Ingredients
For the Chicken Filling:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup milk
Let’s Talk About What Makes This Pot Pie Special
This isn’t your grandma’s fussy pot pie (unless your grandma is super chill and loves shortcuts!). What sets this recipe apart is the ease and speed. We’re ditching the traditional pie crust, which can be intimidating, and opting for fluffy, homemade biscuits. The filling is also designed to be relatively quick to prepare without sacrificing flavor. Think of it as the best of both worlds: homemade goodness without the hours spent in the kitchen. If you’re looking for another easy chicken dinner, try these Cheesy Garlic Chicken Wraps!Tools You’ll Need
Before we get started, let’s make sure you have everything you need. Having the right tools makes cooking so much easier and more enjoyable!- Large Dutch oven or oven-safe skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowl
- Pastry cutter or fork (for the biscuits)
Step-by-Step Instructions
Making the Chicken Filling:
- Sauté the Chicken: Heat the olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside. Don’t overcrowd the pan; cook in batches if necessary to ensure proper browning.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes more.
- Make a Roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This helps to thicken the sauce.
- Add the Broth and Simmer: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
- Add Remaining Filling Ingredients: Stir in the frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper. Return the cooked chicken to the skillet.
Making the Biscuits:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the Butter: Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. The colder the butter, the flakier the biscuits will be!
- Add the Milk: Gradually add the milk, stirring until just combined. Do not overmix! The dough should be slightly shaggy.
- Drop Biscuits: Drop spoonfuls of biscuit dough onto the chicken filling, spacing them evenly. You should get about 8-10 biscuits.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Tips for Biscuit Perfection
Biscuits can be a little tricky, but with a few tips, you’ll be a biscuit-baking pro in no time!- Keep it Cold: The key to flaky biscuits is cold butter. Make sure your butter is very cold before cutting it into the flour. You can even chill your dry ingredients and mixing bowl for extra insurance.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix until just combined, and don’t worry about a few lumps.
- Handle Gently: Handle the dough as little as possible. Gently drop the spoonfuls of dough onto the filling – don’t press them down.
Variations to Make it Your Own
Want to put your own spin on this classic comfort food? Here are a few ideas:- Add Different Vegetables: Feel free to add or substitute your favorite vegetables. Diced potatoes, green beans, or mushrooms would all be delicious additions.
- Use Different Protein: You can easily substitute the chicken with cooked turkey or even leftover rotisserie chicken for a super quick meal.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little kick.
- Cheese, Please!: Stir in some shredded cheddar cheese or Parmesan cheese into the biscuit dough for added flavor.
Make-Ahead Instructions
Want to get ahead on dinner prep? Here’s how to make this Chicken Pot Pie With Biscuits in advance:- Filling: You can make the chicken filling up to 2 days in advance. Store it in an airtight container in the refrigerator.
- Biscuits: The biscuit dough can be made ahead of time and stored in the refrigerator for up to 24 hours. However, freshly made biscuits are always best. You can also pre-cut the butter into cubes and store it in the freezer until ready to use.
Serving Suggestions
This Chicken Pot Pie With Biscuits is a complete meal in itself, but here are a few ideas for sides to round out your dinner:- Simple Salad: A light and refreshing green salad with a vinaigrette dressing.
- Steamed Vegetables: Steamed broccoli, asparagus, or green beans.
- Crusty Bread: For soaking up all that delicious sauce!
Storing Leftovers
Store any leftover Chicken Pot Pie With Biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. The biscuits may not be as crisp after reheating, but they will still be delicious!Why This Recipe Works
This recipe is designed for maximum flavor and minimal effort. By using shortcuts like frozen vegetables and store-bought chicken broth, you can create a comforting and satisfying meal in under an hour. The homemade biscuits add a touch of elegance without requiring hours of work. The creamy, savory filling and the fluffy, golden biscuits are a match made in comfort food heaven. For another great meal with chicken, try my Chicken Scampi Pasta or maybe even Chicken Macaroni Salad for something cooler!Time to Dig In!
So there you have it: my super easy and delicious Chicken Pot Pie With Biscuits recipe! I hope you enjoy making and eating this comforting dish as much as I do. Don’t be afraid to experiment with different vegetables or spices to make it your own. Happy cooking! And if you are looking for other awesome chicken recipes, check out this Chicken Rigatoni Recipe.Can I make the chicken pot pie ahead of time?
Yes, you can make the chicken filling up to 2 days in advance and store it in the refrigerator. The biscuit dough can also be made ahead of time and stored for up to 24 hours, though freshly made biscuits are recommended.
What makes this chicken pot pie recipe easier than traditional recipes?
This recipe skips the traditional pie crust and uses homemade biscuits instead, which is less intimidating. The filling is also designed to be quick to prepare without sacrificing flavor.
What are some variations I can make to the chicken pot pie?
You can add different vegetables like diced potatoes or green beans, use different proteins like cooked turkey, spice it up with red pepper flakes, or add cheese to the biscuit dough.
How should I store leftover chicken pot pie?
Store any leftover Chicken Pot Pie With Biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Easy Chicken Pot Pie with Biscuits
This recipe offers a shortcut to classic comfort food by replacing the traditional pie crust with fluffy, homemade biscuits. The creamy chicken and vegetable filling, combined with easy-to-make biscuits, creates a satisfying and heartwarming meal with minimal effort.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Heat the olive oil in a large Dutch oven or oven-safe skillet over medium-high heat.
- Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes more.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
- Stir in the frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper. Return the cooked chicken to the skillet.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until just combined. Do not overmix! The dough should be slightly shaggy.
- Drop spoonfuls of biscuit dough onto the chicken filling, spacing them evenly. You should get about 8-10 biscuits.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Notes
For flaky biscuits, ensure the butter is very cold and avoid overmixing the dough. Feel free to add different vegetables like diced potatoes or green beans, or substitute the chicken with cooked turkey. Spice it up with red pepper flakes or hot sauce. The chicken filling can be made up to 2 days in advance and stored in the refrigerator. Leftovers can be stored in the refrigerator for up to 3 days and reheated.
