Comforting Chicken Pot Pie Recipe With Homemade Biscuits
Description
This classic chicken pot pie recipe is the ultimate comfort food. It’s a great way to use up leftover chicken or a rotisserie chicken. This recipe is extra special because it’s topped with homemade biscuits. The biscuits are buttery and flaky and they are the perfect way to finish off this comforting dish. Serve it with a side salad or vegetables and you have a great meal that the whole family will love.
Prep Time
This recipe takes about an hour to prepare, so be sure to set aside enough time to make it. The prep time includes making the homemade biscuits, so that adds an extra 15 minutes to the overall prep time. You’ll also need to preheat the oven to 375°F before you start prepping the ingredients.
Cook Time
The chicken pot pie takes about 35-45 minutes to bake in the oven. The biscuits will bake for about 15 minutes. You may need to adjust the cook times depending on your oven.
Ingredients
For the pot pie:
- 2 tablespoons butter
- 1/2 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas
- 2 cups diced cooked chicken
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
For the biscuits:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cubed
- 3/4 cup buttermilk
Instructions
1. Preheat the oven to 375°F. Grease a 9-inch pie plate with butter or cooking spray and set aside.
2. To make the pot pie filling, melt the butter in a large skillet over medium-high heat. Add the onion, celery, carrots, and garlic. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Slowly stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then reduce the heat to low and add the peas, chicken, thyme, salt, and pepper. Cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Stir in the parsley and chives. Pour the filling into the prepared pie plate.
3. To make the biscuit topping, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse meal. Stir in the buttermilk until just combined. Drop the biscuit dough onto the top of the pot pie filling in 8 equal portions. Drizzle the melted butter over the biscuits and sprinkle with the remaining 2 tablespoons of flour.
4. Bake for 35-45 minutes, until the biscuits are golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Equipment
You will need a large skillet, a 9-inch pie plate, a pastry blender or your fingers, a large bowl, and a whisk.
Notes
This recipe is a great way to use up leftover chicken or a rotisserie chicken. If you don’t have any cooked chicken on hand, you could also use cooked turkey or cooked beef. You can also use frozen vegetables instead of fresh, if that’s what you have on hand.
Nutrition: Per Serving
Calories: 575
Total Fat: 29g
Saturated Fat: 16g
Cholesterol: 95mg
Sodium: 1436mg
Carbohydrates: 48g
Fiber: 4g
Sugar: 3g
Protein: 27g
Recipe Tips
For the best results, be sure to use cold butter for the biscuits and be careful not to overwork the dough. You want the biscuits to be light and fluffy, not dense and tough. To make the biscuits ahead of time, you can freeze them unbaked and then bake them directly from the freezer. Just be sure to add a few minutes to the baking time.
If you’re looking for a different type of topping for your chicken pot pie, you could also use puff pastry or a store-bought biscuit dough. You could also top the pot pie with mashed potatoes or a layer of cheese. To make it a little lighter, you could use a combination of Greek yogurt and grated cheese for the topping.
This chicken pot pie recipe is a great way to use up leftover cooked chicken or turkey. It’s also a great way to use up any vegetables that you have in your fridge. Feel free to switch up the vegetables in this recipe, depending on what you have on hand. This is a great recipe to make ahead of time and freeze for later.
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