Desserts & Appetizers

Chicken Pot Pie Biscuits

Chicken Pot Pie Biscuits are one of the most popular dishes from Uncle Sam’s country or the United States. This one dish is made from a creamy pie crust which is filled with various types of meat, seafood, or vegetables which are then given a sprinkling of biscuits and a splash of egg yolk which is not only appetizing but also has a very delicious taste.

Chicken Pot Pie Biscuits
Chicken Pot Pie Biscuits

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Pot Pie itself is a popular dish from North America which consists of a crust pie filled with poultry, beef, seafood, or vegetable filling in it and topped with cake flakes. The crust and crust of the pie usually use biscuits or it can also be made from scratch, namely biscuit dough made from butter or olive oil, flour, and white butter. Pot pie is usually cooked in a griddle on the stove, on a baking sheet baked in the oven, or in a Mountain Pie Iron over a campfire.

In the Pennsylvania region of the Netherlands, some people make a dish called “bot boi” or “bottboi” or stew without a crust. Pot pies are most often made with homemade dumpling-style chicken, noodles, and potatoes, and sometimes vegetables like carrots or celery.

Well, but to enjoy this one dish you don’t have to come all the way to America or Pennsylvania, because you can just make it yourself at home with ingredients that are easy to get and easy to make. Let’s take a peek at the recipe.

Chicken Pot Pie Biscuits

Recipe by Clara LarksonCourse: Dessert, Appetizers, Dessert & AppetizerCuisine: American
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Chill time

10

minutes

Chicken Pot Pie Biscuits are one of the most popular dishes from Uncle Sam’s country or the United States. This one dish is made from a creamy pie crust which is filled with various types of meat, seafood, or vegetables which are then given a sprinkling of biscuits and a splash of egg yolk which is not only appetizing but also has a very delicious taste.

Ingredients

  • 1 can refrigerated flaky-style biscuits

  • 1 egg yolk

  • 1 chopped small onion

  • 3 chopped celery ribs

  • 3 chopped carrots

  • 3 cups cooked chicken, cut into bite-size pieces

  • 2 cups lower-sodium chicken broth

  • ¼ cup all-purpose flour

  • ¼ cup butter

  • ⅔ cup frozen peas

  • ⅔ cup cream or whole milk

  • 3 tablespoons chopped fresh parsley

  • 1 tablespoon water or lemon juice

  • ¼ teaspoon dried thyme

  • salt and ground black pepper to taste

Directions

  • Preheat oven to 350 degrees F. Grease baking sheet or skillet with butter or oil.
  • Heat and melt the butter in a skillet over medium-low heat, add the onions, celery, and carrots, cook for 15 minutes or until tender, stirring occasionally. Add peas, parsley, thyme, cream or whole milk, and flour, stir until combined, and leave for 5 minutes until the flour coats the vegetables completely. Add chicken stock and let it boil, the sauce thickens and bubbly. If it’s too thick, add water or lemon juice. Add the cooked chicken and season with salt and black pepper to taste.
  • Transfer the chicken, vegetable, and sauce mixture to the pan. Arrange the flaky-style biscuits on top and pour over the beaten egg yolk. Bake in the oven for 25 minutes or until the biscuits are golden brown and pie filling is bubbling. Remove from oven and let cool slightly for 10 minutes before serving.

Enjoy Chicken Pot Pie Biscuits together with Dramatic Crimson Christmas Punch.

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