Chicken Pot Pie Biscuits Recipe
Chicken pot pie is a beloved dish with origins tracing back to Europe, where savory pies were a staple in medieval cuisine. The idea of encasing meat and vegetables in a pastry crust gained popularity over time, eventually evolving into the chicken pot pie we know today.
Equipment
- Baking sheet
- Medium saucepan
- Whisk
- Mixing spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
For the Biscuit Base:
- 1 can (16 oz) of refrigerated biscuit dough (or make homemade biscuits if preferred)
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots, thawed
- 1 cup diced potatoes, cooked
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Prepare the Biscuits:Preheat your oven to 375°F (190°C).Arrange the biscuit dough on a baking sheet, spacing them apart. Bake according to package instructions (usually 12-15 minutes) or until golden brown. Remove and set aside.
- Make the Filling:In a medium saucepan, melt the butter over medium heat.Add the flour and whisk continuously for 1-2 minutes to create a roux.Slowly pour in the chicken broth while whisking to prevent lumps. Follow with the milk, continuing to whisk until the mixture thickens.Stir in garlic powder, onion powder, thyme, salt, and black pepper.Add the cooked chicken, peas and carrots, and diced potatoes. Mix well and let it simmer for 5 minutes until heated through.
- Assemble the Dish:Carefully slice the baked biscuits in half horizontally.Spoon a generous amount of the chicken pot pie filling over the bottom half of each biscuit.Place the biscuit tops back on or serve them open-faced for a rustic look.
- Serve and Enjoy:Serve immediately, garnished with fresh parsley if desired.Pair with a side salad or steamed green beans for a complete meal.