Fantastic Chicken Pot Pie Recipe With A Biscuit Top
Description
This delicious chicken pot pie with a biscuit top is sure to be a hit with the whole family. The creamy chicken filling is full of vegetables and chunks of juicy chicken, and the buttery biscuit topping is simply irresistible. Homemade chicken pot pie is a classic comfort food that is perfect for a cozy family dinner. The prep time is relatively short, and the cook time is around 30 minutes, so you can have this tasty meal on the table in no time.
Prep Time
The prep time for this homemade chicken pot pie is about 15 minutes. You will need to gather all of the ingredients and do some chopping of the vegetables. You will also need to cook the chicken to prepare it for the filling. This can be done the day before, so that the prep time is reduced even further.
Cook Time
The total cook time for this chicken pot pie recipe is about 30 minutes. This includes the time it takes to prepare the filling and bake the biscuit topping. This is a relatively short cook time for such an amazing meal.
Ingredients
- 1 pound of cooked chicken, chopped into bite-sized pieces
- 1 cup of frozen mixed vegetables
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1 cup of chicken broth
- 1 cup of milk
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of biscuit mix
- 1/4 cup of shredded cheddar cheese
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large skillet over medium heat, melt the butter. Add the flour and stir until combined. Gradually add the chicken broth and milk, stirring constantly with a whisk.
3. Add the garlic powder, thyme, onion powder, salt, and pepper. Stir until the mixture is smooth and thick. Add the frozen vegetables and cooked chicken and stir to combine.
4. Pour the filling into a 9-inch pie plate. Sprinkle the biscuit mix over the top of the filling. Sprinkle the shredded cheese over the biscuit mix.
5. Bake in the preheated oven for 25-30 minutes, or until the filling is bubbling and the biscuit topping is golden brown.
6. Let the pot pie cool for a few minutes before serving.
Equipment
- Large skillet
- Whisk
- 9-inch pie plate
Notes
You can use cooked, diced turkey instead of chicken in this recipe. You can also use any type of frozen vegetables that you like. Frozen peas and carrots work well in this recipe.
Nutrition: Per Serving
- Calories: 442
- Fat: 23 g
- Carbohydrates: 28 g
- Protein: 26 g
Recipe Tips
This recipe can easily be doubled to serve a larger crowd. You can also add some diced potatoes or sweet potatoes to the filling for extra flavor and texture. If you like your pot pie a little spicier, you can add a pinch of cayenne pepper to the filling.
If you don't have biscuit mix on hand, you can make your own by combining 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 cup of shortening. Cut the shortening into the dry ingredients until it resembles coarse crumbs, then sprinkle it over the top of the filling. The result is a buttery, flaky biscuit topping.
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