Biscuit Pot pie


In the realm of gastronomy, where flavors dance and ingredients harmonize, emerges a dish that embodies comfort and creativity – the Biscuit Pot Pie. Imagine a medley of tender meats and vibrant vegetables, embraced in a luscious sauce, all concealed beneath a golden canopy of flaky biscuits. This masterpiece of culinary ingenuity marries the rustic charm of a pot pie with the delightful surprise of buttery biscuits. As your senses embark on this delectable journey, prepare to be captivated by a symphony of tastes and textures that will leave you craving for an encore.



For the Filling:

  • 2 cups cooked chicken, diced
  • 1 cup mixed vegetables (carrots, peas, corn), frozen or fresh
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • Salt and pepper to taste
  • Herbs and spices of your choice (thyme, rosemary, etc.)

For the Biscuit Topping:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup buttermilk
  • 1/4 cup grated cheddar cheese (for that extra indulgence)


Step by Step Delight

  1. Preheat your culinary stage to 375°F (190°C). Grease a deep-dish pie pan, the spotlight for your culinary performance.
  2. Creating the Filling: In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until they serenade your senses with their aroma. Sprinkle in the flour, stirring it into a roux, a harmonious mixture that will thicken your masterpiece.
  3. Pour in the chicken broth and milk, a little at a time, whisking vigorously to prevent any unwanted lumps. Allow this symphony to simmer until the sauce crescendos into a velvety texture.
  4. Toss in the diced chicken and mixed vegetables, and let them waltz in the sauce until they are coated with its goodness. Season this ensemble with salt, pepper, and the herbs of your choosing, adding personal notes to your culinary melody.
  5. Crafting the Biscuit Symphony: In a bowl, whisk together the flour, baking powder, and salt. With a maestro’s finesse, cut in the cold butter cubes using a pastry cutter until the mixture resembles coarse crumbs.
  6. Pour in the buttermilk and gently stir until a harmonious dough forms. Fold in the grated cheddar cheese, introducing a rich undertone to your biscuit composition.
  7. The Culmination: Transfer the chicken and vegetable medley into the greased pie pan, creating the base of your masterpiece. Now, with a flourish, drop spoonfuls of biscuit dough onto the filling, like musical notes falling gently on a page.
  8. Place the pot pie in the preheated oven and let it bake for about 25-30 minutes, or until the biscuits achieve a resplendent golden hue, and the filling bubbles beneath, like the crescendo of a sonata.


Culinary Crescendo

As you remove your Biscuit Pot Pie masterpiece from the oven, take a moment to revel in the symphony of aromas that fills your kitchen. The biscuits, flaky and golden, provide the perfect contrast to the luscious, savory filling, bringing forth a harmonious balance of textures and flavors. This dish is not merely a meal; it’s a masterpiece composed with love, care, and a touch of culinary flair.

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