why make this recipe
This Comforting Chicken Pot Pie with Biscuits is a warm and tasty meal that brings smiles to the table. It combines cooked chicken with fresh vegetables and a creamy sauce, all topped with fluffy biscuits. This dish is perfect for busy weeknights or family gatherings. Not only does it taste great, but it also fills your home with a lovely aroma while baking. Plus, it’s a wonderful way to use leftover chicken!
how to make Comforting Chicken Pot Pie with Biscuits
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, cubed
- 1/2 cup onions, diced
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 package refrigerated biscuit dough
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onions, carrots, and potatoes; cook until softened.
- Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk, cooking until thickened.
- Add cooked chicken, peas, thyme, salt, and pepper; stir to combine.
- Pour filling into a baking dish.
- Top with biscuit dough, placing them evenly over the filling.
- Bake for 20-25 minutes or until biscuits are golden brown.
- Let cool slightly before serving.
how to serve Comforting Chicken Pot Pie with Biscuits
You can serve this delicious chicken pot pie right from the baking dish. It’s best enjoyed warm, so let it cool just a little before serving. You can pair it with a simple green salad or some fruit for a complete meal.
how to store Comforting Chicken Pot Pie with Biscuits
If you have leftovers, store them in an airtight container in the refrigerator. The pot pie will stay fresh for about 3-4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions for a quick meal.
tips to make Comforting Chicken Pot Pie with Biscuits
- Use rotisserie chicken to save time.
- Feel free to add other vegetables like corn or green beans for extra flavor and nutrition.
- If you prefer a thicker filling, let it cook a bit longer before adding it to the baking dish.
variation
You can make a vegetarian version of this dish by using vegetable broth and omitting the chicken. Replace the chicken with cooked mushrooms or tofu for a hearty filling.
FAQs
1. Can I use frozen vegetables instead of fresh ones?
Yes, frozen vegetables work well and can save you even more time.
2. How do I ensure the biscuits stay fluffy?
Avoid overworking the biscuit dough. Just place it straight from the package onto the filling.
3. Can I freeze the pot pie?
Yes, you can freeze the assembled pot pie before baking. Wrap it tightly and store it for up to 2 months. Bake it from frozen, just add extra time.
Comforting Chicken Pot Pie with Biscuits
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
- 1 cup carrots, diced
- 1 cup peas Can substitute with other frozen vegetables.
- 1 cup potatoes, cubed
- 1/2 cup onions, diced
- 2 cups chicken broth Use vegetable broth for a vegetarian version.
- 1 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 package refrigerated biscuit dough Avoid overworking the dough for fluffiness.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onions, carrots, and potatoes; cook until softened.
- Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk, cooking until thickened.
- Add cooked chicken, peas, thyme, salt, and pepper; stir to combine.
Baking
- Pour filling into a baking dish.
- Top with biscuit dough, placing them evenly over the filling.
- Bake for 20-25 minutes or until biscuits are golden brown.
- Let cool slightly before serving.
