Chicken or Turkey Pot Pie with Biscuit Crust
This is the chicken pot pie recipe I use as our standard. It is from cookbook. If making the whole recipe, use the large white oblong casserole dish. If halving the recipe, use the round white casserole dish. The recipe says that this dish may also be made in individual pies. Use single-serving ramekins and shorten the cooking time to 15 minutes. Can also use leftover cooked chicken breast or turkey. For variety, try adding ham or mushrooms to the filling.
This is the chicken pot pie recipe I use as our standard. It is from cookbook. If making the whole recipe, use the large white oblong casserole dish. If halving the recipe, use the round white casserole dish. The recipe says that this dish may also be made in individual pies. Use single-serving ramekins and shorten the cooking time to 15 minutes. Can also use leftover cooked chicken breast or turkey. For variety, try adding ham or mushrooms to the filling.
- 1 egg
- 4 tablespoons unsalted butter
- crust
- filling
- 3 cups chicken broth low-salt
- 1 pound boneless chicken breast halves
- 3 carrots diced
- 2 medium potatoes peeled and diced
- 1 cup onions peeled and chopped
- 4 tablespoons unbleached all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/4 cup frozen peas or more
- 1/4 cup corn kernels (or more) fresh canned or frozen
- salt-and-pepper to taste
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 4 tablespoons cold butter cut into bits
- 1/3 cups sharp cheddar cheese grated
- 1/2 cup buttermilk
- egg wash (1 egg yolk +1 tablespoon milk)
- Carbohydrate 38.7375196282051 g
- Cholesterol 87.369 mg
- Fat 19.6782358283166 g
- Fiber 4.25164999580824 g
- Protein 11.2577560156076 g
- Saturated Fat 11.9958006793478 g
- Serving Size 1 1 Serving (260g)
- Sodium 284.834250923216 mg
- Sugar 34.4858696323969 g
- Trans Fat 1.58534875557413 g
- Calories 373 calories
Step-by-step
- To make the filling, bring the stock to a low simmer in the Le Creuset.
- Add the chicken and put the heat on low (never allowing to boil) for about 20 to 30 minutes.
- Ensure the meat is no longer pink when cut.
- Remove the meat from the pot and set aside.
- Add the carrots, potatoes and simmer until the vegetables are soft, about 5 minutes or more.
- Dice the meat.
- Drain and reserve the stock and set the vegetables aside.
- Melt the butter in the same Dutch oven and cook the chopped onions, stirring over medium heat until they are soft, then sprinkle in the flour and cook some more, stirring, about 3 to 5 minutes.
- Add the milk and 2 cups of the reserved chicken stock used to cook the vegetables in a stream, stirring, and bring to a boil.
- Add the thyme and nutmeg, and cook about 5 minutes.
- The mixture should be thick.
- Add the peas and corn, taste and adjust the seasoning. (Takes a fair amount of kosher salt and pepper. I have also added white wine vinegar and porcini mushroom powder).
- Add the diced chicken and the cooked carrots, potatoes to the pot and stir to combine.
- Turn the mixture into a casserole dish and make the crust.
- To make the crust, sift together the flour, baking powder, baking soda, and salt.
- Cut in the butter until the dough resembles coarse meal then toss in the grated cheese.
- A food processor can be used to do this.
- Whisk the egg with buttermilk.
- Add this to the flour mixture and gently stir (or pulse) to make a soft dough with adding additional flour as needed.
- Turn the dough out onto a lightly floured board or the Silpat.
- Pat or roll it into a large round.
- Can cut the dough into 2 1/2 inch circles by using a glass or have also added the entire crust to generally fit the shape of the baking dish.
- Place the biscuits (or entire crust) on top of the chicken filling and brush with the egg wash.
- Bake in a preheated 425° oven for 20 to 25 minutes or until the crust is golden brown.
A Classic Comfort Food: My Go-To Chicken Pot Pie Recipe
As a busy homemaker, I’m always on the lookout for recipes that are both delicious and easy to make. This chicken pot pie recipe has become a staple in our household, a comforting classic that’s perfect for a chilly evening or a family gathering. It’s incredibly versatile, too – I can easily adjust it based on what I have on hand, making it a truly adaptable dish. One of my favorite things about this recipe is the homemade biscuit crust; it adds a delightful touch of homemade goodness that elevates the entire dish. The flaky, buttery crust perfectly complements the rich, savory chicken filling, creating a symphony of flavors and textures that will leave you wanting more.
What really makes this recipe special is its adaptability. I often use leftover cooked chicken, which significantly cuts down on preparation time. Sometimes, I’ll even add leftover ham or vegetables for extra flavor and nutrition. The beauty of this recipe lies in its flexibility. I can scale it easily, making a single large pie for family dinners or individual servings for a quick weeknight meal. The simplicity of the recipe doesn’t compromise the taste; it’s a testament to the power of quality ingredients and classic cooking techniques. And let’s be honest, who doesn’t love a comforting, warm pot pie on a cold day? It’s a meal that evokes feelings of warmth, family, and home-cooked goodness.
The secret to a truly exceptional pot pie, in my opinion, is the balance of flavors. The creamy, savory filling needs to be perfectly seasoned, with a delicate blend of herbs and spices. I’ve experimented over time, adding a touch of white wine vinegar for brightness and porcini mushroom powder for a deeper, more umami flavor. But the foundation remains the same: tender chicken, perfectly cooked vegetables, and a rich, flavorful sauce. The homemade biscuit crust adds a beautiful contrast in texture to the filling, making each bite a delightful experience. It's a recipe that's been perfected over time, a testament to the joy of simple, delicious meals.
This recipe isn't just about the food; it's about creating memories. The aroma that fills the kitchen as the pot pie bakes is enough to bring the whole family together. The warmth of sharing a meal like this is priceless, a tradition I hope to pass down through the generations. It’s more than just a recipe; it’s a piece of our family history, a recipe that represents our shared love of good food and togetherness. This chicken pot pie is more than just a dinner; it’s a celebration of simple pleasures and the comforting magic of home-cooked food.
From simple weeknight dinners to special occasions, this chicken pot pie is a versatile and beloved dish in our home. It’s a recipe I’ve tweaked and perfected over the years, a testament to the joy of culinary experimentation and the satisfaction of creating something delicious and comforting for those I love. I encourage you to try it, to adapt it to your own preferences, and to create your own cherished memories around this classic comfort food.
