This chicken pot pie recipe is the perfect comfort food for everyday dinner meals. It’s an easy one-pot recipe that makes everyone feel good, mostly on cool and rainy days. This chicken homemade pot pie, also known as chicken casserole pie, is creamy, full of flavors and textures, and pleases kids and adults. The creamy sauce, made with butter, onions, garlic, celery, carrots, peas, chicken, chicken stock, and milk (or cream), with the aroma of fresh or dried thyme and parsley, is the perfect filling for a great pot pie.
This easy chicken pot pie recipe can be prepared ahead and stay in the fridge for up to 2 days, being topped with biscuits just before baking.
You can use leftover, freshly cooked or roasted, or rotisserie chicken breast our chicken thighs and works perfectly with leftover turkey.
If you love baking your own biscuits, your chicken pot pie biscuit recipe will be even better, but canned refrigerated biscuits work well. You can chop onions, garlic, carrots, and celery, but frozen ones also make a nice filling. Peas can be fresh, frozen, or even canned.
With these same time tips, your chicken pot will take about one hour from start to finish. Sure that you can prepare the sauce in a pan and transfer it to a baking dish, but it’s easier to cook everything in a cast-iron pan or a casserole pot, top with biscuits, pop into the oven, and serve it right away. A great one-pot recipe that ends with just a few dishes to wash.
HOW TO MAKE THIS HOMEMADE CHICKEN POT PIE WITH BISCUITS RECIPE?
STEP 1: For a one-pot meal, choose a medium cast-iron pan, casserole pot, or baking dish.
STEP 2: Heat butter, garlic, onion, carrot, and celery, sprinkle salt and pepper, and sauté until tender and lightly golden, about 3 minutes. Add wine and let sizzle. Mix peas sprinkle with flour and mix until bubbly and thickened.
STEP 3: Add chicken, thyme, stock, and milk and, stirring all time, let the sauce boil for 5 minutes, until thickened and flavorful. Season again with salt, pepper, mix chopped parsley. You can have it all prepared in the fridge for up to 2 days.
STEP 4: Preheat oven to 350ºF/medium/180ºC for about 10 minutes.
STEP 5: Just before baking, top filling with biscuits and brush with egg wash. Pop in the oven and bake for about 25 minutes, until biscuits are golden brown and crusty.Print
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