What To Know
- Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
- Bake the chicken pot pies in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Whether you are a seasoned home cook or a novice in the kitchen, this guide will empower you to craft this comforting dish with ease.
Indulge in the tantalizing aroma of flaky biscuits enveloping a hearty chicken pot pie filling. This culinary masterpiece is a symphony of flavors, textures, and comfort. In this comprehensive guide, we will embark on a step-by-step journey to create mouthwatering chicken pot pie biscuits from scratch.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 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 cubes
- 1/2 cup buttermilk
For the Chicken Pot Pie Filling:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1 cup diced onion
- 1 cup diced celery
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
1. Prepare the Biscuit Dough:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs. Add the buttermilk and stir until just combined. Do not overmix.
2. Roll Out the Dough:
Turn the dough out onto a lightly floured surface and knead it gently for a few seconds. Roll out the dough to a thickness of about 1/2 inch.
3. Cut Out the Biscuits:
Using a biscuit cutter or a glass, cut out 12 biscuits from the dough. Place the biscuits on a greased baking sheet.
4. Make the Filling:
In a large skillet, heat some oil over medium heat. Add the onion and celery and cook until softened. Add the chicken, peas, carrots, corn, chicken broth, heavy cream, flour, thyme, rosemary, salt, and pepper. Bring to a simmer and cook until the filling has thickened.
5. Assemble the Chicken Pot Pies:
Spoon some of the filling into the center of each biscuit. Fold the edges of the biscuits over the filling and crimp to seal.
6. Bake:
Bake the chicken pot pies in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
7. Serve and Enjoy:
Let the chicken pot pies cool slightly before serving. Pair them with a side of salad or mashed potatoes for a complete meal.
Tips for Flaky Biscuits
- Use cold ingredients and work quickly to prevent the butter from melting into the dough.
- Do not overmix the dough, as this will result in tough biscuits.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more buttermilk.
Variations
- Add shredded cheddar cheese to the filling for a cheesy twist.
- Use other vegetables in the filling, such as green beans or mushrooms.
- Top the chicken pot pies with a sprinkle of Parmesan cheese before baking.
Storing and Reheating
- Chicken pot pies can be stored in the refrigerator for up to 3 days.
- To reheat, place the chicken pot pies in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Conclusion: A Culinary Masterpiece Awaits
Embrace the culinary journey of creating delectable chicken pot pie biscuits. With each step, you will unravel a symphony of flavors and textures that will delight your taste buds. Whether you are a seasoned home cook or a novice in the kitchen, this guide will empower you to craft this comforting dish with ease. So gather your ingredients, roll up your sleeves, and prepare to savor the fruits of your culinary labor.
FAQ
Q: Can I use pre-made biscuit dough?
A: Yes, you can use pre-made biscuit dough to save time. However, the homemade biscuits will have a more flaky and flavorful texture.
Q: What if I don’t have buttermilk?
A: You can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Q: Can I freeze chicken pot pies?
A: Yes, you can freeze chicken pot pies before or after baking. To freeze before baking, place the unbaked pot pies on a baking sheet and freeze for 30 minutes. Then, transfer them to a freezer-safe container and freeze for up to 2 months. To freeze after baking, let the pot pies cool completely and then wrap them individually in plastic wrap and place them in a freezer-safe container. They will keep in the freezer for up to 3 months.
