Are you looking for a comforting and delicious meal that’s perfect for any occasion? Look no further than the classic combination of chicken, vegetables, and flaky biscuits in a savory pot pie. This beloved dish has been a staple in many households for decades, and it’s easy to see why. With its rich flavors and satisfying texture, chicken pot pie is a crowd-pleaser that’s sure to become a family favorite.
But what makes this dish truly special is the wide range of variations and twists you can try to make it your own. From classic recipes with buttery biscuits to more adventurous takes featuring spicy sausage or creamy mushrooms, there’s a chicken pot pie recipe out there for everyone. In this article, we’ll explore 19 mouthwatering chicken pot pie recipes that feature biscuits in all shapes and sizes, from flaky and buttery to cheesy and savory.
Whether you’re a seasoned cook looking to spice up your repertoire or a beginner just starting to experiment with new flavors, these recipes are sure to inspire. So grab a cup of tea, pull out your mixing bowls, and get ready to cozy up with a warm, comforting pot pie that’s sure to become a new favorite.
Classic Chicken Pot Pie with Flaky Biscuits
Satisfy your comfort food cravings with this hearty and flavorful classic chicken pot pie, topped with a flaky biscuit crust.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup heavy cream
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 2 cups mixed frozen vegetables (such as peas, corn, and carrots)
– 1 biscuit dough (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken, carrots, celery, and garlic until the chicken is cooked through.
3. In a separate bowl, whisk together flour, chicken broth, heavy cream, thyme, salt, and pepper. Pour into the skillet with the chicken mixture and stir to combine.
4. Bring the mixture to a simmer and let cook for 5 minutes or until thickened slightly.
5. Roll out biscuit dough to fit the top of a 9×13-inch baking dish. Place the biscuit on top of the filling and crimp edges to seal.
6. Brush with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 35-40 minutes or until the biscuit is golden brown.
Biscuit Dough:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup cold butter, cut into small pieces
– 3/4 cup heavy cream
Creamy Chicken Pot Pie with Buttermilk Biscuits
Creamy Chicken Pot Pie with Buttermilk Biscuits Recipe
This comforting classic gets a boost from the addition of tangy buttermilk biscuits, making it a perfect cold-weather treat. With creamy chicken and vegetables in a flaky pastry crust, you’ll be cozy and satisfied.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 3/4 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups puff pastry, thawed
– 2 tablespoons buttermilk
– 2 teaspoons baking powder
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, onion, garlic, and vegetables in butter until tender.
3. Mix flour, broth, cream, thyme, salt, and pepper; add to chicken mixture.
4. Roll out puff pastry on a floured surface; place filling in center.
5. Fold pastry over filling, pressing edges to seal.
6. Bake for 30-35 minutes or until golden brown.
7. For buttermilk biscuits: Whisk together flour, baking powder, and salt; add buttermilk.
8. Drop by spoonfuls onto a baking sheet; bake at 400°F for 15-20 minutes.
Cooking Time: 45-50 minutes
Spicy Chicken Pot Pie with Cheddar Biscuits
A creamy, spicy twist on the classic chicken pot pie, topped with flaky cheddar biscuits and a hint of smoky heat.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp smoked paprika
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1 cup heavy cream
– 2 tbsp butter
For the biscuits:
– 2 cups all-purpose flour
– 4 tsp baking powder
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken and vegetables in butter until browned.
3. Add spices, cream, and diced tomatoes; simmer for 10 minutes.
4. Roll out biscuit dough on floured surface to about 1/4 inch thickness.
5. Cut into squares or use cookie cutter shapes.
6. Place biscuits on top of filling and bake for 20-25 minutes, or until golden brown.
Cooking time: 40-45 minutes
Vegetable Loaded Chicken Pot Pie with Herbed Biscuits
A hearty and satisfying comfort food dish that combines the flaky crust of a traditional pot pie with the flavor and nutrients of roasted vegetables. This recipe is perfect for a chilly evening or a special occasion.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 potatoes, peeled and diced
– 1 cup mixed frozen vegetables (peas, corn, green beans)
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the herbed biscuits:
– 2 cups all-purpose flour
– 4 teaspoons cold butter, cut into small pieces
– 3/4 cup heavy cream
– 1 egg, beaten
– 2 tablespoons chopped fresh parsley
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the chicken, onion, garlic, carrots, and potatoes in a large skillet until the vegetables are tender.
3. Stir in the frozen vegetables, thyme, salt, and pepper.
4. Roll out the biscuits and place on top of the filling.
5. Bake for 25-30 minutes or until the crust is golden brown.
Cooking Time: 45-50 minutes
Cheesy Chicken Pot Pie with Garlic Biscuits
This comforting pot pie combines juicy chicken, tender vegetables, and a rich, creamy sauce all wrapped up in a flaky crust. The addition of garlic biscuits on the side takes it to the next level.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and diced
– 1 large celery stalk, diced
– 2 cloves of garlic, minced
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
For the biscuits:
– 1 cup all-purpose flour
– 2 tbsp cold butter, cut into small pieces
– 1/4 cup grated cheddar cheese
– 1/2 tsp garlic powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the filling by sautéing chicken, carrots, celery, and garlic in a pan until cooked through.
