Who doesn’t love a warm, comforting meal that fills your home with mouthwatering aromas?
Enter the Chicken Pot Pie with Biscuits – a delicious twist on a classic
This modern version with its pillowy biscuit topping is a game-changer.
Get ready to dive into a world of creamy goodness.
Why Biscuits Make the Perfect Pot Pie Topping
Let’s face it – traditional pie crusts are delicious, but they can be time-consuming and finicky to make.
That’s where biscuits come in to save the day (and your sanity)! Biscuit-topped pot pies offer several advantages:
- Texture: Biscuits provide a delightful contrast of crispy tops and fluffy interiors that soak up the creamy filling beautifully.
- Flavor: The buttery, slightly tangy flavor of biscuits complements the savory chicken filling perfectly.
- Time-saver: Whipping up a batch of biscuits is generally quicker and easier than rolling out a pie crust.
- Customization: You can easily add herbs or cheese to your biscuit dough for extra flavor.
Trust me, once you try a biscuit-topped pot pie, you might never go back to the traditional crust!
Essential Ingredients for the Perfect Chicken Pot Pie
Creating a mouthwatering chicken pot pie with biscuits starts with selecting the right ingredients. Here’s what you’ll need:
- Chicken: Opt for a mix of white and dark meat for the best flavor. Rotisserie chicken is a great time-saving option!
- Vegetables: Carrots, celery, onions, and peas are classic choices. Feel free to add your favorites!
- Creamy base: A combination of chicken broth and milk or cream creates the perfect consistency.
- Herbs and spices: Thyme, rosemary, garlic, and black pepper will elevate the flavors.
- Biscuit topping: Whether you make them from scratch or use store-bought, ensure they’re fluffy and buttery.
Customizing Your Chicken Pot Pie
One of the best things about this dish is how easily you can make it your own! Here are some ideas:
- Veggie variations: Try adding mushrooms, leeks, or sweet potatoes for a twist.
- Gluten-free option: Use a gluten-free flour blend for both the filling and biscuits.
- Dairy-free adaptation: Substitute coconut milk or a plant-based cream alternative.
- Herb it up: Add fresh parsley, chives, or tarragon for bright, fresh flavors.
Serving and Pairing Suggestions
Your chicken pot pie with biscuits is a meal in itself, but if you want to round out the dinner, consider these options:
- Side dishes: A simple green salad or steamed green beans provide a fresh contrast.
- Beverages: A crisp white wine like Chardonnay or a light beer pairs wonderfully.
- Presentation: Serve directly from a cast-iron skillet for a rustic, homey feel.
Storing and Reheating Your Chicken Pot Pie
Got leftovers? Lucky you! Here’s how to keep them tasty:
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven until heated through. Cover with foil to prevent over-browning.
- Freezing: Freeze the filling separately from the biscuits for best results. Thaw overnight before reheating.
The ultimate guide to creating a chicken pot pie with biscuits that’ll knock your socks off! This twist on a classic comfort food is sure to become a staple in your recipe repertoire.
Whether you’re cooking for a cozy night in or impressing guests at a dinner party, this dish delivers on all fronts.
Recipe FAQ’s
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the filling in advance and store it in the refrigerator. When ready to serve, top with fresh biscuits and bake.
What can I substitute for milk to make this dairy-free?
You can use unsweetened almond milk or coconut milk as a dairy-free alternative in both the filling and biscuits.
Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is a great time-saving option and works perfectly in this recipe.
Chicken Pot Pie with Biscuits
Ingredients
For the filling:
- 2 tablespoons butter
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken cubed
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the biscuit topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter cubed
- ¾ cup milk
Instructions
Prepare the filling:
- Sauté onions, carrots, and celery in butter until softened.
- Add garlic, thyme, and rosemary for fragrance.
- Sprinkle in flour to create a roux, then slowly add chicken broth and milk, stirring constantly.
- Once thickened, add cooked chicken and peas. Season to taste.
Make the biscuits:
- Mix flour, baking powder, salt, and cold butter until crumbly.
- Stir in milk until just combined.
- Knead gently and roll out to about 1/2 inch thickness.
- Cut into rounds or squares.
Assemble and bake:
- Pour the filling into a casserole dish or cast-iron skillet.
- Top with biscuits, leaving some space between them.
- Brush biscuits with melted butter or egg wash for a golden finish.
- Bake at 425°F (220°C) for 20-25 minutes until biscuits are golden and filling is bubbling.