Today, I’m excited to share with you a recipe that has quickly become a favorite in my household: chicken pot pie with biscuits! It may not be the fanciest dish ever, but its unassuming, wholesome combination of ingredients—chicken, carrots, celery, onions, peas, and corn—makes it one of the best recipes to help you unwind and relax at the end of a long and cold winter day. It’s pure comfort food, like a big bear hug in a bowl. Or, you know, on a plate, as the case may be.
I chose a biscuit topping rather than a traditional pie crust because I wanted something carb-y that I could really bite into. I love dessert pies as much as the next person (exhibits A and B), but in the case of a savory pie for an entrée, I feel like I have to eat a ton of crust to meet my (mostly mental) carb quota. It’s just so thin, you know? Anyway, the practical upside of incorporating biscuits instead of pie crust is that the biscuit dough comes together in 2 minutes or less – it doesn’t get easier than that! And these biscuits are downright dreamy – they’re simultaneously fluffy and filling and they nearly melt in your mouth.
The first time I made this, I didn’t quite have the amount of chicken broth right and the end product was still rather soupy. I think the biscuits absorbed some of the excess liquid overnight, though, so the leftovers on the second day had the consistency I was originally aiming for. With the amount of chicken broth reduced (to the 3 cups listed in the recipe), the filling of the pot pie has a perfect stew-like consistency – slightly runny but nothing that the biscuits can’t handle and mop up! As for the leftovers (if you have any!), you may want to stir in a little extra chicken broth before reheating.
So, to sum up, this chicken pot pie with biscuits is:
1. Easy to make
2. Total comfort food (but still healthy!)
3. All around fan-freaking-tastic.
I even caught the boyfriend going at the empty casserole dish with his spoon after dinner, just to make sure not a single bit went to waste. Now that’s a sure sign of a new favorite dish.
- 1 1/4 pounds chicken breast tenders
- 1 tablespoon vegetable oil
- 1 medium or large onion, diced
- 3 carrots, cut into coins
- 2 ribs celery, diced
- 4 tablespoons butter or margarine
- 1/2 cup flour
- 3 cups chicken broth
- 1/4 cup milk (I use skim milk)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup corn
- 1 cup peas
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 2/3 cup milk (I use skim milk)
- crispy fried onions
- Preheat the oven to 400 degrees.
- Place 1 tablespoon of vegetable oil in a 12-inch skillet and heat over medium for 1-2 minutes. Place the chicken tenders in the pan and cook, covered, until no pink remains, about 12-14 minutes (if you are using frozen chicken tenders). Flip the tenders over halfway through the cooking time.
- Transfer the chicken to a cutting board and wipe the skillet clean. Heat the butter (or margarine) over medium until melted, then add the diced onion, carrots, and celery. Sauté the vegetables until softened, about 8-10 minutes. While the vegetables are cooking, chop the chicken tenders into small bite-sized pieces or shred with a fork.
- Add 1/2 cup flour to the vegetables and stir until incorporated. Pour in the chicken broth and 1/4 cup milk. Add the salt and pepper, and bring to a boil. Stir in the corn, peas, and chopped chicken pieces. Cook for 2-3 more minutes, until the sauce has thickened slightly.
- Transfer the contents of the skillet into an ungreased casserole dish (2.5 quarts or larger) or 9×13 pan. Bake for 15 minutes.
- While the filling is baking, mix up the biscuit dough: sift together the flour, baking powder, and salt. In the same measuring cup, measure out (but do not stir together) the milk and oil, and then pour into the dry ingredients. Mix with a fork until the dry ingredients have been coated and a dough forms. Divide the dough into 8 pieces and gently flatten into rounds.
- After the filling has baked for 15 minutes, remove the casserole dish from the oven. Carefully place the flattened rounds of biscuit dough on top of the filling. Return to the oven and bake for an additional 15 minutes, or until the filling is bubbly and the biscuit tops are slightly golden.
- Serve, and garnish individual portions with crispy fried onions, if desired.