Chicken & Biscuit Pot Pie

Chicken & Biscuit Pot Pie: A comforting and hearty dish

Chicken & Biscuit Pot Pie is a classic comfort food that is perfect for a cold winter day. It is made with a savory chicken filling, and a flaky biscuit crust, and is sure to warm you up from the inside out.

Here is a recipe for Chicken & Biscuit Pot Pie:

Chicken & Biscuit Pot Pie

Yields: 6-8 servings Prep time: 10 minutes Cook time: 40 minutes

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice added)
• For the filling:
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Make the crust: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms.
3. On a lightly floured surface, roll out the dough to a 1/2-inch thickness. Cut out 8-10 rounds of dough, using a biscuit cutter or a drinking glass.
4. Make the filling: Heat olive oil in a large Dutch oven or pot over medium heat. Add the chicken and cook until golden brown on all sides. Remove the chicken from the pot and set aside.
5. Add the onion, carrots, and celery to the pot and cook until softened about 5 minutes. Stir in the flour and cook for 1 minute more.
6. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Stir in the peas, thyme, rosemary, salt, and pepper. Add the chicken back to the pot and stir to combine.
8. Pour the filling into a 9×13-inch baking dish. Top with the biscuit dough rounds, brushing the tops with egg wash.
9. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

Tips

• You can use leftover cooked chicken for this recipe.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.
• For a richer flavor, you can use chicken thighs instead of chicken breasts.
• You can add other vegetables to the filling, such as corn, green beans, or potatoes.

FAQs

• Can I make this recipe ahead of time?

Yes, you can assemble the pot pie up to 24 hours in advance. Just keep it covered in the refrigerator until you are ready to bake it.

• How can I reheat leftover chicken pot pie?

You can reheat leftover chicken pot pie in the microwave or oven. To reheat in the microwave, cover the pot pie with a paper towel and heat for 1-2 minutes, or until heated through. To reheat in the oven, preheat oven to 375 degrees F (190 degrees C) and heat the pot pie for 15-20 minutes, or until heated through.

• Can I freeze chicken pot pie?

Yes, you can freeze chicken pot pie before or after baking. To freeze before baking, assemble the pot pie and place it in the freezer. Once frozen, wrap the pot pie in plastic wrap and aluminum foil. To freeze after baking, let the pot pie cool completely, then wrap it in plastic wrap and aluminum foil. Chicken pot pie will last for up to 3 months in the freezer.