Chicken and biscuit pot pies

Chicken and Biscuit Pot Pies

Introduction

Chicken and biscuit pot pies are a beloved comfort food that brings together the creamy richness of a traditional pot pie filling with the flaky, buttery goodness of biscuits. Perfect for a cozy dinner or meal prep, this dish is a hearty and satisfying way to enjoy classic Southern flavors with a convenient twist. Whether you’re cooking for your family or preparing a dish for a potluck, chicken and biscuit pot pies are sure to impress with their golden crust and savory interior.

The History

Pot pies have their roots in early European cuisine, where they were originally a practical way to stretch leftover meats and vegetables into a hearty meal. The American version evolved over time, especially in the Southern United States, where biscuit dough replaced the traditional pie crust. This variation became especially popular in the 20th century with the rise of canned biscuits and pre-packaged convenience foods. Today, chicken and biscuit pot pies are a staple in many American homes, offering a comforting and customizable meal that’s easy to prepare.

Ingredients Breakdown

Chicken: Boneless, skinless chicken breasts or thighs are commonly used for their tender texture and mild flavor.
Vegetables: A mix of carrots, peas, onions, and celery is classic, but you can also add potatoes, corn, or green beans.
Broth: Chicken broth forms the base of the creamy sauce and adds depth of flavor.
Cream of Mushroom Soup: Adds a rich, umami flavor to the filling.
Milk: Helps thin the soup to the perfect consistency.
Seasonings: Garlic powder, salt, pepper, and herbs like thyme or rosemary enhance the flavor.
Biscuit Dough: Canned biscuit dough makes this dish quick and easy. Choose flaky, buttery biscuits for best results.

Step-by-Step Recipe

Cook the chicken until tender and shred it into bite-sized pieces.
In a large skillet, sauté onions, carrots, celery, and garlic until softened.
Add the shredded chicken, peas, and seasonings to the skillet.
Stir in chicken broth, cream of mushroom soup, and milk to create a creamy sauce.
Simmer the mixture until thickened and bubbly.
Spoon the filling into oven-safe ramekins or a baking dish.
Top each portion with a rolled-out biscuit or cut biscuit dough into rounds to cover the top.
Brush the tops with melted butter or egg wash for a golden finish.
Bake at 375°F (190°C) for 20–25 minutes or until the biscuits are golden brown and the filling is hot and bubbly.

Tips

To save time, use pre-cooked rotisserie chicken.
If the filling is too runny, simmer it a bit longer before baking.
For extra flavor, add a splash of Worcestershire sauce or a pinch of smoked paprika.
Make sure the biscuit dough is rolled out thinly for a crispier topping.
You can freeze unbaked pot pies for up to 3 months—just bake them directly from frozen, adding a few extra minutes to the cooking time.

Variations and Customizations

Veggie Version: Omit the chicken and use vegetable broth for a vegetarian pot pie.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling.
Cheesy Twist: Stir in shredded cheddar or Parmesan cheese into the filling before baking.
Gluten-Free Option: Use gluten-free biscuits and flour to thicken the sauce if needed.
Different Proteins: Substitute chicken with turkey, shredded beef, or tofu for a unique twist.

Health Considerations and Nutritional Value

Chicken and biscuit pot pies are relatively high in carbohydrates due to the biscuit topping, but they can still be part of a balanced diet when made with wholesome ingredients. To make a healthier version, use whole grain biscuit dough, reduce the amount of cream of mushroom soup, and increase the proportion of vegetables. Chicken is a good source of lean protein, while carrots and peas add fiber, vitamins, and antioxidants. For lower fat content, opt for low-fat milk and soup, and use a light brushing of olive oil instead of butter on the biscuit tops.

Ingredients

2 cups shredded cooked chicken
1 cup diced carrots
1 cup frozen peas
½ cup diced onion
½ cup diced celery
2 cloves garlic, minced
1 cup chicken broth
1 can (10.5 oz) cream of mushroom soup
½ cup milk
1 tsp garlic powder
Salt and pepper to taste
1 tsp dried thyme (optional)
8 oz canned biscuit dough (about 4 biscuits)
1 tbsp melted butter or egg wash (for brushing)

Directions

Preheat your oven to 375°F (190°C).
In a large skillet, sauté onion, carrots, celery, and garlic in a small amount of oil until softened (about 5–7 minutes).
Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper. Stir to combine.
Pour in the chicken broth, cream of mushroom soup, and milk. Stir well to combine and bring to a gentle simmer.
Cook for 5–10 minutes, or until the sauce has thickened slightly.
While the filling is cooking, roll out the biscuit dough on a lightly floured surface to about ¼-inch thickness.
Fill oven-safe ramekins or a baking dish with the chicken mixture.
Cut the biscuit dough into rounds to fit the tops of the dishes or leave as whole biscuits for larger pies.
Place the biscuit tops on the filled dishes and brush with melted butter or egg wash.
Bake for 20–25 minutes or until the biscuits are golden brown and the filling is bubbly.
Let cool slightly before serving.

FAQ

Can I make these pot pies ahead of time?

Yes! Assemble the pies, cover them tightly, and refrigerate for up to 24 hours before baking. You can also freeze them before baking for longer storage.

Can I use homemade biscuit dough?

Absolutely! Homemade biscuit dough adds a more artisanal touch. Roll it out to about ¼-inch thickness for the best results.

How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

What can I substitute for cream of mushroom soup?

You can use cream of chicken soup or make your own sauce by combining a roux (butter and flour) with broth and seasoning.

Are chicken and biscuit pot pies freezer-friendly?

Yes! Assemble the pies, wrap them well in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, adding 10–15 minutes to the baking time.

Summary

Chicken and biscuit pot pies combine a creamy, savory chicken filling with a flaky, buttery biscuit topping for a comforting and easy-to-make meal. Perfect for any night, these pies can be customized, frozen, and enjoyed by the whole family.

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