Comforting Chicken Pot Pie with Biscuits
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Welcome to my life, where cooking shouldn’t involve deciphering a secret scroll or summoning a food deity. I mean, who wants to slave over a hot stove when you can whip up something comforting and delicious with minimal effort? Enter the glorious Chicken Pot Pie with Biscuits. It’s warm, hearty, and basically hugs your soul after a long day. Let’s dive in!
Why This Recipe is Awesome
Okay, let’s be real. This Chicken Pot Pie is like a warm fuzzy blanket for your insides. Why is it so great? First of all, it’s idiot-proof. Even I didn’t mess it up, and I once mistook sugar for salt (don’t ask). You can toss in all your favorite veggies and feel like an absolute culinary wizard. It merges chicken comfort food with fluffy biscuit goodness, and it’s a dinner that feels like a hug. Plus, if your family loves it, you can bask in the glory of your magical cooking skills without really breaking a sweat. Winner winner, chicken dinner!
Ingredients You’ll Need
Grab your apron and roll up your sleeves because here’s the lineup for the Chicken Pot Pie that’s going to make everyone ask for seconds:
- Black pepper to taste (don’t be shy, sprinkle like you mean it)
- 1/2 cup onions (diced into 1/4-inch pieces—not that we’re being particular or anything)
- Salt to taste (because plain chicken is just tragic)
- 1/4 tsp ground sage (freshly ground preferred for more flavor; no one likes sad herbs)
- 1/2 tsp dry rosemary (the dried stuff works too; we’re not in a fancy restaurant)
- 2 garlic cloves (freshly minced because it’s garlic and it’s amazing)
- 1/2 cup carrots (diced into 1/4-inch pieces—again with the precision)
- 4 tbsp butter (I use Kerrygold unsalted for richness; it’s pure gold)
- 1 cup frozen peas (I like Birds Eye because they’re cheap and cheerful)
- 2 boneless skinless chicken breasts (about 1.5 lbs total; or as much chicken as your heart desires)
- 1/3 cup flour (I use King Arthur all-purpose flour; really, it’s the best)
- 3 cups chicken broth (homemade if you’re feeling fancy, but store-bought works wonders)
- 1 chicken bouillon cube (because more flavor is always better)
- 1/2 cup celery (diced into 1/4-inch pieces; can you guess the theme here?)
- 1/2 tsp onion powder (just in case you didn’t add enough onions)
- 1/2 cup half and half (makes it extra creamy and rich; your taste buds will thank you)
- 1 tsp low sodium soy sauce (for that umami punch)
- 1/2 tsp dry thyme (because we fancy like that)
- Buttermilk biscuit dough (prepared separately per your preferred recipe; or store-bought if you’re in a hurry)
Step-by-Step Instructions
Now, let’s get cooking! Here’s how we turn these humble ingredients into a masterpiece:
- Preheat that Oven: First things first, preheat your oven to 425 degrees Fahrenheit. Thinking you don’t need to preheat the oven? Rookie mistake.
- Cook the Chicken: In a large pot, prepare to cook your chicken over medium heat. You want it cooked through, so give it about 5 to 7 minutes per side. Once done, remove it and let it chill like a rock star while you tackle the rest.
- Sauté the Veggies: In the same pot, sauté the onions, garlic, carrots, and celery in butter. Don’t you just love the smell? It’s nothing short of culinary magic.
- Add the Flour: Sprinkle in that flour. Stir and let it cook for a minute until it has that golden color. Remember to channel your inner chef as you do this because confidence is key.
- Broth and Bouillon: Pour in your chicken broth and add that bouillon cube. Stir it well. This is where the magic really starts to happen. See those flavors come to life?
- Mix in Chicken and Peas: Shred your cooked chicken (or chop it; we’re not picky here) and toss it back in along with the peas, thyme, rosemary, sage, onion powder, and a little salt and pepper. Mix it all up and let it simmer for about 5 minutes. Don’t rush it. Good things take time.
- Creamy Goodness: Add the half and half and soy sauce to make this filling extra creamy. Stir it again and revel in the deliciousness. Pro Tip: Taste before serving because you deserve to know just how good it is.
- Fill the Dish: Transfer your chicken and veggie mixture to a baking dish. You can go all out and use a fancy pie dish or just a regular casserole dish—no judgment here.
