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.
- 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
- Preheat oven to 350 degrees F.
- 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.
- Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
- Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling.
- Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish.
- Arrange biscuits on top of the filling.
- In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes.
- 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.
Leftover for lunch! It does a host-mom’s heart good.