Experience The Ultimate Comfort Food Upgrade: Our Chicken Pot Pie Recipe Made With Biscuits Is The Perfect Blend Of Classic Flavors And Modern Convenience

Welcome to the world of culinary delights, where comfort food meets convenience! Our chicken pot pie recipe made with biscuits is a masterpiece that combines the classic flavors of a traditional pot pie with the golden flakiness of homemade biscuits. This recipe is a perfect blend of savory and comforting, making it an ideal dish for family gatherings, potlucks, or a cozy night in. So, gather your ingredients, preheat your oven, and let’s embark on this delightful culinary journey together!

Ingredients: A Symphony of Flavors

• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/2 cup shortening, cold
• 1 cup buttermilk, cold
• 1/4 cup milk
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup cornstarch
• 1 egg, beaten

Instructions: A Step-by-Step Guide to Chicken Pot Pie Perfection

1. Preparing the Biscuit Crust: A Foundation of Flaky Goodness

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Use your fingers to work the butter and shortening into the flour mixture until it resembles coarse crumbs.
3. Add the buttermilk and milk and mix until the dough just comes together.
4. Turn the dough out onto a lightly floured surface and knead it a few times until it is smooth and elastic.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Creating the Savory Filling: A Harmonious Blend of Flavors

1. In a large pot or Dutch oven, heat a little oil over medium heat.
2. Add the celery, onion, and garlic powder and cook until softened.
3. Stir in the chicken, peas and carrots, chicken broth, heavy cream, cornstarch, parsley, thyme, sage, black pepper, and onion powder.
4. Bring to a simmer and cook until the sauce has thickened, about 10 minutes.

3. Assembling the Pot Pie: A Culinary Masterpiece Takes Form

1. Preheat the oven to 375°F (190°C).
2. Divide the dough in half. Roll out one half of the dough on a lightly floured surface to a 12-inch (30 cm) circle.
3. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
4. Pour the chicken filling into the prepared pie crust.
5. Roll out the remaining dough to an 11-inch (28 cm) circle.
6. Place the dough over the filling and trim the edges.
7. Fold the edges of the bottom crust over the top crust and crimp to seal.
8. Brush the top crust with the beaten egg.

4. Baking to Golden Perfection: Unveiling the Culinary Delight

1. Place the pie plate on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pot pie cool for at least 15 minutes before serving.

Serving Suggestions: Elevate Your Culinary Experience

• Accompany the chicken pot pie with a crisp green salad or roasted vegetables for a balanced and nutritious meal.
• Enhance the flavors with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of hot sauce.
• Serve the pot pie with a side of mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Variations: A Culinary Adventure Awaits

• Experiment with different vegetables in the filling, such as corn, green beans, or mushrooms.
• Add a touch of heat with a pinch of cayenne pepper or a sprinkle of red pepper flakes.
• Incorporate different cheeses into the filling for a cheesy twist, such as cheddar, mozzarella, or Parmesan.
• Top the pot pie with a lattice crust for an elegant presentation.

Tips for Success: Ensuring Culinary Excellence

• For a flaky crust, work the butter and shortening into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough, as this can result in a tough crust.
• Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from becoming too sticky and will make it easier to work with.
• Brush the top crust with beaten egg before baking. This will help create a golden brown crust.
• Let the pot pie cool for at least 15 minutes before serving. This will allow the filling to set and will make it easier to slice.

“The Ending”: A Culinary Symphony Concludes

Our chicken pot pie recipe made with biscuits is a culinary symphony that delights the senses and warms the soul. The golden flaky crust, the savory filling, and the comforting aroma create an unforgettable dining experience. Whether you’re a seasoned chef or a home cook looking for a comforting dish, this recipe is sure to become a favorite. So, gather your ingredients, preheat your oven, and embark on this delightful culinary journey today!

Frequently Discussed Topics

Q: Can I use store-bought biscuits for this recipe?

A: Yes, you can use store-bought biscuits to save time. However, homemade biscuits offer a superior taste and texture.

Q: How do I know when the pot pie is done baking?

A: The pot pie is done baking when the crust is golden brown and the filling is bubbling. You can also insert a toothpick into the center of the pie; if it comes out clean, the pie is done.

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 pie and wrap it tightly in plastic wrap. Freeze for up to 3 months. To freeze after baking, let the pie cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months.