Homemade Chicken Pot Pie Recipe With Biscuits

April 21, 2023 Post a Comment

Chicken Pot Pie (with homemade drop biscuits) Recipe SparkRecipes from recipes.sparkpeople.com

Description

Chicken pot pie is a classic comfort food. It is a savory dish made with a creamy chicken filling and topped with a flaky golden crust. This homemade chicken pot pie recipe with biscuits adds a twist on the classic dish by using a biscuit topping in place of the traditional pie crust. It is an easy to make dish that is sure to be a hit with the whole family!

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For the Filling:

2 tablespoons of butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1/4 cup of all-purpose flour
1/2 teaspoon of dried thyme
1/2 teaspoon of dried sage
1/2 teaspoon of garlic powder
1/4 teaspoon of ground black pepper
2 cups of chicken broth
2 cups of cooked and diced chicken
1 cup of frozen green peas
1/4 cup of heavy cream

For the Biscuits:

2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1/4 cup of cold butter, cubed
3/4 cup of whole milk

Instructions

For the Filling:

In a large saucepan, melt butter over medium heat.
Add onion, carrots, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir in flour, thyme, sage, garlic powder, and black pepper and cook for 1 minute.
Gradually whisk in chicken broth and bring to a simmer. Cook for 5 minutes, stirring occasionally.
Stir in chicken, peas, and cream and cook for an additional 5 minutes.
Remove from heat and set aside.

For the Biscuits:

Preheat oven to 400°F.
In a large bowl, whisk together flour, baking powder, and salt.
Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs.
Stir in milk until just combined.
Turn dough out onto a lightly floured surface and knead gently 3-4 times.
Roll out dough to 1/2-inch thickness and cut into 2-inch rounds.
Place biscuits on top of chicken filling and bake for 20 minutes, or until golden brown.

Equipment

Large saucepan, large bowl, pastry blender or two forks, rolling pin, 2-inch round cookie cutter

Notes

This recipe can be doubled or tripled depending on the size of your pot pie. If doubling or tripling the recipe, make sure to use a larger baking dish.

Nutrition: Per Serving

Calories: 405, Fat: 17g, Carbohydrates: 37g, Protein: 22g, Sodium: 638mg, Fiber: 4g

Recipe Tips

For a richer, creamier filling, replace the chicken broth with half chicken broth and half heavy cream. You can also add additional vegetables such as mushrooms, potatoes, or corn to the filling. For a cheesy twist, sprinkle shredded cheese over the top of the biscuits before baking. To save time, use store-bought biscuits or pre-made dough.