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Get The Product!There’s nothing quite like the tantalizing aroma of Chicken Pot Pie with Biscuits wafting through your kitchen. Imagine the golden, flaky biscuits nestled atop a creamy, savory filling bubbling with tender chicken and vibrant vegetables. It’s a dish that brings warmth and comfort, perfect for chilly evenings or when you simply need a hug in food form. For more inspiration, check out this dinner recipes recipe.
This recipe is not just about satisfying your hunger; it’s about creating memories. I still remember the first time I made this dish for my friends during a game night. Watching their eyes light up as they took their first bites was priceless. Now, let’s get cooking!
Why You'll Love This Recipe
- This Chicken Pot Pie with Biscuits is incredibly easy to prepare, even for beginners
- The flavor profile bursts with savory goodness and creamy textures that will have your taste buds dancing
- Visually, it’s a feast for the eyes with its golden biscuits and colorful veggies peeking through
- Versatile enough for family gatherings or cozy nights in, you’ll find yourself making this dish over and over again
The first time I served this dish, my friends practically fought over the last bite—it was a true testament to its deliciousness.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust depending on how many people you’re feeding.
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Frozen Mixed Vegetables: A convenient choice; look for a mix with carrots, peas, and corn for vibrant colors and flavors.
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Butter: Use unsalted butter to control the saltiness in your pie.
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All-Purpose Flour: Essential for thickening the filling; sift it to avoid lumps.
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Chicken Broth: Homemade is best if you have it; otherwise, low-sodium store-bought works great.
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Milk or Cream: For added richness—choose whole milk or heavy cream based on your preference.
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Baking Powder: This helps create fluffy biscuits; ensure it’s fresh for best results.
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Dried Herbs (Thyme and Rosemary): Add these for an aromatic touch; feel free to substitute with fresh herbs if available.
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Salt and Pepper: Essential seasonings to enhance all flavors—don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Chicken Pot Pie with Biscuits
Prepare the Chicken Filling: Begin by preheating your oven to 400°F (200°C). In a large skillet over medium heat, melt butter until bubbly. Add diced chicken and sauté until lightly browned and cooked through.
Add Vegetables: Stir in the frozen mixed vegetables once the chicken is cooked. Cook until they are heated through and vibrant—this should take about 3-5 minutes.
Create the Sauce: Sprinkle flour over the mixture while stirring continuously to coat everything evenly. Gradually pour in chicken broth while whisking until smooth and thickened—this should take around 5 minutes.
Add Milk or Cream: Pour in milk or cream and stir until combined. Season generously with salt, pepper, thyme, and rosemary for that comforting aroma that fills your home.
Make the Biscuit Topping: In a separate bowl, combine flour, baking powder, salt, and any remaining dried herbs. Cut in butter until crumbly before gradually adding milk until just mixed—don’t overwork it!
Spoon It All Together: Transfer your chicken filling into a greased baking dish and dollop biscuit dough on top using a spoon—leave some space between them for rising. Bake for 25-30 minutes until biscuits are golden brown and filling is bubbly.
And there you have it! Your Chicken Pot Pie with Biscuits is ready to serve—a warm hug in every bite!
You Must Know
- This delightful chicken pot pie with biscuits combines comfort and flavor, perfect for cozy nights
- Its rich aroma fills your kitchen, making everyone gather at the table
- The flaky biscuits on top elevate this classic dish to new heights, ensuring every bite is a warm hug
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant. Next, add diced chicken and cook until golden brown. While the chicken cooks, prepare your biscuit dough so it’s ready to layer right on top.
Add Your Touch
Feel free to swap chicken for turkey or add extra veggies like peas or carrots. Experiment with herbs like thyme or rosemary to personalize the flavor profile of your chicken pot pie with biscuits.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through for that fresh-out-of-the-oven taste.
Chef's Helpful Tips
- To achieve a perfect biscuit topping, handle the dough gently; overworking it can lead to tough biscuits
- Always taste your filling before baking—adjust seasoning as needed
- If you’re short on time, use store-bought rotisserie chicken for convenience without sacrificing flavor
The first time I made this chicken pot pie with biscuits was a snowy evening; my family couldn’t stop raving about how it warmed their hearts and bellies.
FAQ
Can I make this chicken pot pie with biscuits ahead of time?
Yes, prepare the filling ahead and store separately from the biscuit dough until baking.
What can I substitute for chicken in this recipe?
You can use cooked turkey or even chickpeas for a vegetarian version.
How long does it take to bake the chicken pot pie?
Bake at 400°F for about 25-30 minutes until the biscuits are golden brown and fluffy.
Chicken Pot Pie with Biscuits
- Total Time: 45 minutes
- Yield: Serves 6
Description
Chicken Pot Pie with Biscuits is the ultimate comfort food that brings warmth to your kitchen and joy to your table. This delightful dish features tender chicken, vibrant vegetables, and a creamy sauce topped with golden, flaky biscuits. Perfect for chilly evenings or family gatherings, it’s a recipe that’s easy to prepare and sure to impress. Let’s dive into this heartwarming classic!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or heavy cream
- 1 tsp baking powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add diced chicken and cook until browned.
- Stir in mixed vegetables and cook for about 3-5 minutes.
- Sprinkle flour over the mixture; stir while slowly adding chicken broth until thickened.
- Mix in milk or cream, season with thyme, rosemary, salt, and pepper.
- In a bowl, combine flour, baking powder, salt, and herbs for the biscuit topping. Cut in butter until crumbly and add milk until just combined.
- Transfer chicken mixture to a greased baking dish; dollop biscuit dough on top. Bake for 25-30 minutes until biscuits are golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
