Hate reading? ME TOO! That’s why I’ve included some videos below.
Craving a cozy family meal that’s sure to please? Look no further than this mouthwatering Biscuit Chicken Pot Pie. It’s the ultimate comfort food that brings warmth to your dinner table.
This easy dinner comes together in a skillet and finishes in the oven. You’ll love the creamy chicken gravy packed with veggies and topped with golden, flaky biscuits. It’s a homemade pot pie that’s sure to become a family favorite.
Ready in about an hour, this skillet recipe serves 6-8 hungry folks. Whether you’re whipping up a weeknight dinner or bringing a dish to a potluck, this Biscuit Chicken Pot Pie is your ticket to comfort food bliss.
5 Reasons You’ll Love This Recipe
This biscuit chicken pot pie is a hit with everyone. It’s easy to make and uses ingredients you likely have at home. It’s great for busy nights or cozy family meals. Here’s why you should try it!
- Simple steps: You’ll love how quickly this meal comes together using common pantry staples.
- Flexibility: Use homemade or store-bought biscuits – both work great!
- Customizable: Mix and match veggies and seasonings to suit your taste buds.
- Ultimate comfort food: Nothing beats this hearty dish on cold days.
- Make-ahead option: Prepare in advance and freeze for future meals.
This recipe mixes chicken pot pie with a tasty biscuit on top. It’s a meal that everyone will love. It’s perfect for big meals or planning ahead for the week.
“I never knew comfort food could be this easy to make! It’s become a family favorite.”
The creamy filling and flaky biscuit make this pot pie a hit. Try it and see why it’s a favorite in many homes!
Exact Ingredients List (+ Possible Substitutes)
Get ready to make a delicious chicken pot pie with this easy-to-follow ingredients list. You’ll need 2-3 cups of cooked chicken breast, 3 cups of chicken broth, and 4 tablespoons of butter. For the vegetables, grab 1/2 cup each of diced onions, celery, and carrots. Don’t forget 2 cloves of minced garlic for extra flavor.
The cream sauce calls for 1/3 cup of flour and 1/2 cup of half-and-half. Add 1 cup of frozen peas for a pop of color. Season your dish with thyme, rosemary, sage, salt, and pepper. Top it off with 1 can of refrigerated biscuit dough.
- Use rotisserie chicken instead of cooked chicken breast
- Swap milk for half-and-half in the cream sauce
- Mix up your vegetables with different combos
- Replace chicken with turkey for a twist
- For a gluten-free version, use gluten-free flour and biscuits
With these ingredients and substitutes, you’re all set to create a mouthwatering chicken pot pie that’s sure to impress!
Instructions
First, cook your chicken in broth until it’s tender. Then, shred it and set it aside. Next, sauté vegetables in butter until they’re soft. This makes your meal extra tasty.
After that, make roux by adding flour to the veggies. Stir it well to avoid lumps. Slowly add broth and cream, whisking until it’s smooth. Then, mix in the shredded chicken and peas.
If your skillet can’t go in the oven, move the mix to a baking dish. Put biscuits on top, spreading them out. Bake at 425°F for 15-18 minutes until they’re golden.
To make biscuits extra crispy, brush them with melted butter. Then, bake at 450°F for 5 more minutes. Let the pot pie rest for 10 minutes before you eat it. This lets the flavors mix together perfectly.
“The secret to a perfect pot pie is patience. Let it rest before diving in!”
- Sauté vegetables until tender
- Make roux for a creamy base
- Add broth gradually for smooth sauce
- Bake biscuits on top for a golden crust
Tips, Tricks & Storing
Want to make your Biscuit Chicken Pot Pie even better? Try using rotisserie chicken for a quick and easy prep. Add a splash of white wine to the filling for extra flavor. If you like your sauce thicker, let it simmer longer. Too thick? Just add more broth.
This dish is perfect for make-ahead meals. You can prepare the filling up to two days in advance and keep it in the fridge. When you’re ready to eat, reheat the filling and top with fresh biscuits before baking. For extra crispy bottoms, bake the biscuits separately and place them on top of the hot filling just before serving.
Leftover storage is a breeze. Keep your pot pie in an airtight container in the fridge for 3-4 days. It’s freezer-friendly too! You can freeze it for up to a month. When it’s time to enjoy your leftovers, follow these reheating instructions: thaw in the fridge overnight, then warm in the oven until heated through.