A Symphony of Flavors: Chicken Pot Pie Reimagined
There's something undeniably comforting about a warm, savory pie, and when that pie is a chicken pot pie with a fluffy biscuit topping, it's pure magic. Forget the traditional pie crust; we're elevating this classic with buttery, homemade biscuits that are not only easier to make but also far more satisfying.
Why Biscuits Are the Star
Let's be honest, the best part of any pot pie is the flaky crust. Our homemade biscuits do not dissapoint. They are:
- Simple: Forget complicated pastry techniques. Biscuits come together quickly with minimal effort.
- Forgiving: A little extra flour or milk won't ruin these beauties.
- Delicious: Buttery, tender, and everything a great topping should be.
- Soggy-Proof: Unlike traditional pie crust, biscuits rise and bake beautifully, no more soggy bottoms!
From Kitchen to Table: Creating the Perfect Pot Pie
Key Ingredients:
- For the Biscuits: Flour, butter (the good stuff!), salt, milk.
- For the Filling: Chicken, veggies (carrots, peas, celery, shallots), aromatics (thyme, garlic), white wine, and of course, MORE BUTTER!
Step-by-Step Guide:
- The Biscuits: Combine dry ingredients, grate in cold butter, and mix with milk. Gently fold the dough until just combined and cut your biscuits and get ready to bake
- The Filling: Sauté shallots, garlic, and thyme in butter. Add veggies, and a splash of white wine, then gradually stir in chicken broth, milk, and cream. Finally add shredded chicken and peas, and simmer until it thickens to a creamy consistency.
- Bake it Up: Arrange your biscuits on top of the filling, brush with milk or butter for extra browning, and bake until golden and bubbly.
What to Serve Alongside Your Pot Pie
While this dish is a complete meal, if you would like to add to it, consider:
- Salad: A simple green salad, or one with beets or brussels sprouts.
- Veggies: Roasted brussel sprouts or a side of roasted root vegetables.
- Drinks: A glass of wine or your favorite beverage.
Frequently Asked Questions
- Can I Use Canned Biscuits? Absolutely! But homemade is a game changer.
- Can I Substitute Turkey? Yes, shredded turkey works wonderfully.
- Vegetarian Option? Skip the chicken and use vegetable broth. Add extra veggies or potatoes.
The Final Touch
This chicken pot pie with biscuits is more than just a meal, it's a hug on a plate. It's perfect for a weeknight family meal, a weekend gathering, or when you just need some comfort. Enjoy the process of creating it and then savor every last bite!
Recipe Details
Yields: 6 servings Prep Time: 45 minutes Cook Time: 1 hour
Ingredients
Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold salted butter
- 3/4 cup whole milk
Filling:
- 4 tablespoons salted butter
- Fresh thyme sprigs
- 4 shallots, minced
- 4 cloves garlic, minced
- 4 carrots, peeled and sliced
- 4 celery stalks, chopped
- 2 teaspoons salt, divided
- 1/3 cup flour
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 cups shredded chicken
- 10 ounce bag frozen peas
- lemon juice
Instructions
- Preheat your oven to 425 degrees. Combine dry biscuit ingredients. Grate in butter and mix with your hands until combined. Add milk and fold to combine, cut biscuits.
- Melt butter in a large oven safe pan or dutch oven. Sautee shallots, garlic and thyme until fragrant. Add carrots, celery and 1 tsp salt and saute for 5 min. Add flour, cook for 1 min. Add white wine, let simmer. Add chicken broth, milk and cream slowly letting each be incorporated. Add chicken and peas. Season with remaining salt, pepper and lemon juice and remove thyme.
- Arrange biscuits over filling and brush with milk or melted butter. Bake for 15-20 minutes or until golden brown.