A timeless comfort food, chicken pot pie has been a favorite since before our grandparents. Like many great dishes however, the recipes change as they're handed down from generation to generation. The beauty of a good chicken pot pie is that it nearly always provides a warming feel and rarely fails to satisfy an empty stomach. In fact, I've often prepared this dish when I'm concerned about how I'll satisfy a diverse group of tastes and it's never let me down.

This recipe for biscuit chicken pot pie isn't for those searching for lighter fare. It's a more traditional recipe, but one that certainly provides plenty of rich flavors. Above all however, it's simple, easy to make, and can be personalized to suit the palate of your own family or guests.

The ingredients

To serve 4-6 people, you'll need:

• 1 1/2 cups cooked chicken, shredded
• 1 to 1 1/2 cups cooked vegetables of choice, chopped as needed*
• 3 Tablespoons butter
• 1 small onion, diced
• 1 clove garlic, minced
• 3 Tablespoons flour
• 1/4 teaspoon crushed rosemary
• 2 cups chicken broth
• 3/4 cups heavy whipping cream
• 8 refrigerated biscuits or other biscuits of choice

*Common vegetable combinations include carrots and peas, or celery, potatoes, and corn or green beans.

Set Up

Preheat your oven to the temperature indicated on the biscuits, generally 375°. You'll be cooking your vegetables and chicken, and then placing them in a 8x12 bake dish, covering them with your sauce, and then baking for approximately 30 minutes. (topping with biscuits the last 15 minutes if using refrigerated biscuits)

The sauce is the heart of this biscuit chicken pot pie and you'll find it's the only part that's very specific in this recipe.

I generally prefer dark meat as I feel it has more flavor but if you prefer breasts that will certainly work just fine as well. To make life easy I tend to stick with boneless, skinless varieties. However, if you don't mind the extra work, the chicken can retain more flavor and moisture if it's prepared with bones and skin intact, and then removed before adding to the chicken pot pie.

Again how you prepare the chicken is up to your preference. You can even use meat that is already cooked for other purposes. Merely shredding it into small pieces for our dish.

My preferred method of preparation however, is to brine it (soak it in a salt and water solution) in the refrigerator for 1 hour and then place in a saucepan, cover with water, and simmer for 15-17 minutes on the stovetop.

Remove the chicken and cool. Shred and place in the bake dish with vegetables.

Short and sweet. You can use frozen or fresh, or if you're in hurry, canned.

For carrots and peas, I merely cook them in boiling water on the stove top. If I use mushrooms or celery, I saute. Potatoes are boiled. I generally prefer tender crisp to avoid overcooking.

Drain and add to the bake dish with the shredded chicken.

The sauce is the basis of this biscuit chicken pot pie recipe. The rest is really up to your individual taste. You have the option of making it differently each time you prepare it. Mix it up and have some fun!

Without further ado, here it is:

• 3 Tablespoons butter or margarine
• 1 small onion, diced
• 1 clove garlic, minced
• 3 Tablespoons flour
• 2 cups chicken broth
• 3/4 cup heavy whipping cream
• 1/4 tsp crushed rosemary

Melt butter in pan and saute onion and garlic for 4 or 5 minutes, until tender. Toss in rosemary and then stir in flour. Cook for 1 minute over low heat. Turn heat up to medium and gradually pour in chicken broth, stirring with a whisk. Allow to thicken and gradually add whipping cream.

Once warmed throughout and thickened, pour over vegetables and chicken.

To finish off your biscuit chicken pot pie, you need biscuits.

If you're mixing up home made or Bisquick type biscuits, merely place the batter on top and bake for the time indicated for the biscuits. For refrigerated biscuits, place the bake dish in the pre-heated oven for 15 minutes before adding the biscuits. Then, arrange them on top and return to the oven for 13-15 minutes or as indicated on the packaging.

Photo Credit

Introduction and Topping It Off:Ninjapoodles.

The Vegetables: Matt Biddulph.  

The Sauce: crd!.