Chicken Vegetable Pie with Biscuits
I like chicken thighs for this best but any mixture of chicken parts will work
I like chicken thighs for this best but any mixture of chicken parts will work
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon dried thyme
- 1 cup mushrooms sliced
- 1 large sweet onion thinly sliced
- 1 cup carrots thinly sliced
- 1/8 teaspoon marjoram
- 2 lbs chicken parts
- 2 (10.75-oz) cans chicken gravy
- 2 cans refrigerator biscuits
- Carbohydrate 44.8024503330509 g
- Cholesterol 135.720175859245 mg
- Fat 39.6009249878527 g
- Fiber 1.79306602446054 g
- Protein 35.3980494529685 g
- Saturated Fat 13.6010124122387 g
- Serving Size 1 1 Serving (413g)
- Sodium 1146.00904374539 mg
- Sugar 43.0093843085903 g
- Trans Fat 3.06772464959156 g
- Calories 678 calories
Step-by-step
- Preheat oven 375(F) degrees
- Dust chicken with flour seasoned with salt and pepper. In a large skillet brown chicken in butter; remove to 2 qt casserole dish.
- Add mushrooms to pan and brown slightly, stir in gravy, garlic, thyme, marjoram.
- Place carrots and onion over chicken.
- Pour gravy over top.
- Cover and bake 45 minutes
- Bake biscuits as directed for last minutes with casserole.
My Go-To Chicken Vegetable Pie Recipe
As a busy working mom, I need recipes that are both delicious and easy to make. This chicken vegetable pie fits the bill perfectly. It's a hearty, comforting meal that's perfect for a weeknight dinner, but it's also elegant enough to serve to guests. The best part? It’s incredibly versatile. I often use whatever vegetables I have on hand – sometimes it’s broccoli and peas instead of carrots and onions. The key is to have a good base of flavorful chicken and a rich gravy to bring it all together. The flaky biscuits on top add a delightful textural contrast and that extra touch of home-style comfort.
The beauty of this recipe lies in its simplicity. It doesn't require any specialized cooking skills or hard-to-find ingredients. I usually start by prepping the vegetables – slicing the onions, carrots, and mushrooms while the chicken is browning. This multitasking approach saves time and keeps things moving in the kitchen. The chicken itself can be anything from bone-in, skin-on thighs (my personal preference) to boneless, skinless breasts – whatever you have on hand will work just fine. The key is to cook the chicken until it's nicely browned and cooked through. Then, it's just a matter of layering everything in the casserole dish, pouring the gravy over the top, and popping it in the oven. The aroma that fills the kitchen while it's baking is heavenly – a true testament to the classic comfort food this pie represents.
This recipe has become a staple in my home, a go-to meal for busy weeknights and special occasions alike. It's the kind of dish that always seems to please, no matter who's at the table. The kids love it, my husband raves about it, and even my picky mother-in-law approves! And the best part? There are always leftovers for lunch the next day – a bonus for a busy schedule. Beyond its deliciousness and ease, it’s also a fantastic way to use up leftover vegetables or to incorporate seasonal produce into your meals. It's a recipe that truly adapts to whatever your pantry and garden offer.
I often tweak the recipe depending on what I have available. Sometimes I add a splash of cream to the gravy for extra richness, or I might use different herbs and spices to change up the flavor profile. One time, I even added a handful of frozen peas and corn for a burst of sweetness. The possibilities are endless! This isn’t just a recipe; it's a blank canvas for culinary creativity. So feel free to experiment and find what works best for you and your family. Enjoy the process, enjoy the deliciousness, and enjoy the warm, comforting feeling that only a homemade chicken vegetable pie can provide.
Serving Suggestions: A simple side salad or some crusty bread is all you need to complement this hearty pie.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
