Say goodbye to takeout! discover the easiest way to make homemade chicken pot pie with biscuits

Indulge in the warmth and comfort of a homemade chicken pot pie topped with flaky, golden-brown biscuits. Whether you’re a seasoned chef or a novice cook, this step-by-step guide will empower you to create a culinary masterpiece that will tantalize your taste buds and evoke nostalgic memories.

Gather Your Ingredients

• 1 whole chicken (3-4 pounds)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 egg yolk
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/2 cup butter, divided
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk

Step 1: Prepare the Chicken

• Place the chicken in a large pot and cover with water.
• Bring to a boil, then reduce heat and simmer for 1 hour or until the chicken is cooked through.
• Remove the chicken from the pot and let it cool.
• Once cool, remove the meat from the bones and shred it.

Step 2: Sauté the Vegetables

• In a large skillet, melt 1/4 cup of butter over medium heat.
• Add the onion, carrots, and celery and sauté for 5 minutes or until softened.
• Stir in the peas, corn, salt, and pepper. Cook for 2 minutes more.

Step 3: Make the Roux

• In the same skillet, add the remaining 1/4 cup of butter and melt over medium heat.
• Whisk in the flour and cook for 1 minute.
• Gradually whisk in the chicken broth until the mixture is smooth and thickens.

Step 4: Combine the Ingredients

• In a large bowl, combine the chicken, vegetables, roux, heavy cream, egg yolk, Worcestershire sauce, thyme, and rosemary.
• Stir until well combined.

Step 5: Make the Biscuit Topping

• In a medium bowl, whisk together the flour, baking powder, and salt.
• Cut in the remaining 1/2 cup of butter until the mixture resembles coarse crumbs.
• Add the milk and stir until just combined.

Step 6: Assemble the Pot Pie

• Preheat oven to 375°F (190°C).
• Pour the chicken mixture into a 9×13 inch baking dish.
• Drop spoonfuls of the biscuit dough over the filling.

Step 7: Bake and Enjoy

• Bake for 30-40 minutes or until the biscuits are golden brown and the filling is bubbly.
• Let cool for 10 minutes before serving.

Tips for the Perfect Chicken Pot Pie

• Use a high-quality chicken for the best flavor.
• Don’t overcook the vegetables. They should still have a slight crunch.
• If you don’t have heavy cream, you can substitute with milk or evaporated milk.
• For a gluten-free option, use gluten-free flour for both the roux and the biscuits.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

The Joy of Homemade

There’s nothing quite like the satisfaction of creating a delicious meal from scratch. This homemade chicken pot pie with biscuits is a testament to the joy and comfort that comes from cooking with love. Whether you’re sharing it with family, friends, or simply enjoying it on your own, this dish is sure to warm your heart and nourish your soul.

Answers to Your Most Common Questions

• Can I use boneless, skinless chicken breasts instead of a whole chicken?

Yes, you can. Use about 1 pound of boneless, skinless chicken breasts and cook them in the chicken broth for 15-20 minutes or until cooked through.

• What other vegetables can I add to the pot pie?

You can add any vegetables you like, such as green beans, potatoes, or mushrooms.

• Can I make the biscuit topping ahead of time?

Yes, you can. Prepare the biscuit topping and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. When ready to bake, thaw the biscuit topping overnight in the refrigerator or at room temperature for several hours.