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Biscuit Chicken Pot Pie

Chicken Pot Pie with Biscuits

Course: Chicken, Entree
Cuisine: American
Keyword: biscuit topped chicken pot pie, chicken pot pie recipe, Chicken pot pie with biscuits
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 614kcal
The BEST Chicken Pot Pie with Biscuits. A great pot pie recipe. Pure comfort food!
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Ingredients

  • Pot Pie
  • 3 TBS butter
  • ½ cup chopped onion
  • ¾ cup chopped carrots
  • ¼ cup plus 1 TBS flour
  • 2 ½ cups chicken stock/broth
  • 1 TBS chicken bouillon
  • ½ cup heavy cream
  • Salt and pepper to taste
  • A couple sprinkles of red pepper for a little heat or a fed shakes of Tabasco
  • 1.5 cups frozen peas
  • 2 ½ cups shredded chicken from a rotisserie chicken or homemade
  • Biscuits:
  • 2 cups flour
  • ¼ teaspoon baking soda
  • 1 TBS baking powder
  • 6 TBS chilled butter cut into chunks
  • 1 cup buttermilk half and half or cream
  • Dash of salt
  • Dash or two of red pepper Cayenne
  • 2 TBS minced jalapeno
  • 3 TBS chopped scallions

Instructions

  • Pot Pie:
  • Melt the butter in a large skillet or pot over medium-high heat, add in onion and carrots and saute for 2-3 minutes, stirring often until the onions begin to wilt and turn translucent.
  • Sprinkle the flour into the pan, remove from the heat and stir until combined.
  • Return to the heat and cook for a minute more, stirring constantly.
  • Slowly add in the chicken stock, ⅓ of it at a time, stirring constantly and scraping up any browned bits from the pan. The filling will begin to thicken just after it begins to bubble.
  • Sprinkle in the chicken bullion and stir to combine.
  • Remove from heat, add in your heavy cream, stir, place back on heat and allow it to reach a simmer.
  • Remove from heat, season to taste with salt pepper and red pepper.
  • Stir in the peas and set aside. When ready to bake, add in your shredded chicken, pour into a lightly oiled baking dish or cast iron pan(s), top with biscuit dough by plopping biscuit sized scoops, almost touching, over-top your filling.
  • Bake in a preheated 425 degree oven on a middle rack for 18-22 minutes or until biscuits are golden brown and cooked through (depends on the size of your biscuits).
  • Biscuits:
  • Combine flour baking soda and baking powder in a work bowl, whisk together.
  • Add in the butter and using a pastry cutter, a fork or your fingers work the butter into your dry ingredients until it becomes crumbly.
  • Gently fold in the buttermilk, half & half or cream just until it all comes together.
  • Add in your salt, red pepper, jalapeno and scallions and fold it until it is all incorporated.
  • Using your hands, grab a small biscuit sized piece of dough and plop it over-top your pot pie filling allowing a small bit of space between each "plop" of dough. OR for a quicker finish, bake the biscuits separately on a baking sheet and place atop the casserole dish of chicken pot pie filling once the filling is bubbly and the biscuits are finished baking. YUM!
  • Filling is ready to enjoy after its made. Bake time would just be the bake time for the biscuits. If placing dough atop the fillking to bake like that. Bake at 400 for 30 minutes or until biscuits are cooked through (bake on a baking sheet in case of overflow). Biscuits MAY be doughy where it sits atop the mixture, to avoid that bake biscuits separately and place aop just as you serve.

Notes

You can omit the jalapenos and red pepper if you are not looking for a little heat. You can also add in ⅓ cup shredded cheddar cheese if you are in the mood for a biscuit with cheese. If using buttermilk, I add a few pinches of sugar. For a shortcut, you can use store-bought biscuit dough.
You can also choose to use a bag of frozen peas and carrots and add in after adding in the cream.

Nutrition

Serving: 4servings | Calories: 614kcal | Carbohydrates: 57g | Protein: 17g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1013mg | Potassium: 428mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4676IU | Vitamin C: 21mg | Calcium: 258mg | Iron: 4mg