This Chicken Pot Pie with Biscuits is the ultimate comfort food for any occasion. Whether it’s a chilly winter evening or a cozy family dinner, this dish brings warmth and delight to your table. With its creamy filling and fluffy biscuits, it’s sure to impress everyone. Plus, it’s easy to prepare, making it perfect for both weeknight meals and special gatherings.
Why You’ll Love This Recipe
- Comforting flavors: This dish combines tender chicken and fresh vegetables in a rich, creamy sauce that warms the soul.
- Easy preparation: With simple steps and accessible ingredients, you’ll have a hearty meal ready in no time.
- Versatile options: Customize with your favorite veggies or herbs to make it your own!
- Perfect for gatherings: This recipe serves six, making it ideal for family dinners or potlucks.
- Hearty and filling: Packed with protein and nutrients, this chicken pot pie will keep everyone satisfied.
Tools and Preparation
Before you start making your Chicken Pot Pie with Biscuits, gathering the right tools can make your cooking experience smoother.
Essential Tools and Equipment
- Cast iron skillet or oven-safe pan
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
Importance of Each Tool
- Cast iron skillet or oven-safe pan: Perfect for evenly cooking the chicken and creating a delicious crust on top.
- Chef’s knife: A sharp knife makes chopping vegetables quick and safe.
- Mixing bowls: Essential for mixing ingredients without mess.
Ingredients
For the Biscuits
- 1 recipe buttermilk biscuits (make the dough only, don’t pre-bake)
For the Filling
- 3 medium skinless chicken breasts (pounded to ½ inch thick)
- 1 ½ teaspoons Italian seasoning
- Kosher salt and black pepper
- Olive oil for pan
- 3 tablespoons unsalted butter
- 1 medium yellow onion, small diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves fresh garlic, minced
- ⅓ cup all-purpose flour
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- 2 cups chicken broth, plus more as needed
- ½ cup heavy cream, plus more for brushing
- ½ cup frozen peas
- ¾ cup frozen diced potatoes
- ¼ cup chopped fresh Italian parsley
How to Make Chicken Pot Pie with Biscuits
Step 1: Prepare the Chicken
- Heat olive oil in a cast iron skillet over medium heat.
- Season the chicken breasts with Italian seasoning, kosher salt, and black pepper.
- Cook the chicken until golden brown on both sides. Remove from skillet and set aside.
Step 2: Sauté Vegetables
- In the same skillet, add unsalted butter.
- Add diced onion, carrots, celery, and minced garlic.
- Sauté until vegetables are tender.
Step 3: Create the Sauce
- Sprinkle flour over sautéed vegetables; stir well to combine.
- Gradually pour in chicken broth while stirring continuously until smooth.
- Add heavy cream and thyme; let simmer until thickened.
Step 4: Combine Ingredients
- Cut cooked chicken into bite-sized pieces; stir into the sauce along with peas and potatoes.
- Remove from heat; mix in chopped parsley.
Step 5: Assemble the Pie
- Preheat your oven to 400°F (200°C).
- Spoon filling into an oven-safe pan.
- Drop biscuit dough by spoonfuls over the top of the filling.
Step 6: Bake
- Brush biscuit tops with additional heavy cream for a golden finish.
- Bake in preheated oven for about 20 minutes or until biscuits are golden brown.
Enjoy your warm serving of Chicken Pot Pie with Biscuits!
How to Serve Chicken Pot Pie with Biscuits
Serving chicken pot pie with biscuits is a delightful experience. This dish not only warms the heart but also pleases the palate. Here are some serving suggestions to complement your meal.
Family Style
- A large dish of chicken pot pie allows everyone to help themselves, creating a warm atmosphere perfect for family gatherings.
Individual Portions
- Serve in ramekins for a personal touch. This makes each serving feel special and adds elegance to your dinner table.
With a Salad
- Pair with a simple green salad dressed lightly with vinaigrette. The freshness of the salad balances the richness of the pot pie.
Accompanied by Bread
- Serve with crusty bread or rolls on the side. This is great for soaking up any delicious gravy left on the plate.
Garnished with Fresh Herbs
- Top each serving with a sprinkle of chopped parsley or thyme. This adds a fresh burst of flavor and enhances the dish’s presentation.
How to Perfect Chicken Pot Pie with Biscuits
To make your chicken pot pie with biscuits truly exceptional, consider these helpful tips:
- Use high-quality ingredients: Fresh vegetables and good-quality chicken broth enhance the flavor significantly.
- Don’t skip seasoning: Properly season your filling to ensure each bite is packed with flavor.
