Classic Chicken Pot Pie Recipe With Frozen Biscuits

June 17, 2023 Post a Comment

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

Description

Chicken pot pie is a classic comfort food dish that is savory, creamy, and packed with protein. This particular recipe uses frozen biscuits, making it a quick and easy meal. The creamy chicken and vegetable filling is cooked in a thick and flavorful gravy, while the frozen biscuits are baked on top of the mixture until golden brown. The result is a delicious meal that is sure to please the whole family. Whether you are looking for a quick weeknight meal or a comforting Sunday dinner, this chicken pot pie recipe with frozen biscuits is sure to hit the spot.

Prep Time

This recipe takes about 10 minutes of prep time. You will need to gather the necessary ingredients and prepare the filling before assembling the dish. This includes chopping the vegetables, shredding the chicken, and making the gravy. Once the ingredients are ready, the dish can be assembled in a few minutes and popped in the oven.

Cook Time

This dish will take about 40 minutes to bake in the oven. Once the chicken pot pie is assembled and the oven is preheated to 375°F, it can be placed in the oven and cooked until the biscuits are golden brown and the filling is bubbling. Then, let the dish cool for a few minutes before serving.

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken broth
1/4 cup heavy cream
2 cups cooked and shredded chicken
1/2 cup frozen peas
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 can (16 ounces) refrigerated biscuit dough, such as Pillsbury

Instructions

Preheat oven to 375°F. Grease an 8-inch baking dish with butter or cooking spray. Set aside.

Melt butter in a large skillet over medium heat. Add onion, carrots, and celery and cook, stirring often, for about 5 minutes, until vegetables are softened. Add garlic and cook for 1 minute more. Add flour and stir to coat vegetables. Cook for 1 minute.

Add wine and cook for 1-2 minutes, stirring constantly, until mixture thickens. Add chicken broth, cream, chicken, peas, pepper, salt, and thyme. Bring to a boil, lower heat and simmer for about 5 minutes, stirring often, until mixture thickens. Pour mixture into prepared baking dish.

Cut biscuits into quarters and place on top of chicken pot pie. Bake for 25-30 minutes, until biscuits are golden brown and filling is bubbling. Let cool for 10 minutes before serving.

Equipment

Large skillet
8-inch baking dish

Notes

This recipe is easily adaptable. Feel free to add any vegetables or proteins that you like. You can also substitute the cream with half-and-half or milk. If you don't like using frozen biscuits, you can make your own biscuit dough or use store-bought puff pastry instead.

Nutrition: Per Serving

Calories: 406
Fat: 14.8g
Carbohydrates: 38.2g
Protein: 26.1g

Recipe Tips

If you don't have white wine, you can substitute with additional chicken broth.
For a vegetarian version, replace the chicken with extra vegetables or cooked beans.
If you don't have fresh thyme, you can substitute with 1/4 teaspoon of dried thyme.
For a richer flavor, use full-fat cream instead of half-and-half or milk.
You can make this recipe ahead of time and freeze it for up to 3 months. Simply assemble the dish, cover with plastic wrap, and freeze. When ready to bake, thaw the dish overnight in the refrigerator and bake as directed.