What To Know
- With our quick chicken pot pie recipe with biscuits, you can have a piping hot, homemade pot pie on the table in under an hour.
- Bake the pot pie in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Add a pinch of cayenne pepper or chili powder to the filling for a spicy kick.
In the realm of comfort food, chicken pot pie reigns supreme. Its creamy, savory filling, tender chicken, and flaky crust transport us to a place of culinary bliss. But who says you need hours in the kitchen to enjoy this classic dish? With our quick chicken pot pie recipe with biscuits, you can have a piping hot, homemade pot pie on the table in under an hour. Get ready to indulge in a comforting and convenient meal that’s perfect for busy weeknights or lazy weekends.
Ingredients: A Symphony of Savory Flavors
To create this culinary masterpiece, you’ll need:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen peas and carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 can (10.75 ounces) of cream of chicken soup
- 1 can (10.75 ounces) of cream of celery soup
- 1 package (10 biscuits) refrigerated biscuits
Step-by-Step Instructions: From Prep to Perfection
1. Prepare the Chicken: Start by cooking and shredding the chicken breasts. You can boil, bake, or pan-fry them according to your preference. Once cooked, set the shredded chicken aside.
2. Sauté the Veggies: In a large skillet, melt the butter over medium heat. Add the celery and onion and cook until softened. Stir in the peas and carrots and continue cooking for a few more minutes.
3. Make the Filling: In a large bowl, whisk together the flour, chicken broth, milk, thyme, salt, and pepper until smooth. Bring this mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened.
4. Combine the Ingredients: Add the shredded chicken, sautéed vegetables, cream of chicken soup, cream of celery soup, cheddar cheese, and Monterey Jack cheese to the filling. Stir until well combined.
5. Assemble the Pot Pie: Preheat your oven to 375°F (190°C). Spray a 9-inch pie plate with cooking spray. Separate the biscuits into individual pieces and arrange them on the bottom of the pie plate. Pour the filling over the biscuits.
6. Bake to Perfection: Bake the pot pie in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
7. Serve and Enjoy: Let the pot pie cool for a few minutes before serving. Garnish with fresh parsley or chives for an extra touch of flavor. Enjoy your homemade chicken pot pie with biscuits while it’s hot and comforting.
Tips and Tricks: Elevating Your Pot Pie Experience
- Chicken Options: Feel free to use rotisserie chicken for a quicker and easier cooking option.
- Veggie Variations: Add other vegetables like corn, green beans, or mushrooms to your pot pie filling.
- Seasoning Adjustments: Adjust the seasonings to your liking. Add more thyme, salt, or pepper if desired.
- Biscuit Choices: You can use homemade biscuits or your favorite store-bought brand.
- Serving Suggestions: Serve the pot pie with a side salad or mashed potatoes for a complete meal.
Variations: A World of Flavorful Possibilities
- Supreme Chicken Pot Pie: Add cooked and chopped bacon, diced red bell pepper, and sliced mushrooms to the filling for a supreme flavor experience.
- Veggie Delight Chicken Pot Pie: Omit the chicken and add a variety of vegetables like broccoli, zucchini, and spinach to the filling.
- Cheesy Chicken Pot Pie: Top the pot pie with an extra layer of shredded cheddar cheese before baking for an irresistible cheesy crust.
- Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or chili powder to the filling for a spicy kick.
- Herbed Chicken Pot Pie: Enhance the flavor of the filling with a blend of dried herbs like rosemary, oregano, and sage.
The Ultimate Comfort: A Bite of Nostalgia
There’s nothing quite like the comforting taste of chicken pot pie with biscuits. It’s a dish that evokes memories of home and family gatherings. With our quick chicken pot pie recipe with biscuits, you can create this classic comfort food in no time, bringing warmth and nostalgia to your dinner table.
Frequently Asked Questions: Your Culinary Queries Answered
Q: Can I use frozen vegetables instead of fresh ones?
A: Yes, you can certainly use frozen vegetables in this recipe. Just make sure to thaw them before adding them to the filling.
Q: What if I don’t have biscuits?
A: You can use pie crust instead of biscuits. Just roll out the pie crust and place it over the filling before baking.
Q: How do I store leftover chicken pot pie?
A: Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
