If you’re looking for the perfect comfort food, look no further than this Chicken Pot Pie with Biscuits recipe. Filled with succulent chicken and a medley of vegetables, all enveloped in a creamy sauce, this dish is topped with golden, flaky biscuits that are sure to please everyone at the table. Whether it’s a cold night or a family gathering, this hearty meal is bound to become a favorite in your household.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (peas, carrots, corn)
– 1/2 cup onion, diced
– 1/2 cup celery, diced
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1 tsp garlic powder
– 1 tsp thyme
– Salt and pepper to taste
– 1 can refrigerated biscuits
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1/6 of the recipe): Calories: 400, Protein: 25g, Carbohydrates: 30g, Fat: 20g. This nutritional value is for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat.
3. Add diced onion and celery; cook until soft.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk.
6. Add shredded chicken, mixed vegetables, garlic powder, thyme, salt, and pepper.
7. Simmer for 5-7 minutes until thickened.
8. Pour the mixture into a baking dish.
9. Top with biscuits, placing them evenly over the filling.
10. Bake for 20-25 minutes until biscuits are golden brown.
Alternative Ingredients
You can substitute cooked turkey for chicken or use frozen mixed vegetables for convenience. For a healthier option, swap out the butter for olive oil, and use low-fat milk instead of whole milk.
Serving and Pairings
This Chicken Pot Pie pairs wonderfully with a side salad or steamed green beans. A light white wine can also complement the flavors beautifully.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through. This dish can also be frozen for up to 2 months; just make sure to cover it well.
Cooking Mistakes
– Don’t skip the simmering step; it thickens the filling.
– Avoid overcooking the chicken to keep it tender.
– Use fresh vegetables for better flavor.
– Ensure biscuits are evenly spaced for proper cooking.
– Avoid opening the oven frequently while baking.
Helpful Tips
– Use rotisserie chicken for a quicker option.
– Experiment with herbs for a personalized flavor.
– Let the pie cool slightly before serving.
– Ensure the filling is thick enough before adding biscuits.
FAQs
Can I make this chicken pot pie ahead of time?
Yes, you can prepare the filling a day ahead and assemble the pie just before baking. This saves time on busy nights.
What can I use instead of biscuits?
You can use puff pastry or a homemade pie crust as an alternative topping for a different texture.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free flour for thickening and gluten-free biscuits.
How do I prevent the biscuits from burning?
If the biscuits are browning too quickly, cover the pie loosely with aluminum foil until the filling is heated through.
Can I add more vegetables?
Absolutely! Feel free to add your favorite vegetables, such as bell peppers or mushrooms, to enhance the dish.
Conclusion
This Chicken Pot Pie with Biscuits recipe is a delightful way to enjoy a comforting meal. With its creamy filling and flaky topping, it’s sure to become a beloved staple in your home. Gather your loved ones and enjoy this heartwarming dish together!
Chicken Pot Pie With Biscuits
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables peas, carrots, corn
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 can refrigerated biscuits
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat.
- Add diced onion and celery; cook until soft.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk.
- Add shredded chicken, mixed vegetables, garlic powder, thyme, salt, and pepper.
- Simmer for 5-7 minutes until thickened.
- Pour the mixture into a baking dish.
- Top with biscuits, placing them evenly over the filling.
- Bake for 20-25 minutes until biscuits are golden brown.
