The aroma of freshly baked Chicken Pot Pie with Biscuits fills the kitchen, wrapping you in a warm embrace. Imagine that first delightful bite: flaky biscuits paired with creamy chicken and vegetables, a hug from the inside out. For more inspiration, check out this lunch options recipe.
This dish brings back fond memories of chilly evenings spent gathered around the table with family, laughter echoing as we dug into this comforting classic. Perfect for family gatherings or cozy nights in, Chicken Pot Pie with Biscuits promises to deliver a flavor experience that will have everyone asking for seconds.
Why You'll Love This Recipe
- This Chicken Pot Pie with Biscuits is not just easy to prepare; it’s a family favorite that combines heartiness and comfort
- The layers of flavors meld together beautifully, creating a dish that looks as good as it tastes
- You can effortlessly customize the ingredients based on your preferences or what’s in your fridge
- Its golden biscuit topping adds a visual appeal that makes every plate look gourmet
Sharing this pot pie at my last family gathering had everyone raving about its flavor and texture—it was gone before I could grab a second helping!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor.
Carrots: Pick vibrant orange carrots; they add sweetness and color to your filling.
Frozen Peas: No need to thaw them; just toss them in for a pop of green!
Onion: A sweet onion works wonders here; it enhances the overall flavor profile.
Chicken Broth: Use low-sodium broth to control the saltiness of your pot pie.
Cream: Heavy cream adds richness and ensures your filling is luxuriously creamy.
Biscuit Mix: Store-bought biscuit mix saves time without sacrificing taste—perfect for busy weeknights.
Herbs (Thyme & Parsley): Fresh herbs elevate the dish’s flavor and bring freshness to each bite.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Chicken Pot Pie with Biscuits
Prepare Your Ingredients: Begin by dicing your chicken breasts into bite-sized pieces. Chop the onion, carrots, and any other veggies you’d like to include.
Sauté the Vegetables: In a large skillet over medium heat, melt some butter and sauté onions until they’re translucent and fragrant—about 3-4 minutes.
Add Chicken and Seasoning: Toss in diced chicken along with salt, pepper, thyme, and garlic. Cook until chicken is no longer pink—approximately 5-7 minutes.
Create the Sauce Base: Pour in chicken broth and cream while stirring well. Allow it to simmer until slightly thickened—about 5 minutes should do.
Add Veggies and Stir Well: Finally, mix in frozen peas and carrots. Stir until they’re evenly incorporated and heated through—this should take about 2-3 minutes.
Top with Biscuit Dough : Spoon your creamy mixture into a baking dish. Prepare the biscuit dough according to package instructions; spoon dollops on top of your filling evenly.
Bake Until Golden Brown : Preheat oven to 400°F (200°C) and bake for around 25-30 minutes or until biscuits are golden brown and cooked through.
Now you’re ready to serve! Dish out generous portions of Chicken Pot Pie with Biscuits onto plates for an irresistibly cozy meal that warms both heart and soul. Enjoy!
You Must Know
- Chicken pot pie with biscuits is a cozy meal, combining comfort and flavor
- The flaky biscuits can elevate the dish, making it irresistibly delicious
- Remember, the aroma of this dish will have everyone gathering around the dinner table in no time!
Perfecting the Cooking Process
Start by sautéing your veggies and chicken until golden; then add broth and spices before topping with biscuits. This order ensures maximum flavor infusion while keeping everything perfectly cooked.
Add Your Touch
Feel free to swap out veggies or use leftover rotisserie chicken for a quicker option. Adding herbs like thyme or rosemary can also enhance the dish’s aroma and flavor profiles.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm in the oven at 350°F until heated through, ensuring the biscuits stay crispy.
Chef's Helpful Tips
- For a creamier filling, add a splash of heavy cream to the broth
- Avoid overcooking your chicken; it should be tender yet juicy
- Keep your biscuit dough slightly sticky for a fluffier texture once baked
Sharing this dish always brings back memories of cozy family dinners where laughter filled the room, especially when my sister mistook salt for sugar during one memorable attempt! For more inspiration, check out this dinner recipes recipe.
FAQ
Can I use frozen vegetables in chicken pot pie with biscuits?
Absolutely! Frozen veggies are convenient and still provide great flavor and texture.
What kind of biscuits work best for this recipe?
Flaky buttermilk biscuits are ideal as they bake beautifully and complement the filling perfectly.
How can I make chicken pot pie with biscuits gluten-free?
Use gluten-free flour for the biscuit mix and ensure all other ingredients are gluten-free as well.
Chicken Pot Pie with Biscuits
- Total Time: 50 minutes
- Yield: Serves 6
Description
Chicken Pot Pie with Biscuits is the ultimate comfort food, bringing warmth and nostalgia to any family gathering. With a flaky biscuit topping that encases a creamy filling of tender chicken, fresh vegetables, and aromatic herbs, this dish promises to become a new favorite. Perfect for chilly evenings or lazy weekends, it’s an easy recipe that allows for customization based on what you have on hand. Gather your loved ones around the table and enjoy every comforting bite of this classic meal.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 medium sweet onion, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups biscuit mix (store-bought)
- 1 tsp dried thyme
- 1 tsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Dice chicken breasts into bite-sized pieces and chop the onion and carrots.
- In a large skillet over medium heat, melt butter and sauté onions until translucent (3-4 minutes).
- Add chicken, garlic, thyme, salt, and pepper; cook until chicken is no longer pink (5-7 minutes).
- Pour in chicken broth and cream; stir until slightly thickened (about 5 minutes).
- Mix in frozen peas and carrots; stir until heated through (2-3 minutes).
- Spoon the filling into a baking dish; prepare biscuit dough according to package instructions and dollop over the top.
- Bake for 25-30 minutes or until biscuits are golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe (approximately 300g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Customize by adding leftover rotisserie chicken or seasonal vegetables. For enhanced flavor, try adding fresh herbs like rosemary or basil. To keep biscuits fluffy, ensure the dough remains slightly sticky before baking.
