Why Chicken Pot Pie?
Chicken pot pie is one of the most popular and comforting dishes. It’s a perfect combination of creamy filling and crispy top crust. It’s a classic dish that is easy to make and can be served as a meal or a side dish. The best part about this dish is that you can use whatever vegetables or proteins you have in your fridge. This makes it a great way to use up leftovers!
Chicken pot pie is a great way to get your family to eat their vegetables. This dish is loaded with vegetables like carrots, celery, and peas that are cooked in a flavorful cream-based sauce. The creamy sauce helps to cover up the taste of the vegetables and make them more appealing to eat. You can also add other vegetables like corn, mushrooms, or green beans if you like.
Ingredients You Need for Chicken Pot Pie with Biscuits
For the chicken pot pie filling, you’ll need the following ingredients: boneless chicken breasts, carrots, celery, onion, garlic, flour, butter, chicken broth, cream, frozen peas, and seasonings like paprika, thyme, and oregano. For the biscuit topping, you’ll need all-purpose flour, baking powder, baking soda, salt, butter, and buttermilk.
How to Make Chicken Pot Pie with Biscuits
Begin by preheating your oven to 375°F. Cut the chicken into small cubes and season with salt, pepper, and any other seasonings of your choice. Heat some butter in a large skillet and add the chicken cubes. Cook until the chicken is lightly browned, about 8 minutes. Transfer the chicken to a plate.
In the same skillet, add the carrots, celery, onion, and garlic. Cook until the vegetables are tender, about 10 minutes. Sprinkle the flour over the vegetables and stir to combine. Pour in the chicken broth and cream and season with the paprika, thyme, and oregano. Bring the sauce to a simmer and add the frozen peas. Simmer for about 5 minutes until the sauce thickens.
Transfer the chicken and vegetable filling to a 9x13-inch baking dish. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk until the mixture comes together. Drop the biscuit dough onto the chicken and vegetable filling in dollops.
Bake the chicken pot pie in the preheated oven for 25-30 minutes or until the biscuit topping is golden brown. Let the chicken pot pie cool for 10 minutes before serving. Enjoy!
Tips for Making Chicken Pot Pie with Biscuits
If you’re looking for a shortcut, you can use a store-bought biscuit dough for the topping. Alternatively, you can make your own biscuit dough using your favorite recipe. You can also use frozen vegetables for the filling if you don’t have any fresh vegetables on hand.
If you’re looking to add some extra flavor to the filling, you can add some cooked bacon or sausage to the skillet before adding the vegetables. You can also add some grated cheese to the biscuit dough before adding it to the dish. Lastly, you can top the chicken pot pie with shredded cheese before baking.
Serving Suggestions for Chicken Pot Pie with Biscuits
This chicken pot pie is delicious served with a side salad or steamed vegetables. It’s also great served with mashed potatoes or creamy polenta. For an extra special treat, serve the chicken pot pie with a dollop of sour cream or Greek yogurt. Enjoy!
