Easy Biscuit Topped Chicken Pot Pie

Chicken pot pie is one of the ultimate comfort foods. Not always easy to make from scratch but it can be done. Having cooked, shredded meat in your freezer is the secret. Pot pie can be made with any leftover cubed or shredded meat. Here is yet another base recipe for using that cooked chicken youve been saving. This biscuit topped chicken pot pie casserole is easy to put together after work but it could also be made ahead of time and thrown into the oven when you walk in the door. This is one of those recipes that I always have the ingredients on hand for.

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Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 1

contains white meat tree nut free nut free contains gluten red meat free shellfish free contains dairy

Carbohydrate 199.652694065668 g
Cholesterol 1931.50937503924 mg
Fat 427.041201343457 g
Fiber 6.91550504896375 g
Protein 477.623841856216 g
Saturated Fat 132.497757636038 g
Serving Size 1 1 Recipe (3148g)
Sodium 3994.60863646883 mg
Sugar 192.737189016704 g
Trans Fat 35.3395326905087 g
Calories 6651 calories

main dish

Step-by-step

The list does not have to be exact. Change things up and add frozen peas or broccoli if you have them. Use homemade biscuits instead of packaged ones. In a pinch use a baking mix for drop biscuits. This is just a base recipe.
Start by cooking the onion, celery, carrots, and garlic in olive oil in a large skillet over medium heat. Once they are soft and fragrant add the butter and sprinkle with the flour. Cook for about 4 minutes to allow the flour to cook and make a roux. Add chicken broth to skillet and stir.
You could also use water and chicken bouillon in a pinch. Allow mixture to thicken a bit and add the cooked chicken and if you are using frozen vegetables, add them here.
Pour mixture into a casserole dish and top with pieces of refrigerator biscuits.
Bake according to the biscuit topping directions you are using; Usually, 400 for about 15-20 minutes. The dish is done when the biscuits are brown and the filling is bubbly. Sit down with your family and enjoy a nice hot home cooked meal that really didn't take long to make.

How do you balance a rich, heavy casserole without competing with its savory profile? Pairing chicken pot pie requires acidity and crisp textures to cut through the heavy emulsion of butter, flour, and chicken broth. A sharp salad dressed simply with lemon juice or red wine vinegar provides the necessary palate cleanser between bites of dense poultry and starchy pastry. Bitter greens like arugula or endive perform particularly well here, as their natural astringency counters the high fat content of the dish. Furthermore, roasted asparagus tossed in coarse sea salt offers an earthy counterpoint that matches the diced carrots and celery folded into the filling. When substituting ingredients, understanding how alterations affect the final structure remains critical. Swapping the refrigerator biscuits for homemade drop biscuits requires careful monitoring of the baking time, since thicker dough masses demand an extra five to seven minutes in a four-hundred-degree oven to ensure the interior fully bakes through rather than remaining gummy. Similarly, replacing fresh chicken broth with water and bouillon cubes increases the sodium concentration, meaning additional salt should be withheld until the sauce reduces and thickens properly in the skillet. Maintaining control over the roux stage for precisely four minutes ensures the flour loses its raw taste before the liquid goes in.

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Easy Biscuit Topped Chicken Pot Pie

Ingredients

Nutrition facts

Step-by-step