Easy Recipe: How To Make Homemade Chicken Pot Pie With Biscuits

Indulge in the comforting aromas and tantalizing flavors of homemade chicken pot pie, now enhanced with the delightful addition of flaky biscuits. This culinary masterpiece is a testament to culinary artistry, promising a warm and satisfying meal that will nourish your body and soul. Join us as we embark on a step-by-step journey to create this classic dish from scratch.

Ingredients:

For the Filling:

• 1 (3-pound) whole chicken, cut into 8 pieces
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cups chicken broth
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste

For the Biscuits:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1 cup buttermilk

Instructions:

Cooking the Chicken:

1. In a large pot or Dutch oven, place the chicken pieces, onion, carrots, and celery.
2. Pour in the chicken broth and bring to a boil.
3. Reduce heat and simmer for 45-60 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and set aside to cool.

Making the Filling:

1. Shred the chicken meat from the bones and discard the bones.
2. Add the shredded chicken, peas, and parsley to the pot with the vegetables and broth.
3. Bring to a simmer and season with salt and pepper to taste.

Preparing the Biscuits:

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Add the cold butter cubes and use your fingers to work them into the flour mixture until it resembles coarse crumbs.
3. Gradually add the buttermilk and mix until the dough just comes together. Do not overmix.

Assembling the Pot Pie:

1. Preheat the oven to 375°F (190°C).
2. Pour the filling into a 9×13-inch baking dish.
3. Drop spoonfuls of the biscuit dough over the filling, leaving some space between them.
4. Bake for 25-30 minutes, or until the filling is bubbly and the biscuits are golden brown.

Tips for Perfection:

• For a richer flavor, use homemade chicken broth instead of store-bought.
• Add chopped mushrooms or parsnips to the filling for extra texture and flavor.
• If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
• For a crispier topping, brush the biscuits with melted butter before baking.

Variations:

• Use a different type of poultry, such as turkey or duck.
• Add a layer of mashed potatoes to the bottom of the dish for a hearty twist.
• Top with grated Parmesan cheese for a cheesy crust.

Healthier Options:

• Use whole-wheat flour for the biscuits to increase fiber intake.
• Substitute Greek yogurt for the buttermilk to reduce calories and fat.
• Add more vegetables to the filling, such as spinach or zucchini.

Serving Suggestions:

• Serve the chicken pot pie with a side salad or a warm loaf of bread.
• Top with additional parsley or chives for a fresh garnish.
• Pair with a glass of your favorite wine or a cold beer for a complete meal.

A Culinary Masterpiece for All Occasions:

Whether you’re hosting a family dinner, a cozy gathering with friends, or simply craving a comforting meal, this homemade chicken pot pie with biscuits is guaranteed to impress and satisfy. Its warm and savory flavors, combined with the flaky and buttery biscuits, create a culinary masterpiece that will linger in your memory long after the last bite.

Quick Answers to Your FAQs

Q: Can I use rotisserie chicken instead of cooking my own?
A: Yes, using rotisserie chicken is a great time-saver. Simply shred the meat and add it to the filling.

Q: How can I make the pot pie ahead of time?
A: You can assemble the pot pie up to 24 hours in advance. Store it in the refrigerator and bake it before serving.

Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the pot pie for up to 3 months. Allow it to cool completely before freezing it. When ready to serve, thaw it overnight in the refrigerator and bake it at 350°F (175°C) until heated through.