Hearty Biscuit-Topped Chicken Pie

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 6
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If you're looking for a comforting, all-in-one meal that hits the spot, this Hearty Biscuit-Topped Chicken Pie is your go-to. It's a deliciously warm and satisfying dish, perfect for those chilly evenings when you need something cozy to come home to.

Ingredients for Hearty Biscuit-Topped Chicken Pie

The foundation of this dish is the chicken breasts, which provide lean protein and a satisfying base. You'll shred them after cooking, creating a tender texture throughout the pie. The carrots, peas, potatoes, and onions add a medley of flavors and nutrients, ensuring each bite is balanced and hearty. A bit of garlic enhances the savory depth of the dish.

The secret to the creamy filling is a mix of all-purpose flour and chicken broth, thickening it just right. A touch of salt, black pepper, and dried thyme rounds out the flavors, while whole milk adds richness.

For the biscuit topping, all-purpose flour, baking powder, and salt form the base. Cold butter is cut in to create that perfect flaky texture, and whole milk brings it all together into a tender dough.

Tips & Tricks

  • Use a rotisserie chicken to save time on cooking and shredding.
  • Try adding a splash of white wine to the filling for an extra layer of flavor.
  • If your biscuits are browning too quickly, cover with foil for the last 10 minutes of baking.
  • Make sure your butter is very cold for flakier biscuits.

Serving Suggestions

This pie stands well on its own, but for an extra touch, serve it with a fresh green salad or steamed asparagus. A light, crisp white wine pairs beautifully with the dish, enhancing the flavors without overpowering them.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to add mushrooms, celery, or corn based on your preference or what you have on hand.
Can I freeze this dish?
Yes, you can freeze it after baking. Just make sure to cool it completely and store it in an airtight container.
What's the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through for the best texture.

Hearty Biscuit-Topped Chicken Pie Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). This ensures it's the perfect temperature when you're ready to bake. In a large pot, cook the chicken breasts over medium heat until they're fully cooked through. Once done, take them out and shred them using two forks - this will be easy since they're still warm.

In the same pot, add your carrots, peas, potatoes, onions, and garlic. Sauté these for about five minutes until the onions become translucent and fragrant. Stir in the flour gradually, making sure it coats the veggies well. Slowly pour in the chicken broth, stirring constantly to avoid lumps from forming. You'll notice the mixture thickening nicely.

Introduce the shredded chicken back into the pot. Season with salt, black pepper, and dried thyme, then let everything simmer for about ten minutes. This is where the flavors really start to meld together. Stir in the milk and allow the mixture to thicken further.

While the filling is simmering, it's time to make the biscuits. In a bowl, combine two cups of flour, baking powder, and salt. Cut in the cold butter until your mixture resembles coarse crumbs. Stir in the milk to form a dough. You don't want to overwork this; just mix until it's combined.

Now, drop spoonfuls of the biscuit dough over the chicken mixture in the pot. They don't have to be perfect; the rustic look is part of the charm. Transfer everything into the oven and bake for 25-30 minutes until the biscuits are golden brown and irresistible.

Why You'll Love This Recipe

  • Easy to make: Simple steps and common ingredients, even for beginners.
  • Comfort food classic: A hearty and filling meal that feels like a warm hug.
  • Perfect for any season: Enjoy this pie in winter or summer; it's always fitting.
  • Kid-friendly: The biscuit topping is a hit with kids and adults alike.
  • Great for leftovers: Tastes even better the next day!

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup diced carrots
1 cup peas
1 cup diced potatoes
1 cup chopped onions
2 cloves garlic, minced
1/2 cup all-purpose flour
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 cup whole milk
2 cups all-purpose flour (for biscuits)
1 tbsp baking powder
1/2 tsp salt (for biscuits)
1/4 cup cold butter, cubed
1 cup whole milk (for biscuits)

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large pot, cook chicken breasts over medium heat until fully cooked, then shred.
3. In the same pot, add carrots, peas, potatoes, onions, and garlic; sauté for 5 minutes until onions are translucent.
4. Stir in 1/2 cup flour, then gradually add chicken broth, stirring constantly until thickened.
5. Add shredded chicken, salt, pepper, and thyme; let simmer for 10 minutes.
6. Stir in 1 cup milk and let the mixture thicken.
7. In a bowl, mix 2 cups flour, baking powder, and 1/2 tsp salt for biscuits.
8. Cut in cold butter until the mixture resembles coarse crumbs.
9. Stir in 1 cup milk until a dough forms.
10. Drop spoonfuls of dough over the chicken mixture.
11. Bake in the preheated oven for 25-30 minutes until biscuits are golden brown.

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