Indulge in the comforting embrace of this Chicken Pot Pie with Biscuit Crust, a hearty dish that combines tender chicken and savory vegetables topped with a fluffy, golden biscuit. This classic comfort food is reinvented with a biscuit crust that adds a delightful texture and richness, making it a perfect meal for any occasion, from family dinners to casual gatherings.
Mastering the Chicken Pot Pie with a Biscuit Twist
The key to this chicken pot pie is in its layers of flavors and textures—from the creamy, savory filling to the light and airy biscuit topping. The biscuit crust offers a delicious change from the traditional pie crust, providing a buttery, soft complement to the rich filling.
Pro Tips for the Perfect Chicken Pot Pie
- Sauté for Flavor: Cook the onions, carrots, and celery until they are just soft, which helps to bring out their natural sweetness and flavors that infuse the filling.
- Thicken with Care: Gradually add flour and liquids to avoid lumps. A smooth, thickened sauce is crucial for the perfect pot pie filling.
- Roll Dough Evenly: Ensure the biscuit dough is rolled out evenly to avoid uneven baking. It should slightly overlap the edges of the dish to seal in the filling.
- Let it Rest: Allow the pot pie to rest for a few minutes after baking. This helps the filling set and makes serving easier.
Chicken Pot Pie with Biscuit Crust Recipe:
- Preparation time: 20 minutes
- Cooking time: 45 minutes
- Serving: 6 servings
- Equipment: Large skillet, pie dish or oven-safe skillet, rolling pin
This dish is not only bursting with flavor but also offers a comforting, satisfying meal that is sure to be a hit.
Ingredients:
Filling:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
Biscuit Crust:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Directions:
- Prepare the Filling: In a large skillet, heat olive oil over medium. Add onion, carrots, and celery, cooking until softened. Add chicken, sprinkle with flour, and stir. Gradually stir in broth and milk, bring to a boil until thick. Add peas, thyme, salt, and pepper. Simmer for 2 minutes, then transfer to a pie dish.
- Make the Biscuit Crust: Combine flour, baking powder, and salt in a bowl. Cut in butter until crumbly. Stir in milk until the dough forms. Roll out on a floured surface to fit the dish.
- Assemble and Bake: Place the dough over the filling, sealing edges. Cut slits for steam. Bake at 400°F for 20-25 minutes until golden.
- Serve: Let cool slightly before serving to allow the filling to set.
A Hearty, Homestyle Meal
This Chicken Pot Pie with Biscuit Crust brings a delightful homemade touch to any meal, blending classic flavors with a comforting, biscuit topping. Perfect for a cozy night in or a satisfying family dinner, this dish will fill your home with its inviting aroma and leave everyone asking for seconds. Enjoy the taste of home-baked goodness with every bite of this delicious pot pie.
