Warm up with this comforting classic chicken pot pie, a true staple of hearty, home-cooked meals. Tender chunks of juicy chicken are enveloped in a creamy, savory sauce, paired with a medley of fresh vegetables. The filling is perfectly seasoned with Rosebud's Chicken Soup Base and S.O.S, creating a rich and satisfying flavor profile. Topped with a golden, biscuit topping, each bite of this pot pie delivers a delightful combination of textures and tastes. Ideal for cozy dinners or as a special dish for family gatherings, this chicken pot pie is sure to become a beloved favorite in your recipe collection.
Chicken Pot Pie with Biscuit Topping
Share
Chicken Pot Pie with Biscuit Topping
Amber aka Rosebud
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Servings
6
Take a comforting trip down memory lane with our Chicken Pot Pie with Biscuit Topping. Imagine coming home to the warm, inviting aroma of tender chicken and savory vegetables gently simmering in a rich, creamy sauce. Each bite of this beloved classic brings the essence of home-cooked love, with its golden, biscuit topping. The blend of fresh vegetables, all nestled in that velvety sauce, evokes the simple joys of family dinners and cozy evenings spent around the table. This chicken pot pie isn’t just a meal; it’s a hug on a plate, reminding you of simpler times and the comforting embrace of home.
Ingredients
-
3 Tbsp. butter
-
1 c. onions, finely diced
-
1 c. carrots, finely diced
-
1 ½ c. green beans, cut into ¾ inch pieces
-
4 Tbsp. all-purpose flour (or substitute)
-
2 c. chicken stock
-
1 c. whole milk, warmed
-
1 Tbsp. Rosebud’s Chicken Soup Base
-
3 c. chicken, cooked & shredded
-
1-2 tsp. Rosebud’s S.O.S, to taste
-
pepper, to taste
-
1 ½ c. His Saving Grains Crushed Wheat #1
-
1 ½ tsp. baking powder
-
2 tsp. Rosebud’s S.O.S
-
8 Tbsp. butter, melted
-
1 ½ c. whole milk
For the Filling:
For the Topping:
Directions
Preheat oven to 425°F.
For the Filling:
Heat the olive oil in a large Dutch oven or cast iron pan on medium heat. Add the onions, and carrots and sauté until the vegetables are tender, about 10-15 minutes.
Meanwhile, cook the green beans in a pot of salted boiling water until tender and bright green, about 5-7 minutes. Drain the beans and set aside.
Transfer the sautéed vegetables to the same bowl as the green beans, season with salt, and set aside.
Melt the butter in the Dutch oven or cast iron pan over medium heat. Add the flour and cook until a thick paste forms. Continue stirring for a minute or so.
Add the chicken stock and milk and cook, whisking constantly until thickened, about 3-5 minutes. Stir in Rosebud’s Chicken Soup Base, S.O.S and pepper to taste.
Fold in the vegetables and cooked chicken into the cream sauce. Pour the filling into a 2-3 quart greased casserole dish.
For the Biscuit Topping:
Stir together the flour, baking powder, and salt in a mixing bowl.
Add the melted butter and milk, and whisk until combined. Pour the batter evenly over the casserole dish.
Bake the pot pie for 45 minutes, until the biscuit topping is light golden brown. Remove from the oven and allow to cool for 10 minutes before serving.