Best 3 Biscuit Topped Chicken Pot Pie Recipes

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Are you seeking a culinary masterpiece that combines the heartwarming flavors of a chicken pot pie with the golden-brown, flaky goodness of biscuits? Look no further! In this article, we embark on a delightful journey to discover the best biscuit-topped chicken pot pie recipes that are sure to tantalize your taste buds. From classic family favorites to innovative gourmet creations, we've scoured the culinary landscape to bring you a selection of recipes that showcase the perfect balance of creamy, savory filling and crispy, buttery biscuits. Get ready to transform your kitchen into a pie-baking haven as we guide you through the art of crafting the ultimate biscuit-topped chicken pot pie.

Here are our top 3 tried and tested recipes!

BASIL BISCUIT TOPPED CHICKEN POT PIE



Basil Biscuit Topped Chicken Pot Pie image

Make and share this Basil Biscuit Topped Chicken Pot Pie recipe from Food.com.

Provided by Pamela

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

2 cups cooked chicken, diced
1 onion, chopped
3 red potatoes, diced
1 3/4 cups chicken stock
1 cup mixed vegetables (I use frozen peas, carrots, corn, and beans)
1 teaspoon sage
1 teaspoon parsley
1 teaspoon celery salt
1/2 cup flour (use 1/4 cup for a more soupy casserole)
1/4 cup shortening
2 cups all-purpose flour or 2 cups whole wheat flour
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 tablespoon sugar (optional)
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
3/4 cup water
3 teaspoons powdered milk
1 egg, slightly beaten,for glaze

Steps:

  • For the Base: Combine all ingredients in a medium mixing bowl
  • Spread evenly in a 8 x 8 casserole dish
  • For the Biscuit Topping:
  • Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
  • Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
  • Stir in just enough water so dough leaves side of bowl and forms a ball
  • (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
  • Knead lightly 20 to 25 times
  • Roll or pat 1/2 inch thick
  • Spread over filling and brush with egg
  • Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles

HERB BISCUIT-TOPPED CHICKEN POT PIE



Herb Biscuit-Topped Chicken Pot Pie image

Make and share this Herb Biscuit-Topped Chicken Pot Pie recipe from Food.com.

Provided by Kendiala

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 (4 lb) chicken
6 tablespoons unsalted butter
4 carrots, chopped
4 stalks celery, chopped
1/2 lb fresh mushrooms, thinly sliced
1/4 cup all-purpose flour
5 cups chicken broth (reserve 5 cups of the poaching water from the chicken)
1 (16 ounce) package frozen peas
1 teaspoon dried sage
salt and pepper
1 large egg
2 tablespoons milk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cold sweet butter, cut into 1/4 inch pieces
1/4 cup minced fresh rosemary (or thyme or sage or a mix)
1 1/2 cups buttermilk

Steps:

  • Put the chicken on a pot large enough to hold it and add enough water to cover the chicken by an inch.
  • Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off the gunk that forms on top once in a while.
  • Preheat the oven to 375.
  • Make the biscuit dough: Sift the flour, baking powder, baking soda, and salt together.
  • Cut in the butter using a pastry cutter or a food processor until the mixture resembles coarse meal.
  • Toss in the herbs and add 1-1/4 cup buttermilk.
  • Mix until the dough begins to stick together, adding the remaining buttermilk 1 tablespoon at a time, if necessary.
  • Form into a ball, wrap in plastic wrap, and refrigerate until needed.
  • Set the chicken aside to cool until cool enough to handle.
  • Reserve 5 cups of the poaching liquid.
  • Melt the butter in a large skillet and saute the carrots, celery, and mushrooms over moderately high heat.
  • Cook about 10 minutes, or until light brown.
  • Add the flour and cook until light brown, about 3 minutes, stirring constantly.
  • Whisk in the reserved broth, 1 cup at a time.
  • Continue whisking and bring to a low boil.
  • Add the peas, sage, and salt and pepper.
  • Simmer for 10 to 15 minutes until thick and creamy, stirring occasionally.
  • Remove the skin from the chicken and discard.
  • Pull the chicken meat off the bones in large chunks; add to the vegetable mixture.
  • Pour the vegetable mixture into a 9x13-inch baking dish.
  • Tear off small pieces of biscuit dough and completely cover the top of the vegetable mixture.
  • Beat together the egg and milk; brush over the biscuits.
  • Bake 25-30 minutes, until the biscuits are golden and the vegetable mixture is bubbling around the edges.

BISCUIT-TOPPED CHICKEN POT PIE



BISCUIT-TOPPED CHICKEN POT PIE image

Categories     Chicken     Bake     Dinner     Winter     Healthy

Yield 6 Servings

Number Of Ingredients 24

2.5 cups reduced sodium chicken stock
3 carrots, peeled and finely chopped
2 medium Yukon gold potatoes, peeled and finely chopped
1 stalked celery, finely chopped
4 Tbs. salted butter
1 medium onion, finely chopped
12 small criminal or button mushrooms, finely chopped
1 tsp. fresh chopped thyme
2 cups plus 5 Tbsp. flour
1 cup milk
1/4 tsp. freshly grated nutmeg
2 tsp. salt
Freshly ground black pepper
2 tsp. finely chopped flat leaf parsley
2 1/2 cups chopped cooked chicken, preferably a mixture of white and dark meat (see notes)
1/4 cup frozen sweet peas
1 1/2 tsp baking powder
1/2 tsp baking soda
5 Tbs. cold unsalted butter, cubed
1/2 cup grated sharp cheddar cheese
2 tsp. minced fresh sage
1 egg
1/2 cup plus 2 Tbs. well shaken buttermilk
Egg wash (1 egg yolk whisked with 1 Ybs milk)

Steps:

  • 1. In a medium saucepan, over high heat, bring chicken stock to a boil. Add carrots, potatoes, & celery. Lower heat to medium and cook till vegetables are tender, 5 to 7 minutes. Drain vegetables; reserving stock. Set both aside separately. 2. In a large, heavy bottom saucepan, melt salted butter over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and 5 Tbs. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly, among 6 or 7 ovenproof containers (8 to 10 Oz. each) leaving the top 1/4 inch unfilled. 3. Preheat oven to 425 deg. To make biscuit topping, sift remaining 2 cups flour baking powder, baking soda, and remaining 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to make a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms. 4. Lightly flour a counter, a rolling pin, and your hands. Divide dough into two balls. Roll out first ball to 1/4 inch thickness, then use a 2 1/2 inch biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball. 5. Place 3 rounds of dough on each pot pie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). Brush dough with egg wash, put pot pies on a cookie sheet lined with aluminum foul, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes. 538 cal, 42% from fat (225 cal), 28 G protein, 25 G fat (13 G saturated), 51 G carbohydrates (3.5 G fiber), 1,034 mg sodium, 160 mg chol

Tips:

  • Use a variety of vegetables in your pot pie. This will add flavor and texture to the dish.
  • Don't overcook the chicken. Chicken that is cooked for too long will be tough and dry.
  • Make sure the biscuit topping is cooked through before serving. The biscuits should be golden brown and fluffy.
  • Serve the pot pie hot with a side of gravy or mashed potatoes.

Conclusion:

Biscuit-topped chicken pot pie is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a pot pie that is sure to impress your family and friends.

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