Pioneer Woman Chicken Pot Pie With Biscuits

There’s nothing better than Pioneer Woman Chicken Pot Pie With Biscuits! You can make it in a skillet, top it with biscuits, and bake it in the oven! This comfort food is made from scratch and full of flavor. Use homemade biscuits or refrigerated biscuits!

You’ll definitely savor every bite of this meal, it’s the definition of comfort food. A thick and flavorful filling is topped with creamy chicken gravy, vegetables, and juicy chicken.

Why You’ll Love this Recipe

When it comes to Pioneer Woman Chicken Pot Pie With Biscuits, I believe that biscuits are better than actual pie crust.

Reasons I like biscuits better:

• Making them from scratch is easier and faster.
• Their forgiveness is greater.
• These are arguably even more delicious.
• For crying out loud, they are buttery little biscuits.

Ingredients That You’ll Need:

• Yellow onion: In this case, we lightly brown the onion to add flavor.
• Butter: Use unsalted butter for this recipe.
• All-purpose flour: I like to use unbleached flour.
• Low-sodium chicken broth: You can enhance the flavor by using homemade chicken stock.
• Half and a half: You can also use heavy cream if you want it even richer, but you’ll need a little bit more since it’s thicker.
• Thyme, rosemary, and parsley: You can use fresh or dried.
• Frozen mixed vegetables: Choose a blend that contains carrots, peas, green beans, and corn.
• Rotisserie chicken: Another option is to use leftover chicken meat or to make your own roasted chicken.
• Baking powder and baking soda: The biscuits are leavened with these agents to get a nice, tall rise.
• Buttermilk: Buttermilk adds a lot more flavor to biscuits than milk.
• Salt and pepper: If you forget this, the recipe will taste completely bland.

Can I make this Pioneer Woman Chicken Pot Pie With Biscuits vegetarian?

Yes! To make Pioneer Woman Pot Pie With Biscuits vegetarian, simply omit the chicken, use veggie broth, and add a bit more veggies (or even potatoes).

Biscuit Options For Pioneer Woman Chicken Pot Pie

• I love to make this Pioneer Woman Chicken Pot Pie with either my homemade buttermilk biscuits or Buttermilk Scones from Ina Garten. These can be made ahead of time and refrigerated for up to two days until ready to bake on top of the filling at 425° for 15-18 minutes.
• Cheddar Bay Biscuit is also perfect with this Pioneer Woman Chicken Pot Pie, Prepare the dry ingredients ahead of time. When you’re ready to bake, mix the wet ingredients and form the dough. Bake them in a skillet according to the biscuit recipe instructions.
• You can also use refrigerator biscuits (such as Pillsbury/Grands).
• If you are making biscuits with Bisquick or a Biscuit mix, prepare them just before baking. Refer to the package for baking time and temperature.
• Alternatively, you can bake the biscuits while you prepare the filling, but baking them directly on top of the skillet of pot pie adds even more comfort!

How To make Pioneer Woman Chicken Pot Pie With Biscuits?

1. Place the oven rack in the upper third of the oven. Preheat the oven to 425 degrees.

2. In a 12-by-2 1/4-inch cast iron skillet, melt butter over medium heat. Saute onions until they are slightly golden brown, about 8 to 10 minutes.

3. Stir in the flour and continue sauteing for another minute.

4. Slowly add chicken broth and a half and a half while whisking. Add the thyme, rosemary, salt, and pepper to taste.

5. Cook until it just lightly simmers, stirring constantly, then reduce heat to low so it slightly thickens.

6. Add the vegetables and chicken and cook about 30 seconds longer (it does not need to be fully heated). Remove from the heat and set aside.

7. Whisk flour, baking powder, baking soda, and salt together in a large mixing bowl. Make a well in the center of the mixture, and set it aside.

8. Melt butter in a microwave-safe dish until it is about two-thirds melted. Remove the butter and whisk it in to melt completely (if you melted it all the way, no problem, just let it cool for a few minutes).

9. Pour butter into buttermilk and whisk until the mixture becomes clumpy.

10. Using a rubber spatula, fold buttermilk mixture into flour mixture until just combined.

11. Use a 1/4 cup capacity ice cream scoop (or a greased measuring cup) to scoop out dough and place on prepared pot pie filling in skillet. Repeat this process until all the dough is used up, resulting in 8 biscuits.

12. Transfer biscuits to the oven and bake until they are cooked through, approximately 17 to 22 minutes, depending on how golden brown you’d like them (keep an eye on them).

13. Rest for a few minutes before serving, Garnish your Pioneer Woman Chicken Pot Pie With Biscuits with chopped parsley.

What To Serve With Pioneer Woman Chicken Pot Pie With Biscuits?

• Banana Nut Bread
• Cornbread With Creamed Corn
• Mashed Potatoes
• Beef And Broccoli

How To make Pioneer Woman Chicken Pot Pie With Biscuits ahead?

You can prepare the filling 2 days in advance. Let it cool and store it in the refrigerator in an airtight container. You can also prepare buttermilk biscuits (unbaked) and store them in the fridge for two days.

When you are ready to bake, heat the filling in a skillet until it is warmed through. Stir in a little milk if it needs to be thinned out. Top with biscuits and bake as directed.

What do I do with my leftover Pioneer Woman Chicken Pot Pie With Biscuits?

If you happen to have any Pioneer Woman Chicken Pot Pie With Biscuits leftovers, Store the biscuits on their own so they don’t get soggy. You should keep the biscuits from the chicken pot pie in the fridge in a separate container. You can keep the chicken pot pie filling in the fridge for 3-4 days.

