Cozy Nights Call for Biscuit Chicken Pot Pie
It’s everything I crave in a comforting dinner, loaded with tender chicken and veggies, all topped with the fluffiest homemade biscuits that bake up golden right on top. I love that it feels special enough for Sunday dinner, but is simple enough to pull off on a weeknight, especially since both the filling and biscuit dough can be made ahead. Biscuit Chicken Pot Pie is a total family favorite!How to Make Chicken Pot Pie With Biscuits
Cook Chicken: Season chicken with salt and pepper. Place in a saucepan, cover with water, and bring to a low boil. Simmer for 8–12 minutes, until just cooked through. Remove chicken to rest, then chop into bite-size pieces. Reserve 1 3/4 cups of the cooking water and discard the rest.Chicken Pot Pie Filling: In a large (12″x2″) cast iron skillet, cook the onions, celery, and butter until soft. Stir in flour, seasonings (salt, pepper, garlic powder, rosemary, thyme, celery seed), and bouillon paste. Gradually add the reserved water and milk, stirring until thickened. Add the chopped chicken and frozen vegetables. Taste and adjust seasoning as needed. Preheat oven to 400 degrees F (200 degrees C).
Biscuit Chicken Pot Pie
Serves 6- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup butter
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt, more to taste
- 3/4 teaspoon freshly ground black pepper, more to taste
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1 1/2 teaspoons chicken bouillon paste
- 1 1/2 cups milk
- 10 ounces frozen veggies (mix of carrots, peas, green beans, and corn)
- 2 1/2 cups all-purpose flour
- 1 Tablespoon+ 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter or shortening
- 1 cup milk, any kind
Chicken Pot Pie Filling: In a large cast iron skillet (at least 12’’x2’’), add onions, celery, and butter then cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, rosemary, thyme, celery seed, and bouillon paste. Gradually stir in reserved water, then milk. Simmer over medium-low heat until thickened.
Add chopped chicken and frozen vegetables. Taste and season with more salt, pepper, bouillon, spices etc, as needed. (Pour into a casserole dish if you don’t have an oven-safe skillet to add biscuits and bake).
Preheat oven to 400 degrees F.
Make Biscuits: Stir flour, baking powder, and salt together. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in milk to form a dough. Pour dough onto a floured surface and shape into a rectangle about 3/4 inch thick. Use a round biscuit cutter (or drinking glass, or simply cut the dough into square instead of circles) to cut about 8 large biscuits.
Place biscuits directly on the surface of the chicken filling mixture in the pot.
Bake for about 25 minutes, or until the biscuits are cooked through and golden.
Notes
Serving Size: About 1 biscuit + 1 cup filling.Biscuits: You can use store-bought biscuit dough, if desired. Cooking time will probably be reduced.
Make Ahead Instructions: The chicken filling and biscuit dough can be made a day or two in advance, stored separately in the fridge. Warm the chicken filling before adding refrigerated biscuits on top, and baking.
Freezing Instructions: Freeze the chicken filling and cut biscuit dough separately. Thaw both completely in the fridge before baking. Warm the chicken filling before adding refrigerated biscuits on top, and baking.
