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Chicken Pot Pie with Biscuit Crust is a comforting classic that brings warmth to any table. Imagine tender shredded chicken, peas, and carrots swimming in a creamy sauce, all topped with golden, flaky biscuits. This recipe is perfect for those cozy nights when you crave something hearty and homemade. Let's get cooking!
The name of the recipe: Chicken Pot Pie with Biscuit Crust Recipe
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can refrigerated biscuit dough
Instructions:
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add flour and cook, stirring constantly, until mixture is golden brown.
- Gradually whisk in chicken broth and milk. Cook until thickened.
- Add shredded chicken, peas, carrots, salt, and pepper. Stir to combine.
- Transfer mixture to a baking dish. Top with biscuit dough.
- Bake for 20-25 minutes, until biscuits are golden brown.
- Let cool slightly before serving.
What You Will Need
Read more: Pie Crust Recipe
What you will need to make chicken pot pie with biscuit crust
- Cooked chicken: Provides protein and a hearty base, making the pie filling rich and satisfying.
- Frozen peas and carrots: Adds color, texture, and a touch of sweetness, balancing the savory flavors.
- Chicken broth: Enhances the overall flavor, creating a savory and comforting filling.
- Milk: Adds creaminess to the sauce, making the filling smooth and rich.
- All-purpose flour: Thickens the sauce, giving the filling a perfect consistency.
- Butter: Adds richness and depth of flavor, making the filling more luxurious.
- Refrigerated biscuit dough: Provides a quick and easy crust, adding a buttery, flaky topping.
Essential Tools and Instruments
What tools/instruments will be needed to make Chicken Pot Pie with Biscuit Crust Recipe
- Skillet: Essential for cooking the roux and thickening the sauce.
- Whisk: Helps blend the flour into the butter smoothly.
- Baking dish: Holds the chicken mixture and biscuit topping during baking.
- Oven: Necessary for baking the pot pie until golden brown.
- Measuring cups: Ensures accurate measurement of ingredients for consistent results.
Chicken Pot Pie with Biscuit Crust
A comforting chicken pot pie with a flaky biscuit crust.
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Ingredients:
Main Ingredients
- 2 cups Cooked chicken, shredded
- 1 cup Frozen peas and carrots
- 1 cup Chicken broth
- 1/2 cup Milk
- 1/4 cup All-purpose flour
- 1 tbsp Butter
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 can Refrigerated biscuit dough
Instructions:
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add flour and cook, stirring constantly, until mixture is golden brown.
- Gradually whisk in chicken broth and milk. Cook until thickened.
- Add shredded chicken, peas, carrots, salt, and pepper. Stir to combine.
- Transfer mixture to a baking dish. Top with biscuit dough.
- Bake for 20-25 minutes, until biscuits are golden brown.
- Let cool slightly before serving.
Notes:
Feel free to add other veggies like corn or green beans.
Read more: Instant Pot Chicken Pot Pie Recipe Guide
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare filling as directed.
- Cool completely.
- Store in airtight container in fridge up to 2 days.
- Add biscuit dough just before baking.
Freezing Instructions
- Prepare filling as directed.
- Cool completely.
- Transfer to freezer-safe container.
- Freeze up to 3 months.
- Thaw in fridge overnight before baking.
- Add biscuit dough just before baking.
Using refrigerated biscuit dough instead of traditional pie crust not only saves time but also adds a unique, fluffy texture to the chicken pot pie.
Frequently Asked Questions
FAQ:
How can I make the filling thicker?
Cook the flour and butter mixture longer before adding liquids.
Can I use fresh vegetables instead of frozen?
Yes, just cook them until tender before adding.
What type of chicken works best?
Any cooked chicken, like rotisserie or leftover, works great.
Can I make this ahead of time?
Yes, assemble it and refrigerate, then bake when ready.
How do I prevent the biscuits from getting soggy?
Bake the filling first for 10 minutes, then add biscuits and finish baking.
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