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When making Biscuit Chicken Pot Pie, gather these ingredients for a tasty dish: - 2 cups cooked chicken, shredded - 1 cup mixed vegetables (peas, carrots, corn) - 1 medium onion, diced - 2 cloves garlic, minced - 1/2 cup celery, diced - 1/4 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 package refrigerated biscuit dough - 2 tablespoons butter - Fresh parsley for garnish (optional) Each ingredient plays a key role. The chicken gives protein and heartiness. Mixed vegetables add color and nutrition. Onions and garlic bring flavor depth. Celery adds crunch and freshness. Flour thickens the sauce. Chicken broth and milk create a creamy base. Thyme and rosemary add warmth. Salt and pepper enhance all the tastes. The biscuit dough tops the pie, creating a perfect, flaky crust. Finally, parsley adds a fresh touch for presentation. Do not skip any ingredients. Each one contributes to the wonderful flavor. You can adjust quantities based on your taste. Consider using leftover chicken or turkey for ease. You can also swap out vegetables based on what you have. Just remember, this dish is all about comfort and taste! {{ingredient_image_1}} Preheating your oven is key to cooking the biscuit chicken pot pie evenly. Set your oven to 375°F (190°C). This temperature helps the biscuits rise and become fluffy. Place the rack in the center of the oven for even heat. To get the best flavor, use a large skillet. Melt 2 tablespoons of butter over medium heat. Add 1 diced onion, 1/2 cup diced celery, and 2 cloves of minced garlic. Sauté these for about 5 minutes. The veggies should be soft and fragrant. This step builds a great base for your pot pie. Next, you want to make the roux. Sprinkle 1/4 cup of all-purpose flour over the sautéed veggies. Stir well to combine. Cook this mixture for about 1 minute. This helps remove the raw taste of the flour. It also thickens your sauce later. Now, it's time to add liquid. Gradually pour in 2 cups of chicken broth and 1 cup of milk. Stir continuously to avoid lumps. Bring the mixture to a gentle simmer. This should take about 3-5 minutes. The goal is to thicken the sauce, making it creamy. Stir in 2 cups of shredded cooked chicken and 1 cup of mixed vegetables. Use peas, carrots, and corn for color and texture. Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Season with salt and pepper to taste. Mix everything well and remove from heat. Pour the chicken mixture into a large baking dish. Open your package of refrigerated biscuit dough. Carefully separate the biscuits. Layer them on top of the chicken mixture. Make sure they slightly overlap. This creates a nice crust when baked. Place the baking dish in the preheated oven. Bake for 25-30 minutes. The biscuits should be golden brown and cooked through. To check if it’s done, look for a nice golden color on top. Once done, take it out and let it cool for a few minutes. This helps the filling set a bit. If you want, garnish with fresh parsley for a pop of color. Serve it hot and enjoy the comforting flavors! To get the best biscuit texture, follow a few easy steps. Start by using cold butter. Cut it into small pieces and mix it with the dry ingredients. This keeps the biscuits light and fluffy. Also, don’t overwork the dough. Mix just until combined for the best rise. Ovens can vary a lot. If yours runs hot or cold, adjust the cooking time. Use an oven thermometer to check the heat. This helps ensure your biscuits bake evenly. If your oven cooks fast, check the pie a few minutes early. One big mistake is overcooking the chicken. If you cook it too long, it becomes dry. Use cooked chicken in this recipe to keep it juicy. Another mistake is ignoring seasoning balance. Always taste your filling before baking. Adjust salt and pepper to make sure the flavors shine. This makes a huge difference in taste. You can boost flavor with different herbs and spices. Try adding basil or oregano for a twist. Fresh herbs can make your pot pie pop with taste. Adding a bit of lemon juice or vinegar can brighten the dish. Just a teaspoon can lift all the flavors. It adds a nice zing that makes it exciting. