Chicken Pot Pie with Biscuit Crust 🥧
Introduction:
Indulge in the delightful fusion of my savory Chicken Pot Pie filling and my mother-in-law’s biscuit-style crust! This recipe brings together the best of both worlds, creating a dish that’s not only delicious but also versatile to suit your preferences. Whether you opt for a double crust for that extra comfort or keep it light with just a top layer, this pot pie promises a mouthwatering experience every time. Plus, with the option to use homemade gravy or convenient store-bought alternatives, you can tailor this recipe to fit your schedule and taste buds. Get ready to savor every bite of this comforting classic!
Overview:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories per Serving: 324.3
Ingredients:
For the Biscuit Crust:
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 3 cups cooked chicken, diced
- 1 cup frozen peas and carrots
For the Filling:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 cup milk
Instructions:
For the Biscuit Crust:
- Prepare the Dough: In a bowl, combine the dry ingredients for the biscuit crust – all-purpose flour, chopped onion, salt, and pepper.
- Incorporate Butter: Cut in the butter until the mixture resembles small peas.
- Moisten with Milk: Pour in the milk and stir just until moistened.
- Knead the Dough: Transfer the dough onto a floured surface and knead it about 8 times.
- Roll Out the Crust: Roll the dough into the desired shape depending on the casserole dish you’re using. If making two crusts, roll the bottom one larger.
For the Filling:
- Prepare the Roux: Melt butter over low heat in a large saucepan.
- Add Ingredients: Stir in flour, chopped onions, salt, and pepper. Cook until the mixture is bubbly, stirring constantly.
- Thicken the Mixture: Remove from heat and whisk in chicken broth and milk. Return to heat and bring to a boil, stirring constantly until thickened.
- Incorporate Chicken and Vegetables: Add diced chicken and frozen peas and carrots into the mixture, combining well. Remove from heat.
Putting it Together:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Assemble the Pie: Pour the chicken mixture into a 2-quart casserole dish. If using a bottom crust, line the dish with it.
- Add the Top Crust: Lay the biscuit crust over the mixture and press it into the inside edges of the dish. Make a couple of slits in the center of the crust with a sharp knife.
- Optional Double Crust: If using a top and bottom crust, crimp the edges to seal.
- Bake to Perfection: Bake for about 30 minutes or until the crust is golden brown.
Tips and Variations:
- Double Crust: For a heartier dish, double the biscuit crust recipe and use it for both the top and bottom layers.
- Gravy Options: Feel free to use leftover gravy or canned/jarred gravy to simplify the process.
- Vegetarian Twist: Swap chicken for your favorite plant-based protein and use vegetable broth for a vegetarian version.
- Customize with Veggies: Experiment with different vegetables like mushrooms, broccoli, or corn to add your own twist to the filling.
Conclusion:
With its golden, flaky crust and hearty, flavorful filling, this Chicken Pot Pie with Biscuit Crust is sure to become a family favorite. Whether enjoyed as a cozy weeknight dinner or shared at potlucks and gatherings, it’s a comforting classic that never disappoints. So gather your ingredients, preheat your oven, and get ready to delight your taste buds with this irresistible homemade pot pie!
