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Feast on Friday: Chicken Pot Pie with Biscuits

February 9, 2017

Nothing says comfort food better than Chicken Pot Pie with Biscuits. I’ve made it with homemade biscuits, but had some Pillsbury Crescents on hand, and it went down smooth and easy. Here’s the basic recipe but I added mushrooms and frozen vegetables since I was out of fresh carrots. It’s a great one-pot meal to encourage green-eating. I used the white sauce recipe, but I’m told some recipes call for cream of mushroom soup. You can make that homemade, as well.

Chicken Pot Pie

Chicken Pot Pie with Biscuits
Author: 
Recipe type: Dinner
Cuisine: American as Pillsbury and Gold Medal
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
This recipe deserves a gold medal. Great use of leftover chicken or rotisserie chicken. (Costco, anyone?)
Ingredients
  • ¼ cup butter
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 3 carrots, chopped
  • ⅔ cup frozen peas (I used mixed veggies plus fresh mushrooms-yum!)
  • 3 tablespoons chopped fresh parsley
  • ¼ teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 2 cups lower-sodium chicken broth
  • ⅔ cup half-and-half cream
  • salt and ground black pepper to taste (I added some garlic powder and garlic salt to taste)
  • 3 cups cooked chicken, cut into bite-size pieces (I used 4!)
  • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands) (I used 2 cans)
  • 1 egg yolk, beaten (I didn't bother - they were pretty enough)
  • 1 tablespoon water
Instructions
  1. Preheat oven to 350 degrees F.
  2. Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally.
  3. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
  4. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling.
  5. Season to taste with salt and black pepper, and mix in the chicken meat.
  6. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish.
  7. Arrange biscuits on top of the filling.
  8. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  9. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes.
  10. Let rest 10 minutes before serving. (We didn't - we were hungry)

Since Bethany and Mary weren’t home, I added fresh mushrooms with alacrity!

Add the flour and half-and-half and you get your sauce. I used extra vegetables and extra chicken and extra biscuits. Two teens living here.

chicken pot pie

Leftover for lunch! It does a host-mom’s heart good.

chicken pot pie

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3 Comments

  • Reply Suzanne Kelley February 10, 2017 at 9:03 am

    You can use gluten free all purpose flour to make this. And of course for the biscuits also.

  • Reply Ginger Biggs Harrington February 10, 2017 at 10:35 am

    This looks so de-lish! How fun to have your peeps helping you in the kitchen. Some of my best conversations with my son take place when we’re working together in the kitchen. There’s something about cooking that brings our his inner-chatty!

    • Reply Sue February 10, 2017 at 5:11 pm

      The trouble with delish is that I lick the bowl and get seconds. Sigh. Love the inner-chatty!

    I do talk to myself (a lot) — but I’d love to hear what you might have to say HERE: