Chicken Biscuit Pie
Want to live a healthier lifestyle and make some positive changes in your daily habits? Why not start by spending a little more time in the kitchen, making your meals from scratch? You can start with this delicious Chicken Biscuit Pie recipe. It’s quick and easy and it tastes like your grandmother came over to make it. It’s also a much healthier meal alternative to buying frozen or pre-made pot pies at the grocery store because you’re using whole ingredients and cutting back on any potential processing concerns. Instilling a healthy love for cooking in our children and grandchildren is an art that we’ve lost over the past few generations. Life is so much busier, and it’s easy to grab for the convenient food our supermarkets provide – especially when we’re hungry and tired at the end of the day. But making meals from scratch doesn’t have to be hard or time-consuming, especially if we get our kids to help out. Many hands make for light work – and food just tastes so much better when we put a little love into it. Chicken pot pie recipes are a pleasure to make – you can also make more than one, freeze them, then have them available for any day of the week.*
This is a printable recipe.
Chicken Pie Filling
3 skinless, boneless chicken breasts
1 Tablespoon olive oil
3 cups, peeled, washed and diced potatoes
1 cup peeled,diced carrots
1/2 cup sliced celery
1 medium onion, chopped
2 cloves garlic, chopped
1 cup chicken stock
2 cups frozen peas
3 Tablespoons butter
3 Tablespoons all purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups self-rising flour + 1/8 teaspoon salt
(OR you can substitute, 2 cups all purpose flour + 3 teaspoons baking powder + 1 teaspoon salt)
4 Tablespoons shortening or butter, cold
1 cup buttermilk
1 Tablespoon butter, melted (optional)
Preheat oven to 475F.
Lightly grease a 9x13-inch baking dish.
Rinse with cold water, pat dry and cut the chicken into bite size pieces.
Heat the oil in a large heavy bottom Dutch oven over medium heat.
Add chicken and cook until lightly browned and no pink is showing. Remove the chicken onto a plate and set aside.
Place the potatoes, carrots, celery, onions, garlic and chicken stock to Dutch oven. Reserve the peas until later.
Heat and bring to boiling, stir occasionally. Reduce to a simmer and cook until the potatoes and carrots are fork tender. Add the cooked chicken back to the filling.
In a new saucepan, melt the 3 tablespoons of butter over low heat. Whisk in the flour and increase heat to medium, cook for 2 minutes then slowly pour in the milk, whisking constantly to make a smooth creamy consistency.Remove from the heat and stir in the salt and pepper.
Pour into Dutch oven with chicken and vegetables. Add the peas and stir gently to combine. Keep warm until you have the biscuits ready to place on top then pour the pot pie filling into the prepared baking dish.
Cut shortening or butter into dry ingredients of flour and salt.
Slowly add the milk and mix gently, to form a soft dough.
Transfer the dough onto a lightly floured surface and form a rectangle about 8x12 inches in size and 1/2 inch thick.
Cut dough with a knife into 2-inch squares and place into the 9x13 baking dish on top of the prepared chicken pie filling. Brush lightly with melted butter.
Place into the preheated oven and bake 12-15 minutes or until the biscuits are golden brown and cooked through.
Remove from oven and allow to sit for about 3 minutes.
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Nutrition Facts for: Chicken Biscuit Pie From Grandmother's Kitchen
Ingredients: Chicken breasts, olive oil, potatoes, carrots, celery, onion, garlic cloves, chicken stock, peas, butter, flour, milk, salt, pepper, buttermilk.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 servings. * Per Serving:Calories 517, Calories from Fat 213, Total Fat 23.7g 36%, Saturated Fat 9.5g 48%, Cholesterol 63mg 21%, Sodium 523mg 22%, Potassium 483mg 14%, Carbohydrates 52.4g 17%, Dietary Fiber 5.4g 22%, Sugars 9.9g, Protein 24.1g, Vitamin A 29%, Vitamin C 16%, Calcium 14%, Iron 26%
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