Biscuit Pot Pie is a delicious twist on the classic chicken pot pie, featuring a creamy chicken and vegetable filling topped with buttery, flaky biscuits. This dish is perfect for a cozy family dinner and is sure to satisfy everyone at the table. The combination of tender chicken, savory vegetables, and fluffy biscuits makes it an instant favorite.
Ingredients for Biscuit Pot Pie
- 6 oz Carrots: Adds sweetness and a tender texture to the filling.
- ¼ oz Fresh Thyme: Provides an aromatic, earthy flavor that enhances the dish.
- 2 tablespoons Cream Cheese: Adds creaminess and richness to the filling.
- 1 clove Garlic: Adds a robust, savory flavor.
- 2 units Chicken Stock Concentrate: Enhances the savory depth of the pot pie filling.
- 1 Yellow Onion: Adds sweetness and depth to the filling.
- 2 tablespoons All-Purpose Flour: Helps thicken the sauce.
- 2.5 oz Celery: Adds a crunchy texture and subtle bitterness to the filling.
- 10 oz Chicken Breast Strips: Provides the protein and base for the pot pie.
- 6 oz Pillsbury™ Buttermilk Southern Homestyle Biscuits: The topping for the pot pie, offering a buttery, flaky contrast to the creamy filling.
- 2 teaspoons Vegetable Oil: Used for sautéing the chicken and vegetables.
- Salt: To taste, for seasoning the dish.
- 3 tablespoons Butter: Adds richness and flavor to the filling.
Instructions: How to Make Biscuit Pot Pie
Step 1: Prepare the Ingredients
- Prep the Vegetables:
- Peel and dice the carrots and onion. Thinly slice the celery. Mince the garlic. Strip the thyme leaves from the stems.
- Cook the Chicken:
- In a large oven-safe skillet or pot, heat 2 teaspoons of vegetable oil over medium heat. Add the chicken breast strips and season with salt. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 2: Make the Filling
- Cook the Vegetables:
- In the same skillet, add the butter. Once melted, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the garlic and thyme and cook for another 1-2 minutes until fragrant.
- Add the Flour:
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Add the Stock and Cream Cheese:
- Gradually stir in 2 cups of water and the chicken stock concentrate. Stir in the cream cheese until fully incorporated. Bring the mixture to a simmer and cook until the sauce thickens, about 3-5 minutes.
- Add the Chicken:
- Return the cooked chicken to the skillet, stirring to combine. Adjust seasoning with salt as needed.
Step 3: Bake the Biscuit Pot Pie
- Add the Biscuits:
- Arrange the Pillsbury™ Buttermilk Southern Homestyle Biscuits on top of the chicken and vegetable filling.
- Bake the Pot Pie:
- Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
- Cool Slightly:
- Remove the pot pie from the oven and let it cool for a few minutes before serving.
Step 4: Serve
- Serve Hot:
- Serve the Biscuit Pot Pie hot, with the flaky biscuits on top of the creamy chicken filling. Enjoy this comforting and hearty meal!
Cook’s Notes & Tips
- Skillet Choice: If you don’t have an oven-safe skillet, you can transfer the filling to a baking dish before topping with the biscuits.
- Thicker Filling: For a thicker filling, you can reduce the amount of water or increase the flour to 3 tablespoons.
- Vegetable Variations: Feel free to add other vegetables like peas, mushrooms, or corn to the filling for extra flavor and texture.
Variations of Biscuit Pot Pie
Here are some ways to customize your Biscuit Pot Pie:
- Cheesy Biscuit Pot Pie: Sprinkle shredded cheddar or Parmesan cheese over the biscuits before baking for a cheesy topping.
- Herb-Infused Filling: Add fresh rosemary or sage along with the thyme for a more herbaceous flavor.
- Turkey Pot Pie: Substitute the chicken with leftover turkey for a great post-holiday meal.
Frequently Asked Questions (FAQs)
1. Can I use rotisserie chicken?
Yes, you can use rotisserie chicken. Simply shred the meat and add it to the vegetable mixture without cooking it beforehand.
2. Can I make this pot pie ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Add the biscuits and bake just before serving.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
4. Can I freeze this pot pie?
Yes, you can freeze the pot pie before baking. Assemble the pot pie, cover tightly with aluminum foil, and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.
5. What can I serve with Biscuit Pot Pie?
This dish pairs well with a simple green salad, roasted vegetables, or steamed broccoli.
A Cozy and Delicious Meal
Biscuit Pot Pie is the ultimate comfort food, combining the rich flavors of a creamy chicken and vegetable filling with the flaky, buttery goodness of biscuits. Whether you’re serving it for a family dinner or enjoying leftovers the next day, this dish is sure to warm you up and satisfy your cravings.
So gather your ingredients and enjoy this hearty, satisfying meal that’s perfect for any time of year!
