From Scratch To Perfection: How To Make The Ultimate Chicken Pot Pie With Canned Biscuits

Are you craving a comforting and satisfying meal without the hassle of complicated cooking? Look no further than this comprehensive guide on how to make chicken pot pie with canned biscuits. This classic dish is not only delicious but also surprisingly easy to prepare, making it perfect for busy weeknights or cozy weekends.

Ingredients: A Symphony of Flavors

To craft this culinary masterpiece, you will need:

• 1 (14.5 oz) can of chicken broth
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/3 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups cooked chicken, shredded
• 1 cup frozen peas, thawed
• 1 cup canned biscuits, divided

Instructions: A Step-by-Step Culinary Journey

1. Prepare the Vegetables: In a large saucepan, sauté the onion, celery, and carrots in 2 tablespoons of butter over medium heat until softened.

2. Create the Roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will create a roux, which will thicken the sauce.

3. Add Liquid and Seasonings: Gradually whisk in the chicken broth until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened. Season with thyme, sage, salt, and pepper.

4. Incorporate the Chicken: Stir in the shredded chicken and peas.

5. Assemble the Pie: Preheat oven to 375°F (190°C). Spray a 9-inch pie plate with cooking spray. Pour the chicken mixture into the prepared pie plate.

6. Top with Biscuits: Cut each canned biscuit into quarters. Arrange the biscuit pieces over the chicken mixture, overlapping slightly.

7. Bake to Perfection: Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.

Variations: A Canvas for Creativity

• Cream of Chicken Soup: For a richer flavor, replace 1 cup of chicken broth with 1 can of cream of chicken soup.
• Vegetables: Feel free to add other vegetables to your pot pie, such as corn, green beans, or mushrooms.
• Cheese: Sprinkle shredded cheddar or mozzarella cheese over the biscuits before baking for an extra layer of indulgence.
• Crust: If you prefer a more traditional crust, roll out a 9-inch pie crust and place it over the chicken mixture before baking.

Tips for Success: Enhancing Your Culinary Skills

• Use a Rotisserie Chicken: Save time by using a pre-cooked rotisserie chicken.
• Make Your Own Biscuits: For a homemade touch, make your own biscuits using a simple biscuit recipe.
• Don’t Overcook the Biscuits: Keep an eye on the biscuits during baking to prevent them from becoming dry or burnt.
• Let It Cool: Allow the pot pie to cool for 10-15 minutes before serving to prevent the filling from spilling out.

Pairing Suggestions: A Harmonious Culinary Experience

• Salad: Serve the chicken pot pie with a fresh and light salad to balance the richness.
• Bread: Crusty bread or dinner rolls are perfect for soaking up the delicious sauce.
• Wine: A glass of Chardonnay or Sauvignon Blanc will complement the flavors of the pot pie.

The Joy of Leftovers: A Culinary Treasure

Any leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through.

Basics You Wanted To Know

1. Can I use canned chicken instead of cooked chicken?

Yes, you can use 2 cans (12 oz each) of canned chicken, drained and flaked, in place of the cooked chicken.

2. Can I make the pot pie ahead of time?

Yes, you can assemble the pot pie up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, bring to room temperature for 30 minutes before baking as directed.

3. How can I make the pot pie gluten-free?

Use gluten-free flour to make the roux and gluten-free canned biscuits to top the pie.