Southern Biscuit Chicken Pot Pie

biscuit-chicken-pot-pieI make Chicken Pot Pie a few different ways… one, the traditional way with pastry crust and second, the way I am sharing with you now… with delicious, buttery biscuits!  I will admit it… I love bread!  And the more bread that comes with a meal, the happier I am!  This is another recipe my grandma, Jackie, taught me.  The biscuits soak up a little broth as they cook floating atop the filling and it is absolutely divine.  My mouth is watering as I type right now!  I may have to make this soon, haha!

This is simple, easy and doesn’t take long.  And it feeds an army!  So if you have left overs, simply wrap them up and enjoy later because this dish holds well!  You could even cut the recipe in half if you are cooking for just a few people but be careful… they may want seconds!

I have experimented with this recipe.  I have tried it with canned biscuits (eww), homemade biscuits (they didn’t hold together as well) and baking mix which I found to be perfect.  You could even use a store bought rotisserie chicken if you really want to make it quick!  Just add the chicken right before you pour it into the casserole dish to bake in the oven.  I am all for short cuts… as long as the integrity of the dish is still delicious!

Anyhow… check out the recipe below.  And please, leave your comment as well, especially if you would like to try it, have questions or simply want to oooohh and ahhhhh over this delicious comfort food!

You will need:

Pioneer Baking Mix (or other Baking Mix i.e. Bisquick)
4 Large Bone-In Chicken Breasts
2 cups of chopped celery
4 med. Sized russet potatoes
½ cup of water
2 8oz cans of chicken stock
1 tbsp of crushed garlic
4 tbsp of flour
1 med. Onion
1 tbsp of salt
1 tbsp of black pepper
1 tsp of crushed red pepper
1 package of frozen peas and carrots

Preheat oven to 450 degrees.

Dice onion and celery.  Cut potatoes into similar sized, bite size chunks.

In a large pan, combine chicken and both cans of chicken stock.  Set stove to medium-high heat.  Add garlic, salt, crushed red pepper and black pepper.  When the chicken is completely cooked, remove, de-bone and cut into bite size pieces.  Make sure you keep the broth in the pan because you will add the chicken and other ingredients to it.

Place chicken back into the stock and add potatoes.  When potatoes are slightly cooked, add celery and onions.  Cook on medium heat until potatoes are tender.  Stir occasionally to prevent sticking.  Finally, add the frozen peas and carrots until heated.  Turn heat on low.

In a small bowl, whisk water and flour together until smooth.  Add this to the chicken filling to thicken the broth.  Simmer on low heat for 10 more minutes, stirring occasionally and pour filling into a large casserole dish.

Follow biscuit making instruction on the baking mix box to make 2 servings of biscuits.  Use your hands to roll biscuits into medium sized balls and place on top of the filling in rows.  Bake until tops of biscuits are golden brown.

5 thoughts on “Southern Biscuit Chicken Pot Pie

  1. I made the Southern Biscuit Chicken Pot Pie and it was so delicious!!! It was comfort food for my soul. My family and I enjoyed every last bit of it.

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