When it comes to comfort food, few dishes rival the classic combination of creamy chicken and flaky biscuits. Chicken pot pie is a staple of warm, fuzzy feelings, and when you add a layer of buttery, crumbly biscuit on top, it’s hard to beat. But don’t just settle for one way – why not try 20 different variations? From spicy to savory, these creamy chicken pot pie recipes with flaky biscuits will keep your taste buds entertained all year round.
Classic Chicken Pot Pie with Buttermilk Biscuits
Classic Chicken Pot Pie with Buttermilk Biscuits: A comforting and flavorful dish perfect for a cozy evening or special occasion.
Ingredients:
For the filling:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
For the biscuits:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup cold buttermilk
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the filling by cooking the chicken, onion, and garlic in butter until the chicken is cooked through.
3. Add the frozen vegetables, flour, chicken broth, and heavy cream. Bring to a simmer and cook for 5 minutes or until the sauce thickens. Season with salt and pepper.
4. Roll out the biscuits on a floured surface to a thickness of about 1/2 inch. Place on top of the filling.
5. Brush the tops of the biscuits with melted butter and bake for 25-30 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Cheesy Chicken Pot Pie with Cheddar Biscuits
Elevate your comfort food game with this creamy chicken pot pie recipe, topped with a crispy cheddar biscuit crust. A classic combination of tender chicken, sautéed vegetables, and rich sauce is wrapped in a flaky pastry crust.
Ingredients:
For the filling:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium carrots, peeled and diced
– 1 large celery stalk, diced
– 1/2 cup frozen peas and carrots
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
For the cheddar biscuits:
– 1 1/2 cups all-purpose flour
– 3/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup grated cheddar cheese
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken and vegetables in a large skillet until tender.
3. Add flour, chicken broth, heavy cream, and butter; stir until smooth.
4. Roll out puff pastry on a floured surface to fit a 9×13-inch baking dish.
5. Spoon filling into the pastry-lined dish.
6. Top with cheddar biscuits (see below).
7. Bake for 40-45 minutes or until golden brown.
Cheddar Biscuits:
1. Preheat oven to 400°F (200°C).
2. Whisk together flour, butter, and cheese until crumbly.
3. Roll out dough on a floured surface to fit the top of the pot pie.
4. Cut into squares or shapes; place on top of filling.
Spicy Chicken Pot Pie with Jalapeño Biscuits
Elevate your comfort food game with this spicy take on the classic chicken pot pie. The addition of jalapeños to the biscuits adds a bold, crunchy element that complements the creamy filling perfectly.
Ingredients:
For the filling:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
For the jalapeño biscuits:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup cold butter, cut into small pieces
– 3/4 cup buttermilk
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Preheat oven to 375°F.
2. Prepare the filling by sautéing chicken, onions, garlic, bell pepper, chili powder, cumin, smoked paprika, salt, and pepper in a large skillet until cooked through.
3. Add flour to thicken, then stir in broth and heavy cream.
4. Roll out jalapeño biscuits dough to 1/4-inch thickness. Cut into squares or shapes of your choice.
5. Place filling in a 9×13 inch baking dish and top with biscuit pieces.
6. Bake for 35-40 minutes, or until the crust is golden brown.
Cooking Time: 35-40 minutes
Herbed Chicken Pot Pie with Rosemary Biscuits
Elevate your comfort food game with this flavorful twist on a classic chicken pot pie, featuring rosemary-infused biscuits and a rich herby filling.
Ingredients:
For the filling:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed herbs (thyme, rosemary, parsley)
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
For the biscuits:
– 2 cups all-purpose flour
– 4 teaspoons cold unsalted butter, cut into small pieces
– 1/2 teaspoon dried rosemary leaves
– 3/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken and onion in olive oil until browned, then add garlic and herbs.
3. Mix in flour, broth, and cream; season with salt and pepper.
4. Roll out biscuits, place on top of filling, and brush with heavy cream.
5. Bake for 35-40 minutes or until crust is golden and filling is hot.
Cooking Time: 35-40 minutes
Vegetable-Loaded Chicken Pot Pie with Whole Wheat Biscuits
This hearty pot pie is packed with a medley of colorful vegetables, lean chicken, and flaky whole wheat biscuits. Perfect for a cozy evening meal or a satisfying lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (carrots, peas, corn)
– 1 cup all-purpose flour
– 1 cup whole milk
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 2 cups whole wheat biscuit mix
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chicken, onion, garlic, and vegetables until the chicken is cooked through.
