Chicken pot pie with buttery biscuit crust is a classic comfort food that has been enjoyed by many generations. This hearty and flavorful dish is perfect for a cold winter day or any time you crave a warm and delicious meal. In this article, we will discuss the history of chicken pot pie, the ingredients needed to make it, step-by-step instructions for the recipe, and some helpful tips to ensure that your chicken pot pie turns out perfectly every time.
Table of Contents
- History of Chicken Pot Pie
- Ingredients for Chicken Pot Pie with Buttery Biscuit Crust
- How to Make Chicken Pot Pie with Buttery Biscuit Crust
- Step 1: Make the Filling
- Step 2: Make the Biscuit Crust
- Step 3: Assemble and Bake the Pie
- Tips for Making Perfect Chicken Pot Pie
History of Chicken Pot Pie
Chicken pot pie has been a popular dish in North America since the 19th century, although its origins can be traced back to medieval England. Originally, pot pies were made with a simple crust made of flour and water, and were filled with meat, vegetables, and gravy. However, over time, the recipe evolved to include a buttery pastry crust and a creamy filling made with chicken, vegetables, and sometimes even hard-boiled eggs.
Ingredients for Chicken Pot Pie with Buttery Biscuit Crust
To make chicken pot pie with a buttery biscuit crust, you will need the following ingredients:
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 cup buttermilk
How to Make Chicken Pot Pie with Buttery Biscuit Crust
Now that we have gathered all of our ingredients, let’s move on to the recipe itself. Follow these step-by-step instructions to make the perfect chicken pot pie with a buttery biscuit crust.
Step 1: Make the Filling
- Preheat the oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually stir in the chicken broth and milk.
- Add the thyme, rosemary, salt, and pepper, and cook until the mixture thickens, about 5-7 minutes.
- Stir in the chicken and mixed vegetables and remove from heat.
Step 2: Make the Biscuit Crust
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the buttermilk until the dough just comes together.
Step 3: Assemble and Bake the Pie
- Pour the chicken filling into a 9-inch deep dish pie pan.
- Drop spoonfuls of the biscuit dough over the filling, covering the entire surface.
- Bake the chicken pot pie for 35-40 minutes, until the biscuit crust is golden brown and the filling is hot and bubbly.
- Let the pie cool for 5-10 minutes before serving.
Tips for Making Perfect Chicken Pot Pie
Making a perfect chicken pot pie with a buttery biscuit crust requires some attention to detail. Here are some tips to help you achieve the perfect results:
- Use a deep dish pie pan to accommodate the filling and the biscuit crust.
- Shred the chicken into bite-sized pieces for easier eating.
- Use frozen mixed vegetables for convenience, or substitute fresh vegetables if desired.
- Chill the butter and buttermilk for the biscuit dough to ensure a flaky texture.
- Don’t overwork the biscuit dough, or the crust may become tough.
- Brush the top of the biscuit crust with melted butter for extra richness and flavor.
Can I use store-bought pie crust instead of making a biscuit crust?
- Yes, you can use store-bought pie crust if you prefer. Simply follow the instructions on the package for pre-baking the crust before adding the filling and baking the pie.
Can I make chicken pot pie in advance?
- Yes, you can make chicken pot pie in advance and store it in the refrigerator for up to 2 days before baking. Simply cover the assembled pie with plastic wrap and store it in the refrigerator until ready to bake.
Can I freeze chicken pot pie?
- Yes, you can freeze chicken pot pie before or after baking. To freeze before baking, assemble the pie as directed but do not bake. Cover the pie tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. To bake, thaw the pie overnight in the refrigerator, then bake as directed. To freeze after baking, let the pie cool completely, then wrap tightly and freeze for up to 3 months. To reheat, thaw the pie in the refrigerator overnight, then bake at 350°F (175°C) for 30-40 minutes, until hot and bubbly.
Can I use leftover turkey instead of chicken?
- Yes, you can use leftover turkey instead of chicken for a delicious twist on this classic recipe.
Can I add other vegetables to the filling?
- Yes, you can add other vegetables to the filling such as diced potatoes, mushrooms, or celery for extra flavor and texture.
Chicken pot pie with buttery biscuit crust is a classic comfort food that is easy to make and always satisfying. With this recipe and our tips, you can make a perfect chicken pot pie every time. So, gather your ingredients and start cooking!