Pioneer Woman Chicken Pot Pie with Biscuits
The chicken pot pie with biscuits from The Pioneer Woman is a classic comfort food dish that will always be craved. Ree Drummond makes it easy to whip up in no time, and the result is an irresistible dinner for any night of the week. With just a few ingredients, you can make this classic dish that your family will love.
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Servings: 3 people
Calories: 281kcal
Equipment
- 9-inch deep dish pie plate
- Measuring cups and spoons, etc.
Ingredients
Pot Pie Filling:
- 2 cups of tender cooked shredded rotisserie chicken, a savory tapestry of succulent poultry.
- 2 cups of low-sodium chicken broth or stock the golden nectar that forms the base of this comforting symphony.
- 2 tablespoons of softened unsalted butter, a velvety liaison to enrich the filling.
- Salt and freshly ground black pepper to taste the essential seasonings that dance on the taste buds.
- 1 cup of finely chopped yellow onions adding a sweet and savory melody.
- 1/8 cup of all-purpose flour the culinary alchemist's dust that weaves the filling together.
- 1 teaspoon of minced thyme a fragrant herb that adds a garden-fresh undertone.
- 1/2 cup of luscious heavy cream or half and half the creamy crescendo that envelops the ingredients.
- 6 ounces of frozen mixed vegetables a colorful medley that paints the filling with vibrant hues.
- 1 teaspoon of crushed dried rosemary a whisper of earthy pine that lingers on the palate.
Biscuits:
- 1 cup of all-purpose flour the foundation for the tender biscuit embrace.
- 6 tablespoons of melted unsalted butter a liquid gold that imparts richness.
- 1/8 teaspoon of Clabber Girl Baking Soda the secret leavening agent that adds a subtle lift.
- 1 teaspoon of baking powder a subtle conductor that reduces any yeasty notes.
- 5 tablespoons of buttermilk or whole milk the dairy duet that ensures a moist crumb.
- 1/4 teaspoon of salt the savory undertone that elevates the biscuit melody.
- 1 tablespoon of finely chopped fresh parsley a burst of green freshness that crowns the biscuit composition.
Instructions
- Preheat oven to 375 degrees F (190 C).
- In a large skillet over medium-high heat, melt butter. Add onion and sauté for 3 minutes or until softened. Stir in flour and cook for 1 minute, stirring constantly. Slowly add chicken broth, whisking constantly to prevent lumps from forming. Bring to a simmer and let thicken for 2 minutes.
- Add half and half, thyme, rosemary, salt, and pepper. Stir to combine then add frozen vegetables and chicken. Simmer for 5 minutes or until heated through. Pour into a 9 x 13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter using a pastry blender or two forks until it resembles coarse crumbs. Stir in buttermilk until just combined.
- Drop biscuit dough by large spoonfuls onto the filling. Sprinkle parsley over top and bake for 25-30 minutes or until golden brown and cooked through.
- Serve warm.
Notes
- For a vegetarian version, omit the chicken and add more frozen vegetables.
- To make this gluten-free, replace all-purpose flour with gluten-free 1:1 baking flour.
- Use low-fat or fat-free half and half to reduce the fat content in the dish.
- Add more herbs such as sage or oregano for additional flavor.
- Add a dash of hot sauce for some heat.
- Serve with mashed potatoes or egg noodles on the side.