Biscuit-Topped Chicken Pot Pie
"When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside."
photo by PaulaG
- Ready In:
- 1hr 45mins
- Ingredients:
- 24
- Serves:
-
6
ingredients
- 3 chicken breasts
- 6 cups water
- 3 stalks celery
- 1⁄2 onion, quartered
- 1 teaspoon poultry seasoning, to taste
- 1 teaspoon salt, to taste
- 1⁄2 teaspoon black pepper, to taste
- 1 1⁄2 tablespoons chicken base (such as Minor's)
- 2 cups carrots, peeled and diced
- 3 cups potatoes, peeled and diced
- 1⁄2 teaspoon black pepper, to taste
- 1 teaspoon salt, to taste
- 1 teaspoon onion powder, to taste
- 3⁄4 teaspoon poultry seasoning, to taste
- 1⁄2 cup onion, coarsely chopped
- 1 cup frozen peas, thawed
- 1⁄2 cup celery, coarsely chopped
- 1 (12 ounce) can evaporated milk
- 1⁄3 - 1⁄2 cup flour (or enough to thicken sauce as desired)
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BISCUIT TOPPING
- 2 cups flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup shortening
- 3⁄4 cup milk
directions
- Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
- Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
- In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
- Biscuits:.
- In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.
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Reviews
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I really enjoyed this. And my timing was perfect......there was snow on the ground and I was craving some good comfort food. The aroma filled the house and added to the mood. I did take a couple of shortcuts. I already had some homemade chicken broth in the freezer so used that to simmer the chicken. And I used some peas and carrots from the freezer as well. I don't do well with pie crusts so this was a wonderful option to use canned biscuits. Thanks for sharing this nice keeper, Bayhill. I'm still enjoying the leftovers. -
I haven't made this pot pie yet, but I intend to make it . Might put some yellow food coloring into the broth , just to make it more appealing . I will remark when I make it maybe tomorrow night .
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This is like my grandmother's biscuit-topped chicken pie, right down to the peppery flavor. I added some finely-chopped flat leaf parsley to the biscuit dough. I cycled back on the black pepper quite a bit because my husband objects to too much; personally, I love it. This is the pot pie recipe I've been seeking for many a year. It is perfect to clear out little bits of everything from the fridge. My dairy was a whisked-together combination of 1/2 & 1/2, rice milk, plain yogurt and buttermilk. I made buttermilk biscuits for the top. This will definitely be in the supper recipe rotation for the new year. -
I've never even made a regular chicken pot pie before and I was craving something like this so much since I'm pregnant and not currently dieting. I followed this recipe, but not exactly to the T - I don't like celery, so I added more of the other veggies plus some additional frozen mixed veggies. I didn't have evaporated milk, so I just used the 2% milk I had and also just eyeballed the amounts of each ingredient rather than measuring everything. It turned out fantastic!!!! My husband and 3 yr old son loved it as much as I did and we will definitely be making this again! -
This was very good.. the only thing I would do is cut back on the pepper at the end because it was a little too peppery for our tastes, and I did not make the biscuits but used the premade canned biscuits
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Tweaks
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First of all I want to say congratulations on your victory.I wasn't sure which of your recipes I was going to try but I'm certainly glad I picked this one. I hope that you don't mind but I had leftover Thanksgiving turkey so I used that in place of the chicken. I also used turkey stock in place of the chicken broth. This was a little work but worth the effort. Thank you!
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