3. In a separate bowl, whisk together the flour, milk, and thyme. Add to the skillet mixture and stir to combine.
4. Roll out the biscuit mix to form a circle or square shape. Place on top of the filling.
5. Dot the biscuit with butter and bake for 35-40 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Slow Cooker Chicken Pot Pie with Drop Biscuits
Slow Cooker Chicken Pot Pie with Drop Biscuits: A comforting, easy-to-make meal perfect for a chilly evening or busy day. This recipe combines the convenience of a slow cooker with the warmth and satisfaction of a homemade chicken pot pie.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp butter
– Drop Biscuit Topping: 1 1/2 cups all-purpose flour, 3 1/2 tsp baking powder, 1/2 tsp salt, 1/4 cup cold unsalted butter, 3/4 cup buttermilk
Instructions:
1. In the slow cooker, combine chicken, onion, garlic, mixed vegetables, flour, thyme, salt, and pepper.
2. Pour in chicken broth and heavy cream; stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, prepare Drop Biscuit Topping: mix dry ingredients, then add cold butter and buttermilk; drop spoonfuls onto the pot pie mixture.
5. Cover and cook for an additional 15-20 minutes.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Bacon Chicken Pot Pie with Garlic Butter Biscuits
This comforting pot pie combines tender chicken, crispy bacon, and flaky biscuits in a rich and savory filling, perfect for a cozy dinner or brunch.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 6 slices of bacon, diced
– 2 medium carrots, peeled and chopped
– 2 stalks of celery, chopped
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
For the garlic butter biscuits:
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/4 cup cold unsalted butter, cut into small pieces
– 3 cloves of garlic, minced
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook the chicken, bacon, carrots, and celery in a large skillet until the vegetables are tender.
3. Stir in flour and heavy cream. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Roll out biscuit dough on a floured surface to about 1/4 inch thickness. Cut into squares or use a biscuit cutter.
5. Brush tops with garlic butter (melted butter mixed with minced garlic). Sprinkle with cheddar cheese if using.
6. Pour filling into a 9×13-inch baking dish and top with biscuits.
7. Bake for 35-40 minutes, or until the biscuits are golden brown and the filling is hot.
Cooking Time: 45-50 minutes
Leftover Rotisserie Chicken Pot Pie with Quick Biscuits
Transform leftover rotisserie chicken into a satisfying and comforting pot pie, topped with quick and easy biscuits. This recipe is perfect for using up leftover poultry and creating a cozy meal.
Ingredients:
– 1 cup leftover rotisserie chicken, shredded
– 1/2 cup frozen mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup all-purpose flour
– 1/2 cup milk
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 2 cups biscuit mix
– 3/4 cup cold water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, combine chicken, mixed vegetables, flour, milk, salt, and pepper. Cook over medium heat until heated through.
3. Roll out biscuit mix on a floured surface to a thickness of about 1/4 inch. Cut into squares or shapes as desired.
4. Pour the chicken mixture into a 9×13-inch baking dish. Top with biscuit pieces, leaving some space between each piece.
5. Dot the top of the biscuits with butter.
6. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is hot.
Gluten-Free Chicken Pot Pie with Almond Flour Biscuits
Savor a comforting and gluten-free twist on the classic chicken pot pie, paired with flaky almond flour biscuits. This recipe is perfect for those seeking a grain-free alternative without compromising flavor.
Ingredients:
For the filling:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/2 cup all-purpose gluten-free flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken broth
– 1/2 cup heavy cream
For the almond flour biscuits:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil, melted
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the filling by sautéing chicken, onion, and garlic in butter until cooked through.
3. Add mixed vegetables, gluten-free flour, salt, and pepper; stir to combine.
4. Gradually add chicken broth and heavy cream, whisking constantly.
5. Roll out almond flour biscuits to a thickness of about 1/8 inch (3 mm).
6. Assemble the pot pie by placing the filling in a 9×13-inch baking dish and topping with biscuit pieces.
7. Bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Vegan Chicken Pot Pie with Dairy-Free Biscuits
A comforting, plant-based twist on the classic comfort food, this vegan chicken pot pie is a must-try for anyone looking to indulge in a satisfying and flavorful meal.
Ingredients:
– 1 cup firm tofu, drained and cubed
– 2 cups mixed vegetables (carrots, peas, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
– 1 cup dairy-free milk (such as soy or almond milk)
– 1 tablespoon vegan chicken broth mix
– 1 pie crust (homemade or store-bought, vegan-friendly)
– Dairy-free biscuits (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the tofu, onion, and garlic until the onion is translucent.
3. Add the mixed vegetables, thyme, paprika, and black pepper. Cook for 5 minutes.
4. Stir in the dairy-free milk and vegan chicken broth mix. Bring to a simmer.
5. Roll out the pie crust and place it in a 9×13 inch baking dish. Fill with the tofu mixture.
6. Bake for 25-30 minutes, or until the filling is hot and bubbly.
Dairy-Free Biscuits:
– 1 cup all-purpose flour
– 2 tablespoons vegan butter (such as Earth Balance), softened
– 1/4 cup dairy-free milk
– 1 teaspoon baking powder
Mix dry ingredients. Add softened vegan butter and dairy-free milk. Drop by spoonfuls onto the pie filling before baking.
