If you’re looking for a warm, comforting dish, this chicken pot pie with biscuits recipe is exactly what you need. The rich chicken filling combined with fluffy, buttery biscuits creates a perfect harmony of flavors and textures. Whether it’s a chilly evening or a weekend family gathering, this recipe will impress everyone at the table. Get ready to dive into a wholesome meal that embodies the essence of home cooking.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 cup chicken broth
– 1 cup milk
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 can refrigerated biscuit dough
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately:
– Calories: 400
– Protein: 24g
– Carbohydrates: 36g
– Fat: 18g
– Fiber: 2g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat.
3. Stir in the flour, mixing continuously for about 2 minutes.
4. Gradually whisk in the chicken broth and milk, ensuring no lumps form.
5. Add the shredded chicken and mixed vegetables to the sauce.
6. Season with garlic powder, salt, and pepper.
7. Pour the chicken mixture into a greased baking dish.
8. Open the biscuit dough and place the biscuits on top of the chicken filling.
9. Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown.
10. Allow to cool for a few minutes before serving.
Alternative Ingredients
Feel free to substitute rotisserie chicken for cooked chicken, or use fresh vegetables instead of frozen. You can also use gluten-free flour for a gluten-free option.
Serving and Pairings
This chicken pot pie pairs wonderfully with a simple side salad or crusty bread. A glass of white wine or a light beer can elevate the meal even further.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 2 months; just bake it from frozen, adding extra time.
Cooking Mistakes
– Don’t rush the sauce; let it thicken properly.
– Avoid overcrowding the biscuit layer; leave space for them to rise.
– Ensure you season well; taste as you go.
– Let the dish cool before serving to avoid burns.
– Use a deep baking dish to prevent spills.
Helpful Tips
– Use leftover turkey for a Thanksgiving twist.
– Experiment with herbs like thyme or rosemary for added flavor.
– For a creamier filling, add a splash of heavy cream.
– Ensure biscuits are fully cooked to achieve the perfect texture.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and store it separately from the biscuits. Assemble and bake when ready to serve.
What can I use instead of biscuits?
You can use puff pastry or a homemade pie crust as a topping for a different texture.
Is this recipe suitable for freezing?
Absolutely! Just ensure it’s stored in a freezer-safe container. When ready to eat, bake it straight from the freezer.
Can I add more vegetables?
Yes, feel free to incorporate your favorite vegetables like bell peppers, mushrooms, or broccoli.
How do I know when the pot pie is done?
The pot pie is done when the biscuits are golden brown and the filling is bubbling around the edges.
Conclusion
This chicken pot pie with biscuits recipe is a delightful dish that brings comfort and joy to any meal. With its creamy filling and fluffy topping, it’s sure to become a family favorite. Enjoy the process of making this dish as much as savoring each bite!
Chicken Pot Pie With Biscuits
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour, mixing continuously for about 2 minutes.
- Gradually whisk in the chicken broth and milk, ensuring no lumps form.
- Add the shredded chicken and mixed vegetables to the sauce.
- Season with garlic powder, salt, and pepper.
- Pour the chicken mixture into a greased baking dish.
- Open the biscuit dough and place the biscuits on top of the chicken filling.
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown.
- Allow to cool for a few minutes before serving.
Nutrition
