Oh my, Biscuit Chicken Pot Pie is just comfort in a bowl. The perfect meal for your Sunday Supper. If you’ve been following my blog for a while or you’re new to it, you might have guessed that I’m all about the Sunday comfort meals.
Whether I’m hosting friends, family or it’s just my husband and myself. I’m a huge advocate of taking the time to make a soul warming meal on Sunday and getting mentally prepared for the week ahead.
Sunday dinners are comfort for the soul and just a good way to center yourself to start the week off right.
So when a fellow food blogger gave me this idea for Biscuit Chicken Pot Pie, I couldn’t say no to recreating this meal. It was after all, very convenient that I had just made a whole roast chicken and homemade chicken stock.
Now I would take the time to make homemade biscuits but why do that when we have good ol’ Grands Flaky Layer Biscuits in the fridge?! That’s right, this is semi-homemade. No shame in my game.
Wine Pairing Recommendations: Willamette Valley, Oregon Pinot Noir, or Sonoma County, California Chardonnay {preferably Russian River}.
Biscuit Chicken Pot Pie
This is a comfort meal to the max. Use Grands Flaky Biscuits to make this an easy semi-homemade dish.
Ingredients
- 2 tablespoons Butter
- 1 tablespoons Olive Oil
- 1 whole Onion, chopped
- 2 stalks Celery, chopped
- 2 whole Carrots, peeled and chopped
- 1 package Portabella Mushrooms, quartered
- 2 cloves Garlic, minced
- 2 teaspoons Thyme, fresh chopped or dried
- 2 tablespoons Flour
- 2 cups Chicken Stock, homemade or store bought
- 1/2 cup Heavy Whipping Cream
- 1 teaspoon Kosher Salt and Ground Black Pepper, more to the taste
- 1 whole Roast Chicken, cooled and shredded, store bought or Home Roasted
- 1/2 cup Frozen Peas
- 1 can (16.3 oz) Pillsbury Grands Flaky Layers Biscuits, each biscuit quartered
- Parsley, chopped for garnish
Directions
- Step 1 Preheat your oven to 350 degrees F.
- Step 2 In a large heavy bottomed pot, heat butter and oil over medium high heat. Add onion, celery, and carrots. Saute for about 5 minutes until veggies soften. Add in mushrooms and cook until mushrooms get slightly browned. Add garlic and thyme, cook until fragrant about 30 seconds. Add flour and stir until mixture is gummy looking and flour is incorporated. Add chicken stock and stir until everything is smooth looking and slightly thickened. Add cream and bring to a slight simmer. Simmer for 10 minutes. Season with salt and pepper.
- Step 3 Turn heat off and fold in shredded chicken and peas. Spray a casserole dish with nonstick cooking spray and pour chicken/veggie mixture into the pan. Place biscuit wedges on top of the chicken mixture evenly. The biscuits don’t need to be touching because they’ll expand in baking process.
- Step 4 Bake for 25-30 minutes until biscuits are golden brown. Remove from oven and allow to cool for 10 minutes before serving. Garnish with chopped parsley. Serve and enjoy!
Gloriously browned top with a delicious creamy inside.
Savor and Enjoy!