Grand Biscuits Recipe For Chicken Pot Pie
Description:
Grand Biscuits Recipe for Chicken Pot Pie is a delicious and comforting meal that is perfect for a cold winter night. It is made with a creamy chicken and vegetable filling, topped with a flaky, buttery biscuit. This dish is easy to make and can be made ahead of time, perfect for busy weeknights or entertaining. Serve this delicious meal with a side salad and your favorite glass of wine for a complete meal.
Prep Time:
This recipe takes about 30 minutes of prep time, including chopping vegetables and making the biscuit dough. It is a relatively easy recipe to make and can be done in no time. If you are pressed for time, you can even buy pre-made biscuit dough for a faster prep time.
Cook Time:
Once the filling is prepped and the biscuits are ready to go, the dish will need to bake for about 35 minutes. This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. When you are ready to cook, just pop the dish in the oven and let it do the rest!
Ingredients:
For the filling:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- 1 cup cooked, diced chicken
- Salt and pepper, to taste
For the biscuit topping:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold, unsalted butter, cubed
- 2/3 cup buttermilk
- 1/4 cup grated Parmesan cheese
Instructions:
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray. Heat olive oil in a large skillet over medium heat. Add onion, garlic, celery, carrots, and potatoes. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add thyme and sage and cook for 1 minute more.
In a small bowl, whisk together chicken broth and flour. Pour over vegetables and bring to a simmer. Cook until thickened, about 2 minutes, then stir in peas and chicken. Season with salt and pepper, to taste. Pour mixture into prepared baking dish.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Using your fingertips, work cold butter into flour mixture until it resembles coarse crumbs. Stir in buttermilk and Parmesan until a soft dough forms. Drop biscuit dough by spoonfuls over the top of the filling.
Bake for 35-40 minutes, or until biscuit topping is golden brown. Let cool for 10 minutes before serving.
Equipment:
For this recipe, you will need a large skillet, a 9x13-inch baking dish, a small bowl, a large bowl, and a spoon for dropping the biscuit dough.
Notes:
This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. When you are ready to cook, just pop the dish in the oven and let it do the rest!
Nutrition: Per Serving
Calories: 420, Fat: 17g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 531mg, Carbohydrates: 47g, Fiber: 5g, Sugar: 4g, Protein: 19g
Recipe Tips:
For extra flavor, try adding 1/4 cup of white wine to the skillet when cooking the vegetables. You can also use a mix of vegetables, such as diced bell peppers, mushrooms, or zucchini. For a vegetarian option, you can substitute the chicken for extra vegetables or beans. To give the biscuit topping an extra flavor boost, try adding a teaspoon of garlic powder or dried herbs to the biscuit dough. Lastly, if you don't have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
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