Description
Discover how to create a mouthwatering Simple Biscuit Topped Chicken Pot Pie Delight with this easy-to-follow recipe. Perfect for a cozy family dinner!
Ingredients
- 3 chicken breast fillets (680g)
- 1 can sliced carrots, drained (411g)
- 1 bag frozen peas (454g)
- 1 bag frozen corn (283g)
- 8 ounces fresh sliced mushrooms (227g)
- 3 tablespoons flour (37g)
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (3 ml) salt
- 1 teaspoon (5 ml) black pepper
- 4 tablespoons vegetable oil (57g)
- 2 cups beef broth (480ml)
- 1 cup soy milk (240ml)
- 2 cans refrigerated biscuits
Instructions
- Prepare the Chicken:
- Bring a big pot of water to a rolling boil.
- Place the chicken fillets in the water and cook for approximately 25 to 30 minutes until fully cooked.
- Once cooked, take the chicken out and place it on a plate. Tear the chicken into pieces and set it aside.
- This method is convenient for me since I use the same water to cook the vegetables after removing the chicken, but grilling or using pre-cooked chicken are also options.
- Quickly Cook the Vegetables:
- Add the carrots, peas, corn, and mushrooms to the boiling water and let them cook for about 15 minutes.
- Create the Sauce for the Pot Pie:
- Stir in the flour and whisk until it turns a brownish color and is cooked.
- Add the seasonings and continue whisking.
- Pour in the beef broth and mix until the sauce is smooth.
- Introduce the soy milk and whisk again.
- Combine Chicken and Sauce:
- Add the shredded chicken to the mixture, reduce the heat to a simmer, and allow it to cook and thicken for around 5 minutes.
- Transfer to a Baking Dish:
- Set your oven to preheat at 350°F.
- Pour the chicken and vegetable mixture into a 9×13-inch baking dish.
- Add Biscuits on Top:
- Place the refrigerated biscuit dough over the mixture in the dish.
- Bake:
- Place the dish in the oven and bake for 30 minutes.
- Serve:
- Once done, remove the dish and let it rest for 5 to 10 minutes before serving.
- I enjoy brushing the biscuit tops with butter after baking, though I prefer making my chicken broth using water and a bouillon base for enhanced flavor, but any store-bought or canned broth will work too.
Notes
- Note text here
- Try using whole wheat flour for a healthier option in the sauce.
- Consider adding a pinch of cayenne pepper for a subtle kick to the seasonings.
- Thoroughly drain canned carrots to prevent excess liquid in the pot pie.
