Pioneer Woman Chicken pot pie with biscuits recipe is a classic recipe that people in the US love to eat. This is a dish that can be easily prepared at home and it is always a great comfort food for cold winter days. This is the ultimate chicken pot pie recipe! It’s soft, casserole-style chicken pot pie cooked in the slow cooker, topped with biscuits and a simple gravy made with chicken broth.
Pioneer Woman Chicken Pot Pie With Biscuits is classic comfort food. The comforting gravy makes this pot pie a perfect dinner for cold winter days. A rich, thick gravy blanket will make your family smile warmly as you share a hearty dinner after a hard day’s work. They’re great for breakfast, lunch, or dinner and can be made in just about any shape or size. The most common form of the recipe is where the chicken is in the crust and then topped with a baked or mashed potato and a good-quality gravy.
It is a fact that everyone has a favorite dish or a particular dish they enjoy making. Pioneer Woman Chicken pot pie with biscuits is a perfect option for everyone whether they are a child or an adult. This dish is loved by almost everyone and there are different varieties of this dish that are available. The popularity of this dish is not just held in America though. This dish has now started to gain popularity in Europe, Asia, and Australia. It is basically a stew pie. The sauce is made up of chicken broth, butter, and other vegetables.
How To Make Pioneer Woman Chicken Pot Pie With Biscuits
Whether you call it a chicken pie or a chicken pot pie, it is a delicious dish that your whole family will love. The recipe that we are featuring today is a variation on the traditional chicken pot pie recipe and is made with biscuits instead of a crust. This is a great alternative to the typical chicken pot pie with a flaky biscuit topping. This recipe is an easy chicken pot pie recipe that can be made in 1 hour. The Pot Pie is creamy, flavorful, and has a crunchy crust. This recipe also freezes well so you can make it ahead of time. Check out this recipe for Pioneer Woman Chicken Pot Pie With Biscuits. You will want to try this.
Ingredients
For The Filling
- yellow onion (chopped), 1 1/2 cups
- unsalted butter, 4 tablespoon
- all-purpose flour, 1/4 cup
- chicken broth (low-sodium), 2 1/3 cups
- half and half, 1 cup
- dried thyme, 3/4 teaspoon
- dried rosemary, 3/4 teaspoon
- Salt and freshly ground black pepper
- mixed vegetables (frozen), 12 oz
- rotisserie chicken (cooked and shredded ), 3 cups
For The Biscuits
- unbleached all-purpose flour, 1 1/2 cups
- baking powder, 2 teaspoon
- baking soda, 1/4 teaspoon
- Salt, 1/2 teaspoon
- unsalted butter (cut into 6 pieces), 6 tablespoon
- buttermilk (well chilled), 3/4 cup + 1 tablespoon
- fresh parsley (minced), 1 tablespoon
Step By Step Instructions To Make Pioneer Woman Chicken Pot Pie With Biscuits
Step 1
Position the oven rack in the top third of the oven. Then preheat the oven to 425 degrees.
Step 2
Melt butter over medium heat in a 12-by-2 1/4-inch cast iron skillet. Cook onions for about 8 to 10 minutes until they are slightly golden brown.
Step 3
Add the flour and continue sauteing for one more minute. Pour in half and half and chicken broth slowly while whisking. Add salt, pepper, thyme, and rosemary to taste.
Step 4
Stirring constantly, cook until it just simmers, then lower heat so that it slightly thickens.
Step 5
Add the vegetables and chicken and cook for another 30 seconds. Take it off the heat and set it aside.
Step 6
In a large mixing bowl, combine flour, baking soda, baking powder, and salt. Create a well in the center of the mixture, and set it aside.
Step 7
In a microwave-safe dish, melt butter until two-thirds of it has melted. Remove butter from the microwave and whisk it in to melt completely.
Step 8
Add buttermilk to butter and whisk until clumpy. Combine buttermilk mixture and flour using a rubber spatula.
Step 9
Scoop out dough with a 1/4 cup capacity ice cream scoop and place on the prepared pot pie filling in the skillet. Repeat this process until all of the dough has been used, resulting in 8 biscuits.
Step 10
Bake biscuits in the oven for 17 minutes until they are completely cooked through, depending on how golden brown you would like them to be.
Step 11
Garnish your Pioneer Woman Chicken Pot Pie With Biscuits with chopped parsley before serving. Enjoy!
In Closing
We hope you enjoyed our article about the chicken pot pie with biscuits recipe. It is a dish that I make every Thanksgiving for my family. This time of year, everybody makes family favorites like turkey and mashed potatoes, but I didn’t want to offer the same basic comfort food. Instead, I wanted to offer something different. If you have any questions, please leave a comment below. Thanks for reading!
More Amazing Pioneer Woman Recipes
- Pioneer Woman King Ranch Casserole
- Pioneer Woman Coconut Custard Pie
- Pioneer Woman Egg Custard Pie
- Pioneer Woman Crock Pot Mac And Cheese
- Pioneer Woman Bacon Jam Recipe
- Pioneer Woman Sour Cream Pancakes
- Pioneer Woman Ambrosia Salad Recipe
- Pioneer Woman Cornbread With Creamed Corn
Pioneer Woman Chicken Pot Pie With Biscuits
Ingredients
For The Filling
- 1 1/2 cups yellow onion (chopped)
- 4 tablespoon unsalted butter
- 1/4 cup all-purpose flour
- 2 1/3 cups chicken broth (low-sodium)
- 1 cup half and half
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- Salt and freshly ground black pepper
- 12 oz mixed vegetables (frozen)
- 3 cups rotisserie chicken (cooked and shredded)
For The Biscuits
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Salt
- 6 tablespoon unsalted butter (cut into 6 pieces)
- 3/4 cup + 1 tablespoon buttermilk (well chilled)
- 1 tablespoon fresh parsley (minced)
Instructions
- Position the oven rack in the top third of the oven. Then preheat the oven to 425 degrees.
- Melt butter over medium heat in a 12-by-2 1/4-inch cast iron skillet. Cook onions for about 8 to 10 minutes until they are slightly golden brown.
- Add the flour and continue sauteing for one more minute. Pour in half and half and chicken broth slowly while whisking. Add salt, pepper, thyme, and rosemary to taste.
- Stirring constantly, cook until it just simmers, then lower heat so that it slightly thickens.
- Add the vegetables and chicken and cook for another 30 seconds. Take it off the heat and set it aside.
- In a large mixing bowl, combine flour, baking soda, baking powder, and salt. Create a well in the center of the mixture, and set it aside.
- In a microwave-safe dish, melt butter until two-thirds of it has melted. Remove butter from the microwave and whisk it in to melt completely.
- Add buttermilk to butter and whisk until clumpy. Combine buttermilk mixture and flour using a rubber spatula.
- Scoop out dough with a 1/4 cup capacity ice cream scoop and place on the prepared pot pie filling in the skillet. Repeat this process until all of the dough has been used, resulting in 8 biscuits.
- Bake biscuits in the oven for 17 minutes until they are completely cooked through, depending on how golden brown you would like them to be.
- Garnish your Pioneer Woman Chicken Pot Pie With Biscuits with chopped parsley before serving. Enjoy!
