Indulge In A Comforting Classic: This Chicken Pot Pie Recipe With Grands Biscuits Will Warm Your Soul

Indulge in the ultimate comfort food experience with our chicken pot pie recipe grands biscuits. This classic dish combines tender chicken, flavorful vegetables, and a creamy sauce, all nestled under a flaky, golden crust made from Grands biscuits. Perfect for a cozy family dinner or a special occasion, this chicken pot pie is sure to warm your heart and satisfy your taste buds.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water
• 1 large egg yolk
• 1 tablespoon ice water
• 1 package (10 ounces) frozen peas and carrots
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup chicken broth
• 1/2 cup milk
• 1 cup cooked chicken, shredded
• 1/2 cup frozen corn
• 1 egg, beaten
• 1 can (10.75 ounces) cream of chicken soup
• 1 can (10.75 ounces) cream of celery soup
• 1/2 cup grated Parmesan cheese
• 1 package (8 count) Grands biscuits

Instructions:

1. Prepare the Crust:

• In a large bowl, whisk together the flour and salt.
• Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
• Add the ice water and egg yolk and mix until the dough just comes together.
• Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.

2. Make the Filling:

• In a large skillet, melt the butter over medium heat.
• Add the onion, celery, and carrots and cook until softened.
• Stir in the flour, salt, pepper, thyme, sage, garlic powder, and onion powder.
• Cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth and milk.
• Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
• Stir in the chicken, corn, peas and carrots, and cream of chicken and celery soups.
• Bring to a simmer and cook for 10 minutes, or until heated through.

3. Assemble the Pot Pie:

• Preheat oven to 375°F (190°C).
• On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
• Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
• Pour the filling into the pie crust.

4. Top with Biscuits:

• Separate the biscuits and place them on top of the filling.
• Brush the biscuits with the beaten egg.

5. Bake:

• Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

6. Let Cool and Serve:

• Let the pot pie cool for 10 minutes before serving.
• Enjoy your delicious chicken pot pie recipe grands biscuits!

Tips for a Perfect Chicken Pot Pie Recipe Grands Biscuits:

• Use high-quality ingredients for the best flavor.
• Don’t overwork the dough, or it will become tough.
• Chill the dough for at least 30 minutes before rolling it out.
• Use a sharp knife to trim the edges of the dough.
• Don’t overfill the pie crust, or the filling will bubble over.
• Bake the pot pie until the biscuits are golden brown and the filling is bubbly.
• Let the pot pie cool for 10 minutes before serving.

Variations:

• Add some chopped fresh herbs, such as thyme, rosemary, or sage, to the filling for extra flavor.
• Use different vegetables in the filling, such as green beans, broccoli, or mushrooms.
• Add a cup of cooked rice or barley to the filling for a heartier pot pie.
• Top the pot pie with a layer of mashed potatoes instead of biscuits.
• Bake the pot pie in individual ramekins for a fun and easy twist.

Serving Suggestions:

• Serve the chicken pot pie recipe grands biscuits with a side of green salad or roasted vegetables.
• Top each serving with a dollop of sour cream or gravy.
• Enjoy the pot pie as a main course or as a comforting snack.

A Taste of History: The Origins of Chicken Pot Pie

Chicken pot pie has a long and storied history, dating back to ancient times. The earliest known recipes for chicken pot pie can be traced back to the Middle Ages, when it was a popular dish among peasants and royalty alike. The dish was originally made with a simple crust and a filling of chicken, vegetables, and herbs. Over time, the recipe evolved to include a variety of ingredients, such as cream, butter, and spices. Today, chicken pot pie is a beloved comfort food enjoyed by people all over the world.

The Comforting Power of Chicken Pot Pie Recipe Grands Biscuits

There’s something about a warm, flaky chicken pot pie that just feels comforting. Maybe it’s the combination of the savory filling, the creamy sauce, and the flaky crust. Or maybe it’s the memories of childhood, when chicken pot pie was a special treat. Whatever the reason, there’s no denying the comforting power of this classic dish.

Takeaways: Embracing the Comfort and Convenience of Chicken Pot Pie Recipe Grands Biscuits

With its tender chicken, flavorful vegetables, creamy sauce, and flaky crust, our chicken pot pie recipe grands biscuits is a dish that is sure to please everyone at the table. Whether you’re looking for a cozy family meal or a special occasion dish, this recipe is sure to deliver. So gather your ingredients, preheat your oven, and get ready to experience the ultimate comfort food experience.

Frequently Discussed Topics

Q: Can I use a different type of biscuit for this recipe?

A: Yes, you can use any type of biscuit you like. However, we recommend using Grands biscuits because they are the perfect size and shape for this recipe.

Q: Can I make the filling ahead of time?

A: Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to bake the pot pie, simply reheat the filling until it is warmed through.

Q: Can I freeze the chicken pot pie?

A: Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pot pie as directed but do not bake it. Wrap the pot pie tightly in plastic wrap and freeze for up to 3 months. To freeze after baking, let the pot pie cool completely and then wrap it tightly in plastic wrap. Freeze for up to 3 months. To reheat, thaw the pot pie overnight in the refrigerator or at room temperature for several hours. Then, bake the pot pie at 350°F (175°C) until it is warmed through.