3. In a separate bowl, whisk together flour, broth, cream, thyme, salt, and pepper. Pour over the chicken mixture and stir to combine.
4. Roll out puff pastry to fit a 9×13 inch baking dish. Fill with the chicken mixture and top with remaining pastry.
5. Bake for 35-40 minutes or until golden brown.
6. For the biscuits, mix flour, butter, cheese, garlic powder, and salt in a bowl until a dough forms.
7. Roll out dough to about 1/4 inch thickness and cut into desired shapes.
8. Brush with melted butter and bake alongside the pot pie for 12-15 minutes or until golden brown.
Cooking Time: 45-50 minutes
Slow Cooker Chicken Pot Pie with Drop Biscuits
Slow Cooker Chicken Pot Pie with Drop Biscuits: A comforting and easy meal perfect for a chilly evening.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup frozen mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup milk
– 2 tbsp butter
– Salt and pepper to taste
– Drop Biscuit Topping:
+ 1 cup all-purpose flour
+ 2 tsp baking powder
+ 1/4 tsp salt
+ 1/2 cup cold butter, cut into small pieces
Instructions:
1. In the slow cooker, combine chicken, onion, garlic, mixed vegetables, flour, and chicken broth. Cook on low for 6-8 hours.
2. Stir in milk and butter. Season with salt and pepper to taste.
3. To make Drop Biscuits:
– Preheat oven to 400°F (200°C).
– Mix dry ingredients together. Cut in cold butter until mixture resembles coarse crumbs.
– Drop by spoonfuls onto the slow cooker surface. Cover and cook for an additional 30 minutes or until biscuits are golden brown.
Cooking Time: 6-8 hours (slow cooker) + 30 minutes (biscuits)
Healthy Chicken Pot Pie with Whole Wheat Biscuits
A classic comfort food gets a nutritious twist with this recipe, featuring tender chicken, vegetables, and whole wheat biscuits.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 1 large potato, peeled and cubed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1/2 cup frozen peas
– 1/4 cup all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1 tablespoon olive oil
– 2 whole wheat biscuits (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, carrots, potato, garlic, and mushrooms in olive oil until tender.
3. Add chicken, thyme, salt, and pepper; cook until browned.
4. Stir in flour and chicken broth; bring to a boil.
5. Roll out biscuits and place on top of filling.
6. Bake for 30-35 minutes or until biscuits are golden brown.
Cooking Time: 45-50 minutes
Gluten-Free Chicken Pot Pie with Almond Flour Biscuits
A comforting and flavorful twist on the classic pot pie, this recipe uses almond flour biscuits to create a gluten-free masterpiece.
Ingredients:
For the filling:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as peas, carrots, and corn)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 teaspoons dried thyme
– Salt and pepper to taste
For the biscuits:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil, melted
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon salt
– 1/2 teaspoon baking soda
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken and onion over medium-high heat until browned.
3. Add garlic, mixed vegetables, broth, cream, thyme, salt, and pepper. Simmer for 10 minutes or until heated through.
4. Roll out almond flour biscuits to fit the top of a 9×13-inch baking dish.
5. Pour filling into the prepared dish and cover with biscuit dough.
6. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Vegan Chicken Pot Pie with Dairy-Free Biscuits
A comforting and satisfying vegan twist on the classic chicken pot pie, featuring a rich and creamy filling made with plant-based ingredients and topped with flaky dairy-free biscuits.
Ingredients:
For the filling:
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 cup cooked chickpeas
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 teaspoons dried thyme
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup vegan cream (such as soy or coconut-based)
– 1/2 cup vegetable broth
– Salt and pepper to taste
For the biscuits:
– 1 1/2 cups all-purpose flour
– 1/2 cup cold vegan butter, cut into small pieces
– 1/4 cup ice-cold water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mixed vegetables, chickpeas, and garlic until tender.
3. Add thyme, paprika, cayenne pepper, vegan cream, and vegetable broth. Simmer for 10 minutes.
4. Roll out the dairy-free biscuits to fit the top of a 9×13 inch baking dish.
5. Pour the filling into the prepared dish and cover with the biscuit crust.
6. Bake for 35-40 minutes or until the biscuits are golden brown.
Cooking Time: 35-40 minutes
Keto Chicken Pot Pie with Low Carb Biscuits
This creamy, comforting pot pie is a keto twist on the classic comfort food, featuring tender chicken and vegetables in a rich sauce, topped with flaky low-carb biscuits.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (e.g., peas, carrots, corn)
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the biscuits:
– 1 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup melted butter
– 1 large egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chicken and vegetables in butter until cooked through.
