CHICKEN & BISCUIT POT PIE

 

HOW TO MAKE CHICKEN & BISCUIT POT PIE

Comfort food at its finest! Chicken Pot Pie with biscuits is the ultimate comfort meal! Cooking it in a pan, then topping it with biscuits and baking it in the oven is simple! Making it from scratch ensures that it has a rich and satisfying taste. Make it with homemade biscuits or biscuits from the refrigerator!
This dinner is the epitome of comfort food, and you will undoubtedly love every piece of it. The filling is a rich and savory mixture that includes creamy chicken gravy, veggies, and tender chicken breasts.
The filling may be made up to 2 days ahead of time and frozen. Allow it to cool completely before storing it in an airtight jar in the refrigerator. Before baking, cook the filling in a pan over medium heat until it is warmed through. If necessary, thicken the sauce with a few drops of milk. Then top with biscuits and bake according to package directions.

INGREDIENTS LIST:

Boneless and skinless chicken breasts, I used 2.

3 Cups.Of chicken broth.

4 Tbsp.Of butter.

½ Cup.Of finely diced onions.

½ Cup.Of finely diced celery.

½ Cup.Of finely diced carrots.

2 grated garlic cloves.

Seasonings; Onion Powder, Dry Thyme, Dry Rosemary; use ½ spoon each.

¼ Tsp.Of ground sage.

1/3 Cup.Of flour.

½ Cup.Of Half and half.

One Chicken bouillon cube.

1 ½ low sodium soy sauce.

1 Cup.Of frozen peas.

STEP-BY-STEP INSTRUCTIONS:

Step 1:

In a saucepan, combine the uncooked chicken breast and 3 cups of chicken stock and gently bubble with the cover cracked for 15 minutes, or until the chicken is cooked through. Avoid quick boiling or the chicken will become tough.

Step 2:

Remove the chicken from the pan and shred it with forks. Make a pot of the chicken broth and store it in the refrigerator for later use.

Step 3:

Meanwhile, warm 4 tablespoons of butter in a large (12-inch) skillet over medium heat and sauté the onions, celery, and carrots for 4 minutes.

Step 4:

Add garlic, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, and 1/2 teaspoon rosemary, as well as 1/4 teaspoon crushed sage. Toss to coat and continue cooking for 1 minute longer.

Step 5:

Toss in flour to coat. Cook for 2 minutes, or until raw flour is no longer detectable.

Step 6:

Stir in 2 cups of the chicken broth in tiny splashes. Repeat with the half-and-half. Rapidly adding the liquid will dissolve the roux and affect the gravy’s thickness.

Step 7:

Combine chicken bouillon and 1 tsp soy sauce in a small bowl. Then whisk in the shredded chicken.

Step 8:

The gravy should be rather thick if the liquid was added gradually. If you like a thicker sauce, bring it to a mild boil and then lower it to a simmer.

Step 9:

Stir in the frozen peas and cook thoroughly. Take the pan off the heat. If your skillet is not oven-safe, transfer the contents to a lightly oiled 9 x 13-inch baking dish.

Step 10:

Add the biscuits and bake at 450° for 10 to 15 minutes, or until the desired browning is attained.

 

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