There’s something profoundly comforting about the combination of flaky biscuits and a creamy chicken pot pie. I mean, let’s be honest—who doesn’t crave a dish that smells like home on a cold day, where you can simply wrap your hands around a warm bowl and let it transport you back to your childhood? The silky gravy, the tender chicken, and vibrant veggies all encased in a tender, buttery crust, topped with those delicious homemade biscuits. It’s like a warm hug in food form!
I remember the first time I made chicken pot pie. It was a rainy Saturday afternoon, and I had just come back from my local farmer’s market, bags overflowing with fresh veggies that practically shouted, “Make us into something cozy!” I bumped into an old friend who swore by her grandmother’s recipe, and we ended up exchanging tales and tips while I stood in my kitchen, flour dusting the air like fairy dust. You know that moment when you realize you’re not just cooking; you’re weaving memories? That’s what this recipe represents for me—a beautiful mix of nostalgia, experimentation, and love.
Now, I know there are many ways to make chicken pot pie, but for me, the key is the balance between the toppings and the filling. The biscuits are light and fluffy, soaking up the flavorful gravy while remaining a delightful contrast to the rich filling. Honestly, you can dress it up or down, and it still feels like a celebration of comfort. If I ever need a pick-me-up, this is my go-to.
Let’s dive into the heart of this recipe—your future chicken pot pie with biscuits!
What Goes Into Biscuits and Chicken Pot Pie?
Strong, sturdy recipes often start with strong ingredients. Here’s a little rundown of what makes this dish shine:
– **Flour**: You’ll want all-purpose flour for both the pie and the biscuits. I tend to use organic unbleached flour because it feels a bit like an old-school diner vibe and has that earthy flavor that pairs beautifully with the richness of the pie.
– **Chicken**: Using **boneless, skinless chicken thighs** elevates this dish. They stay moist and juicy while cooking and bring all those delightful flavors to the table. You can chop some extra pieces if you really want to feel fancy, but go for whatever works best for you in terms of time and budget!
– **Vegetables**: The classic combo of **carrots, peas**, and **celery** dances together in this dish. I swear by using fresh veggies whenever possible; there’s just this uncanny depth of flavor that frozen ones can’t quite capture. However, if it’s a busy weeknight and you have the frozen stuff on hand, no shame in that game!
– **Chicken broth**: Use **low-sodium chicken broth** to balance the saltiness in the pie. If you’ve made your own stock, that’s even better! It adds this warmth and comfort that you simply cannot replicate with store-bought.
– **Herbs**: A blend of **thyme** and a sprinkle of **rosemary** adds the perfect aromatic lift to the filling. I’ve spent many evenings just sniffing jars of dried herbs—there’s something downright dreamy about them.
– **Heavy cream**: For added richness! Yes, I know it’s a luxe addition, but the richness here is divine. You only live once, right?
– **Butter**: The shiny star of biscuits! **Unsalted butter** is best, as it gives you control over the overall saltiness of your pie crust. Also, let’s be real—anything with butter is bound to be marvelous.
– **Baking powder**: To make those biscuits rise like fluffy clouds! I sometimes get a little carried away and add a bit more for extra fluffiness, but that’s just my love for soaring biscuits talking.
– **Milk**: Chapters of warmth unfold with **whole milk** in the biscuits; it plays nicely with that butter and flour.
By the way, here’s the thing: I tend to eyeball ingredients more often than not, but I promise to give you exact amounts so you don’t just end up with a bowl of confusion!
Is Biscuits and Chicken Pot Pie Actually Good for You?
Alright, let’s get real here. This is comfort food in its most indulgent form. Sure, it’s not on the list of your healthy meal preps, but trust me when I say it’s worth it. The **chicken and vegetables** add some nutritional value. We’re talking protein and fiber, so you can look at it this way: you’re doing your body a favor while enjoying a beautiful dish!
However, leave your guilt at the door. The **heavy cream** and buttery biscuits? Well, they’re indulgences for sure. But a little indulgence never hurt anyone, right? After a long week, you deserve a treat that envelops you in warmth—celebrate those moments!
