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Biscuit Chicken Pot Pie
My Biscuit Chicken Pot Pie Recipe
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 this dish 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 for your Biscuit Chicken Pot Pie
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*
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. I've also used the rotisserie chicken that most larger grocery stores sell. It tends to be moist and flavorful.
One method of preparation however, is to brine your chicken (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 stove top.
Remove the chicken, cool, and then shred for use in your pot pie.
Personalize your biscuit chicken pot pie based on your family's favorite vegetables. You can use frozen or fresh, or if you're in hurry, canned.
For carrots, peas, green beans, I merely cook them 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 shredded chicken.
To top off your biscuit chicken pot pie, you need biscuits.
You can use any biscuit you prefer.
If you're mixing up home made or Bisquick type biscuits, you will merely place the batter on top and bake for the time indicated for the biscuits.
For refrigerated biscuits, I usually use large, fluffy Buttermilk or Extra Rich biscuits. With these, you should 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.
Putting It All Together
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:
- Preheat your oven to the temperature indicated on the biscuits, generally 375°.
- Cook and shred chicken. Place shredded chicken in 8x12 bake dish.
- Chop and cook vegetables (tender crisp), drain, and place in bake dish with chicken.
- Prepare sauce.
Melt 3 tablespoons butter in pan and saute diced 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.
- Top with biscuits.
For homemade biscuits, drop dough on top, and then place in pre-heated oven to bake for 30 minutes or per instructions for biscuits. If using refrigerated biscuits wait to place them on top. Instead place the bake dish with chicken, vegetables, and sauce in the oven to bake 15 minutes. Then place refrigerated biscuits on top, return bake dish to oven, and bake another 15 minutes or until biscuits are done.
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© 2009 Christine Mulberry