Delicious Chicken Pot Pie Recipe With Drop Biscuits
Are you looking for a comforting home-style meal that everyone in your family will love? Look no further than this delicious Chicken Pot Pie Recipe with Drop Biscuits. This classic comfort food dish is made with a creamy chicken filling and topped with buttery drop biscuits. It's the perfect meal to make during the cold winter months and is sure to be a hit with your family.
Description
This Chicken Pot Pie Recipe with Drop Biscuits is an easy-to-make dish that is packed with flavor. The creamy chicken filling is made with a combination of diced chicken, vegetables, and a savory gravy. It's topped with fluffy buttery drop biscuits that add the perfect amount of sweetness to the dish. This meal is sure to become a family favorite and is the perfect meal for a cold winter night.
Prep Time
This Chicken Pot Pie Recipe with Drop Biscuits takes about 30 minutes to prepare. The filling can be made ahead of time, allowing you to simply assemble the dish right before baking. This is a great meal to make when you have limited time but still want to serve a delicious home-cooked meal.
Cook Time
The Chicken Pot Pie Recipe with Drop Biscuits takes about 30 minutes to cook. The filling is cooked in the oven and the drop biscuits are placed on top for the last 10 minutes of cooking. The biscuits will be golden brown and the filling will be bubbling when it is ready.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 1 celery stalk, diced
- 1/2 cup flour
- 3 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup frozen peas
- 2 cups cooked and diced chicken
- 1/2 cup milk
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter, cut into small pieces
- 3/4 cup milk
- 1 egg, beaten (optional)
Instructions
1. Preheat the oven to 375°F and grease a 9-inch pie dish with butter.
2. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until they are tender, about 5 minutes. Sprinkle the flour over the vegetables and stir until the flour is dissolved. Slowly pour in the chicken broth and stir until the mixture thickens. Add the thyme, sage, black pepper, and garlic powder. Stir to combine.
3. Add the frozen peas and diced chicken and stir to combine. Remove the skillet from the heat and stir in the milk. Pour the mixture into the prepared pie dish.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Add the milk and stir until just combined. Drop spoonfuls of the biscuit dough onto the top of the filling.
5. If desired, brush the tops of the biscuits with the beaten egg. Bake for 30 minutes, or until the filling is bubbly and the biscuits are golden brown.
Equipment
- Large skillet
- 9-inch pie dish
- Medium bowl
- Pastry blender or two forks
- Baking sheet
Notes
This recipe can be made ahead of time and refrigerated before baking. If desired, you can also freeze the assembled dish before baking. If cooking from frozen, increase the baking time to 45 minutes.
Nutrition: Per Serving
Calories: 300 Total Fat: 13g Saturated Fat: 7g Cholesterol: 70mg Sodium: 440mg Carbohydrates: 28g Fiber: 2g Sugar: 3g Protein: 15g
Recipe Tips
For an extra flavorful filling, add a teaspoon of Worcestershire sauce. To make the drop biscuits extra flaky, use cold butter and handle the dough as little as possible. Serve with a side of steamed vegetables or a green salad for a complete meal.
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