The dish is topped with homemade biscuits, shallots sauteed in thyme and white wine, and creamy chicken, carrots, peas, and peas. This dish is rich in flavor but humble and old-fashioned. It goes straight to your heart.
Why Biscuits for Chicken Pot Pie Crust
When it comes to chicken pot pies, I strongly believe that biscuits work better than pie crusts.
Why I prefer biscuits to other foods
- It is easier to make them from scratch.
- They are more tolerant.
- These are probably even MORE delicious.
- The bottom of the pot pie is not soggy.
- They are buttery little biscuits, for crying out loud.
Ingredients for This Easy Chicken PotPie
This is a simplified version of the popular chicken pot pie. However, it still takes some time and effort.
- Biscuits – The usual suspects are flour, butter, salted milk, and salt.
- Fillings and Sauces: chickens, aromatics, and vegetables with milk, broth, and white wine. Add MORE BUTTER for the sauce.
You got it? Let’s go.
How to Make Homemade Chicken Pot Pie With Biscuits
Before you begin your Pot Pie adventure, consider these three Biscuit Things.
- Use good butter.
- Butter is best grated.
- Do not overmix. Gently bring the dough together, fold it out once or twice, and then cut it straight down using your biscuit cutter. It looks more like the rim of a glass. You are way ahead of me if you have a biscuit cutter.
In a pan, gravy with chicken and vegetables, biscuits on the top, and a quick trip in the oven to bake in a baking dish. ….
You are being spoken to by the love of your life, a golden brown, creamy, buttery, and savory dish.
There are zero situations where a chicken potpie with biscuits would not be a great improvement.
What to serve with chicken pot pie
This recipe is packed with everything you could need: veggies to add flavor, chicken for protein, and BISCUITS. What is the most crucial part? Here are some other ideas to make this a complete meal.
- SaladYou can make something as simple as this Simple Green Salad or something more elaborate (and delicious!). Like this Beet and burrata Salad or this Bacon & Brussels Sprouts salad.
- Vegetable: This is great served with a roasted vegetable as a side dish, and I love these Roasted Brussels sprouts.
- DrinksIf the pot pie is already out, pour yourself a glass to go with it!
- 1 The following are some of the most popular ways to buy a car: Baking powder
- 1 The following are some of the most popular ways to buy a car: Sugar
- 1/2 The following are some examples of the use of Kosher salt
- 6 Very cold tablespoons of Salted Butter
- 3/4 Whole milk
- 4 Tablespoons Salted Butter
- A few Thyme sprigs
- 2 Shouldots, minced
- 4 Carrots Peeled and thinly sliced (about 2 cups)
- 4 Celery stalks ……………? (about 1 cup)
- Splash of the Day: Dry white wine (optional)
- 2 Whole milk
- 1 1/2 chicken broth
- 4 Shredded chicken (I use a Rotisserie Chicken)
- 2 Frozen peas
- One teaspoon Salt
- Squeeze of Lemon juice, Black pepper, etc.
Biscuits: Pre-heat the oven to 425°. Mix flour, baking soda, sugar and salt. Grate butter into the dry mixture and mix it with your hands. Pour a smoother mixture, add milk, and gently stir with a fork. Turn out the dough onto a clean counter. It will become a layer of 1-2 inches thick if you fold it over several times. You can use a biscuit cutter or the rim of a glass to cut 6-10 biscuits. We’re not going to be precious.
Filling: Melt butter in a large Dutch oven or pan that is oven-safe. Add the shallots and thyme; sauté for 5 minutes. Add celery and carrots; sauté for 5 minutes. Add the flour and saute it for 1-2 mins. Pour a splash of wine and let it bubble. Add the milk and chicken broth slowly and gradually. Stir after each addition. The mixture should look like a thick and creamy soup. Add the chicken and peas. Add salt, pepper, and lemon juice. Remove the thyme sprigs.
Bake: Arrange the biscuits on top. Brush biscuits with butter or milk to brown them more. Bake biscuits for 15-20 minutes until they are hot and bubbly.