I grew up watching my mother making a chicken pot pie. I loved it when we had it for dinner, but always thought it was a hassle to make the pie crust. So time-consuming! With this homemade chicken pot pie with a biscuit crust, all that work is done for you. easy to make and delicious.
All you need is some cooked chicken, which for your convenience can be store-bought rotisserie chicken, chopped carrots and celery, frozen peas, and a half and a half to make the most creamy filling ever. Put the refrigerated biscuits on top, and pop them in the oven.
The smell in your kitchen will be heavenly and your family will enjoy the flaky baked biscuits dipped in that delicious chicken and veggie filling!
WHAT CAN I SUBSTITUTE FOR CHICKEN IN POT PIE:
You can make a leftover turkey pot pie using turkey meat after Thanksgiving. If you are a vegetarian, replace chicken with hard tofu. You can even use ground beef instead of chicken.
HOW TO MAKE CHICKEN POT PIE WITH BISCUITS?
- Step 1. preheat oven to 350F.
- Step 2. Using a cast-iron skillet, melt butter and cook chopped onion, celery, and carrots until tender.
- Step 3. Mix in the peas, thyme, chopped parsley, and flour until the flour coats all the veggies well and cook for 5 minutes, stirring constantly
- Step 4. Whisk in half and half cream and chicken broth and cook until the sauce has thickened. Season with salt and pepper.
- Step 5. Stir in the cooked chicken and mix well.
- Step 6. Top with the refrigerated biscuits and brush them with the beaten egg yolk and water mixture. Bake for 20 to 25 mins until biscuits are golden brown.
WHAT TO SERVE WITH CHICKEN POT PIE?
This meal has it all. Veggies, chicken, and bread. The only thing I serve this with is a side salad. I think the acidity from the salad dressing complements perfectly the creamy texture of the pot pie filling and helps to cleanse the palate.
CAN YOU MAKE CHICKEN POT PIE AHEAD OF TIME?
You can. You can do two things. Have your filling all prepared and keep it in the fridge for up to two days, and on the day you want to serve it, just place filling in a cast iron pan or casserole dish, add the biscuits, and bake.
You can also have everything done, place filling in a disposable baking dish, including the biscuits, wrap it in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw it in the fridge the night before you want to serve it and bake.
HELPFUL TIPS:
- Using store-bought rotisserie chicken saves a lot of time and adds a lot of flavors.
- You can also use frozen chopped carrots instead of fresh ones if you want to save more time.
- Using a cast-iron pan saves time, but if you don’t own one, a casserole dish is perfect too. Just transfer the cooked filling to a casserole dish and top with the biscuits before baking.
- Be careful your veggies don’t burn after adding the flour. Stir constantly before adding the cream and broth.
OTHER RECIPES YOU MIGHT ENJOY
Ingredients
- ¼ cup butter
- 1 small onion, chopped
- 3 celery ribs, chopped
- 3 carrots, chopped
- ⅔ cup frozen peas
- 3 tbsp chopped fresh parsley
- ¼ tsp dried thyme
- ¼ cup all-purpose flour
- 2 cups lower-sodium chicken broth
- ⅔ cup half and half cream
- Salt and pepper to taste
- 3 cups cooked chicken shredded or cut into bite-sized pieces
- 1 (16.3 ounces) can refrigerated flaky-style biscuits (such as Pillsbury Grands)
- 1 egg yolk beaten
- 1 tbsp water
Instructions
- preheat oven to 350F
- Using a cast-iron skillet, melt butter and cook chopped onion, celery, and carrots until tender
- Mix in the peas, thyme, chopped parsley, and flour until the flour coats all the veggies well and cook for 5 minutes, stirring constantly
- Whisk in half and half cream and chicken broth and cook until the sauce has thickened. Season with salt and pepper.
- Stir in the cooked chicken and mix well
- Top with the refrigerated biscuits and brush them with the beaten egg yolk and water mixture. Bake for 20 to 25 mins until biscuits are golden brown.
Answering Your Burning Questions:
CAN YOU USE CHICKEN STOCK INSTEAD OF BROTH?
Yes, you can. Chicken stock has an even richer flavor than chicken broth. Stock is made using the bones, whereas broth is made more out of meat, so it has a fuller mouthfeel because of the gelatine released while cooking it.
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