Chicken And Biscuits Pot Pie Recipe

July 30, 2023 Post a Comment

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Easy Biscuit Chicken Pot Recipe Six Sisters' Stuff from www.sixsistersstuff.com

Description

This Chicken and Biscuits Pot Pie is the perfect comfort food dish to enjoy during colder months. With a flaky crust on top, a creamy and savory filling, and a side of delicious biscuits, this dish is sure to please any crowd. Whether you’re looking for a hearty meal to serve your family or an impressive dish to bring to a potluck, this pot pie is sure to hit the spot. Plus, it’s so easy to make and can be customized with your favorite veggies or herbs.

Prep Time

This pot pie takes about 15 minutes of prep time. You’ll need to gather your ingredients and prepare them for the filling. You’ll also need to prepare your biscuits and pre-bake them. Finally, you’ll need to assemble your pot pie and get it ready for cooking.

Cook Time

This pot pie takes about 45 minutes to cook. You’ll need to bake your pot pie until the crust is golden-brown and the filling is hot and bubbly. Once the dish is cooked, you can serve your pot pie with warm biscuits.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon butter
1 onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup chicken broth
1/2 cup heavy cream
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 store-bought refrigerated biscuit dough (or your favorite homemade biscuit dough recipe)

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch pie dish and set aside.

2. In a large skillet, melt the butter over medium heat. Add the chicken and cook until lightly browned, about 5 minutes. Add the onion and garlic and cook until the onion is softened, about 3 minutes.

3. Sprinkle the flour over the chicken mixture and stir to coat. Add the thyme and oregano and stir to combine. Pour in the chicken broth and heavy cream and stir until the mixture is thickened, about 5 minutes.

4. Remove the skillet from the heat and stir in the peas, corn, cheddar cheese, salt, and pepper. Pour the filling into the prepared pie dish.

5. Cut the biscuit dough into 1-inch pieces and scatter them over the top of the filling. Bake for 30 minutes, or until the top is golden-brown and the filling is hot and bubbly.

6. Let the pot pie cool for 10 minutes before serving.

Equipment

Large skillet
9-inch pie dish
Measuring cups and spoons
Spatula
Knife

Notes

For a vegetarian version, you can substitute the chicken with cooked lentils or your favorite cooked beans. You can also switch up the veggies to your liking. Just be sure to use frozen veggies so they don’t get soggy in the filling.

Nutrition: Per Serving

Calories: 400 | Fat: 18g | Carbs: 33g | Protein: 24g | Sodium: 590mg

Recipe Tips

For a golden-brown crust, brush the top of the biscuits with a beaten egg before baking. You can also sprinkle a few tablespoons of grated Parmesan cheese over the top of the biscuits for extra flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.