Imagine a warm, savory chicken pot pie with a flaky biscuit topping that melts in your mouth. This dish is perfect for cozy family dinners or as a delightful treat on chilly evenings. With a creamy filling packed with tender chicken and vegetables, this chicken pot pie is not only delicious but also easy to make. Follow this recipe for a dish that will surely become a family favorite!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/2 cup onion, chopped
– 1/4 cup butter
– 1/4 cup flour
– 2 cups chicken broth
– 1 cup milk
– 1 teaspoon garlic powder
– 1 teaspoon thyme
– Salt and pepper to taste
– 1 can refrigerated biscuit dough
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 piece) contains approximately 350 calories, 20g protein, 25g carbohydrates, 20g fat, and 2g fiber. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat.
3. Add chopped onions and sauté until translucent.
4. Stir in flour to make a roux, cooking for about 1 minute.
5. Gradually whisk in chicken broth and milk until smooth.
6. Add shredded chicken, mixed vegetables, garlic powder, thyme, salt, and pepper.
7. Simmer for 5-7 minutes until thickened.
8. Pour the chicken mixture into a greased baking dish.
9. Open the biscuit dough and lay the biscuits on top of the filling.
10. Bake for 25-30 minutes until the biscuits are golden brown.
Alternative Ingredients
You can easily substitute cooked turkey for chicken, or use frozen mixed vegetables instead of fresh. Additionally, for a lighter version, opt for low-fat milk and a gluten-free biscuit mix.
Serving and Pairings
This chicken pot pie pairs wonderfully with a side salad or steamed green beans. For a comforting meal, serve with a warm, crusty bread.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 3 months; just bake from frozen, adding extra time as needed.
Cooking Mistakes
– Don’t skip the roux; it adds flavor and thickness.
– Avoid overcooking the vegetables; they should be tender but not mushy.
– Ensure the biscuit dough is fresh for the best rise.
– Don’t overcrowd the baking dish; allow room for biscuits to expand.
– Taste the filling before baking; adjust seasoning as needed.
Helpful Tips
– Use leftover rotisserie chicken for a quicker option.
– Add herbs like rosemary or parsley for extra flavor.
– For a richer filling, incorporate cream instead of milk.
– If using frozen vegetables, thaw them before adding to the mixture.
– Cover the dish with foil if the biscuits brown too quickly.
FAQs
Can I make chicken pot pie in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Assemble with biscuits just before baking for the best texture.
How do I know when the pot pie is done?
The pot pie is done when the biscuits are golden brown and the filling is bubbling around the edges.
Can I use different vegetables?
Absolutely! Feel free to mix in your favorite vegetables like bell peppers, green beans, or mushrooms.
What type of chicken works best?
Shredded rotisserie chicken or leftover cooked chicken works best for this recipe, providing great flavor and texture.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free flour for the roux and biscuit mix, ensuring all ingredients are certified gluten-free.
Conclusion
Chicken pot pie with biscuits is a classic comfort food that combines hearty flavors and textures in a delightful way. Perfect for any occasion, this recipe is sure to impress your family and friends. Give it a try and enjoy a slice of home-cooked goodness!
Chicken Pot Pie With Biscuits
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables carrots, peas, corn
- 1/2 cup onion chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in flour to make a roux, cooking for about 1 minute.
- Gradually whisk in chicken broth and milk until smooth.
- Add shredded chicken, mixed vegetables, garlic powder, thyme, salt, and pepper.
- Simmer for 5-7 minutes until thickened.
- Pour the chicken mixture into a greased baking dish.
- Open the biscuit dough and lay the biscuits on top of the filling.
- Bake for 25-30 minutes until the biscuits are golden brown.
