Story and photos by Karyl Henry, KarylsKulinaryKrusade.com
Fall is a weird time of year. It often starts out chilly in the morning, but by 2 p.m. you’re tearing off layers of clothes because it’s so warm. But Fall is also football season, my favorite time of year. There’s nothing quite like Saturdays in Stillwater, for tailgating and game day. Fall also means comfort food. Yes, it’s Oklahoma so the weather won’t break for probably another 6 weeks, but I’ve never let that stop me before! And besides, there’s really no such thing as a bad time for comfort food.
There are quite a few foods that qualify as comfort, and chicken pot pie is near the top of the list. When the cold weather hits on gameday, there’s a good chance chicken pot pie will be on the menu on the club level. And it’s fabulous. And I eat more than I probably should.
I decided to try my hand at a homemade chicken pot pie and, instead of the traditional, I made a Biscuit Chicken Pot Pie
Oh, this Biscuit Chicken Pot Pie is just as delicious as I remember! Tender chicken and vegetables, in a creamy sauce, topped with a biscuit and baked to golden perfection.
First and foremost, Biscuit Chicken Pot Pie will not be on the table in under 30 minutes. So if you’re looking for a quick weeknight meal, this is not it. Then again, that’s the whole point of comfort food…you take your time to make it, add in the love, and it shows in the results
KEYS TO THE PERFECT BISCUIT CHICKEN POT PIE
- Use fresh vegetables. I always have fresh onion, carrots, and celery in the fridge, and it takes two minutes to dice them. I do use frozen peas because I’ve never seen fresh peas in the grocery store. Garlic adds wonderful flavor to everything, so I add minced garlic as well.
- If you’re using fresh chicken, poach it in broth. I use my Homemade Vegetable Broth because that’s what I have, but of course chicken broth is another option. The broth and fresh thyme infuse the chicken with so much flavor. You could also use rotisserie chicken or leftover cooked chicken.
- The recipe calls to saute the vegetables in butter. A little bit goes a long way, but you could certainly substitute Avocado Oil.
- I use pre-made biscuits for the topping because I haven’t tackled the challenge of homemade biscuits yet.
IT’S ALL ABOUT THE SAUCE
The silky, creamy white sauce is what makes chicken pot pie…chicken pot pie.
- Sure, you could use cream of chicken soup. But why do that, when it only takes about 10 minutes and four ingredients to make it yourself?
- The roux is the most important step. Use real butter, and melt over low heat. Sprinkle in flour, and whisk constantly until smooth. If you add the flour too soon, you’ll end up with lumps.
- I use the reserved broth and whole milk for the perfect consistency. Lighter milk won’t thicken the sauce enough.
- Season generously with fresh-cracked black pepper and sea salt.
WHAT SIZE DISH TO USE FOR BISCUIT CHICKEN POT PIE?
This is all about personal preference, and how long you want to wait for the Biscuit Chicken Pot Pie to bake in the oven. This recipe is for four servings—two, if you’re really hungry.
- For true individual servings, use four medium ramekins (about 6-oz size), top each with 1/2 biscuit and bake for 25 minutes.
- For one medium sized baking dish, top with one biscuit and bake about 35 minutes.
- Double the recipe, put in an 8×8 baking dish, top with two to four biscuits, and bake about one hour.
Not going crazy on the biscuits is my way to “lighten up” the Biscuit Chicken Pot Pie, but of course you can use more.
Rest assured, Biscuit Chicken Pot Pie will be one of my staple comfort food meals.
Biscuit Chicken Pot Pie from KarylsKulinaryKrusade.com
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
- 2 boneless, skinless chicken thighs (8-10 ounces)
- 2 cups vegetable or chicken broth
- 3 sprigs fresh thyme leaves (leave on stems)
- 4 teaspoons fresh-cracked black pepper
- 2 teaspoons sea salt
- 3 1/2 Tablespoons butter, divided
- 4 ounces white button mushrooms, stems removed and caps sliced
- 1/4 cup yellow onion, diced small
- 1/4 cup carrots, diced small
- 2 stalks celery, diced small
- 3 cloves garlic, minced
- 1/2 cup frozen peas
- 2 Tablespoons all-purpose flour
- 2 cups whole milk
- 2-4 buttermilk biscuits, quartered
- In a large, wide-bottom saucepan, bring vegetable or chicken broth to a boil. Add 2 teaspoons pepper and 1 teaspoon salt, plus thyme. Lay chicken flat in broth, reduce to simmer and cook for 15 minutes, turning once halfway through.
- Remove saucepan from heat, and allow chicken to rest in broth for 5 minutes. Remove chicken and cut into bite-sized pieces. Discard thyme. Remove broth and reserve.
- Preheat oven to 350 degrees.
- While chicken cooks, melt 1/2 Tablespoon butter in large skillet. Add mushrooms and saute over medium-low heat for 10 minutes. Remove from skillet and set aside.
- Melt 1 Tablespoon butter or avocado oil in same skillet. Add onion, celery, and carrots, and saute over medium-low heat for 10 minutes. Add garlic and saute for 5 minutes.
- Melt 2 Tablespoons butter in saucepan used for chicken. Sprinkle flour into saucepan and whisk constantly, until smooth, about 2 minutes. Slowly add in reserved broth, whisking occasionally, for 3 minutes. Slowly add in milk, whisking occasionally for 3 minutes, until sauce is thickened. Season with 2 teaspoons fresh-cracked black pepper and 1 teaspoon sea salt.
- Spray baking dish(es) with cooking spray. Fold chicken, vegetables, and peas into sauce. Pour mixture into baking dish(es), top with biscuits, and bake. Time varies depending on the size of the dish.
- ramekins – 25 minutes
- 4×4 baking dish – 35 minutes
- 8×8 baking dish – 55 minutes
NOTE: This will be scorching hot, so let Biscuit Chicken Pot Pie rest for about 5 minutes before serving.