Craving a cozy, comforting dish that warms both the heart and the belly? Look no further than this delightful Chicken Pot Pie with Biscuit Topping! Perfect for any night of the week, this recipe combines tender shredded chicken, vibrant mixed vegetables, and a rich, savory sauce—all topped with a golden, fluffy biscuit layer that’s simply irresistible. Whether you're gluten-free or just looking for a hearty meal, this pot pie is sure to become a family favorite. Dive into this culinary adventure and discover how to create a dish that’s not only delicious but also easy to make!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 cups gluten-free biscuit mix
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a deep pie dish.
- If chicken is not already cooked, season chicken breasts with salt and pepper, then bake or pan-cook until internal temperature reaches 165°F. Let cool slightly and shred using two forks.
- In a large skillet, combine shredded chicken, mixed vegetables, chicken broth, milk, thyme, salt, and pepper. Simmer mixture over medium heat for 5-7 minutes until vegetables are tender and sauce begins to thicken.
- Transfer the chicken and vegetable mixture to the prepared baking dish, spreading evenly across the bottom.
- For the biscuit topping, prepare gluten-free biscuit mix according to package instructions. If making from scratch, combine mix with milk until a soft dough forms.
- Carefully spread or drop biscuit dough over the chicken filling, covering most of the surface. Leave some small gaps for steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until biscuit topping is golden brown and filling is bubbling around the edges.
- Remove from oven and let cool for 10 minutes before serving to allow filling to set.
- Serve hot, portioning out individual servings with a large spoon.
Tips
- Prep Ahead: To save time, you can cook and shred the chicken a day in advance. Just store it in the fridge until you're ready to assemble the pot pie.
- Customize Your Veggies: Feel free to swap out the mixed vegetables for your favorites! Broccoli, green beans, or even diced potatoes can add a nice twist.
- Check Your Biscuit Mix: If you’re using a store-bought gluten-free biscuit mix, ensure it’s fresh for the best texture. Alternatively, try making your own biscuit mix from scratch for a personal touch.
- Don’t Skip the Thyme: This herb adds a wonderful depth of flavor to the filling. If you have fresh thyme, use it for an even more aromatic experience.
- Steam Escape: When spreading the biscuit dough, remember to leave small gaps for steam to escape. This will help the biscuits cook evenly and avoid a soggy topping.
- Let It Rest: After baking, let the pot pie sit for about 10 minutes before serving. This allows the filling to set, making it easier to scoop and serve.
- Serve with a Side Salad: Pair your pot pie with a fresh side salad for a complete meal that balances the richness of the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 85mg
