How To Make Chicken Pot Pie Even Better? Add Biscuits!

Embark on a culinary adventure as we delve into the art of crafting mouthwatering chicken pot pie biscuits. These flaky, golden-brown treats will elevate your pot pie experience to new heights. Follow our step-by-step guide to master this delightful creation.

Ingredients:

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/2 cup cold milk

For the Chicken Pot Pie Filling:

• 1 cup cooked chicken, shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup frozen peas
• 1/2 cup chicken broth
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Making the Biscuit Dough:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs.
3. Gradually add the cold milk and mix until the dough just comes together. Do not overmix.

Shaping the Biscuits:

1. Turn the dough out onto a lightly floured surface and knead it gently a few times to form a ball.
2. Roll out the dough to a thickness of about 1/2 inch.
3. Cut out biscuits using a 3-inch biscuit cutter.

Preparing the Chicken Pot Pie Filling:

1. In a large skillet, heat a little oil over medium heat.
2. Add the carrots, celery, and onion and sauté until softened.
3. Stir in the chicken, peas, chicken broth, cornstarch, salt, and black pepper.
4. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the filling has thickened.

Assembling the Chicken Pot Pie Biscuits:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place a biscuit on the prepared baking sheet.
4. Top the biscuit with a spoonful of the chicken pot pie filling.
5. Place another biscuit on top and press down gently to seal the edges.
6. Brush the tops of the biscuits with melted butter.

Baking the Chicken Pot Pie Biscuits:

1. Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbling.
2. Let the biscuits cool for a few minutes before serving.

Variations:

• Add 1/2 cup of grated cheddar cheese to the chicken pot pie filling for a cheesy twist.
• Use a different type of meat, such as turkey or beef, in place of the chicken.
• Top the biscuits with a sprinkle of dried herbs or grated Parmesan cheese before baking.

Tips:

• For flaky biscuits, keep the ingredients cold and work the dough as little as possible.
• If the dough is too dry, add a little more milk. If it’s too wet, add a little more flour.
• Make sure to preheat the oven before baking the biscuits.
• Let the biscuits cool slightly before serving to prevent them from becoming soggy.

Serving Suggestions:

• Serve the chicken pot pie biscuits warm with a side of soup or salad.
• Enjoy them as a quick and easy lunch or dinner.
• Pack them for a satisfying on-the-go meal.

The Perfect Ending: A Symphony of Flavors

With every bite of a freshly baked chicken pot pie biscuit, you’ll experience a symphony of flavors that will tantalize your taste buds. The flaky, buttery biscuit crust complements the savory chicken pot pie filling, creating a culinary masterpiece that will leave you craving more.

Frequently Discussed Topics

1. Can I use a different type of milk in place of cows’ milk?
Yes, you can use almond milk, soy milk, or oat milk instead.

2. What if I don’t have a biscuit cutter?
You can use a glass or a cup to cut out the biscuits.

3. How long can I store the chicken pot pie biscuits?
Store the biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.