Chicken Pot Pie with Biscuits: Comfort Food at Its Finest

chicken pot pie with biscuits :Growing up in the Midwest, nothing said “home” quite like a steaming chicken pot pie fresh from the oven. But this isn’t your grandma’s recipe – we’re skipping the fussy pie crust and topping this bad boy with fluffy, buttery biscuits instead! Trust me, once you try this chicken pot pie with biscuits, you might never go back to the traditional version.

There’s something magical about breaking through those golden biscuits and watching the creamy filling ooze out. The combination of tender chicken chunks, farm-fresh vegetables, and that savory gravy creates the ultimate comfort food experience. And the best part? This dish is perfect for Sunday family dinners, meal prep for busy weeknights, or impressing guests without spending hours in the kitchen.

Have you been looking for a foolproof way to use up leftover rotisserie chicken? Or maybe you’re craving something hearty that’ll warm you from the inside out? This chicken pot pie with biscuits checks all those boxes and then some. Let’s dive into this crowd-pleaser that’s sure to become a regular in your dinner rotation!

Recipe Information:

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Type of dish: Main Course
• Cuisine: American
• Keywords: Chicken pot pie, biscuit-topped pot pie, comfort food, one-pot meal
• Recipe Yield: 6 servings
• Calories: 425 per serving

Ingredients:Chicken Pot Pie with Biscuits

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cups cooked chicken, shredded or cubed
• 1 cup frozen peas
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 can refrigerated biscuit dough (or homemade biscuit dough)

Instructions for Chicken Pot Pie with Biscuits:

1. Preheat your oven to 375°F.
2. In a large oven-safe skillet, melt butter over medium heat.
3. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes).
4. Sprinkle flour over vegetables and stir constantly for about 1 minute.
5. Gradually whisk in chicken broth and milk, stirring until smooth.
6. Bring mixture to a simmer and cook until thickened (about 3-5 minutes).
7. Stir in cooked chicken, frozen peas, thyme, garlic powder, salt, and pepper.
8. Arrange biscuits on top of the chicken mixture.
9. Bake for 20-25 minutes, until biscuits are golden brown and filling is bubbling.
10. Allow to cool for 5 minutes before serving.

Serving Suggestions:

Serve this hearty chicken pot pie with biscuits alongside a simple green salad with vinaigrette for a complete meal. The fresh, tangy salad provides the perfect contrast to the rich, savory flavors of the pot pie.

Conclusion:

This chicken pot pie with biscuits brings together the best of both worlds – the comforting, savory goodness of a traditional pot pie with the convenience and flaky delight of homemade biscuits. It’s a versatile, crowd-pleasing dish that’s sure to become a staple in your home cooking repertoire.

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