Chicken Pot Pie with Buttermilk Biscuit Crust 🥧
Description:
This Chicken Pot Pie with Buttermilk Biscuit Crust is the epitome of comfort food, boasting tender chicken, hearty vegetables, and a luscious broth-enriched sauce that will warm your soul on even the chilliest of evenings.
Cooking Time: 1 hour 30 minutes
Preparation Time: 20 minutes
Total Time: 1 hour 50 minutes
Recipe Category: Savory Pies
Keywords: One Dish Meal, Breads, Chicken, Poultry, Meat, Weeknight, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 499.2
- Fat: 16.1g
- Saturated Fat: 8.9g
- Cholesterol: 91.2mg
- Sodium: 865.5mg
- Carbohydrates: 58.5g
- Fiber: 6g
- Sugar: 8.2g
- Protein: 30g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 12 | Boneless skinless chicken breasts |
| 3 cups | Water |
| 2 | Potatoes |
| 1/2 cup | Celery |
| 1 | Chicken bouillon cube |
| 1/4 cup | Butter |
| 4 tbsp | All-purpose flour |
| 2 cups | 2% low-fat milk |
| 1 tsp | Poultry seasoning |
| 1 cup | Sliced mushrooms |
| 1 cup | Frozen mixed vegetables |
| 1 cup | All-purpose flour (for biscuits) |
| 1 tbsp | Baking powder |
| 1/2 tsp | Salt |
| 1 cup | Buttermilk |
Instructions:
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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
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Prepare Casserole Dish: Spray a 2-quart casserole dish with cooking spray to prevent sticking.
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Cook Chicken: In a medium saucepan, combine chicken breasts and water. Bring to a gentle boil and simmer until the chicken is cooked through, approximately 15 minutes. Once done, remove the chicken from the pan, reserving the broth for later use. Allow the chicken to cool slightly, then shred it into bite-sized pieces and set aside.
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Prepare Vegetable Mixture: To the reserved broth, add potatoes, celery, and the chicken bouillon cube. Bring the mixture to a boil, then reduce the heat and simmer for about 12 minutes, or until the vegetables are tender. Transfer the mixture to a heavy saucepan and set aside.
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Make Sauce: In a separate saucepan, melt the butter over low heat. Add 2 tablespoons of flour, stirring constantly until smooth. Cook for an additional minute, continuing to stir constantly. Gradually pour in the milk, stirring constantly over medium heat until the mixture thickens. Remove from heat and stir in the poultry seasoning.
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Combine Ingredients: In a large bowl, combine the shredded chicken, frozen mixed vegetables, sliced mushrooms, and the prepared sauce. Mix well to ensure everything is evenly coated.
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Assemble Pot Pie: Spoon the chicken and vegetable mixture into the prepared casserole dish, spreading it out evenly.
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Prepare Biscuit Dough: In a small bowl, combine 1 cup of flour, baking powder, and salt. Cut in the remaining 1/4 cup of cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.
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Top with Biscuit Dough: Spoon the biscuit dough in dollops over the chicken mixture in the casserole dish, covering it as evenly as possible.
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Bake: Place the casserole dish in the preheated oven and bake for approximately 1 hour, or until the biscuits are golden brown and the filling is hot and bubbly.
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Serve: Once baked, remove the pot pie from the oven and allow it to cool slightly before serving. Enjoy this comforting dish with your loved ones!
This Chicken Pot Pie with Buttermilk Biscuit Crust is a perfect one-dish meal that’s ideal for busy weeknights or cozy family dinners. With its hearty filling and flaky biscuit topping, it’s sure to become a favorite in your household.