Mini Chicken Pot Pies with Flaky Biscuit Toppers
Treat your family and friends to a deliciously comforting meal with these bite-sized chicken pot pies, topped with flaky biscuits. Perfect for a cozy evening or as an appetizer for a party.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 3/4 cup chicken broth
– 1/2 cup heavy cream
– 2 cups cooked chicken, diced
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cold butter, and salt until mixture resembles coarse crumbs.
3. Roll out dough on floured surface to about 1/4 inch thickness.
4. Spoon chicken mixture onto one half of the dough, leaving a small border around edges.
5. Brush edges with melted butter and fold other half of dough over filling. Press edges to seal.
6. Place pies on baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Southern-Style Chicken Pot Pie with Buttery Biscuits
This classic comfort food recipe combines tender chicken, vegetables, and creamy sauce wrapped in a flaky buttery crust. It’s the perfect dish for a chilly evening or a family gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium carrots, peeled and diced
– 1 large celery stalk, diced
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 tablespoons butter
– 2 cups mixed frozen vegetables (peas, corn, carrots)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken, carrots, celery, and onion until chicken is cooked through.
3. Stir in flour, broth, cream, and thyme; bring to a boil.
4. Roll out biscuit dough on a floured surface to about 1/8 inch thickness.
5. Place the filling mixture in a 9×13-inch baking dish, then cover with biscuits.
6. Brush tops of biscuits with butter and bake for 30-40 minutes or until golden brown.
Cooking Time: 35-45 minutes
Thai-Inspired Chicken Pot Pie with Coconut Biscuits
Elevate your comfort food game with this unique twist on the classic chicken pot pie, featuring the warm and comforting flavors of Thailand. This dish combines tender chicken, savory vegetables, and aromatic spices in a flaky coconut biscuit crust.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1 tablespoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 teaspoon fish sauce (optional)
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups puff pastry, thawed
– 1 cup shredded coconut
– 1 egg, beaten
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, onion, garlic, and mixed vegetables in oil until tender.
3. Add curry paste, coconut milk, fish sauce (if using), cumin, salt, and pepper. Simmer for 5 minutes.
4. Roll out puff pastry on a floured surface. Spoon the filling onto one half of the pastry, leaving a 1/2-inch border.
5. Sprinkle shredded coconut over the filling. Fold the other half of the pastry over the filling.
6. Brush with beaten egg and bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Smoky Chicken Pot Pie with Cornmeal Biscuits
Elevate your comfort food game with this rich and satisfying pot pie, featuring tender chicken, smoky vegetables, and flaky cornmeal biscuits.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (red, yellow, orange)
– 1 can (14.5 oz) diced tomatoes
– 2 tsp smoked paprika
– 1 tsp dried thyme
– Salt and pepper to taste
For the biscuits:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 3/4 cup buttermilk
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken and vegetables over medium-high heat until browned.
3. Add tomatoes, smoked paprika, and thyme; stir to combine.
4. Roll out biscuit dough on floured surface to about 1/4 inch thickness.
5. Place biscuits on top of filling and brush with buttermilk.
6. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 40-45 minutes
One-Pot Chicken Pot Pie with Homemade Biscuits
A comforting twist on the classic chicken pot pie, this recipe combines tender chicken, vegetables, and creamy sauce in one pot, topped with flaky homemade biscuits.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups mixed frozen vegetables (peas, carrots, corn)
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 cups all-purpose flour (for biscuits)
– 4 tbsp cold butter, cut into small pieces
– 3/4 cup warm water
Instructions:
1. Preheat oven to 375°F.
2. In a large pot or Dutch oven, melt butter over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes. Add frozen vegetables, flour, broth, cream, thyme, salt, and pepper. Stir to combine.
4. Return chicken to pot and bring mixture to a simmer. Reduce heat to medium-low and cook for 20-25 minutes or until chicken is cooked through.
5. Meanwhile, prepare biscuits: In a bowl, whisk together flour and cold butter until crumbly. Gradually add warm water, stirring with a fork until dough forms.
6. Roll out biscuit dough on a floured surface to about 1/4 inch thickness. Cut into squares or use a cookie cutter for fun shapes.
7. Place biscuits on top of chicken mixture and bake for an additional 15-20 minutes or until golden brown.
Cooking Time: 45-50 minutes
Instant Pot Chicken Pot Pie with Biscuit Dumplings
Transform comfort food into a one-pot wonder with this easy and delicious recipe for Instant Pot Chicken Pot Pie with Biscuit Dumplings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, peas, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 2 tbsp butter
– 2 cups biscuit dumpling mix
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the onion, garlic, and chicken; cook until browned.
