The Pioneer Woman’s Chicken Pot Pie with Biscuits is the best! It can be prepared in a pan, served with biscuits on top, and baked in the oven. This comfort cuisine is flavorful and freshly prepared. Use either handmade or chilled biscuits!
This meal is the definition of comfort food, so you’ll enjoy every bite. Juicy chicken, vegetables, and creamy chicken gravy are all added to a hearty and delicious filling.
Ingredients
Pot Pie Filling
- Yellow onion, diced (1 1/2 cups) (1 medium)
- Unsalted butter, 4 tablespoons
- 1/4 teaspoon baking powder
- 2 1/3 cup chicken stock (low sodium)
- 3/4 tsp. minced fresh or dried thyme
- 3/4 tsp. of dried or chopped rosemary
- The seasonings of salt and pepper, freshly ground
- A frozen mix of veggies, 12 ounces
- Three cups of shredded cooked rotisserie chicken (breast and thigh meat)
Biscuits
- 1 1/2 cups (7.5 oz.) white wheat that hasn’t been bleached (scoop and level to measure)
- 2 teaspoons of baking soda (preferably aluminum-free)
- Baking soda, 1/4 teaspoon
- Approximately 1/2 teaspoon of salt
- Unsalted butter equaling 6 tablespoons, cubed.
- Buttermilk, refrigerated, 3/4 cup plus 1 tablespoon
- Fresh parsley, minced, 1 tablespoon
Instructions
- The upper part of the oven should contain the oven rack. Set the oven’s temperature to
- 425.
Melt butter in a 12-by-2 1/4-inch cast iron pan over medium heat. For 8 to 10 minutes, sauté onions until they start turning yellow. - Add the flour, stir, and cook for an additional minute.
- While whisking, gradually add the chicken stock and the half and half. To flavor, incorporate the thyme, rosemary, salt, and pepper.
- Stirring continuously, cook until it just begins to simmer, then turn the heat down to medium to allow it to slightly thicken.
- Cook the poultry and vegetables for an additional 30 seconds. (it does not need to be fully heated). Leave the heat off and don’t touch the saucepan.
- In a sizable mixing dish, combine salt, baking soda, baking powder, and flour. In the middle of the mixture, make a well and reserve it.
- Butter should be melted until it is about two-thirds melted in a microwave-safe container. Remove the butter, then whisk it back in to fully melt it.
- Add butter and whisk it into the buttermilk when the combination starts to clump.
- Fold the buttermilk mixture into the flour mixture with a rubber spatula until combined.
- To position the dough on the prepared pot pie filling in the skillet, use an ice cream scoop with a 1/4 cup size (or a measuring cup that has been greased). Repeat this procedure to create 8 cookies after using up all the dough.
- Depending on how golden brown you want your cookies to be, bake them for 17 to 22 minutes, or until they are thoroughly cooked. (Keep an eye on them).
- Before serving, let your Pioneer Woman Chicken Pot Pie with Biscuits rest for a few minutes and top with minced parsley.
FAQs
Can I make Pioneer Woman’s Chicken Pot Pie with packaged biscuits?
Absolutely! In the recipe for the Pioneer Woman Chicken Pot Pie, canned cookies work without a doubt. If you have the opportunity, homemade biscuits are undoubtedly something special.
Can I substitute pork for chicken?
Yes, you can! Here, in this recipe for Pioneer Woman Chicken Pot Pie with Biscuits, the shredded turkey would work fantastically as a substitute.
Can biscuits from the shop be used?
Yes, store-bought biscuits like Pillsbury or Annie’s can be used with your Pioneer Woman chicken pot pie if you don’t have the additional five minutes. The cookies won’t burn if the oven temperature is kept at 375 degrees.
How do you prepare Chicken Pot Pie with Biscuits by the Pioneer Woman?
The Pioneer Woman Chicken Pot Pie with Biscuits filling is best heated in a pan. If required, thin the broth with a little milk. Reheat the cookies for 5-7 minutes in a 350° oven or for 10-15 seconds in a microwave.
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Pioneer Woman Chicken Pot Pie with Biscuits
Ingredients
Pot Pie Filling
- Yellow onion, diced (1 1/2 cups) (1 medium)
- Unsalted butter, 4 tablespoons
- 1/4 teaspoon baking powder
- 2 1/3 cup chicken stock (low sodium)
- 3/4 tsp. minced fresh or dried thyme
- 3/4 tsp. of dried or chopped rosemary
- The seasonings of salt and pepper, freshly ground
- A frozen mix of veggies, 12 ounces
- Three cups of shredded cooked rotisserie chicken (breast and thigh meat)
Biscuits
- 1 1/2 cups (7.5 oz.) white wheat that hasn't been bleached (scoop and level to measure)
- 2 teaspoons of baking soda (preferably aluminum-free)
- Baking soda, 1/4 teaspoon
- Approximately 1/2 teaspoon of salt
- Unsalted butter equaling 6 tablespoons, cubed
- Buttermilk, refrigerated, 3/4 cup plus 1 tablespoon
- Fresh parsley, minced, 1 tablespoon
Instructions
- The upper part of the oven should contain the oven rack. Set the oven's temperature to 425.
- Melt butter in a 12-by-2 1/4-inch cast iron pan over medium heat. For 8 to 10 minutes, sauté onions until they start turning yellow.
- Add the flour, stir, and cook for an additional minute.
- While whisking, gradually add the chicken stock and the half and half. To flavor, incorporate the thyme, rosemary, salt, and pepper.
- Stirring continuously, cook until it just begins to simmer, then turn the heat down to medium to allow it to slightly thicken.
- Cook the poultry and vegetables for an additional 30 seconds. (it does not need to be fully heated). Leave the heat off and don't touch the saucepan.
- In a sizable mixing dish, combine salt, baking soda, baking powder, and flour. In the middle of the mixture, make a well and reserve it.
- Butter should be melted until it is about two-thirds melted in a microwave-safe container. Remove the butter, then whisk it back in to fully melt it.
- Add butter and whisk it into the buttermilk when the combination starts to clump.
- Fold the buttermilk mixture into the flour mixture with a rubber spatula until combined.
- To position the dough on the prepared pot pie filling in the skillet, use an ice cream scoop with a 1/4 cup size (or a measuring cup that has been greased). Repeat this procedure to create 8 cookies after using up all the dough.
- Depending on how golden brown you want your cookies to be, bake them for 17 to 22 minutes, or until they are thoroughly cooked. (Keep an eye on them).
- Before serving, let your Pioneer Woman Chicken Pot Pie with Biscuits rest for a few minutes and top with minced parsley.
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