Classic Homestyle Chicken Pot Pie with Flaky Biscuits
This Classic Homestyle Chicken Pot Pie combines tender chicken, vibrant vegetables, and a rich, creamy sauce, all encased in a flaky biscuit topping. It's a heartwarming dish that has been loved by families for generations. The process may take some time, but the aroma that fills your kitchen and the comfort of home-cooked goodness make it all worthwhile. Perfect for gatherings or a cozy family dinner, this pot pie is sure to become a staple in your home, just as it has in mine for over 15 years.
6
Servings
400
Calories
19
Ingredients
Ingredients
Broiler chicken
4 lb (whole)
Chicken broth
2 cups (for cooking)
Carrots
3 medium (halved crosswise)
Onions
2 medium (peeled)
Bay leaf
1 (whole)
Fresh mushrooms
6 ounces (halved crosswise)
Celery
3 stalks (chopped)
Butter
3 tablespoons (melted)
Flour
1/4 cup + 2 teaspoons (for thickening)
Heavy cream
1/2 cup (for filling)
Poultry seasoning
1 teaspoon (to taste)
Frozen peas
1 cup (thawed)
Salt
1 teaspoon (to taste)
Flour
1 1/2 cups (for biscuit dough)
Baking powder
2 teaspoons (for biscuit dough)
Granulated sugar
1 1/4 teaspoons (for biscuit dough)
Salt
1/4 teaspoon (for biscuit dough)
Crisco shortening
1/4 cup + 2 teaspoons (for biscuit dough)
Milk
1/2 cup (for biscuit dough)
Instructions
1
In a 5-quart Dutch oven, place the whole broiler chicken, halved carrots, peeled onions, chopped celery, and bay leaf. Cover with water and bring to a boil over high heat.
2
Once boiling, reduce the heat to medium, cover, and let simmer for 20 minutes. After 20 minutes, add the halved fresh mushrooms to the pot and simmer for an additional 10 minutes, or until the chicken and vegetables are fully cooked.
3
Remove the chicken from the pot and allow it to cool enough to handle. Discard the skin and bones, pulling the meat into large pieces. You should have about 4 cups of shredded chicken meat. Coarsely chop the cooked vegetables and set aside.
4
For the filling, melt the butter in the Dutch oven over low heat. Whisk in 1/4 cup plus 2 teaspoons of flour, creating a roux, and let it cook for about 3 minutes to thicken slightly.
5
Gradually add 2 cups of the strained chicken broth and the heavy cream, stirring constantly until the mixture is thick and bubbly.
6
Stir in the poultry seasoning, frozen peas, shredded chicken, and the coarsely chopped vegetables. Mix well until everything is combined. Pour this mixture into a large baking dish.
7
Preheat your oven to 400°F (200°C).
8
To prepare the biscuit topping, in a separate mixing bowl, whisk together 1 1/2 cups flour, baking powder, granulated sugar, and salt.
9
Cut in 1/4 cup of Crisco shortening using two forks until the mixture resembles coarse crumbs.
10
Add in the milk and stir gently, beating it until a soft dough forms.
11
Turn the dough out onto a lightly floured surface and gently pat it down to approximately 1/2 inch thickness.
12
Use a biscuit cutter to cut out biscuits and arrange them on top of the hot chicken filling in the baking dish.
13
Bake in the preheated oven for about 15 minutes, or until the biscuit topping is golden and cooked through. Serve hot and enjoy!
Nutrition Information
18
Fat
38
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish of this recipe?
The dish is a Classic Homestyle Chicken Pot Pie with Flaky Biscuits.
How many people does this recipe serve?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What type of chicken is recommended?
A 4 lb whole broiler chicken is used for this recipe.
How much protein is in one serving?
There are 25 grams of protein per serving.
What are the primary vegetables used in the base?
The base uses carrots, onions, celery, and mushrooms.
How much chicken meat should you have after shredding?
You should have about 4 cups of shredded chicken meat.
At what temperature should the oven be preheated?
Preheat the oven to 400°F (200°C).
How long should the chicken simmer before adding mushrooms?
The chicken should simmer for 20 minutes before the mushrooms are added.
What size Dutch oven is suggested?
A 5-quart Dutch oven is recommended.
What ingredients make up the filling's roux?
The roux consists of melted butter and 1/4 cup plus 2 teaspoons of flour.
How much heavy cream is needed for the sauce?
The recipe calls for 1/2 cup of heavy cream.
What type of peas should be used?
Use 1 cup of frozen peas that have been thawed.
What shortening is used for the biscuit topping?
Crisco shortening is used for the flaky biscuit topping.
How long should the biscuits bake?
Bake for about 15 minutes or until golden and cooked through.
How thick should the biscuit dough be patted down?
The dough should be patted to approximately 1/2 inch thickness.
What is the fat content per serving?
There are 18 grams of fat per serving.
How many carbohydrates are in each serving?
There are 38 grams of carbohydrates per serving.
What seasoning is used to flavor the filling?
Poultry seasoning and salt are used for flavor.
What should you do with the chicken skin and bones?
The skin and bones should be discarded after the chicken is cooked.
How much milk is required for the biscuit dough?
The dough requires 1/2 cup of milk.
How many mushrooms are included?
The recipe uses 6 ounces of fresh mushrooms.
What method is used to incorporate shortening into the flour?
Cut in the shortening using two forks until the mixture resembles coarse crumbs.
What herb is boiled with the chicken for flavor?
One whole bay leaf is boiled with the chicken.
How many stalks of celery are needed?
The recipe requires 3 stalks of celery, chopped.
What is the total ingredient count for this recipe?
There are 19 ingredients in total.
Is sugar used in this recipe?
Yes, 1 1/4 teaspoons of granulated sugar are added to the biscuit dough.
How do you prepare the carrots for boiling?
The 3 medium carrots should be halved crosswise.
What is the first step in making the filling sauce?
The first step is melting butter over low heat and whisking in flour to create a roux.
Should the chicken broth be strained?
Yes, the recipe specifies using 2 cups of strained chicken broth for the sauce.