Are you craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further than this Chicken Pot Pie recipe, elevated with the irresistible addition of homemade Cheddar Bay Biscuits. This isn't your grandma's pot pie; we've put a modern twist on a classic, resulting in a dish that's perfect for a cozy weeknight dinner or a special occasion. Get ready to impress your family and friends with this homemade cooking masterpiece!
Ingredients:
For the Chicken Pot Pie:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.1 ounce) can refrigerated pie crusts
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons melted butter
Instructions:
Making the Chicken Pot Pie Filling:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add chicken and cook until browned.
- Stir in chicken broth, peas, and corn. Bring to a simmer.
- In a separate bowl, whisk together flour and milk until smooth.
- Pour milk mixture into the skillet. Stir in thyme, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce thickens.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened to your liking.
Assembling and Baking the Chicken Pot Pie:
- Preheat oven to 400°F (200°C).
- Pour the chicken pot pie filling into a 9-inch pie dish.
- Top with one pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Making the Cheddar Bay Biscuits:
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, sugar, and salt.
- Add milk and melted butter; stir until just combined. Do not overmix.
- Stir in cheddar cheese.
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
Serving Suggestions:
Serve the warm Chicken Pot Pie immediately with the freshly baked Cheddar Bay Biscuits. A simple green salad makes a perfect complement to this hearty meal.
Tips and Variations:
- For a richer flavor: Use heavy cream instead of milk in the pot pie filling.
- Add vegetables: Feel free to add other vegetables like mushrooms, potatoes, or green beans.
- Spice it up: Add a pinch of red pepper flakes to the pot pie filling for a little heat.
- Make it ahead: The pot pie filling can be made ahead of time and stored in the refrigerator for up to 2 days.
- Use rotisserie chicken: For a quicker meal, use pre-cooked rotisserie chicken instead of cooking your own.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 (depending on variations and serving size)
This hearty and delicious Chicken Pot Pie with Cheddar Bay Biscuits is a guaranteed crowd-pleaser. It’s a perfect example of how easy recipes can be both healthy and incredibly satisfying. Enjoy this quick dinner idea and share the love of homemade cooking!