Delicious Biscuit Pot Pie Recipe: A Comforting and Flavorful Dish
Introduction
Are you looking for a comforting and flavorful dish that will satisfy your cravings? Look no further! This delicious biscuit pot pie recipe is the perfect choice. Packed with tender chicken, vegetables, and a creamy sauce, all topped with fluffy homemade biscuits, this dish is sure to become a family favorite.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- In a large skillet, sauté the onion, celery, and carrots until they are soft and translucent.
- Add the flour to the skillet and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth and milk until the mixture is smooth.
- Add the frozen mixed vegetables, cooked chicken, dried thyme, garlic powder, salt, and pepper. Stir until well combined.
- Cook over medium heat until the mixture thickens, about 5-7 minutes.
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuits.
- Add the cold, cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
- Slowly pour in the milk and stir until just combined.
- Transfer the chicken mixture to a 9x13-inch baking dish.
- Dollop spoonfuls of the biscuit dough over the top of the chicken mixture.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Tips and Variations
For a twist on the classic recipe, try adding some shredded cheddar cheese on top of the biscuit dough before baking. It will melt and create a delicious cheesy crust.
If you prefer a vegetarian version, you can substitute the chicken with tofu or additional vegetables like mushrooms or zucchini.
This biscuit pot pie is best served fresh, but you can store any leftovers in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
Conclusion
With its creamy filling, tender chicken, and fluffy homemade biscuits, this biscuit pot pie recipe is a true winner. It's a comforting and flavorful dish that will warm your heart and satisfy your taste buds. Give it a try and enjoy the deliciousness!
F.A.Q.S.
1. Can I use store-bought biscuits instead of making them from scratch?
Yes, you can definitely use store-bought biscuits as a time-saving alternative. Just follow the instructions on the package for baking.
2. Can I substitute the chicken with another meat or make a vegetarian version?
Absolutely! You can substitute the chicken with turkey, beef, or even seafood like shrimp. For a vegetarian version, tofu or additional vegetables can be used instead.
3. How long will the biscuit pot pie stay fresh in the refrigerator?
The biscuit pot pie will stay fresh in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap or transfer it to an airtight container.
4. Can I freeze the biscuit pot pie for later?
Yes, you can freeze the biscuit pot pie for later. After baking, let it cool completely, then wrap tightly with aluminum foil or plastic wrap and place it in the freezer. It will stay fresh for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake it in the oven until heated through.