- Top with Biscuits: Grab your biscuit dough and dollop it on top of the chicken mixture. Channel your inner artist. No need to cover completely; a little space is totally acceptable.
- Bake Away: Slide your glorious creation into that preheated oven and bake for about 25-30 minutes or until the biscuits are as golden as your cooking dreams.
- Cool and Serve: Let it sit for about 5 minutes before serving. You could try to serve it right away but we all know you’ll burn your mouth, and that’s just not cool.
Common Mistakes to Avoid
Let’s talk surprises. You might think the kitchen is a safe space where disasters are rare. Think again. Here are a few oopsies to dodge while you’re channeling chef mode.
- Not Preheating Your Oven: Seriously, you just end up with soggy biscuits. Just don’t do it, okay?
- Skipping the Flour Cooking Step: This step helps to eliminate that raw flour taste. Trust me, flour needs its time in the limelight too.
- Ignoring the Tasting Rule: If you think tasting along the way is a crime, think again. Bad flavors can be fixed.
- Using Cold Ingredients: If your chicken broth comes straight from the fridge, it’s just going to chill your delicious vibes. Warm it up first.
Alternatives & Substitutions
So you don’t have a specific ingredient? No worries! Cooking is all about creativity. Here are a few swaps that totally work:
- Chicken: If you’re feeling fishy, swap for cooked salmon instead. You do you!
- Veggies: Toss in sweet potatoes or green beans if you can’t find peas. You can also embrace frozen mixed veggies; who says you can’t be a little lazy?
- Half and Half: Use whole milk or a splash of cream instead. It’s not a life-or-death situation.
- Biscuits: Store-bought biscuits are a time-saver. Or if you’re feeling adventurous, try topping it with puff pastry.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is life.
What if I don’t have chicken broth? No biggie. Just use water and add an extra bouillon cube. We improvise here.
Is this dish freezable? Absolutely! Just make sure it cools down first before you toss it in the freezer. Because no one likes a soup no one cares about.
Can I make this vegetarian? Sure! Just swap the chicken for chickpeas or tofu and use vegetable broth. Voila, a veggie delight!
How long does it stay good in the fridge? About three days, if you can resist polishing it off in one sitting.
What if I don’t like peas? Well, let’s be honest, nobody’s going to freak out if you leave them out. Or swap them for corn if that floats your boat.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. This comforting Chicken Pot Pie with Biscuits is just the ticket for those cozy nights in or when you feel like pretending to be a Michelin-star chef. Remember, cooking should be fun, and you can totally do it! So roll up those sleeves, channel your inner kitchen warrior, and dig into your amazing creation. You’ve earned it!
Print
Comforting Chicken Pot Pie with Biscuits
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A warm, hearty chicken pot pie topped with fluffy biscuits, perfect for a cozy dinner.
Ingredients
- Black pepper to taste
- 1/2 cup onions, diced
- Salt to taste
- 1/4 tsp ground sage
- 1/2 tsp dry rosemary
- 2 garlic cloves, minced
- 1/2 cup carrots, diced
- 4 tbsp unsalted butter
- 1 cup frozen peas
- 2 boneless skinless chicken breasts (about 1.5 lbs)
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 chicken bouillon cube
- 1/2 cup celery, diced
- 1/2 tsp onion powder
- 1/2 cup half and half
- 1 tsp low sodium soy sauce
- 1/2 tsp dry thyme
- Buttermilk biscuit dough
Instructions
- Preheat your oven to 425°F.
- Cook the chicken in a large pot over medium heat for about 5 to 7 minutes per side, then remove and let it rest.
- Sauté the onions, garlic, carrots, and celery in butter until fragrant.
- Add flour and cook for a minute until golden.
- Pour in chicken broth and add bouillon cube, stirring well.
- Shred the cooked chicken and mix back in with peas, thyme, rosemary, sage, and seasoning; simmer for 5 minutes.
- Add half and half and soy sauce, stirring until creamy.
- Transfer to a baking dish and top with biscuit dough.
- Bake for 25-30 minutes until biscuits are golden.
- Let cool for 5 minutes before serving.
Notes
Feel free to customize the veggies with your favorites. Great for freezing!