Chicken pot pie biscuits combine the creamy goodness of chicken pot pie filling with the flaky, buttery texture of biscuits. Here’s a recipe to make this comforting dish:
Chicken Pot Pie Biscuits Recipe
Ingredients:
For the chicken filling:
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup frozen peas
- Chopped fresh parsley (for garnish, optional)
For the biscuit topping:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare the chicken filling: In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add minced garlic and cook for another minute.
- Make the roux: Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly. Gradually pour in chicken broth and milk (or cream), stirring constantly to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
- Season and add chicken and peas: Add the cooked chicken, dried thyme, salt, pepper, and frozen peas to the skillet. Stir well and let it simmer for a few minutes until the peas are heated through. Remove from heat and set aside.
- Prepare the biscuit topping: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined; do not overmix.
- Assemble and bake: Transfer the chicken filling into a baking dish or individual oven-safe ramekins. Drop spoonfuls of biscuit dough over the chicken mixture, covering it as evenly as possible.
- Bake in the oven: Place the baking dish or ramekins on a baking sheet (to catch any drips) and bake in the preheated oven for 20-25 minutes or until the biscuits are golden brown and cooked through.
- Garnish and serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, then serve your delicious chicken pot pie biscuits while warm.
This delightful dish brings together the comforting flavors of chicken pot pie with the delightful texture of buttery biscuits, making it a hearty and satisfying meal.
