paper or grease a casserole dish.

Step 2: Make the Chicken Pot Pie Filling

In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 3-4 minutes. Stir in the flour to create a roux, cooking for 1-2 minutes to remove the raw flour taste.

Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Add the shredded chicken, frozen vegetables, salt, pepper, and thyme (if using). Let the filling simmer for another 2-3 minutes, then remove from heat.

Step 3: Prepare the Biscuits

In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly stir in the buttermilk until just combined, being careful not to overmix.

Step 4: Assemble the Pot Pie

If using a skillet that’s oven-safe, you can leave the filling in the pan. Otherwise, transfer the filling to a casserole dish. Drop spoonfuls of biscuit dough over the top of the filling. If you prefer a more uniform look, you can roll out the dough and cut it into rounds.

Step 5: Bake

Place the skillet or dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling. If the biscuits brown too quickly, cover the top with foil for the remaining baking time.

Step 6: Let It Cool and Serve

Once the chicken pot pie is done, let it sit for about 5 minutes before serving. This allows the filling to settle and cool slightly, making it easier to serve.

Notes and Tips for Success

How to Get the Fluffiest Biscuits

Use Cold Butter: The secret to fluffy biscuits is using cold butter. The small chunks of butter create pockets of steam as they melt, which makes the biscuits rise.
Don’t Overmix the Dough: Stir the biscuit dough until just combined. Overworking the dough will result in tough biscuits.

Common Mistakes to Avoid

Not Thickening the Filling Enough: Be sure to cook the roux (flour and butter) long enough before adding the liquid to avoid a watery filling.
Overbaking the Biscuits: Keep an eye on the biscuits as they bake. If they brown too quickly, cover the top with foil.

Variations of Chicken Pot Pie with Biscuits

Vegetarian Pot Pie

For a meatless version, swap the chicken for mushrooms or a mix of hearty vegetables like potatoes, zucchini, and squash. Use vegetable broth instead of chicken broth.

Cheesy Biscuit Topping

Love cheese? Add 1/2 cup of shredded cheddar or Parmesan to your biscuit dough for an extra layer of flavor.

Spicy Chicken Pot Pie

Want to spice things up? Add a teaspoon of crushed red pepper flakes to the filling or toss in a diced jalapeño for some heat.

How to Store and Reheat Leftovers

Proper Storage Methods

If you have leftovers, store the chicken pot pie in an airtight container in the fridge for up to 3 days. The biscuits may soften as they absorb the sauce, but the flavors will still be delicious.

Reheating Tips

Reheat your pot pie in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. To keep the biscuits from getting too soft, you can place them on a baking sheet and reheat separately from the filling.

Best Drink Pairings for Chicken Pot Pie

This creamy, comforting dish pairs well with a light white wine like Chardonnay or Sauvignon Blanc. If you prefer non-alcoholic options, a glass of iced tea or sparkling water with lemon will complement the meal nicely.

Serving Suggestions

Side Dishes

While this dish is hearty on its own, you can serve it with a simple side salad, steamed green beans, or roasted Brussels sprouts to add some freshness and balance to the meal.

Topping Ideas

For a little extra flavor, sprinkle the finished dish with fresh parsley or chives. You can also serve it with a dollop of sour cream for added creaminess.

Conclusion: Why You’ll Love This Chicken Pot Pie with Biscuits

This Chicken Pot Pie with Biscuits is the perfect combination of rich, creamy filling and light, fluffy biscuits. It’s comfort food at its finest, yet simple enough to whip up on a busy weeknight. Whether you’re cooking for your family or feeding a crowd, this dish will satisfy everyone at the table.

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FAQs

Can I use store-bought biscuits?

Absolutely! If you’re short on time, store-bought biscuit dough works just as well and will save you a step.

Can I freeze this dish?

Yes! You can freeze the chicken pot pie filling before baking. Thaw it overnight in the fridge, add the biscuits, and bake when you’re ready.

Can I make this dish ahead of time?

Yes! You can make the filling ahead and