- Adjust thickness: If the filling is too thick, gradually add more chicken broth until you reach your desired consistency.
- Brush biscuits generously: Applying heavy cream on top before baking results in golden, flaky biscuits that are irresistible.
Best Side Dishes for Chicken Pot Pie with Biscuits
Complementing your chicken pot pie with biscuits can elevate the meal even further. Here are some fantastic side dishes to consider:
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make for a comforting side that pairs well.
- Steamed Green Beans: Crisp-tender green beans add vibrant color and freshness to your plate.
- Roasted Brussels Sprouts: These flavorful sprouts offer a delicious crunch and slight sweetness when roasted.
- Caesar Salad: A classic Caesar salad adds a tangy contrast that complements the rich flavors of the pot pie.
- Cornbread Muffins: Slightly sweet cornbread muffins provide a delightful texture contrast and pair beautifully.
- Coleslaw: A refreshing coleslaw can provide a cool crunch that balances the warmth of the pot pie.
Common Mistakes to Avoid
Making chicken pot pie with biscuits can be simple, but there are some common mistakes that can lead to disappointment. Here are a few pitfalls to watch out for.
- Using pre-baked biscuits: This will result in a dry texture. Always prepare the biscuit dough without baking it first for the best results.
- Overcooking the chicken: Overcooked chicken can become tough and dry. Cook just until it’s no longer pink and remains juicy.
- Ignoring seasoning: Lack of seasoning can make the dish bland. Don’t skip salt and pepper; they enhance flavor significantly.
- Skipping the thickening step: Failing to thicken the filling properly can lead to a watery pot pie. Make sure to cook the flour with butter before adding liquids.
- Not letting it rest: Cutting into the pie right away can cause the filling to spill out. Let it rest for about 10 minutes before serving for better presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Consume within 3–4 days for optimal freshness.
Freezing Chicken Pot Pie with Biscuits
- Wrap tightly in plastic wrap or aluminum foil.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Chicken Pot Pie with Biscuits
- Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 25-30 minutes until warmed through.
- Microwave: Use a microwave-safe dish, heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Place in a skillet over low heat, cover, and stir occasionally until heated thoroughly.
Frequently Asked Questions
Here are some common questions regarding chicken pot pie with biscuits that can help you get it just right.
What is Chicken Pot Pie with Biscuits?
Chicken pot pie with biscuits is a comforting dish made from tender chicken and vegetables in a creamy sauce, topped with fluffy biscuit dough.
How can I customize my Chicken Pot Pie with Biscuits?
You can add your favorite vegetables like mushrooms or green beans, or even use leftover turkey instead of chicken for variety.
Can I make Chicken Pot Pie with Biscuits ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge. Add the biscuit topping just before baking for best results.
What do I serve with Chicken Pot Pie with Biscuits?
A fresh green salad or steamed vegetables pair wonderfully as sides that complement this hearty dish.
Final Thoughts
This chicken pot pie with biscuits is not only comforting but also versatile enough for any occasion. You can easily customize it by adding seasonal veggies or using different proteins. Give this cozy recipe a try; your family will love its warmth and flavor!
PrintChicken Pot Pie with Biscuits
Enjoy cozy nights with this Chicken Pot Pie with Biscuits, the ultimate comfort dish perfect for chilly evenings and family gatherings. This creamy chicken casserole features tender chicken, fresh vegetables, and a rich sauce topped with fluffy biscuits that bake to golden perfection. Not only is it delicious, but it’s also easy to prepare, making it an ideal choice for both weeknight dinners and special occasions. Customize it with your favorite veggies or herbs for a personal touch that will impress your loved ones. Serve it family-style or in individual ramekins for a delightful dining experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- Buttermilk biscuit dough
- Skinless chicken breasts
- Italian seasoning
- Onion, carrots, celery, garlic
- All-purpose flour
- Chicken broth
- Heavy cream
- Frozen peas and diced potatoes
- Fresh parsley
Instructions
- Heat olive oil in a cast iron skillet over medium heat. Season and cook chicken until golden brown; set aside.
- In the same skillet, melt butter and sauté onions, carrots, celery, and garlic until tender.
- Stir in flour, gradually add chicken broth while stirring until smooth. Add heavy cream and thyme; simmer until thickened.
- Mix in cut-up chicken, peas, potatoes, and parsley; remove from heat.
- Preheat oven to 400°F (200°C). Spoon filling into an oven-safe pan and drop biscuit dough on top.
- Brush the biscuit tops with cream; bake for about 20 minutes until golden.
Nutrition
- Serving Size: 1/6 of the pie (approximately 320g)
- Calories: 620
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
