Chicken Pot Pie with Biscuit Topping

Chicken Pot Pie with Biscuit Topping is a comforting dish that brings warmth and satisfaction to any table. This classic favorite combines a rich, creamy chicken filling with tender vegetables, all topped with flaky biscuits that are golden brown and delicious. Perfect for family dinners or cozy nights in, this hearty meal is a reminder of home-cooked goodness that warms the soul.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 480
• Protein: 25 grams
• Carbohydrates: 45 grams
• Fat: 20 grams
• Fiber: 3 grams
• Sugar: 3 grams
• Sodium: 700 mg

Why Make This Chicken Pot Pie with Biscuit Topping

This Chicken Pot Pie with Biscuit Topping stands out not just for its delightful flavors but also for its versatility. It’s a wonderful way to use up leftover chicken, making it an economical choice for families. The combination of tender chicken and colorful vegetables enveloped in a creamy sauce hits all the right notes for a satisfying meal. Plus, the biscuit topping is both easy to make and truly comforting, creating the perfect finishing touch.

How to Make Chicken Pot Pie with Biscuit Topping

Making this dish may sound daunting, but it’s surprisingly straightforward. Just follow the step-by-step instructions, and you’ll have a homey pot pie ready to impress your family or guests.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup carrots, sliced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 1/2 cup celery, diced
• 3 cups chicken broth
• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme
• 1 package biscuit mix
• 1/3 cup milk (for biscuit topping)
• 1 cup shredded cheese (optional)

Directions:

Step 1: Preheat the Oven

Preheat the oven to 400°F (200°C) so it’s hot and ready for baking once your filling is assembled.

Step 2: Sauté the Vegetables

In a large pan, melt butter over medium heat. Add onions, celery, carrots, and diced potatoes. Sauté the mixture until the vegetables are tender and fragrant, about 5-7 minutes.

Step 3: Thicken the Filling

Stir in flour, salt, pepper, and thyme, cooking for an additional 1-2 minutes to remove the raw flour taste. Gradually add chicken broth and milk, stirring constantly until the sauce thickens and becomes creamy.

Step 4: Combine and Pour

Add the shredded chicken and peas to the thickened sauce. Mix well to combine all the ingredients. Pour the chicken mixture into a pie dish, spreading it evenly.

Step 5: Prepare the Biscuit Topping

In a bowl, prepare the biscuit dough according to package instructions, adding 1/3 cup of milk to achieve the desired consistency.

Step 6: Assemble the Dish

Using a spoon, drop spoonfuls of the biscuit dough over the chicken mixture, making sure to cover the surface.

Step 7: Bake the Pie

Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and a delicious aroma fills your kitchen.

Step 8: Cool and Serve

Allow the pie to cool for a few minutes before serving. This makes it easier to scoop out portions without making a mess.

How to Serve Chicken Pot Pie with Biscuit Topping

Serve your Chicken Pot Pie warm, perhaps with a side salad or some crusty bread. This dish is versatile and can be enjoyed for lunch or dinner. A sprinkle of fresh parsley can add a nice touch of color and flavor. Don’t forget to pair it with your favorite beverage for a complete meal experience!

How to Store Chicken Pot Pie with Biscuit Topping

Store any 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, or microwave individual portions for convenience.

Expert Tips for Perfect Chicken Pot Pie with Biscuit Topping

• Feel free to substitute the vegetables to your liking—green beans, corn, or bell peppers all work great!
• For added flavor, consider using leftover rotisserie chicken.
• Ensure the filling is thick enough before adding the biscuits to avoid a soggy bottom.
• For an extra twist, add some shredded cheese to the biscuit mixture for a cheesy topping.

Delicious Variations

• To make a healthier version, use whole wheat biscuit mix and low-sodium chicken broth.
• Add some spice with diced jalapeños or a sprinkle of cayenne pepper in the filling.
• Try using turkey instead of chicken for a classic Thanksgiving twist.

Frequently Asked Questions

1. Can I use frozen vegetables?
Absolutely! Frozen vegetables are a convenient substitute and work well in this recipe. Just be sure to thaw and drain them before adding to the filling.

2. What if I don’t have biscuit mix?
If you don’t have biscuit mix on hand, you can create homemade biscuit dough using flour, baking powder, and butter.

3. How can I make it gluten-free?
Use gluten-free biscuit mix and check that your chicken broth and all-purpose flour substitute are gluten-free.

4. Can I make this dish ahead of time?
Yes! You can prepare the chicken filling the day before and store it in the refrigerator. Just add the biscuit topping right before baking.

5. Is this dish freezable?
Yes! You can freeze the assembled pot pie before baking. Wrap it tightly and store it for up to three months. Bake from frozen, extending the baking time accordingly.

Conclusion

Chicken Pot Pie with Biscuit Topping is a delightful recipe that brings comfort and flavor to your dining table. Its delightful combination of chicken and vegetables, smothered in a creamy sauce and topped with biscuits, is sure to be a hit. Get cooking, and enjoy this warm, satisfying dish that brings back memories of home cooking. Happy baking!

Chicken Pot Pie with Biscuit Topping

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• Author: lydia
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A comforting dish featuring a rich, creamy chicken filling with tender vegetables and flaky biscuits on top.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup carrots, sliced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 1/2 cup celery, diced
• 3 cups chicken broth
• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme
• 1 package biscuit mix
• 1/3 cup milk (for biscuit topping)
• 1 cup shredded cheese (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Melt butter in a large pan over medium heat. Sauté onions, celery, carrots, and potatoes until tender, about 5-7 minutes.
3. Stir in flour, salt, pepper, and thyme. Cook for 1-2 minutes, then gradually add chicken broth and milk, stirring until thickened.
4. Add shredded chicken and peas to the thickened sauce, mix well, and pour into a pie dish.
5. Prepare biscuit dough according to package instructions, adding 1/3 cup of milk.
6. Drop spoonfuls of biscuit dough over the chicken mixture.
7. Bake for 25-30 minutes until biscuits are golden brown.
8. Allow to cool a few minutes before serving.

Notes

Feel free to substitute vegetables as desired. Leftover rotisserie chicken adds great flavor, and a sprinkle of cheese in the biscuit dough can enhance taste.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 3g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 60mg