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken, saving time and enhancing flavor. Custom Vegetables: Feel free to use any vegetables you have on hand; bell peppers, green beans, or mushrooms work great! Texture Variation: For a crispy topping, brush the biscuits with melted butter before baking for an extra golden finish. Herb Substitution: Experiment with fresh herbs if available; they can add a vibrant flavor compared to dried herbs. {{image_2}} You can switch up the veggies in your pot pie. Try using: - Green beans - Bell peppers - Mushrooms These add different flavors and colors. If you want to change the protein, turkey works well. You can also use tofu for a plant-based option. For gluten-free biscuits, look for brands that cater to gluten-free diets. These will still give you that great texture. If you need dairy-free options, almond or oat milk are great substitutes for regular milk. Both can keep your pie creamy without the dairy. In winter, add hearty ingredients like sweet potatoes or butternut squash. These make the dish warm and filling. In summer, use fresh vegetables like zucchini or cherry tomatoes. Their bright flavors will lighten up your pot pie, perfect for warm days. When you have extra Biscuit Chicken Pot Pie, store it in airtight containers. Glass or plastic containers work well. Make sure the dish is cool before sealing it. Store leftovers in the fridge for up to three days. To reheat, use the oven for best results. Set it to 350°F (175°C). Place the pot pie in a baking dish to warm it through. Cover it with foil to keep the biscuits from getting soggy. Heat for about 20 minutes or until it is hot. You can freeze Biscuit Chicken Pot Pie for later use. First, let it cool completely. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. This way, you can enjoy it for up to three months. To thaw, move it to the fridge a night before you want to eat. Reheat it in the oven as mentioned above. Enjoy your comforting meal anytime! Biscuit Chicken Pot Pie can last about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. Avoid letting it sit out at room temperature for too long. Yes, you can make Biscuit Chicken Pot Pie ahead of time. Prepare the chicken and veggie filling, then store it in the fridge for up to 2 days. Just add the biscuits right before baking. This way, they stay fluffy and golden. Biscuit Chicken Pot Pie pairs well with many side dishes. Here are some ideas: - Fresh garden salad - Steamed green beans - Mashed potatoes - Roasted Brussels sprouts - Corn on the cob To make a vegetarian version, swap the chicken for plant-based protein. You can use: - 2 cups cooked lentils - 1 cup chickpeas - Extra mixed veggies like bell peppers or mushrooms You can also use vegetable broth instead of chicken broth. Biscuit Chicken Pot Pie can be part of a balanced meal. It has protein from chicken, plus veggies. To make it healthier: - Use whole wheat biscuits - Add more veggies - Choose low-fat milk These changes can help cut calories and boost nutrients. Biscuit Chicken Pot Pie is a tasty dish that brings comfort to the table. We covered the key ingredients, step-by-step instructions, and helpful tips for making it just right. Don’t skip the garnishing; it adds a nice touch. Remember, variations and storage tips can help you enjoy it longer. With these easy steps, you'll create a dish everyone loves. Now, get in the kitchen and start cooking!

Biscuit Chicken Pot Pie

A comforting chicken pot pie topped with flaky biscuits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 0.5 cup celery, diced
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 package refrigerated biscuit dough
  • 2 tablespoons butter
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
  • Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for another minute to eliminate the raw flour taste.
  • Gradually pour in the chicken broth and milk, stirring continuously to avoid lumps. Bring to a gentle simmer, allowing the mixture to thicken, about 3-5 minutes.
  • Stir in the shredded chicken and mixed vegetables. Add thyme, rosemary, salt, and pepper. Mix well and remove from heat.
  • Pour the chicken mixture into a large baking dish. Open the biscuit dough package and separate the biscuits. Layer the biscuits on top of the chicken mixture, making sure to slightly overlap them.
  • Place the baking dish in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
  • Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired. Serve hot and enjoy!

Notes

Garnish with fresh parsley for added flavor.
Keyword biscuit, chicken, pot pie