When you serve chicken pot pie for dinner, your kids may not even notice that they’re eating veggies when the spoon into in the creamy chicken mixture topped with tender biscuits. The budget-friendly feature of this recipe is that you make your own biscuits from pantry basics instead of buying canned or frozen biscuits.
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons canola oil
1 cup plus 2 Tbsp. nonfat milk
How to Make It
Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2-quart baking dish.
Make topping: Preheat oven to 425°F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes. Serve hot.
Definitely needed added thyme but overall good with that addition. It was bland without it. I used store bought biscuits and they were raw underneath. Apparently the homemade ones don't have that problem otherwise I'm sure there would be reviews saying so.
I really liked it but my husband and toddler were under-impressed impressed. Needless to say, because I like it, they'll be seeing it again. I cheated and used a frozen peas and carrot mix and the refrigerator biscuits. The 425 temp cooked the top of the biscuits too fast and didn't allow for enough time to warm the peas and carrots entirely. I think I'll just use the temp and time on the biscuit tube next time.
I love this recipe! I had alot of extra dough for the biscuit topping, so next time I will just use it to make an all over crust. And I would definatly recommend using larger than a two quart dish. I used a 2 1/2 quart dish and it still spilled over in the oven!
I made this recipe for my family tonight. I have a picky 19 month old and even she thought it was good enough for her sensitive taste buds. Things I did different, I used fresh pre-chopped onions, green peppers, and celery. I used frozed peas and carrots. I also used store bought biscuits. I didn't add salt and pepper, but I will try a different season, maybe the thyme as someone suggested, but it was good and not a big hassle, just takes some time. And it was super yummy.
I liked the insides! I added Thyme (Tarragon would have been good too, but I'm not a huge Tarragon fan) and some Dry Sherry once the sauce had thickened. I also added some frozen (thawed) mixed veggies to the thickened sauce (because I love lots of veggies in my Pot Pie).
My problem came with the biscuit top. I had to add A LOT more flour to make it manageable (like 1- 1 1/2 cups more! It looked like pancake batter after I had added all the milk called for!). But I forgot to add more baking powder, so they were very dense and not tender. Not sure why I had a problem!? I followed the directions!
I will make it again- but I may use another biscuit top recipe... or just a package of puff pastry?
AWESOME recipe. This one is a keeper! LOVE it especially for winter! YUMMMMMY!
I modified and used the dough as a pie cover over all the mix...make sure to cut enough slits in it to vent.....suggest tin foil beneath the dish to catch and spills in the oven.
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