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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember my grandma making pot pie during the colder months. The smell of it baking would fill the whole house, and it always felt like a warm hug. This recipe is my take on that classic, tweaked and perfected over the years to be extra delicious and easy to make. Making this, I was reminded of my time with my grandfather in my youth. Time really flies when you enjoy moments like that. I hope this pot pie becomes a cherished tradition in your home, too. My family certainly loves it. This is great for any special occasions.
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What sets this recipe apart? I think it's the biscuits. Instead of a traditional pie crust, we're using light and airy biscuits that soak up the savory sauce without becoming soggy. It's a game-changer, trust me. And because sometimes, lets be honest, we’re all about skipping steps, I'll show you how to use store-bought biscuits without any shame! But If you're feeling ambitious, you can absolutely make the biscuits from scratch. Plus, I’ll share my secret for getting that perfect golden-brown biscuit top every time.
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Required Equipments
- Large Pot
- Dutch Oven
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Wooden Spoon or Spatula
- Oven
Chicken and Biscuit Pot Pie: Comfort in Every Bite: Frequently Asked Questions
Chicken and Biscuit Pot Pie: Comfort in Every Bite
This chicken and biscuit pot pie recipe transforms simple ingredients into a deeply comforting and flavorful meal, perfect for cozy nights. Tender chicken and vegetables simmered in a creamy sauce, topped with fluffy, golden-brown biscuits—it's pure comfort food bliss.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Get the oven nice and hot. I sometimes forget and have to wait, so make sure!
- In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Swirl it around to coat the bottom of the pot. Watch it carefully so it doesn't burn.
- Add 1 diced yellow onion, 2 chopped carrots, and 2 diced celery stalks to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. They should be tender but not browned.
- Stir in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly. This helps thicken the sauce. Make sure to scrape the bottom of the pot to prevent sticking.
- Gradually whisk in 4 cups of chicken broth. Make sure there are no lumps of flour. Bring to a simmer, stirring occasionally.
- Add 2 cups of cooked, shredded chicken (about 1 pound). You can use leftover rotisserie chicken to make it easy. Check for any stray bones before adding the chicken.
- Stir in 1 cup of frozen peas, 1 cup of frozen corn, 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/4 teaspoon of black pepper, and salt to taste. Mix well and let simmer for 5 minutes to heat through. Taste and adjust seasonings as needed. Its easy to add to much salt, so taste test!
- While the sauce simmers, prepare the biscuits. If using store-bought biscuits, simply open the can. If making homemade biscuits, follow your favorite recipe or use the one included below.
- Drop the biscuits evenly over the top of the chicken mixture in the pot. If using store-bought biscuits, you may need to cut them in half or quarters to fit. For homemade biscuits, aim for about 1-inch thickness.
- Brush the tops of the biscuits with 1 tablespoon of melted butter. This helps them brown nicely.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through. Use a toothpick to check for doneness. The internal temperature of the biscuits should reach 200°F (93°C).
- Remove from the oven and let cool for a few minutes before serving. Be careful, it will be very hot!
- Serve hot and enjoy! This is best served immediately while the biscuits are still warm and fluffy. My family loves to eat this with a side salad!
📝 Notes
- For richer flavor, use bone-in, skin-on chicken thighs and simmer them in the broth before shredding.
- Add other vegetables like potatoes, mushrooms, or green beans.
- If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering sauce.
- For homemade biscuits, use a combination of butter and shortening for a flaky texture.
- Brush the biscuits with an egg wash (1 egg beaten with 1 tablespoon of water) for an extra golden and glossy finish.
🍎 Nutrition
Calories: 450 kcal
Protein: 35 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 4 g
Calcium: 80 mg
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