Chicken Pot Pie And Biscuits Recipe

March 23, 2023 Post a Comment

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Chicken Pot Pie with Biscuits Recipe Add a Pinch from addapinch.com

Description

This comforting dish is sure to please the whole family. This chicken pot pie and biscuits recipe is made with juicy chicken, vegetables, and a creamy sauce all wrapped up in a flaky biscuit crust. The combination of tender chicken, flavorful vegetables, and a rich sauce makes this recipe a favorite. Serve this warm and comforting dish with a side of steamed vegetables for a complete meal. The leftovers make a great lunch the next day!

Prep Time

30 minutes

Cook Time

45 minutes

Ingredients

For the biscuit crust:

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into cubes
2/3 cup cold milk

For the filling:

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 cups chicken broth
2 cups cooked chicken, chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup heavy cream
1/4 cup chopped fresh parsley

Instructions

Biscuit Crust

Preheat oven to 375°F. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the milk and stir with a fork until the dough comes together. Turn the dough out onto a lightly floured surface and knead a few times until it is smooth. Roll the dough out to a 1/4-inch thickness and cut into 12 circles. Place the circles in a 9-inch pie plate, overlapping slightly. Bake for 15 minutes or until golden brown. Remove from oven and let cool.

Filling

In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes or until the vegetables are tender. Add the thyme and pepper and cook for an additional minute. Add the flour and cook for 1 minute, stirring constantly. Gradually add the chicken broth, stirring until the mixture is smooth. Simmer for 15 minutes or until the sauce thickens. Add the chicken, peas, corn, cream, and parsley and cook for an additional 5 minutes. Pour the filling into the biscuit-lined pie plate and top with the remaining biscuits. Bake for 25 minutes or until the filling is bubbling and the biscuits are golden brown.

Equipment

Large bowl
Pastry blender or two knives
Fork
Rolling pin
9-inch pie plate
Large skillet

Notes

This recipe can also be made with leftover cooked turkey or rotisserie chicken.

Nutrition: Per Serving

Calories: 439, Fat: 23g, Carbohydrates: 35g, Protein: 19g, Sodium: 596mg, Fiber: 4g

Recipe Tips

For a lower-fat version of this dish, use skim milk and reduced-fat biscuit mix. You can also substitute low-sodium chicken broth and low-fat cream cheese for the cream. For a vegetarian version, substitute cooked lentils or black beans for the chicken.

For a crispier crust, brush the top of the biscuits with melted butter or egg wash before baking. For a different flavor, try adding a teaspoon of garlic powder or a tablespoon of chopped fresh herbs to the biscuit dough.