Chicken Pot Pie

Chicken pot pie is truly one of the ultimate comfort foods. It is so good when you need something to cheer you up when you are feeling down. Not only is it chock full of nutrition, but this recipe is also choked with a ton of garlic which is an antioxidant. This recipe calls for 3 cloves of garlic, but why to stop there if you love garlic as much as I do. This is a hit with my garlic loving friends, not so much with more reasonable people who like smaller quantities. You can always adjust the garlic amount to your liking.

Canned-Biscuits

Biscuit-Crust
Biscuit-Crust-in-Cast-Iron-Pan

Make a Good Broth

This chicken pot pie uses a homemade chicken broth which is what really what makes it so dang good. You can use any broth you like, but I find homemade broth tastes better than anything from a store. Besides, it is great to make broth on a cold rainy day so that the whole house smells like chicken. Just breath it in.

Uncooked-Chicken-Pot-Pie

Chicken-Pot-Pie-Top

The Biscuit Crust Bottom

The idea to use a biscuit crust on the bottom was new to me. I have made pot pies and baked a biscuit on top before, but this was my first attempt to use a biscuit crust on the bottom. My first thought was that the biscuits needed to be rolled flat so that they cooked fully. If they were too thick, they were likely to turn out doughy. I used a deep dish cast iron skillet for this recipe and rolled out some canned biscuits. I then placed them in the bottom of the skillet and pieced the flattened biscuits together. That way the biscuits stuck to each other and formed a crust.

The Biscuit Crust Top

The next step was to flatten some more biscuits and cut them to put on the sides of the skillet. I and again pieced the ends together around the sides. By the time I was done I had a fantastic crust on the bottom and sides. After getting the bottom crust formed, I poured in my thick chicken stew and tossed a few more biscuits on top. I baked it at 375 degrees, which is what the canned biscuit directions called for, and baked it for about 20 to 25 minutes. The only issues with this are that the biscuits on top were a little bit doughy where they touched the stew. In hindsight, next time I try this, I will also flatten out the biscuits for the top of the pie so that they cook more evenly. You can also do something similar if you use puff pastry as the crust which is also very delicious.

Delicious-Chicken-Pot-Pie-with-Biscuits

Chicken-Stew

Cooked-Chicken-Pot-Pie-Top

Cooked-Chicken-Pot-Pie

Enjoy your pot of comfort. If you enjoy this please check out my cookbook, Damn Fine Dishes, available at all major book seller.

See the rest of the recipe below including the broth recipe. Happy cooking!

Chicken Pot Pie

One of the ultimate comfort foods. Chicken pot pie is warming and delicious and this recipe makes it fun and simple too.

Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 958 kcal

Ingredients

  • 1 or 2 qt chicken broth
  • 2 c diced carrots
  • 2 c diced celery
  • 1 small onion diced
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1/2 tsp red pepper flakes
  • 1 tsp black pepper
  • 1 tsp salt (to taste)
  • 2 tbsp flour
  • 2 tbsp butter or coconut oil
  • 2 cans pre-made biscuit dough

Instructions

  1. Add the broth to a large soup pan on low heat.

  2. While the broth is heating up dice your vegetables and set aside.

  3. Place the butter or coconut oil in a medium high heat sauce pan or small cast iron skillet. Once melted add at least 3 tablespoons of flour. Whisk until you smell a toasty aroma. Add the Roux to the broth and stir thoroughly. If your broth is not thick enough you can whisk in some Wondra till it gets to the right consistency. You want it thick for pot pie, about the consistency of gravy.

  4. Add the vegetables and garlic and simmer until vegetables are fully cooked about 20 minutes.

  5. Add cooked chicken and spices and taste to make sure the soup is adequate. Simmer another 5 minutes. Remove from heat and let cool for about 20 or 30 minutes.

  6. Take one tube of biscuits and roll out the dough to about 1/4 inch thick. Spray a deep cast iron skillet or Dutch oven with nonstick spray. Place the dough onto the bottom of the pan Roll out several more and cut to fit the pan until the bottom is covered. Massage the dough so that it sticks together and forms a crust. Place a few more pieces of dough along the side and massage into the bottom dough so that a side is formed.

  7. Carefully pour the soup mixture into the pan. I desired, roll out a few more biscuits and gently place on the top. Note, if you do not roll out the biscuit, the bottom may become doughy even though the rest of the biscuit is fully cooked.

  8. Place in a pre-heated oven at 375 degrees for 20 to 25 minutes or until the biscuit on top is browned.

  9. Let cool slightly and serve.