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Pioneer Woman Chicken Pot Pie With Biscuits

Pioneer Woman Chicken Pot Pie With Biscuits

Recipe By Nicole Santa
The Pioneer Woman Chicken Pot Pie With Biscuits is a harmonious blend of classic comfort and culinary artistry
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 518 kcal

Equipment

  • Large skillet
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Pastry Cutter or Fork
  • Rolling Pin
  • Biscuit cutter or round glass
  • Baking dish
  • Oven
  • Wooden Spoon

Ingredients
  

For Pot Pie Filling:

  • All-purpose flour ¼ cup
  • Unsalted butter 4 tablespoons
  • Chopped yellow onion (1 medium) ¾ teaspoon
  • Dried thyme (or 2 tsp minced fresh) ¾ teaspoon
  • Low-sodium chicken broth 2 ⅓ cups
  • Half and half 1 cup
  • Frozen mixed vegetables 12 oz
  • Dried rosemary (or 2 tsp minced fresh) ¾ teaspoon
  • Cooked shredded rotisserie chicken (breast and thigh meat) 3 cups
  • Salt and freshly ground black pepper to taste

For Biscuits:

  • Unbleached all-purpose flour, scoop and level to measure (7.5 oz) 1 ½ cups
  • Baking soda ¼ teaspoon
  • Baking powder (preferably aluminum-free) 2 teaspoons
  • Buttermilk, chilled ¾ cup
  • Unsalted butter, cut into 6 pieces 6 tablespoons
  • Minced fresh parsley 1 tablespoon
  • Salt ½ teaspoon

Instructions
 

For Pot Pie Filling:

  • Start by heating a large skillet over medium-high heat. When preparing the Pioneer Woman Chicken Pot Pie With Biscuits, every step counts. Melt the butter and sauté the chopped yellow onion until translucent.
  • Stir in the all-purpose flour, ensuring the onions are evenly coated. Continue to cook for 1-2 minutes.
  • Slowly whisk in the low-sodium chicken broth followed by the half and half. This creamy base is essential for the Pioneer Woman Chicken Pot Pie With Biscuits.
  • Introduce the dried (or fresh) thyme and rosemary, and season with salt and black pepper.
  • Once the mixture starts to thicken, add the frozen mixed vegetables and shredded rotisserie chicken. Let it simmer for a few minutes, ensuring everything is well incorporated.
  • Preheat your oven to 425°F (220°C).

For Buttermilk Biscuits:

  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Introduce the cold butter pieces into the flour mixture, working them in with your fingers or a pastry cutter until a crumbly texture is achieved.
  • Pour in the chilled buttermilk and mix just until the dough comes together.
  • Roll out the dough on a lightly floured surface, and cut into desired biscuit shapes.
  • Gently fold in the minced fresh parsley, ensuring it's evenly distributed throughout the dough.

Combining The Two:

  • Pour the pot pie filling into a baking dish.
  • Place the buttermilk biscuits on top of the filling, ensuring they cover most of the surface.
  • Bake in the preheated oven for about 15-20 minutes or until the biscuits turn golden brown and the pot pie filling is bubbling hot.

Notes

  • When making the Pioneer Woman Chicken Pot Pie With Biscuits, opt for a rotisserie chicken to save time and enrich the flavor.
  • Opting for a frozen vegetable mix ensures you get a variety of veggies without the hassle of chopping each one.
  • While thyme and rosemary are recommended, feel free to substitute with herbs of your choice like basil or oregano for a different flavor profile.
  • The pot pie filling can be stored in the refrigerator for up to 2-3 days. The biscuits, however, are best consumed fresh.
  • Ensure that your biscuit dough is rolled out to at least a half-inch thickness to get that desired fluffiness.
Keyword Pioneer Woman Chicken Pot Pie With Biscuits