Chicken Pot Pie with Biscuits

Let me tell you about the day this recipe saved my sanity. It was a Tuesday (why is it always Tuesday?), and everything was going sideways. The cat knocked over my coffee, my kid informed me at 7 AM that he needed 30 cupcakes for a school event, and by dinner time, I was ready to wave the white flag.

That’s when inspiration struck. I had some leftover roast chicken, a bag of frozen veggies, and half a carton of cream nearing its expiration date. Pot pie seemed like the obvious choice, but I didn’t have the energy (or time) for pie crust. Then I remembered the biscuit mix in the back of my pantry. Bingo!

Why Biscuits Are the Real MVPs

Now, I know what you’re thinking. “Biscuits on a pot pie? Sacrilege!” But hear me out:

1. They’re quick and easy. No rolling, no chilling, no fuss.
2. They soak up the gravy like little flavor sponges.
3. The crispy tops and soft bottoms are a texture dream.
4. Let’s be honest, everything’s better with biscuits.

The Secret’s in the Sauce

Here’s where the magic happens. A few key ingredients take this from “meh” to “more, please!”:

• Sautéed leeks: They add a subtle, sweet onion flavor that’s just chef’s kiss.
• A splash of sherry: It adds depth without making it boozy.
• Fresh thyme: Because dried just isn’t the same.

Let’s Get Cooking!

Here’s how to whip up this weeknight wonder:

1. Start with the filling. Sauté your veggies, make a quick roux, add your liquids and chicken.
2. While that’s simmering, mix up your biscuit dough.
3. Pour the filling into a baking dish, top with biscuits, and bake until golden.

Pro Tips from My Kitchen to Yours

• Use cold butter in your biscuits for maximum flakiness.
• Don’t overmix the biscuit dough. Lumps are your friends here.
• Let it rest for a few minutes after baking. It’ll thicken up nicely and be less likely to burn your mouth (not that I’m speaking from experience or anything…).

Now, here’s the recipe you’ve been waiting for:

Chicken Pot Pie with Biscuits

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients:

For the Filling:

• 3 tablespoons butter
• 2 leeks, white and light green parts only, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons sherry
• 3 cups cooked chicken, diced
• 1 cup frozen peas
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup milk

Instructions:

1. Preheat oven to 425°F (220°C).
2. For the filling:

• Melt butter in a large skillet over medium heat.
• Add leeks, carrots, and celery. Cook until softened, about 5 minutes.
• Stir in flour and cook for 1 minute.
• Gradually add broth and cream, stirring constantly.
• Add sherry, chicken, peas, and thyme. Simmer for 5 minutes.
• Season with salt and pepper.

1. For the biscuits:

• Mix flour, baking powder, and salt in a bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in milk until just combined.

1. Pour filling into a 9×13 inch baking dish.
   Drop spoonfuls of biscuit dough over the top.
2. Bake for 20-25 minutes, until biscuits are golden and filling is bubbly.
3. Let stand for 5 minutes before serving.

There you have it – my go-to recipe for those nights when you need a little comfort food magic. It’s perfect for using up leftover chicken, feeding a crowd, or just treating yourself after a long day. Give it a try, and I bet it’ll become a regular in your recipe rotation too. Happy cooking, and may your biscuits always be fluffy and your filling always be creamy!