Here’s What You’ll Need
– For the filling:
– 1 pound of boneless, skinless chicken thighs
– 1 cup of carrots, diced
– 1 cup of celery, diced
– 1 cup of frozen peas
– 1/3 cup of all-purpose flour
– 3 cups of low-sodium chicken broth
– 1 cup of heavy cream
– 1 tablespoon of fresh thyme (or 1 teaspoon dried)
– 1 teaspoon of fresh rosemary (or 1/3 teaspoon dried)
– Salt and pepper to taste
– 2 tablespoons of butter
– For the biscuits:
– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/2 cup of cold unsalted butter, cubed
– 3/4 cup of whole milk
This recipe serves about 6, but don’t be surprised if you find yourself wanting to devour the leftovers just so you can savor the magic again!
How to Make Biscuits and Chicken Pot Pie Step-by-Step
1. **Cook the Chicken**: Start by preheating your oven to 400°F (about 200°C). In a large pot over medium heat, melt the 2 tablespoons of butter. Season the chicken thighs with salt and pepper, then add them to the pot. Sauté until browned on both sides (about 5-7 minutes). It’s okay if they’re not cooked through just yet—they’ll continue to cook later, and you don’t want to dry them out.
2. **Add the Veggies**: Toss in your diced carrots and celery, sautéing for another 5 minutes. These beauties are going to soften, and your kitchen will smell divine!
3. **Make it Creamy**: Add the flour to the pot, stirring to combine with the chicken and veggies; cook for about 1-2 minutes to get rid of that raw flour taste. Gradually pour in the **chicken broth** and **heavy cream**, whisking continuously to prevent lumps. Bring this mix to a gentle boil, then reduce heat and let it simmer until it thickens (roughly 10-15 minutes). You want it to be nice and creamy.
4. **Check the Flavors**: Toss in the thyme and rosemary, and season with salt and pepper to your liking. Taste a spoonful and remember that this isn’t just any meal; it’s your comforting embrace.
5. **Shred the Chicken**: Once the mixture has thickened, remove the chicken, shred it with two forks, and return it to the pot with the frozen peas. Stir it all together; it’s starting to look like everything you’ve ever dreamed of!
6. **Make the Biscuits**: In a separate bowl, whisk together the **flour, baking powder, salt**, and **black pepper**. Cut in the cold **butter** using a pastry cutter or your hands until the mixture looks like coarse crumbs. Add the **milk**, gently stirring until just combined. Be careful not to overmix here!
7. **Form the Biscuits**: Turn the dough onto a floured surface and gently pat it down to around 1-inch thick. Use a biscuit cutter (or a simple glass if you’re in a pinch) to cut out your biscuits. Place them on a baking sheet lined with parchment paper.
8. **Bake the Biscuits**: Pop the biscuits into the preheated oven and bake for about 15-20 minutes until they’re golden brown and fluffy. The aroma will drive you wild!
9. **Assemble and Bake**: While your biscuits are baking, pour the chicken and veggie filling into a large baking dish. Once the biscuits are ready, place them right on top of the filling, as if they’re watching over their little chicken family.
10. **Final Bake**: Stick the whole dish back in the oven and bake for about 20-25 minutes, until the biscuits are golden brown and the filling is bubbling away.
11. **Let It Rest**: You’ll want to let your masterpiece rest for about 10 minutes before diving in. I know it’s hard, but trust me—it’ll make serving and eating much better.
Little Extras I’ve Learned Along the Way
– **Make it Your Own**: Don’t be afraid to play with different veggies. Mushrooms, green beans, or even some corn could make a delightful addition or swap!
– **The Shortcut**: If you’re in a crunch, you can absolutely use rotisserie chicken! It cuts down on cooking time significantly, and you still get all the lovely flavors. Just use the same quantities for the veggies and gravy, throw in cubed rotisserie chicken, and you’re golden!
– **Flavor Bomb**: Sometimes, I like to add a splash of **white wine** at the stage where I add the broth. It adds another layer of flavor to the filling—definitely an option if you’re feeling bold!
– **Leftover Love**: This dish freezes beautifully. After assembling the pot pie, you can wrap it tightly and freeze it for any day you need a cozy meal. You’ll just need to adjust cooking times when baking from frozen.
– **Biscuits Galore**: You can also turn this into a “cobbler” by adding more biscuits on top and creating a more rustic, casual vibe. Let’s be real—everything is better when you’ve got fluffy biscuits perched on top!
This one means a lot to me. Cooking this recipe brings back evenings filled with laughter and warmth, and I hope it does the same for you. It’s one of those dishes you can tuck away and bring out for family gatherings, chilly nights in, or whenever you need a little sunshine on your plate. Let me know if you try it—I’d love to hear your twist!
