Growing up, Chicken Pot Pie with Biscuit Topping was always one of my favorite comfort foods. There’s just something so warm and satisfying about that buttery, flaky crust paired with the savory chicken and veggie filling. I can still remember the wonderful aroma wafting through the house whenever my mom would make it – it was enough to make my mouth water!
To this day, that dish instantly takes me back to cozy Sunday dinners at home, gathered around the table with my family. We’d dive right in, the steam rising up as we broke through the golden biscuit topping. It was the perfect meal to enjoy on a chilly evening, with everyone savoring each bite. I always went back for seconds, and sometimes even thirds, because I just couldn’t get enough of that comforting Chicken Pot Pie with Biscuit Topping.
Why This Chicken Pot Pie with Biscuit Topping Recipe Will Become Your Go-To
The Secret Behind Perfect Chicken Pot Pie with Biscuit Topping
This Chicken Pot Pie with Biscuit Topping recipe is truly special because it combines the best of both worlds – a rich, flavorful chicken and vegetable filling, topped with fluffy, homemade biscuits that bake up golden brown. The secret is in the details, from the way the vegetables are sautéed to bring out their natural sweetness, to the perfect ratio of creamy sauce to tender chicken. And of course, the biscuit topping is the real star of the show, with its buttery layers that practically melt in your mouth. Once you try this recipe, it’ll become a staple in your household, I promise!
Essential Ingredients You’ll Need
- Chicken Breasts – Boneless, skinless chicken breasts are the foundation of the filling, providing lean protein.
- Vegetables – A mix of diced carrots, celery, and onions, which add wonderful flavor and texture.
- Potatoes – Russet or Yukon Gold potatoes, cubed, to make the filling extra hearty.
- Chicken Broth – The base for the creamy sauce that brings everything together.
- Heavy Cream – Adds rich creaminess to the filling.
- Herbs & Seasonings – Fresh thyme, parsley, salt, and pepper to season the dish.
- Biscuit Dough – A quick and easy homemade biscuit topping made with flour, butter, milk, and baking powder.
Step-by-Step Chicken Pot Pie with Biscuit Topping Instructions
Preparing Your Chicken Pot Pie with Biscuit Topping
This Chicken Pot Pie with Biscuit Topping recipe is surprisingly simple to make, with just a few steps. It takes about an hour from start to finish, and you’ll need a large skillet or Dutch oven, as well as a baking dish to assemble the final dish.
1- Start by sautéing the diced onions, carrots, and celery in a bit of olive oil until they’re tender and fragrant.
2- Add the cubed chicken and let it brown slightly before pouring in the chicken broth and heavy cream.
3- Simmer the filling for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
4- While the filling is simmering, prepare the biscuit dough by mixing together the dry ingredients, then cutting in cold butter until it resembles coarse crumbs. Stir in the milk until just combined.
5- Once the filling is ready, transfer it to a baking dish and top it with dollops of the biscuit dough.
6- Bake the Chicken Pot Pie with Biscuit Topping until the biscuits are golden brown and the filling is bubbly, about 20-25 minutes.
Pro Tips for Success
To ensure your Chicken Pot Pie with Biscuit Topping turns out perfectly, here are a few pro tips:
- Don’t overcrowd the pan when sautéing the vegetables – give them space to brown.
- Be careful not to overmix the biscuit dough, or it will become tough.
- Keep a close eye on the biscuits towards the end to prevent them from burning.
- Let the pot pie rest for 5-10 minutes before serving to allow the filling to set up.
Serving and Storing Your Chicken Pot Pie with Biscuit Topping
Perfect Pairings for Chicken Pot Pie with Biscuit Topping
Chicken Pot Pie with Biscuit Topping is the ultimate comfort food, and it pairs beautifully with a simple side salad or steamed green veggies. For a heartier meal, you could serve it with a crusty loaf of bread or some roasted potatoes. And don’t forget to pour a glass of your favorite white wine or a cold beer – they’re the perfect accompaniment to this dish.