3. Add the mixed vegetables, chicken broth, and milk; stir well.
4. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
5. Open the valve and let the pressure release naturally for 5 minutes.
6. Mix in the biscuit dumpling mix and cook on “Saute” mode for 2-3 minutes, until the dumplings are cooked through.
Cooking Time: 15 minutes (plus natural pressure release)
Mediterranean Chicken Pot Pie with Olive Oil Biscuits
Mediterranean Chicken Pot Pie with Olive Oil Biscuits: A savory and aromatic twist on the classic chicken pot pie, this recipe combines juicy chicken, tangy feta cheese, and fragrant Mediterranean herbs in a flaky pastry crust.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
– 1/2 cup crumbled feta cheese
– 2 teaspoons dried oregano
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
– Olive oil biscuits ingredients: 1 1/2 cups all-purpose flour, 1/4 cup extra-virgin olive oil, 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion, garlic, mixed vegetables, feta cheese, oregano, paprika, salt, and pepper. Cook until vegetables are tender, about 10 minutes.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Place the chicken mixture in the center of the pastry, leaving a 1-inch border around it.
5. Brush edges with a little water and fold the pastry over the filling, pressing gently to seal.
6. Bake for 35-40 minutes or until golden brown.
Olive Oil Biscuits:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together flour, salt, and olive oil until a dough forms.
3. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
4. Brush with a little water and bake for 12-15 minutes or until golden brown.
Cooking time: 40-50 minutes
Buffalo Chicken Pot Pie with Blue Cheese Biscuits
This spicy, savory pot pie combines the flavors of buffalo chicken and blue cheese biscuits for a delightful twist on traditional comfort food. A flaky crust filled with creamy buffalo chicken filling, topped with crumbly blue cheese biscuits – it’s a match made in heaven!
Ingredients:
For the Pot Pie:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup cream
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/2 cup frozen mixed vegetables
– 1 pie crust
For the Blue Cheese Biscuits:
– 1 1/2 cups all-purpose flour
– 3 tbsp cold butter, cut into small pieces
– 1/2 cup crumbled blue cheese
– 1/4 cup heavy cream
– 1 tsp baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the chicken filling by mixing all ingredients except pie crust.
3. Roll out pie crust and fill with chicken mixture.
4. Bake for 25-30 minutes or until crust is golden brown.
5. Prepare blue cheese biscuits according to recipe instructions.
6. Serve pot pie with biscuits on top.
Cooking Time: approximately 40-45 minutes
Autumn Chicken Pot Pie with Sweet Potato Biscuits
As the seasons change, warm up with this cozy Autumn Chicken Pot Pie filled with tender chicken, caramelized onions, and sweet potatoes, topped with a flaky crust and served alongside crispy Sweet Potato Biscuits.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium sweet potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup frozen mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 tsp dried thyme
– Salt and pepper to taste
For the biscuits:
– 2 large sweet potatoes, peeled and mashed
– 1/4 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup cold butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken and sweet potatoes in olive oil until browned.
3. Add onions, garlic, flour, thyme, salt, and pepper. Cook for an additional 5 minutes.
4. Roll out pie crust and fill with the mixture.
5. Bake for 30-35 minutes or until crust is golden brown.
6. Meanwhile, mix biscuit ingredients and roll out to 1/2-inch thickness.
7. Cut into desired shapes and bake for 15-20 minutes or until golden.
Cooking Time: 45-50 minutes
Kid-Friendly Chicken Pot Pie with Fun-Shaped Biscuits
Get ready for a comforting and fun twist on the classic chicken pot pie! This recipe is perfect for kids of all ages, with its easy-to-make filling and adorable biscuit shapes.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (e.g. carrots, peas, corn)
– 1/2 cup frozen puff pastry, thawed
– 1/4 cup milk
– 1 egg, beaten
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fun-shaped cookie cutters (e.g. hearts, stars)
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, vegetables, and thyme in a large skillet over medium-high heat until the chicken is cooked through and the veggies are tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon the chicken mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Use fun-shaped cookie cutters to create biscuit shapes from the remaining pastry.
6. Place the biscuit shapes on top of the filling and brush with milk.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the ultimate comfort food – creamy chicken pot pie! This article presents 20 mouth-watering recipes that combine tender chicken, flavorful fillings, and flaky biscuits. From classic buttermilk biscuits to innovative options like jalapeño and coconut biscuits, there’s something for everyone. Whether you’re a busy parent or a culinary enthusiast, these easy-to-make pot pies are sure to become a family favorite. Discover the perfect recipe to suit your taste buds and get cozy with a warm, satisfying meal.
Leave a Reply