why make this recipe
Biscuit Chicken Pot Pie combines comfort with heartiness. It’s the perfect meal for family gatherings, cozy nights in, or simply to enjoy a taste of home-cooked goodness. The creamy chicken filling paired with fluffy biscuits creates a delightful harmony of flavors and textures.
Making this dish allows you to treat your loved ones to something delicious yet comforting. It’s a versatile meal that can please both kids and adults. Plus, it’s a great way to use leftover chicken or vegetables, making it both practical and enjoyable.
equipment needed for Biscuit Chicken Pot Pie
To make this recipe, you’ll need some essential kitchen tools. A large cast iron skillet is ideal since it can go from stovetop to oven seamlessly. A saucepan is necessary for cooking the chicken and making the filling, while a measuring cup will help ensure precise amounts of water.
Additionally, a mixing bowl will be useful for combining the biscuit ingredients. Lastly, you’ll want a cutting board and knife to chop the chicken and veggies easily. These basic items will help you create this delicious dish without needing specialized equipment.
What You Need to Make Biscuit Chicken Pot Pie
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup butter
- ¾ cup chopped celery
- ½ cup chopped onion
- ½ cup all-purpose flour
- ¾ teaspoon salt (more to taste)
- ¾ teaspoon freshly ground black pepper (more to taste)
- ¾ teaspoon garlic powder
- ¾ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon celery seed
- 1 ½ teaspoons chicken bouillon paste
- 1 ½ cups milk
- 10 oz frozen veggies (mix of carrots, peas, green beans, and corn)
- 2 ½ cups all-purpose flour
- 1 Tablespoon + 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ cup unsalted butter or shortening
- 1 cup milk (any kind)
How to Cook Biscuit Chicken Pot Pie Step by Step
Start by cooking the chicken. Season the boneless, skinless chicken breasts with salt and pepper. Place the chicken in a saucepan and cover it with water. Bring the water to a low boil, then reduce the heat to a simmer. Cook the chicken until it’s just cooked through, which will take about 8 to 12 minutes.
Once cooked, remove the chicken from the pot and let it rest for a few minutes. When it’s cool enough to handle, chop it into bite-sized pieces. Make sure to reserve about 1 ¾ cups of the cooking water in a measuring cup. Discard the rest of the water.
Next, make the chicken pot pie filling. In a large cast iron skillet, preferably at least 12 inches wide and 2 inches deep, add chopped onions, celery, and butter. Cook these ingredients together for a few minutes until they soften and become translucent. Stir in the flour, salt, pepper, garlic powder, dried rosemary, thyme, celery seed, and chicken bouillon paste.
Gradually pour the reserved chicken water into the mixture, stirring continuously. Then add the milk, continuing to stir until the mixture thickens. This should simmer over medium-low heat. Once it reaches the desired consistency, add the chopped chicken and the frozen veggies.
Give the filling a good taste and season with additional salt, pepper, bouillon, or spices as needed. If your skillet is not oven-safe, transfer the mixture to a suitable casserole dish before proceeding to the next step.
Preheat your oven to 400 degrees Fahrenheit. Now it’s time to make the biscuits. In a mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Add butter and cut it in using forks or a pastry blender until there are no more large pieces of butter remaining.
Pour in the milk and mix until a dough forms. On a floured surface, roll or pat the dough into a rectangle about ¾ inch thick. Use a round biscuit cutter, glass, or knife to cut out about 8 large biscuits.
Finally, place the biscuits directly on top of the chicken filling mixture in the skillet or casserole dish. Bake in the preheated oven for about 25 minutes, until the biscuits are cooked through and have turned golden brown.
how to make Biscuit Chicken Pot Pie
To make Biscuit Chicken Pot Pie, begin by cooking the chicken until it’s tender. Make sure to chop it into small pieces once it has cooled. This allows it to mix well with the filling.
Then, prepare the filling by sautéing onions and celery in butter until they soften. Stir in flour and spices to create a rich sauce. Gradually add reserved chicken water and milk while stirring to achieve the right thickness.
After the filling is ready, fold in the chicken and frozen vegetables. Make sure to taste and adjust the seasoning if necessary. While the filling is still warm, make the biscuit dough by mixing flour, baking powder, and salt. Add the butter and mix until it resembles coarse crumbs.
Combine the dough with milk until smooth, then roll it out and cut biscuits from it. Placing these directly over the chicken filling adds a beautiful touch to the dish. Finally, bake until the biscuits are fluffy and golden. The aroma that fills your kitchen will make the effort more than worth it.
how to serve Biscuit Chicken Pot Pie
When serving Biscuit Chicken Pot Pie, present it straight from the oven, allowing everyone to dig in right away. You can scoop servings onto individual plates, or serve family-style right from the skillet or casserole dish.
Make sure to spoon out some of the filling along with each biscuit for a balanced bite that combines the tender chicken, creamy sauce, and fluffy biscuit. If you’re feeling fancy, a sprinkle of fresh herbs like parsley can brighten up the dish and add a beautiful presentation.
Serving this pot pie hot will keep the biscuits soft and the filling warm. This rustic dish does not require elaborate plating, as its charm lies in its homely simplicity.
what to serve with Biscuit Chicken Pot Pie
Biscuit Chicken Pot Pie pairs lovely with various sides that complement its rich flavors. A simple green salad with a light vinaigrette adds a refreshing contrast. You might also consider serving steamed vegetables, such as green beans or broccoli, for a pop of color and nutrition.
If you’re in the mood for something heartier, mashed potatoes or a baked potato can work wonderfully with the creamy filling. For those who enjoy a bit of tang, pickled cucumbers or slaw can cleanse the palate between bites.