Storage and Make-Ahead Tips
Leftover Chicken Pot Pie with Biscuit Topping can be stored in the refrigerator for up to 4 days. To reheat, simply place individual portions in the oven at 350°F until heated through, about 15-20 minutes. You can also freeze the entire dish – just assemble it up to the point of baking, cover tightly, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and then bake as directed.
Variations and Dietary Adaptations for Chicken Pot Pie with Biscuit Topping
Creative Chicken Pot Pie with Biscuit Topping Variations
While this classic version of Chicken Pot Pie with Biscuit Topping is hard to beat, there are plenty of ways to put your own spin on it. Try swapping out the chicken for turkey or even cubed beef. You could also add in other veggies like peas, corn, or mushrooms. For a little kick, stir in some hot sauce or Cajun seasoning. And if you’re feeling extra indulgent, you can always top the biscuits with a layer of shredded cheese before baking.
Making Chicken Pot Pie with Biscuit Topping Diet-Friendly
To make this dish a bit more diet-friendly, you could use reduced-fat or skim milk in the biscuit dough, and swap out the heavy cream in the filling for low-fat or non-fat milk. You could also use a whole-wheat flour blend for the biscuits to boost the fiber. And for a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend.
Frequently Asked Questions
Q: Can I use pre-cooked or rotisserie chicken in this recipe?
A: Absolutely! Using pre-cooked chicken is a great time-saving shortcut. Just shred or dice the chicken and add it in during the last 5-10 minutes of simmering the filling.
Q: How do I know when the biscuits are done?
A: The biscuits should be golden brown on top and firm to the touch when done. You can also check for an internal temperature of 200°F. Keep an eye on them towards the end to prevent any burning.
Q: Can I make this Chicken Pot Pie with Biscuit Topping ahead of time?
A: Yes, this dish freezes beautifully. Assemble the pot pie up to the point of baking, then cover tightly and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and then bake as directed.
Q: What’s the best way to reheat leftovers?
A: For best results, reheat individual portions in the oven at 350°F until heated through, about 15-20 minutes. You can also microwave leftovers, but the biscuit topping may not retain its crispy texture.
Q: Can I use a store-bought pie crust instead of biscuits?
A: Absolutely! If you prefer a traditional pie crust, you can absolutely use a store-bought or homemade pie dough in place of the biscuit topping. Just press the dough into the baking dish and prick it with a fork before baking.
Chicken Pot Pie with Biscuit Topping
- Total Time: 50
- Yield: 6
Description
Indulge in the ultimate comfort food with this delectable Chicken Pot Pie, featuring a flaky biscuit topping that adds a delightful texture to the rich and creamy chicken and vegetable filling.
Ingredients
– 2 pounds boneless, skinless chicken breasts, cubed
– 2 cups mixed vegetables (carrots, peas, and celery), diced
– 1 onion, diced
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 can (16.3 oz) refrigerated biscuit dough
Instructions
1. – Preheat oven to 375°F.
2. – In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. – Stir in the cubed chicken and cook until no longer pink, about 7-8 minutes.
4. – Sprinkle the flour over the chicken mixture and stir to coat. Gradually pour in the chicken broth and milk, stirring constantly, until the mixture thickens, about 5 minutes.
5. – Stir in the mixed vegetables, thyme, salt, and pepper. Transfer the filling to a 9-inch pie dish.
6. – Arrange the biscuit dough on top of the filling, overlapping the pieces if necessary.
7. – Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
8. – Let cool for 5 minutes before serving.
Notes
For a flakier biscuit topping, you can use homemade biscuit dough instead of refrigerated. You can also experiment with different vegetable combinations or add herbs and spices to the filling to suit your taste preferences.
- Prep Time: 15
- Cook Time: 35
- Category: Main Courses
- Method: Baking
- Cuisine: American
Conclusion
There’s nothing quite like a homemade Chicken Pot Pie with Biscuit Topping to warm you up on a chilly day. This recipe is the perfect blend of savory, creamy, and comforting – it’s sure to become a new family favorite. So what are you waiting for? Gather your ingredients and get ready to enjoy the ultimate in cozy, delicious goodness. Let me know how your Chicken Pot Pie with Biscuit Topping turns out in the comments below!