A yummy twist on traditional chicken pot pie. This chicken and biscuit pot pie is even better than the original!
How to Make Chicken and Biscuit Pot Pie
While I love traditional Chicken Pot Pie, I'm always a little overwhelmed by the crust. I'll order it every time if it's on the menu when we're dining out, but I haven't really worked with pie crust much and never have any on hand. I do, however, always have biscuits on hand, so my husband created a great way for us to enjoy chicken pot pie without the crust element. Allow me to introduce you to Chicken and Biscuit Pot Pie. It's the ultimate comfort food - so hearty and filling, and it's easy to make!
What I love about this recipe is that it's made from simple ingredients that most people either have or can get very easily. There are no fancy items that you'll need to search high and low for - it's all easily available. Don't be fooled by the lengthy instructions - I'm just wordy. This recipe is not that labor intensive and I'm sure you'll love it.
There are two ways to make this dish; the way I'm going to prepare it here, and another option that includes cooking the entire meal in a dutch oven on the stovetop to steam the biscuits. My husband prefers the steamed method, but I like the golden flakiness of the biscuits in the oven. I'll give you alternate directions below and you can decide which you like best.
Another thing to love about this meal is that it feeds at least 6 people, maybe more. If you're cooking on a budget for a large family, just add more carrots and potatoes to make it stretch. We get at least two dinners out of this, we just add new biscuits when reheating.
Will you be making this recipe for Chicken and Biscuit Pot Pie?
A Twist on Traditional Chicken Pot Pie Recipe - Chicken and Biscuit Pot Pie
- 2 pounds chicken breast
- 3 or 4 Carrots peeled and chopped (add as many as you like)
- 1 large sweet onion chopped
- ½ to 1 cup of Frozen peas
- 2 or 3 cans of potatoes I use them to save time; peel fresh ones if you're feeling fancy
- 2 cups of chicken broth
- 1.5 cups of milk or cream
- 3 tbsp butter use 4 if you're not watching your figure
- 1 tsp thyme
- 1 tsp rosemary
- ½ tsp sage
- Salt and pepper to taste
- Nutmeg to taste ½ a tsp should do
- Olive Oil to coat pan
- Flour - enough to coat chicken and ½ cup for roux
- 1 can of biscuits
Chop your veggies and set aside.
Combine flour, a little salt & pepper (to taste). Cut your chicken into 2 inch chunks then toss in the flour mixture to coat.
In a large dutch oven, heat some olive oil on medium low. Add the chicken and let cook 2-3 minutes on each side.
Add the carrots and onion to the pot - add more oil if needed. If you're using fresh potatoes you can add them here too.
Add the thyme, rosemary, and sage to the chicken and veggies. You can adjust these seasonings based on your preferences (I tend to add more Thyme)
While this mixture is cooking, start making a roux, but don't forget about the chicken & veggies - give them a stir every few minutes so they don't stick. Melt 3 (or 4) tbsp of butter in a small saucepan over medium-low heat. Once the butter is melted add ½ cup of flour and whisk for a minute until it's pretty smooth. It's going to be thick, like a paste - it will be a thinner if you use more butter.
Once you have your paste, add 1.5 cups of milk or cream and whisk for a minute until smooth (no lumps!)
Whisk in 2 cups of chicken broth and turn up the heat until it comes to a good simmer. According to the Joy of Cooking where I learned how to make a roux, you're supposed to continuously whisk... and whisk... I just bring it to a rolling simmer then whisk it as often as I can. It gets thicker the longer it sits without being whisked so just whisk it every minute or so, breaking up any lumps, you don't want it to turn to glue.
Once it's creamy and thick, turn your heat to low and add in some nutmeg (to taste). It adds a nice little layer of flavor but it's certainly optional. Season with salt and pepper.
Add your canned potatoes to the chicken and veggie mixture and give it a quick stir.
Add your roux to the chicken and vegetable mixture.
Cook on low or medium/low for about 30 minutes or so, stirring occasionally so the bottom doesn't burn.
After your mixture has cooked for the 30 minutes, add in your frozen peas (added here so they don't get too mushy).
At this point you can either place the raw biscuit dough on top of your mixture and cover it to let the biscuits steam cook for 20 minutes (they'll be pale looking, but fluffy in texture and SO good - you'll know they're done when they aren't wet),
Alternatively, you can transfer the mixture into individual ramekins and place a biscuit on top of each. Bake according to biscuit package directions.