Family-Favorite Chicken Pot Pie with Biscuits

Alright, friends. Buckle up because I’m about to unleash a game-changer: Family–Favorite Chicken Pot Pie with Biscuits. Picture this — a hearty, cozy dish made up of the creamiest chicken filling topped with golden baked biscuits that make you wish every day could be a Sunday afternoon. Let’s be real. This isn’t one of those prim and proper recipes; it’s a heartfelt gift to your dinner table, the kind that makes any chilly night feel like a Netflix marathon under your best blanket. I’m serious, you’re going to want to dive right in and keep this one in your back pocket for those “what-the-heck-am-I-cooking” moments.

Gather around, y’all. Let me tell you about how this chicken pot pie entered my household with a bang. We were in the middle of what I call “the Great Dinner Rut” when I stumbled upon this little gem, and boy did it shake things up! My husband is convinced I’ve acquired magical powers, thinking the world revolves around these fluffy biscuits. And the kids? Let’s just say I’ve never seen them lick a plate clean faster than when this pie is involved. It’s safe to say, this has become more than just a meal — it’s a delicious family tradition.

Why You’ll Love This Family-Favorite Chicken Pot Pie with Biscuits

First off, this recipe is like a warm hug on a plate. Who doesn’t need that, right? Plus, it’s like the ultimate answer when the fridge looks empty. Almost convinced yourself it’s a salad kind of night? Nope, not anymore! Those biscuits are like happy little clouds – I promise, they’ll make your heart skip a beat. Also, it’s forgiving, so if you drop half a carrot on the floor… been there, still amazing.

How to Make It

Alright, lean in. We’re gonna have a chat like we’re just hanging out in the kitchen. So grab your favorite pot! Start by heating up some oil and adding your onions — kindness begins at translucent onions, folks. Toss in whatever veggies you haven’t forgotten about at the back of the fridge. And if you accidentally double the peas (whoops, maybe just me?), well, great! It’s called personalization.

Throw in cooked chicken, and get that cozy vibe going while you dance between the stove and the fridge. When you pour in the broth, don’t panic if it seems too liquid-y; it’s gonna thicken up and surprise you like a long-lost friend. Now, when you roll out those biscuit dudes, try to make them uniform. Or don’t. Who needs that kind of perfection in a pot pie anyway? Pop it all in the oven, and let the magic happen.

Ingredient Notes

– Chicken: Use what you’ve got — leftover rotisserie, grilled, or even poached. It’s all good, promise.
– Veggies: Seriously, empty that crisper drawer. Carrots and peas? Classic. Forgot the celery? We’ve all been there.
– Biscuits: While the world argues about homemade versus canned, I’m over here eating delicious pot pie.

**Recipe Steps:**

1. Preheat the oven.
2. Sauté onions and veggies of choice.
3. Add chicken and season it up.
4. Pour in broth and let it simmer until thick.
5. Roll out biscuits and layer on top.
6. Bake until biscuits are golden and gorgeous.

What to Serve It With

This pie stands tall and proud on its own, but if you’re looking to add something, go for a simple green salad or some steamed broccoli. To be honest, it doesn’t need much more. Maybe a glass of wine too, if you’re fancy like that.

Tips & Mistakes

Honestly, let yourself be human in the kitchen. Don’t fret over these biscuits being slightly un-standardized; it’s called charm.

Storage Tips

Got leftovers somehow? Just pop ’em in the fridge in an airtight container, and they’ll be good for a few days. Eat it cold while standing over the sink like a civilized person or heat it up. No shame in grabbing a slice for breakfast… think of it like a breakfast pastry. Right? Right.

Variations and Substitutions

Once had to ditch the chicken for turkey, and guess what? No regrets! If you’re out of one veggie, just adopt a new one. I’ve subbed almond milk for regular milk in a pinch. Life’s too short not to experiment.

Frequently Asked Questions

Family-Favorite Chicken Pot Pie with Biscuits

This classic chicken pot pie combines tender chicken, fresh vegetables, and a savory creamy sauce underneath a fluffy biscuit topping.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cups cooked chicken, shredded
• ▢ 2 cups mixed vegetables (carrots, peas, corn) fresh or frozen
• ▢ 1.5 cups chicken broth
• ▢ 1 cup milk whole milk recommended
• ▢ 0.5 cups all-purpose flour
• ▢ 0.5 cups unsalted butter melted
• ▢ 1 tablespoons vegetable oil
• ▢ 2 teaspoons salt
• ▢ 0.5 teaspoons black pepper freshly ground
• ▢ 2 cups biscuits dough store-bought or homemade

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• In a large skillet, heat vegetable oil over medium heat and sauté the mixed vegetables until tender, about 5 minutes.
• Add melted butter to the skillet, then whisk in flour and cook for 2 minutes, stirring constantly to make a roux.
• Gradually whisk in chicken broth and milk, cooking until mixture thickens, about 5 minutes.
• Stir in shredded chicken, cooked vegetables, salt, and pepper. Remove from heat.
• Transfer the filling to a 9x13 inch baking dish and spread biscuit dough evenly over the top.
• Bake for 30-35 minutes or until biscuit topping is golden brown and filling is bubbling.
• Let cool for 10 minutes before serving. Enjoy your comforting chicken pot pie with biscuits!

Notes

Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best results.