Savory Chicken Pot Pie with Flaky Biscuit Topping
Indulge in a comforting and delicious combination of tender chicken, vibrant peas and carrots, all enveloped in a rich, homemade gravy. This delightful chicken pot pie honors traditional flavors while adding a twist with a flaky biscuit topping inspired by my mother-in-law's secret recipe. Whether you choose to seal in all the hearty goodness with a double crust or keep it light with just a top crust, this dish is sure to satisfy. Perfect for family gatherings or cozy nights in, you can also simplify the process by using leftover gravy or a store-bought option. Whichever way you choose, this chicken pot pie will warm your heart and tantalize your taste buds.
N/A
Servings
500
Calories
14
Ingredients
Ingredients
butter
1/3 cup (melted)
all-purpose flour
1/3 cup (for fluid mixture)
chopped onion
1/3 cup (fresh)
salt
1/2 teaspoon (to taste)
pepper
1/4 teaspoon (to taste)
chicken broth
1 3/4 cups (low sodium recommended)
milk
2/3 cup (whole or low-fat)
cooked chicken
3 cups (cut into small pieces or cubes)
frozen peas and carrots
16 ounces (mixed frozen)
flour
1 cup (for biscuit topping)
baking powder
1 1/2 teaspoons (for biscuit topping)
salt
1/4 teaspoon (for biscuit topping)
butter
3 tablespoons (cold, for biscuit topping)
milk
1/3 cup (for biscuit topping)
Instructions
1
In a mixing bowl, combine the dry ingredients for the biscuit topping: 1 cup flour, 1.5 teaspoons baking powder, and 1/4 teaspoon salt.
2
Cut in 3 tablespoons of cold butter until the mixture resembles coarse crumbs, similar to small peas.
3
Pour in 1/3 cup of milk all at once and stir gently until just combined. Be careful not to overmix.
4
Transfer the dough to a floured surface and knead gently about 8 times. Roll out to fit your casserole dish (if making both top and bottom crusts, roll the bottom one larger).
5
For the filling, melt 1/3 cup butter in a large saucepan over low heat.
6
Add 1/3 cup of chopped onion, stirring until soft, then incorporate 1/3 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, cooking until bubbly.
7
Remove from heat and whisk in 1.75 cups chicken broth and 2/3 cup milk until smooth.
8
Return to medium heat and bring the mixture to a boil, stirring constantly for a few minutes until it thickens.
9
If using leftover gravy, simply heat about 2 cups of it in a saucepan instead.
10
Once thickened, add 3 cups of cooked chicken and a 16-ounce bag of frozen peas and carrots into the gravy mixture, mixing well.
11
Preheat your oven to 425 degrees Fahrenheit.
12
Pour the chicken mixture into a 2-quart casserole dish lined with the bottom biscuit crust, if applicable.
13
Place the top biscuit crust over the filling, pressing into the edges of the dish, and make a few slits in the center to allow steam to escape.
14
If using both a top and bottom crust, crimp the edges to seal.
15
Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
Nutrition Information
25g
Fat
40g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Pot Pie with Flaky Biscuit Topping?
It is a comforting dish featuring tender chicken, peas, and carrots in a rich gravy, topped with a flaky biscuit crust inspired by a family recipe.
What ingredients are needed for the biscuit topping?
The topping requires 1 cup flour, 1.5 teaspoons baking powder, 1/4 teaspoon salt, 3 tablespoons cold butter, and 1/3 cup milk.
How much chicken is used in this recipe?
This recipe calls for 3 cups of cooked chicken, cut into small pieces or cubes.
What vegetables are included in the filling?
The filling uses 1/3 cup chopped fresh onion and a 16-ounce bag of mixed frozen peas and carrots.
How long does the chicken pot pie need to bake?
Bake the pie in a preheated oven for approximately 30 minutes until the crust is golden brown and the filling is bubbling.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees Fahrenheit.
Can I use store-bought or leftover gravy?
Yes, you can simplify the recipe by using about 2 cups of leftover or store-bought gravy instead of making it from scratch.
What size casserole dish is recommended?
A 2-quart casserole dish is the recommended size for this recipe.
How many calories are in a serving?
Each serving contains approximately 500 calories.
What is the protein content of this dish?
This recipe provides 33g of protein per serving.
What is the fat and carbohydrate content?
The dish contains 25g of fat and 40g of carbohydrates per serving.
How do I prepare the biscuit dough?
Combine dry ingredients, cut in cold butter until it looks like coarse crumbs, stir in milk gently, then knead about 8 times on a floured surface.
Can I make a double crust version?
Yes, you can line the bottom of the dish with a larger biscuit crust before adding the filling and covering with the top crust.
Why do I need to make slits in the top crust?
Slits allow steam to escape while the pie is baking, preventing the crust from becoming soggy or bursting.
What type of milk should I use?
You can use either whole or low-fat milk for both the filling and the biscuit topping.
How do I make the homemade gravy?
Melt 1/3 cup butter, sauté onion, stir in 1/3 cup flour, salt, and pepper, then whisk in chicken broth and milk until thickened.
What is the purpose of the baking powder in the topping?
Baking powder acts as a leavening agent to ensure the biscuit topping is light and flaky.
How much butter is needed in total for the recipe?
You will need 1/3 cup of butter for the filling and 3 tablespoons of cold butter for the biscuit topping.
Is the chicken broth specifically prepared?
The recipe recommends using 1 3/4 cups of chicken broth, preferably low sodium.
Can I use fresh peas and carrots instead of frozen?
While the recipe specifies a 16-ounce bag of frozen peas and carrots, you can use fresh vegetables if they are pre-cooked or steamed.
What should the butter and flour mixture look like when making gravy?
The mixture of butter, onion, flour, salt, and pepper should be cooked until it is bubbly before adding liquids.
How do I seal the edges if using two crusts?
If using both a top and bottom crust, you should crimp the edges together to seal in the filling.
How many times should I knead the biscuit dough?
The dough should be kneaded gently about 8 times to ensure proper texture without overworking it.
What is the secret to a flaky biscuit topping?
Cutting in cold butter until it resembles small peas and being careful not to overmix the dough are keys to flakiness.
Can I use this recipe for meal prep?
Yes, it is a hearty meal perfect for family gatherings or cozy nights in, and can be easily reheated.
What are the primary seasonings?
The dish is seasoned simply with salt and pepper to enhance the natural flavors of the chicken and vegetables.
Is the onion cooked before adding the other filling ingredients?
Yes, the chopped onion is stirred in the melted butter until soft before the flour and seasonings are added.
How many ingredients are in this recipe?
There are 14 ingredients listed in total for both the filling and the topping.
What are some tags associated with this recipe?
Common tags include chicken pot pie, comfort food, biscuit crust, easy dinner, and family recipe.
What is the texture of the filling?
The filling is thick and creamy, created by a roux of butter and flour combined with chicken broth and milk.