Reheat everything in the microwave before serving. While they won’t be as flaky and crispy as they were when they were first baked, they will still be delicious!

Recipe Tips

• Even though cooked chicken may be used for this recipe, simmering chicken breasts/thighs in the chicken broth itself is a great way to add homemade flavor. The remaining broth is then saved and added to the pot where it is seasoned and thickened into a delicious chicken gravy.
• For extra homemade flavor, homemade chicken stock can also be used.
• Half and half can be substituted with heavy cream. Milk can also be used, but it won’t be as thick/creamy.
• Instead of peas, you can use a mixture of frozen vegetables. (This could include green beans and corn as well as carrots, onions, and celery.)
• The potatoes can be added when the chicken broth is added, diced into small pieces so that they do not take long to cook.
• In the absence of an oven-safe skillet, the filling can be transferred to a casserole dish and baked as directed.

FAQ Section

Try More Recipes:

• Pioneer Woman Tater Tot Casserole
• Chile Relleno Casserole Pioneer Woman
• King Ranch Casserole Pioneer Woman

Pioneer Woman Chicken Pot Pie With Biscuits Nutrition Facts

Amount Per Serving

• Calories 288.3
• Total Fat 6.9g
• Saturated Fat 0.7g
• Cholesterol 32.9mg
• Sodium 876.2mg
• Potassium 479.9mg
• Total Carbohydrate 38.7g
• Dietary Fiber 3.1g
• Sugars 6.2g
• Protein 18.6g
• Vitamin A 117.8%
• Vitamin C 13%
• Calcium 29.1%
• Iron 13.7%

Pioneer Woman Chicken Pot Pie With Biscuits

Author: Erin Table for Seven Cooking Method:Baking, Stir-frying Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: minutesTotal time:1 hour Servings:6 servingsCalories:288.3 kcal Best Season:Suitable throughout the year

Description

There’s nothing better than Pioneer Woman Chicken Pot Pie With Biscuits! You can make it in a skillet, top it with biscuits, and bake it in the oven! This comfort food is made from scratch and full of flavor. Use homemade biscuits or refrigerated biscuits!

Ingredients

Pot Pie Filling

• 1 1/2 cups chopped yellow onion (1 medium)
  
• 4 Tbsp unsalted butter
  
  
• 1/4 cup all-purpose flour
• 2 1/3 cups low-sodium chicken broth*
  
• 1 cup half and half
  
• 3/4 tsp dried thyme, or 2 tsp minced fresh
  
• 3/4 tsp dried rosemary or 2 tsp minced fresh
  
• Salt and freshly ground black pepper
  
• 12 oz. frozen mixed vegetables
  
• 3 cups cooked shredded rotisserie chicken (breast and thigh meat)

Biscuits

• 1 1/2 cups (7.5 oz) unbleached all-purpose flour (scoop and level to measure)
  
• 2 tsp baking powder (preferably aluminum-free)
  
• 1/4 tsp baking soda
  
• 1/2 tsp salt
  
• 6 Tbsp unsalted butter, cut into 6 pieces
  
• 3/4 cup + 1 Tbsp buttermilk, well chilled
  
• 1 Tbsp minced fresh parsley

Instructions

1. Place the oven rack in the upper third of the oven. Preheat the oven to 425 degrees.
   
2. In a 12-by-2 1/4-inch cast iron skillet, melt butter over medium heat. Saute onions until they are slightly golden brown, about 8 to 10 minutes.
   
3. Stir in the flour and continue sauteing for another minute.
   
4. Slowly add chicken broth and a half and a half while whisking. Add the thyme, rosemary, salt, and pepper to taste.
   
5. Cook until it just lightly simmers, stirring constantly, then reduce heat to low so it slightly thickens.
   
6. Add the vegetables and chicken and cook about 30 seconds longer (it does not need to be fully heated). Remove from the heat and set aside.
   
7. Whisk flour, baking powder, baking soda, and salt together in a large mixing bowl. Make a well in the center of the mixture, and set it aside.
   
8. Melt butter in a microwave-safe dish until it is about two-thirds melted. Remove the butter and whisk it in to melt completely (if you melted it all the way, no problem, just let it cool for a few minutes).
   
9. Pour butter into buttermilk and whisk until the mixture becomes clumpy.
   
10. Using a rubber spatula, fold buttermilk mixture into flour mixture until just combined.
    
11. Use a 1/4 cup capacity ice cream scoop (or a greased measuring cup) to scoop out dough and place on prepared pot pie filling in skillet. Repeat this process until all the dough is used up, resulting in 8 biscuits.
    
12. Transfer biscuits to the oven and bake until they are cooked through, approximately 17 to 22 minutes, depending on how golden brown you’d like them (keep an eye on them).
    
13. Rest for a few minutes before serving, Garnish your Pioneer Woman Chicken Pot Pie With Biscuits with chopped parsley.

Notes

• Even though cooked chicken may be used for this recipe, simmering chicken breasts/thighs in the chicken broth itself is a great way to add homemade flavor. The remaining broth is then saved and added to the pot where it is seasoned and thickened into a delicious chicken gravy.
• For extra homemade flavor, homemade chicken stock can also be used.
• Half and half can be substituted with heavy cream. Milk can also be used, but it won’t be as thick/creamy.
• Instead of peas, you can use a mixture of frozen vegetables. (This could include green beans and corn as well as carrots, onions, and celery.)
• The potatoes can be added when the chicken broth is added, diced into small pieces so that they do not take long to cook.
• In the absence of an oven-safe skillet, the filling can be transferred to a casserole dish and baked as directed.

Keywords:Pioneer Woman Chicken Pot Pie With Biscuits, Chicken Pot Pie With Biscuits