The aroma of chicken pot pie with biscuits wafts through the air, making your mouth water in anticipation. Picture tender chicken nestled in a creamy sauce, all enveloped in golden, flaky biscuits that are just begging to be pulled apart and dunked into the rich filling.
This dish isn’t just food; it’s a warm hug on a plate, perfect for cozy nights or family gatherings. Remember those chilly evenings when you needed a delicious comfort meal? This chicken pot pie is your best friend, ready to satisfy those cravings and warm up even the coldest of hearts.
Why You'll Love This Recipe
- This chicken pot pie with biscuits comes together quickly, making it perfect for busy weeknights
- The rich flavors blend beautifully, leaving your taste buds dancing
- Its golden biscuit topping gives it an appealing look that will impress anyone at your table
- Plus, you can easily customize it with your favorite veggies or leftovers
One time, I made this chicken pot pie for dinner, and my kids literally fought over the last biscuit—like it was the final slice of pizza at a party! It was hilarious and heartwarming all at once.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: Aim for about 3-4 breasts; adjust based on how many you’re feeding.
Carrots: Fresh carrots add sweetness; chop them into small pieces for even cooking.
Frozen Peas: These little green gems add color and a burst of flavor without any fuss.
Celery: A classic addition that adds crunch and depth to the filling.
Onion: Use a medium onion for a savory base; sauté until translucent for maximum flavor.
Chicken Broth: Opt for low-sodium broth to control saltiness while enhancing richness.
Heavy Cream: For that luscious, creamy texture that makes every bite irresistible.
Biscuit Dough (store-bought or homemade): Grab your favorite brand or whip up some easy homemade biscuits.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Chicken: Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick spray and season the chicken breasts with salt and pepper.
Sauté the Vegetables: In a large skillet over medium heat, add some olive oil. Once hot, toss in onions, carrots, and celery. Cook until they soften and smell fragrant.
Create the Sauce: Sprinkle flour over cooked vegetables in the skillet. Stir well before gradually adding chicken broth and cream while whisking to avoid lumps.
Add Chicken and Peas: Toss in cubed chicken breasts along with frozen peas. Let simmer until the chicken is fully cooked through—about 10 minutes should do it.
Assemble the Pie: Pour the creamy chicken mixture into your prepared baking dish. Top generously with biscuit dough rounds—don’t worry if they’re not perfect; rustic is charming!
Bake to Perfection: Place in preheated oven and bake for 25-30 minutes or until biscuits are golden brown and filling is bubbling. Let cool slightly before serving.
Now you have a delightful chicken pot pie with biscuits that’s sure to impress! Enjoy each comforting bite as you dig into this classic dish filled with love—and perhaps some fun family competition over who gets the last biscuit!
You Must Know
- This chicken pot pie with biscuits is all about comfort food bliss
- The flaky, buttery biscuits paired with creamy filling create a symphony of flavors that will have everyone coming back for seconds
- Plus, it’s perfect for those chilly evenings when all you need is a warm hug in a bowl
Perfecting the Cooking Process
Start by sautéing the veggies until they’re tender, then cook the chicken separately to ensure it’s juicy. Combine everything and let it bubble before topping with biscuits for a golden finish.
Add Your Touch
Feel free to swap out chicken for turkey or even add your favorite vegetables like peas or corn. Experiment with seasonings like thyme or rosemary to elevate the flavor profile and make it your own.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for that fresh-out-of-the-oven taste.
Chef's Helpful Tips
- To get that perfect biscuit texture, don’t overmix the dough; it’s okay if it’s a bit crumbly
- Using cold butter will help them rise beautifully while staying flaky
- Finally, let the pie sit for a few minutes before serving to avoid burning your tongue!
It was during a family gathering when my aunt declared this chicken pot pie with biscuits her new favorite dish. Watching everyone devour it was heartwarming, and I still cherish their excited reactions!
FAQ
Can I use frozen chicken for chicken pot pie with biscuits?
Yes, frozen chicken works but ensure it’s properly thawed before cooking.
What type of biscuits are best for this recipe?
Homemade or store-bought flaky biscuits are ideal for topping your chicken pot pie.
How do I thicken the filling of my chicken pot pie?
Add flour or cornstarch dissolved in water while cooking the filling for a thicker consistency.
Chicken Pot Pie with Biscuits
Indulge in the ultimate comfort food with this delightful chicken pot pie topped with golden, flaky biscuits. Tender chicken and vibrant vegetables swim in a creamy sauce, all encased in irresistibly buttery biscuits. Perfect for cozy family dinners or chilly evenings, this dish brings warmth and satisfaction to your table. Easy to prepare and customizable, it’s a recipe sure to create lasting memories.
- Total Time: 50 minutes
- Yield: Serves approximately 6
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup carrots, chopped
- 1 cup frozen peas
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 (16 oz) package biscuit dough (store-bought or homemade)
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with nonstick spray and season chicken breasts with salt and pepper.
- In a skillet over medium heat, heat olive oil. Sauté onions, carrots, and celery until softened.
- Add flour to the vegetables; stir well. Gradually whisk in chicken broth and cream until smooth.
- Stir in cubed chicken and peas; simmer for about 10 minutes until chicken is cooked through.
- Pour the mixture into the baking dish and top with biscuit dough rounds.
- Bake for 25-30 minutes until biscuits are golden brown and filling is bubbling. Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 250g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