Don’t forget a warm loaf of crusty bread as an optional side. It’s perfect for soaking up leftover gravy from the pot pie. Overall, keep the sides simple to ensure that the pot pie remains the star of the meal.
how to store Biscuit Chicken Pot Pie
Storing Biscuit Chicken Pot Pie is quite simple. Allow the dish to cool completely before transferring it to an airtight container. If you’ve made this in a cast iron skillet, press plastic wrap tightly over the top before sealing with a lid.
You can store it in the refrigerator for about 3 to 4 days. For longer storage, consider freezing it. Just be aware that the biscuits may not be as fluffy once reheated after freezing.
To freeze, cover the dish with plastic wrap, and then aluminum foil to prevent freezer burns. It can last in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat in the oven till warmed thoroughly.
tips to make Biscuit Chicken Pot Pie
Making the perfect Biscuit Chicken Pot Pie requires attention to detail. Ensure your chicken is cooked just right—not overcooked—to avoid a dry texture. You can also use leftover roast chicken for faster preparation.
When it comes to spices, don’t hesitate to adjust based on your preferences. A pinch of cayenne can add a kick, while thyme and rosemary enhance the herbal profile.
Make sure your biscuits are not too thick so they bake through properly. If you find you’re short on time, consider using store-bought biscuits to simplify the process.
Lastly, a well-seasoned filling is key to bringing out the flavor. Don’t skip the tasting step before baking. Adjusting the seasoning beforehand guarantees a delicious pot pie.
variation
Variations for Biscuit Chicken Pot Pie are abundant. For a twist, you can use different proteins like turkey or rotisserie chicken. If you have leftover beef stew, that could be an interesting filling as well.
Vegetarians might enjoy a version using hearty vegetables like mushrooms, zucchini, and bell peppers. Replace the chicken and add more spices to enhance the flavor.
You could also experiment with different cheese in the biscuit dough for added richness. A sprinkle of cheddar or parmesan can elevate the flavors beyond the traditional. Using puff pastry instead of biscuits creates a lighter finish, making it another delicious alternative.
best time to make Biscuit Chicken Pot Pie
Biscuit Chicken Pot Pie is best made during the fall and winter months when hearty comfort food is most appreciated. Cool evenings give you the perfect reason to turn on the oven and enjoy the warming properties of this dish.
However, it can be made any time of year. If you’re in the mood for comfort food after a long day at work or during a family gathering, it’s always a good time to make this dish. It can also be ideal for a potluck or holiday celebration where you want everyone to leave satisfied.
common mistakes to avoid
One common mistake when making Biscuit Chicken Pot Pie is overlooking the seasoning. A bland filling can ruin the dish, so don’t skip the tasting steps. Adjust spices and salt according to preference.
Another mistake is using improperly cooked chicken. Overcooked chicken can become rubbery, while undercooked chicken poses health risks. Ensure you cook it just until done, and allow it to rest before cutting.
Failing to roll the biscuit dough to the appropriate thickness is also common. If the biscuits are too thick, they may not cook fully in the time needed for baking. Aim for about ¾ of an inch thickness for the best results.
nutritional notes
Biscuit Chicken Pot Pie can be a hearty meal providing several nutrients. The chicken offers a good source of protein, helping to build and repair tissues in the body. Vegetables in the filling contribute dietary fiber and essential vitamins, making it a balanced choice.
That said, the dish can be heavy in calories and fat depending on the amount of butter and biscuits used. To create a lighter version, consider reducing butter or using low-fat dairy options.
Don’t forget to include a side of veggies or salad to increase the nutritional value of your meal while keeping it satisfying.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover chicken can save time and add more flavor. Just toss it in when adding the vegetables.
Can I freeze Biscuit Chicken Pot Pie?
Yes, it freezes well. Just be sure to wrap it tightly and consume within three months for the best taste.
What should I do if the biscuits don’t rise?
Check that the baking powder is fresh and active. If it’s outdated, the biscuits may not rise properly.
conclusion
Biscuit Chicken Pot Pie is a classic comfort food that brings warmth and satisfaction to any table. With its creamy chicken filling and fluffy biscuits, this dish promises to be a hit among families and friends alike.
The combination of simple ingredients and straightforward preparation makes it accessible for all home cooks. By following the provided steps and tips, you can create a delicious pot pie worthy of being a family favorite. Enjoy making this dish any time the craving strikes—your loved ones will certainly appreciate the effort!
Biscuit Chicken Pot Pie
Ingredients
Method
- Season the chicken breasts with salt and pepper. Place the chicken in a saucepan, cover with water, and bring to a low boil. Simmer for 8-12 minutes until cooked through.
- Remove the chicken from the pot, let it cool slightly, and chop it into bite-sized pieces. Reserve about 1 ¾ cups of the chicken cooking water.
- In a large cast iron skillet, add chopped onions, celery, and butter. Cook until softened.
- Stir in flour, salt, pepper, garlic powder, dried herbs, and bouillon paste.
- Gradually add the reserved chicken water while stirring continuously. Then add milk, stirring until thickened.
- Add chopped chicken and frozen veggies to the mixture. Season to taste and remove from heat.
- Preheat the oven to 400°F (200°C). In a mixing bowl, combine flour, baking powder, and salt. Cut in the butter until crumbly.
- Mix in milk until a dough forms. Roll or pat the dough to about ¾ inch thick, then cut out biscuits.
- Place the biscuits directly on top of the chicken filling in the skillet or casserole dish.
- Bake for about 25 minutes until biscuits are golden brown.
