What To Know
- Add a splash of white wine to the filling for an extra layer of depth.
- Pair with a glass of white wine or a cold beer for a complete meal.
- Store the leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Indulge in the comforting warmth of a classic dish made easy with Pillsbury biscuits. Learn the effortless steps of how to make chicken pot pie with Pillsbury biscuits, a culinary masterpiece that will delight your taste buds and warm your soul.
Ingredients
For the Filling:
- 1 cooked chicken breast, shredded
- 1 cup frozen peas and carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 3 cups chicken broth
For the Biscuits:
- 1 can (16.3 ounces) Pillsbury Grands! Flaky Layers refrigerated biscuits
Instructions
Making the Filling:
1. In a large saucepan, melt 2 tablespoons of butter over medium heat.
2. Add the chopped onion, celery, and red bell pepper and sauté until softened.
3. Stir in the flour, thyme, and oregano. Cook for 1 minute.
4. Gradually whisk in the chicken broth until a thick sauce forms.
5. Add the shredded chicken, peas and carrots, and bring to a simmer.
6. Season with salt and pepper to taste.
Assembling the Pot Pie:
1. Preheat oven to 375°F (190°C).
2. Pour the filling into a 9-inch pie plate.
3. Separate the biscuits into individual layers.
4. Place the biscuit layers over the filling, overlapping slightly.
Baking the Pot Pie:
1. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
2. Let cool for 10 minutes before serving.
Tips for Perfection
- For a richer flavor, use a rotisserie chicken instead of boiled chicken.
- Add a splash of white wine to the filling for an extra layer of depth.
- If you don’t have a pie plate, use a 9×13 inch baking dish.
- To make ahead, prepare the filling and biscuit topping separately. Store them in the refrigerator for up to 3 days before assembling and baking.
Variations
- Vegetable Pot Pie: Omit the chicken and add more vegetables, such as green beans, corn, or zucchini.
- Seafood Pot Pie: Replace the chicken with flaked salmon, tuna, or shrimp.
- Cheesy Pot Pie: Sprinkle grated cheddar cheese or Parmesan cheese over the filling before adding the biscuits.
Finishing Touches
- Serve with a side of mashed potatoes or a fresh green salad.
- Garnish with chopped parsley or chives for a vibrant pop of color.
- Pair with a glass of white wine or a cold beer for a complete meal.
The Culinary Encore: A Symphony of Flavors
With every bite of this delectable chicken pot pie, you’ll experience a harmonious blend of flavors and textures. The tender chicken, savory vegetables, and flaky biscuits create a culinary masterpiece that will leave you craving for more.
FAQ
Q: Can I use other types of biscuits for this recipe?
A: Yes, you can use crescent roll dough or puff pastry for a different texture.
Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the assembled pot pie for up to 3 months. Thaw overnight in the refrigerator before baking.
Q: How do I store the leftover chicken pot pie?
A: Store the leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
