We can’t deny the inevitable… winter is right around the corner, eeeek! Although I absolutely LOVE the holiday season (what’s better than lots of family gatherings and lots of good food!?) – I don’t adore the three months that follow.
One great way to get through the winter is by making warm and cozy comfort food like this. I’ve been making this pot pie recipe for years. It’s thick, bubbly and down right comforting! This however was the first time I made this biscuit recipe. Next time I would bake the biscuits on their own rather than on top of the casserole. I’m all about avoiding dirtying more pans, but if you like a crunchier biscuit bake them separately. If you prefer a softer biscuit, just plop them right on top of the casserole like pictured below!
Chicken Pot Pie with Biscuits
- 2-3 chicken breasts, cubed
- 1 medium yellow onion, diced
- 3 large carrots, diced
- 1 1/2 cups mushrooms, chopped
- 5 tablespoons butter
- 1/2 cup flour
- 1/2 teaspoon ground sage
- 1/2 teaspoon thyme
- pepper, to taste
- 2 1/2 cups water
- 1 cup milk
- 1 tablespoon plus 1 teaspoon instant chicken bouillon granules
- 1 cup frozen peas
- 1/2 cup fresh parsley, chopped
- 1 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold butter, diced
- 1 1/2 cup buttermilk
- In a medium bowl combine flour, baking powder and salt. Using a pastry cutter cut the butter into the flour mixture. Slowly add the buttermilk and stir until combined and no longer crumbly. Set aside.
- In a large pot cook onions and carrots until tender, about 5-7 minutes. Add mushrooms. Stir in flour, sage, thyme and pepper. Cook for a minute and add water, milk and chicken bouillon. Cook and stir until thickened and bubbly, about 10-15 minutes. Stir in chicken, peas and parsley, heat until bubbly
- Pour pot pie mixture into a 9×13 baking dish. Top with biscuits. Bake in a preheated 375 degree oven for 20-25 minutes or until biscuits are cooked through and golden.
Makes 8-10 servings.