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Chicken Pot Pie with Biscuits

Cozy Up with Chicken Pot Pie and Flaky Biscuits Delight

Enjoy this cozy Chicken Pot Pie with Biscuits, a comforting dish perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium chopped yellow onion Aromatic base for flavor. Substitute with leeks for a milder taste.
  • 4 tablespoons unsalted butter Adds richness and a golden color. Can substitute with olive oil or dairy-free butter.
  • 1/3 cup all-purpose flour Thickens the gravy. Use gluten-free flour if needed.
  • 2 cups low-sodium chicken broth Provides depth to the sauce.
  • 1 cup half and half Creates a creamy texture. Substitutes could be whole milk or a dairy-free alternative.
  • 1 teaspoon dried thyme Infuses flavor into the filling.
  • 1 teaspoon dried rosemary Infuses flavor into the filling.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
  • 2 cups frozen mixed vegetables Provides convenience and nutrition.
  • 2 cups cooked shredded rotisserie chicken The main protein source, offering speed and flavor.
For the Biscuits
  • 2 cups unbleached all-purpose flour Base for biscuit structure. Gluten-free flour can be used.
  • 1 tablespoon baking powder Helps biscuits rise.
  • 1/2 teaspoon baking soda Complementary leavening agent.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter Key for richness and flakiness.
  • 3/4 cup buttermilk Ensures tenderness and adds flavor. Substitute with milk mixed with lemon juice.
For Garnish
  • 2 tablespoons minced fresh parsley Adds color and a fresh finish to the dish.

Equipment

  • large skillet
  • mixing bowl
  • 10-inch cast iron skillet

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet over medium heat, melt 4 tablespoons of unsalted butter and sauté 1 chopped yellow onion until golden and fragrant, about 5 minutes.
  3. Sprinkle 1/3 cup of all-purpose flour over the sautéed onions and stir well, cooking for an additional minute.
  4. Gradually pour in 2 cups of low-sodium chicken broth and 1 cup of half-and-half, whisking continuously until the mixture begins to thicken, about 3-4 minutes.
  5. Add in a teaspoon each of dried thyme and rosemary, along with salt and pepper to taste.
  6. Stir in 2 cups of frozen mixed vegetables and 2 cups of cooked shredded rotisserie chicken into the thickened sauce, heating through for another 2-3 minutes.
  7. In a mixing bowl, combine 2 cups of unbleached all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  8. Create a well in the center, then melt 1/2 cup of unsalted butter and mix it with 3/4 cup of buttermilk.
  9. Pour this mixture into the well and stir until just combined.
  10. Transfer the warm chicken filling to a 10-inch cast-iron skillet. Drop spoonfuls of biscuit dough evenly over the filling.
  11. Place the skillet in the preheated oven and bake for 17-22 minutes, or until the biscuits are golden brown.
  12. Once baked, let it cool for about 5 minutes, then garnish with freshly minced parsley.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, use cold butter in the biscuit dough. Overworking the dough can lead to tough biscuits. Feel free to customize with leftover turkey or different vegetables.

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