3. Add cream, thyme, salt, and pepper; stir to combine.
4. Roll out biscuit dough to 1/8-inch thickness. Cut into squares or shapes.
5. Spoon filling into a 9×13-inch baking dish. Top with biscuits.
6. Bake for 25-30 minutes, or until biscuits are golden brown.
Cooking Time: 35-40 minutes
Southern Style Chicken Pot Pie with Sweet Potato Biscuits
A classic comfort food recipe gets a Southern twist with the addition of sweet potato biscuits, taking pot pie to new heights.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 cups mixed frozen vegetables (peas, carrots, corn)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
For the biscuits:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup all-purpose flour
– 2 tbsp butter, melted
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the filling by sautéing onions and garlic in a large skillet until softened. Add chicken, frozen vegetables, chicken broth, heavy cream, thyme, salt, and pepper. Simmer for 20 minutes.
3. Roll out puff pastry on a floured surface to desired thickness.
4. Spoon the filling into the center of the pastry, leaving a 1-inch border.
5. Fold the edges of the pastry up around the filling, pressing gently to seal.
6. Brush the top with egg wash or heavy cream.
7. Bake for 35-40 minutes, or until golden brown.
Sweet Potato Biscuits:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine mashed sweet potatoes, flour, melted butter, and heavy cream. Mix until smooth.
3. Drop by spoonfuls onto a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes, or until golden brown.
Buffalo Chicken Pot Pie with Blue Cheese Biscuits
A spicy twist on a classic comfort food, this recipe combines the bold flavors of buffalo chicken with the flaky crust and tangy zip of blue cheese biscuits.
Ingredients:
For the pot pie:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 cup frozen peas and carrots
– 1/2 cup heavy cream
– 1 tsp paprika
– Salt and pepper, to taste
– 1 pie crust (homemade or store-bought)
For the blue cheese biscuits:
– 1 1/2 cups all-purpose flour
– 3 tbsp cold butter, cut into small pieces
– 1/4 cup crumbled blue cheese
– 1/2 tsp salt
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine chicken, Frank’s RedHot sauce, ranch dressing, garlic powder, onion powder, and paprika. Cook until chicken is fully cooked.
3. Add peas and carrots, heavy cream, and salt and pepper to taste. Stir well.
4. Roll out pie crust and fill with chicken mixture.
5. Bake for 25-30 minutes or until crust is golden brown.
6. For the biscuits, combine flour, cold butter, blue cheese, and salt. Mix until a dough forms. Drop by spoonfuls onto a baking sheet.
7. Bake at 375°F for 12-15 minutes or until golden brown.
Cooking Time: 40-50 minutes
Mushroom and Chicken Pot Pie with Thyme Biscuits
A comforting and flavorful twist on the classic pot pie, this recipe combines tender chicken, earthy mushrooms, and flaky thyme biscuits.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
For the thyme biscuits:
– 2 cups all-purpose flour
– 4 teaspoons cold butter, cut into small pieces
– 3/4 teaspoon salt
– 1/2 teaspoon dried thyme
– 1/4 cup ice-cold water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, mushrooms, onion, and garlic until cooked through.
3. In a separate bowl, whisk together flour, broth, and cream. Add mixture to the skillet and stir to combine.
4. Roll out biscuit dough on a floured surface to 1/4 inch thickness. Cut into squares or use a cookie cutter for decorative shapes.
5. Pour filling into a 9×13-inch baking dish. Top with biscuits, leaving a small border around edges.
6. Bake for 35-40 minutes, or until crust is golden brown and filling is hot and bubbly.
Bacon and Chicken Pot Pie with Cornmeal Biscuits
This hearty pot pie combines tender chicken, crispy bacon, and creamy vegetables in a flaky cornmeal crust. Perfect for a cozy dinner or weekend lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 6 slices of bacon, diced
– 2 medium carrots, peeled and diced
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 cup frozen mixed vegetables (such as peas and corn)
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup butter, melted
– 1/2 cup chicken broth
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the bacon in a large skillet over medium-high heat until crispy. Remove from pan, set aside.
3. Add the chicken, carrots, onion, garlic, and mixed vegetables to the skillet. Cook until the chicken is cooked through and the vegetables are tender.
4. In a separate bowl, whisk together flour, cornmeal, and melted butter. Gradually add the chicken broth, mixing until a dough forms.
5. Roll out the dough on a floured surface to about 1/8 inch thickness.
6. Spoon the chicken mixture into a 9-inch pie dish, followed by the rolled-out dough. Crimp edges to seal.
7. Brush with egg wash (beaten egg mixed with water) and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Indian Spiced Chicken Pot Pie with Naan Biscuits
Experience the warmth of Indian spices and the comfort of a classic pot pie, elevated by the addition of crispy naan biscuits. This recipe combines tender chicken, aromatic spices, and flaky pastry in a delightful twist on traditional flavors.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
For the naan biscuits:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 tsp instant yeast
– 1 tbsp ghee or vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onions and garlic until softened.
