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Recipe For Homemade Chicken Pot Pie With Biscuits

Homemade Chicken Pot Pie With Biscuits

Introduction

Nothing beats the comfort that a hearty chicken pot pie brings, especially during cold and rainy days. This classic dish is a staple in many households, and it's not difficult to see why. But have you ever tried making your own chicken pot pie with biscuits? If not, it's time to give it a go! In this article, we'll be sharing an easy-to-follow recipe that will leave your taste buds wanting more.

Ingredients

For the filling:

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • Salt and pepper to taste

For the biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 3/4 cup buttermilk
Raw Ingredients For Chicken Pot Pie With Biscuits

Instructions

For the filling:

  1. Preheat your oven to 400°F.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the onion, carrot, and celery, and cook until the vegetables are tender, about 10 minutes.
  4. Add the garlic and thyme, and cook for another minute.
  5. Stir in the flour and cook for 1-2 minutes.
  6. Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps from forming.
  7. Add the chicken and peas, and season with salt and pepper to taste.
  8. Simmer until the mixture thickens, about 10 minutes.
  9. Transfer the filling to a 9-inch pie dish or casserole dish.

For the biscuits:

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Add the chilled butter, and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the buttermilk, and mix until just combined.
  4. Transfer the dough to a floured surface, and knead gently for 1-2 minutes.
  5. Roll out the dough to 1/2-inch thickness.
  6. Use a biscuit cutter or cookie cutter to cut out biscuits, rerolling the scraps as needed.

To assemble:

  1. Arrange the biscuits on top of the filling, leaving a little space between them.
  2. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
  3. Let cool for a few minutes before serving.
Baked Chicken Pot Pie With Biscuits

Tips

Here are some tips to ensure that your homemade chicken pot pie with biscuits turns out perfectly:

  • Feel free to use leftover cooked chicken or rotisserie chicken for this recipe.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of milk. Let sit for 5 minutes before using.
  • To make ahead, prepare the filling and biscuits separately, then assemble and bake when ready to serve.
  • You can also freeze the unbaked pot pie for up to 3 months. Just make sure to thaw it in the fridge overnight before baking.

Conclusion

Now that you know how to make your own chicken pot pie with biscuits, there's no need to rely on store-bought versions anymore. This recipe is easy to follow and yields a delicious, comforting dish that's perfect for any occasion. Give it a try and let us know how it turned out for you!

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