Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This Chicken Pot Pie With Biscuits is a delightful blend of flavors and textures, featuring tender chicken, fresh vegetables, and a rich creamy sauce, all topped with flaky, buttery biscuits. It’s an ultimate comfort food that brings warmth and satisfaction to any meal. Perfect for gatherings or cozy family dinners, this dish is sure to become a favorite in your home.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup peas
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 can refrigerated biscuit dough
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, and cooking time is around 40 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately 350 calories, 18g protein, 25g carbohydrates, 20g fat, and 2g fiber. This is based on the ingredients listed and can vary based on specific brands used.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat.
3. Add onions, carrots, and celery; sauté until tender.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk, cooking until thickened.
6. Mix in shredded chicken, peas, garlic powder, salt, and pepper.
7. Transfer mixture to a baking dish.
8. Open the biscuit dough and cut each biscuit in half.
9. Place biscuit halves on top of the chicken mixture.
10. Bake for 25-30 minutes until biscuits are golden brown and filling is bubbly.
Alternative Ingredients
You can substitute cooked turkey for chicken if desired. For a vegetarian option, use mushrooms, tofu, or mixed vegetables instead of chicken. Additionally, gluten-free biscuits can be used for a gluten-free version.
Serving and Pairings
This Chicken Pot Pie pairs wonderfully with a simple green salad or steamed vegetables. For a heartier meal, serve alongside mashed potatoes or crusty bread to soak up the delicious filling.
Storage and Reheating
Store leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through. It can also be frozen for up to 2 months; just thaw in the fridge before reheating.
Cooking Mistakes
- Not using enough seasoning can result in bland flavors.
- Overcooking the vegetables can make them mushy.
- Using cold ingredients can affect the cooking time.
- Not allowing the filling to cool slightly before adding biscuits can lead to soggy bottoms.
- Skipping the preheating of the oven can cause uneven baking.
Helpful Tips
- Use leftover roasted chicken for a quick prep.
- Experiment with different vegetables based on seasons.
- For a richer flavor, add herbs like thyme or rosemary.
- Make sure to cut biscuits evenly for uniform cooking.
FAQs
Can I make Chicken Pot Pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just add the biscuits before baking.
Can I freeze Chicken Pot Pie?
Absolutely! You can freeze it before baking. Just thaw in the fridge overnight and bake as directed.
What type of chicken is best for this recipe?
Cooked rotisserie chicken works great, or you can poach chicken breasts for a healthier option.
How do I know when the biscuits are done?
The biscuits should be golden brown on top and baked through. You can insert a toothpick to check for doneness.
Can I use homemade biscuits instead?
Yes, homemade biscuits can add a personal touch and enhance the flavor of the dish.
Conclusion
This Chicken Pot Pie With Biscuits Recipe is a comforting dish that brings warmth and joy to the table. It’s perfect for any occasion, easy to make, and allows for plenty of customization. Whether you’re serving it for a family gathering or a cozy night in, this recipe is sure to delight everyone and become a cherished favorite.
Chicken Pot Pie With Biscuits Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup peas
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat.
- Add onions, carrots, and celery; sauté until tender.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk, cooking until thickened.
- Mix in shredded chicken, peas, garlic powder, salt, and pepper.
- Transfer mixture to a baking dish.
- Open the biscuit dough and cut each biscuit in half.
- Place biscuit halves on top of the chicken mixture.
- Bake for 25-30 minutes until biscuits are golden brown and filling is bubbly.