3. Add chicken, cumin, coriander, turmeric, and cayenne pepper; cook until browned.
4. Stir in diced tomatoes, broth, and cream; bring to a simmer.
5. Roll out puff pastry to fit a 9×13-inch baking dish.
6. Fill with the chicken mixture and dot with butter.
7. For naan biscuits: Mix flour, water, and yeast; knead until smooth. Divide into 4-6 portions; roll each into a ball and flatten slightly.
8. Brush tops with ghee or oil and sprinkle with salt. Arrange on top of filling.
9. Bake for 40-45 minutes or until crust is golden brown.
Cooking Time: 40-45 minutes
Mexican Chicken Pot Pie with Jalapeno Cheddar Biscuits
Mexican Chicken Pot Pie with Jalapeno Cheddar Biscuits: A twist on the classic comfort food, this recipe combines the flavors of Mexico with a creamy chicken pot pie and spicy jalapeno cheddar biscuits.
Ingredients:
For the pot pie:
– 1 lb boneless, skinless chicken breasts, cooked and diced
– 1 can (10.5 oz) condensed cream of chicken soup
– 1/2 cup frozen peas and carrots
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp cumin
– Salt and pepper, to taste
For the biscuits:
– 1 1/2 cups all-purpose flour
– 3 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup grated cheddar cheese
– 1 jalapeno pepper, seeded and finely chopped
– 1/2 cup buttermilk
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine chicken, cream of chicken soup, peas and carrots, Monterey Jack cheese, cumin, salt, and pepper. Mix well.
3. Pour the mixture into a 9×13-inch baking dish.
4. Roll out biscuit dough to about 1/4 inch thickness. Cut into squares or use a cookie cutter to create fun shapes.
5. Arrange biscuits on top of the pot pie filling.
6. Bake for 25-30 minutes, or until biscuits are golden brown and the filling is hot and bubbly.
Cooking Time: 25-30 minutes
Thai Chicken Pot Pie with Coconut Biscuits
This recipe combines the comforting warmth of a traditional pot pie with the bold flavors and aromas of Thailand, all wrapped up in a crispy coconut biscuit crust.
Ingredients:
For the filling:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp Thai red curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 1/2 cup coconut milk
– 1 tsp fish sauce (optional)
– Salt and pepper to taste
For the coconut biscuits:
– 1 cup all-purpose flour
– 1/4 cup unsweetened shredded coconut
– 1/4 cup cold butter, cut into small pieces
– 1/2 cup heavy cream
– 1 egg, beaten
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken and curry paste until the chicken is cooked through.
3. Add the onion, garlic, and mixed vegetables; cook until the vegetables are tender.
4. Stir in coconut milk, fish sauce (if using), salt, and pepper.
5. Roll out the coconut biscuits and place on top of the filling.
6. Bake for 25-30 minutes or until the biscuits are golden brown.
Cooking Time: 35-40 minutes
Italian Chicken Pot Pie with Parmesan Biscuits
Italian Chicken Pot Pie with Parmesan Biscuits: A hearty and flavorful twist on a classic comfort food dish. This recipe combines tender chicken, rich vegetables, and creamy sauce topped with flaky Parmesan biscuits.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup frozen mixed vegetables (such as peas, corn, and carrots)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package puff pastry, thawed
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, onion, garlic, carrots, and celery in olive oil until cooked through.
3. Add frozen vegetables, chicken broth, heavy cream, thyme, salt, and pepper. Simmer for 5 minutes.
4. Roll out puff pastry to fit a 9×13-inch baking dish. Place mixture in the center of the dough, leaving a 1-inch border.
5. Fold edges of dough over filling and cut a few slits in the top crust.
6. Brush with egg wash and sprinkle with Parmesan cheese.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
French Onion Chicken Pot Pie with Gruyere Biscuits
A rich and savory pot pie filled with caramelized onions, tender chicken, and flaky pastry, topped with a crispy Gruyère biscuit crust.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 3 large onions, thinly sliced
– 2 cloves of garlic, minced
– 1 cup all-purpose flour
– 1/2 cup butter
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
– 1 cup Gruyère cheese, grated
Instructions:
1. Preheat oven to 375°F.
2. Cook the chicken, onions, and garlic in butter until the onions are caramelized and the chicken is cooked through.
3. In a separate bowl, whisk together flour, chicken broth, and heavy cream.
4. Add the wet ingredients to the chicken mixture and stir to combine.
5. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
6. Pour the filling into the pie crust and top with grated Gruyère cheese.
7. Bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
