This recipe had stumped me for the better part of two years. It all started with a chicken pot pie with biscuits that were “dropped” on top. You know, the kind that are similar to cheddar bay biscuits we all love. Fast forward a whole year later and the recipe still wasn’t working. Something about the drop biscuits, they just became soggy and cooked on the outside and raw in the middle. And to tell you the truth, it was more reminiscent of chicken and dumplings than a biscuit pot pie. So I switched the biscuit dough out completely to make something more like my southern buttermilk biscuits. For a split second, I considered using biscuits in a tube. I know, it was in a moment of severe weakness, and I still regret letting the thought cross my mind. Don’t get me wrong. There’s nothing wrong with that; I’m just not a biscuit-in-a-tube kind of person. And of course, I refuse to settle with just traditional buttermilk biscuits. Nope, I want them laced with shredded cheese and flavored with fresh thyme. And that’s what we’ve got here today. Chicken pot pie with biscuits that are exploding with delicious cheesy goodness and scented with garlic and thyme.
What do I need to make the chicken pot pie filling for chicken pot pie with biscuits?
Butter: we’ll use the butter to saute the veggies and then make the roux for this recipe.Mirepoix: If a combination of equal parts, carrots, celery, and onions. These ingredients create the base for homemade chicken pot pie.All-purpose flour: The flour is added to this recipe to create a blond roux with the melted butter. A blond roux is one that usually takes 0-4 minutes to prepare. Since it cooks up very fast (compared to a darker roux), the flour helps thicken the sauce and usually gives it a white or cream color.Herbs and spices: I’m using fresh thyme, a bay leaf, garlic powder, and an all-purpose seasoning mix to flavor my chicken pot pie filling.Chicken broth: Use a good quality broth for this recipe. If time permits, you could make a one-hour broth using this recipe.Half and Half: I like to use half and half for this recipe as it gives the filling a deliciously rich flavor. Feel free to swap with whole milk if you’d like to cut back on the richness a bit!Cooked shredded chicken: You could use a rotisserie chicken from the store or homemade freshly poached chicken. I’ve also included directions below on how I cook chicken in no time!Peas: I usually use frozen peas that I just let defrost for a few minutes on the counter before tossing them in! You can add them in frozen too if they don’t have too much ice on them! If they do, pop them in a sieve and rinse under cold water to defrost the extra ice.
What do you need to make the cheesy garlic thyme biscuits?
All-purpose flour: pretty self-explanatory for biscuits!Baking powder: is the leavening agent used to help the biscuits rise.Seasonings: we’ll use salt, sugar, fresh thyme leaves, garlic powder, and chopped parsley to flavor the biscuits.Grated cold butter: Grate the butter while it’s frozen! This makes it much easier to grate if you live somewhere warm like I do! You can use a box grater or a food processor to grate the butter. I live in Texas, and most of the year, it’s impossible to grate the butter by hand without it turning into a melted butter pool. So I usually use the food processor. Feel free to store the grated butter in the freezer if you plan on making biscuits later in the day!Shredded cheese: I like to use an Italian blend of cheeses. They’re usually sold as a combination of 4 or 6 cheeses. My mix contained asiago, fontina, parmesan, provolone, and mozzarella. You could also grate a single flavor of these if you prefer!Milk: Is the liquid portion of this recipe
How to make the best chicken pot pie with biscuits:
How to make chicken really fast for this recipe:
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