Easy Chicken Pot Pie with Biscuits has long been adored as a classic comfort food. With ingredients found in most pantries and refrigerators, this savory dish is prepared quickly, warming up your home with heavenly scents. Many people are often intimidated by the thought of making a pot pie from scratch, but our shortcut version using biscuit dough will have even the most novice cook feeling like a professional. This delightful recipe is perfect for family gatherings, weeknight dinners, or even just as a way to unwind after a long day.
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 cup diced potatoes
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup flour
- 1 3/4 cups chicken broth
- 3/4 cup milk
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package refrigerated biscuit dough (8 biscuits)
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare the filling: In a large skillet, melt the 1/4 cup of butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the 1/4 cup of flour, creating a thick paste. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer until it has thickened, about 5-7 minutes.
3. Combine the ingredients: Once the sauce has thickened, add the cooked shredded chicken, frozen mixed vegetables, diced potatoes, thyme, salt, and pepper. Mix well and pour the filling into the greased baking dish.
4. Add the biscuit topping: Arrange the refrigerated biscuit dough pieces on top of the filling, covering the entire surface to seal in the deliciousness.
5. Bake the pot pie: Place the baking dish in the oven and bake for 35-40 minutes, or until the biscuits are golden brown and the filling is bubbly. Remove from the oven and let cool for 5-10 minutes before serving.
History and Curiosities
The history of pot pies can be traced back to ancient times. The Greeks, Romans, and Egyptians all have their own version of a pot pie, where cooked meats were combined with gravy and served in a crust. The concept of a “pot pie” was popularized in England in the 16th century, where the meat and vegetables were baked in a pot with a crust on top. This dish eventually made its way across the Atlantic to America, where settlers put their own twist on the classic by adding biscuits, creating the beloved Chicken Pot Pie we know today.
One interesting curiosity about this dish is how various cultures have their own unique take on the filling. While in America, chicken, beef, or turkey are the most common proteins used, in other countries, such as India, a curried vegetable filling might be preferred. Additionally, the classic biscuit topping can sometimes be replaced with puff pastry or pie crust, depending on personal preferences and regional variations.
In conclusion, the Easy Chicken Pot Pie with Biscuits is a delightful, simple-to-prepare recipe that brings all the love and warmth of comfort food to your table. Its rich history and cultural variations make it a versatile dish enjoyed worldwide. As a professional cook and fashion expert, these shortcuts and fascinating tidbits will make even the smallest gatherings feel like a grand culinary experience.