Hey y’all! If you’re looking for a comforting, hearty dish that’s perfect for cozy family dinners or potluck gatherings, this Crustless Chicken Pot Pie with Biscuits is just the ticket. It’s packed with tender chicken, vibrant vegetables, and a creamy sauce, all topped with fluffy biscuits that melt in your mouth. Let’s get cooking!
Why You’ll Love This
- Quick and Easy: Ready in under an hour with minimal prep time.
- Flavorful: A creamy, savory filling topped with golden, buttery biscuits.
- Customizable: Easily adaptable to your dietary preferences.
- Kid-Friendly: A hit with both adults and kids alike.
- One-Pan Wonder: Less mess, more flavor!
Ingredients
- 2 cups diced cooked chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon fresh thyme
- 1 can refrigerated biscuit dough
Directions
Prepare the Filling
Preheat your oven to 400°F (200°C). In a large ovenproof skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant and translucent, about 3 minutes. Add carrots and cook for another 5 minutes.
Create the Sauce
Sprinkle flour over the vegetables, stirring until it forms a paste. Gradually whisk in chicken broth, followed by heavy cream. Bring the mixture to a simmer, letting it thicken, about 5 minutes. Stir in the chicken, peas, salt, pepper, and thyme.
Add the Biscuits and Bake
Arrange biscuit dough evenly over the top of the chicken mixture. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until biscuits are golden and cooked through.
Notes
- For a golden-brown finish, brush the biscuits with melted butter before baking. Learn about the technique here.
- To make it even creamier, you can swap heavy cream for half-and-half.
- Frozen mixed vegetables can be a quick and convenient alternative. Check out this guide on frozen vegetables.
Variations
- Vegetarian: Use vegetable broth and add mushrooms or other seasonal vegetables.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for heat.
- Gluten-Free: Use gluten-free flour and biscuit options.
Required Equipment
- Large ovenproof skillet
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Note that biscuits may become softer when reheated.
Suggested Pairings
This dish pairs beautifully with a crisp green salad or roasted green beans for a fresh contrast. A chilled glass of white wine complements the flavors perfectly.
Pro Tips
- Ensure your skillet is ovenproof to avoid transferring the filling to a baking dish.
- Pre-cook the chicken for a quicker dinner prep. Learn the best methods here.
- Top with freshly chopped parsley for a burst of color and flavor.
FAQ
- Can I use rotisserie chicken? Yes, rotisserie chicken is a great shortcut for this recipe.
- Can I freeze this dish? Yes, freeze before baking for up to 2 months. Bake from frozen and add additional time as needed.
- What can I use instead of biscuit dough? Try puff pastry or homemade drop biscuits for a different texture.