Biscuit Topped Chicken Pot Pie

18 May

This is a total comfort food dish for me – the creamy chicken and vegetable filling warms the soul perfectly. I’ve made this before with a standard crust topping, but decided to use biscuits on top this time. (if you’re feeling super ambitious, go for homemade biscuits!) This dish will fill you up quickly and is great for feeding a crowd. Or, it makes for awesome leftovers, like in our house. 🙂

Biscuit Topped Chicken Pot Pie

4 Tbsp unsalted butter
1 medium russett potato, peeled and diced
3 cloves garlic, minced
1 tsp onion powder
1/2 tsp crushed red pepper flakes
2 chicken breasts, cooked and cut into pieces
1 bag frozen mixed vegetables (12 oz)

4 Tbsp unsalted butter
1/2 cup all purpose flour
2 1/2 cups chicken broth
1/2 cup heavy cream
Dash of salt and pepper

1 can biscuits (12 oz – 10 biscuits)
Dried basil or parsley

Preheat oven to 375 degrees.  For the filling: In a large skillet over medium heat, melt the butter. Add the diced potato and saute for 5 minutes. Add the garlic and cook about 15 minutes longer, until potatoes are tender. Remove from heat and add mixed vegetables and chicken. Stir in the red pepper flakes, onion powder, and  a dash of salt and pepper.

For the sauce: Melt the butter in a large saucepan over medium heat. Add the flour and whisk it until smooth. Add the chicken broth and whisk until smooth. Add the cream, hot sauce (if using), and add a dash of salt and pepper.

Add the filling to the sauce and mix to combine. Pour the mixture into a baking dish (I used a 7×11 pan) and arrange the biscuits on top. Sprinkle dried basil or parsley on top of biscuits. Put the dish on a baking sheet (in case anything boils over!) and bake for about 15 minutes, or until biscuits are golden brown.

Source: Adapted from Annie’s Eats


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