Pioneer Woman Chicken Pot Pie With Biscuits

Pioneer Woman Chicken Pot Pie With Biscuits

The Pioneer Woman Chicken Pot Pie With Biscuits is a harmonious blend of classic comfort and culinary artistry. Rooted in the heartland of American cooking, this dish carries an essence that evokes the warmth of family gatherings and festive dinners.

Crafted meticulously with succulent chicken, and vibrant vegetables, and crowned with golden biscuits, this pot pie is more than just food; it’s an experience.

It’s about cherishing old memories while creating new ones, all around the inviting aroma of a freshly baked pie.

How To Make Pioneer Woman Chicken Pot Pie With Biscuits

Crafting the iconic Pioneer Woman Chicken Pot Pie With Biscuits requires a blend of fresh ingredients, traditional techniques, and a touch of love. By following our step-by-step guide, you’ll effortlessly bring to life this timeless dish that’s rich in flavor and heritage.

Equipment:

  • Large Skillet
  • Whisk
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Pastry Cutter or Fork
  • Rolling Pin
  • Biscuit Cutter or Round Glass
  • Baking Dish
  • Oven
  • Wooden Spoon

Ingredients:

For Pot Pie Filling:

  • All-purpose flour — ¼ cup
  • Unsalted butter — 4 tablespoons
  • Chopped yellow onion (1 medium) — 1 ½ cups
  • Dried thyme — ¾ teaspoon (or 2 tsp minced fresh)
  • Low-sodium chicken broth — 2 ⅓ cups
  • Half and half — 1 cup
  • Frozen mixed vegetables — 12 oz
  • Dried rosemary — ¾ teaspoon (or 2 tsp minced fresh)
  • Cooked shredded rotisserie chicken (breast and thigh meat) — 3 cups
  • Salt and freshly ground black pepper — to taste

For Biscuits:

  • Unbleached all-purpose flour, scoop and level to measure (7.5 oz) — 1 ½ cups
  • Baking soda — ¼ teaspoon
  • Baking powder (preferably aluminum-free) — 2 teaspoons
  • Buttermilk, chilled — ¾ cup
  • Unsalted butter, cut into 6 pieces — 6 tablespoons
  • Minced fresh parsley — 1 tablespoon
  • Salt — ½ teaspoon

Pioneer Woman Chicken Pot Pie With Biscuits – Step by Step Instructions

For Pot Pie Filling:

Step 1:

Start by heating a large skillet over medium-high heat. When preparing the Pioneer Woman Chicken Pot Pie With Biscuits, every step counts. Melt the butter and sauté the chopped yellow onion until translucent.

Step 2:

Stir in the all-purpose flour, ensuring the onions are evenly coated. Continue to cook for 1-2 minutes.

Step 3:

Slowly whisk in the low-sodium chicken broth followed by the half and half. This creamy base is essential for the Pioneer Woman Chicken Pot Pie With Biscuits.

Step 4:

Introduce the dried (or fresh) thyme and rosemary, and season with salt and black pepper.

Step 5:

Once the mixture starts to thicken, add the frozen mixed vegetables and shredded rotisserie chicken. Let it simmer for a few minutes, ensuring everything is well incorporated.

Step 6:

Preheat your oven to 425°F (220°C).

For Buttermilk Biscuits:

Step 1:

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 2:

Introduce the cold butter pieces into the flour mixture, working them in with your fingers or a pastry cutter until a crumbly texture is achieved.

Step 3:

Pour in the chilled buttermilk and mix just until the dough comes together.

Step 4:

Roll out the dough on a lightly floured surface, and cut into desired biscuit shapes.

Step 5:

Gently fold in the minced fresh parsley, ensuring it’s evenly distributed throughout the dough.

Combining The Two:

Step 1:

Pour the pot pie filling into a baking dish.

Step 2:

Place the buttermilk biscuits on top of the filling, ensuring they cover most of the surface.

Step 3:

Bake in the preheated oven for about 15-20 minutes or until the biscuits turn golden brown and the pot pie filling is bubbling hot.


Recipe Remarks

  • When making the Pioneer Woman Chicken Pot Pie With Biscuits, opt for a rotisserie chicken to save time and enrich the flavor.
  • Opting for a frozen vegetable mix ensures you get a variety of veggies without the hassle of chopping each one.
  • While thyme and rosemary are recommended, feel free to substitute with herbs of your choice like basil or oregano for a different flavor profile.
  • The pot pie filling can be stored in the refrigerator for up to 2-3 days. The biscuits, however, are best consumed fresh.
  • Ensure that your biscuit dough is rolled out to at least a half-inch thickness to get that desired fluffiness.

Variations

  1. Creamy Mushroom Variant: Add sautéed mushrooms to the filling for an earthy touch.
  2. Cheesy Twist: Incorporate a layer of grated cheese between the filling and biscuits before baking for a cheesy surprise.
  3. Seafood Delight: For those who want a break from the classic Pioneer Woman Chicken Pot Pie With Biscuits, swap chicken for seafood.
  4. Vegan Dream: Replace chicken with tofu or tempeh and use a plant-based milk alternative and vegetable broth to create a vegan version.
  5. Spicy Kick: Introduce a hint of spice by adding red pepper flakes or a splash of hot sauce to the filling.

Conclusion

In the vast world of comfort food, the Pioneer Woman Chicken Pot Pie With Biscuits stands tall as a testament to the beauty of simplicity and tradition. As each layer unfolds a burst of flavors and textures, you’re not just enjoying a meal but relishing a legacy.

Perfect for both Sunday dinners and festive occasions, this dish promises warmth, comfort, and a trip down memory lane of culinary delights.

FAQs

What Sides Go Well With The Pioneer Woman Chicken Pot Pie With Biscuits?

This dish, rich in flavors, perfectly complements sides like fresh green salads, roasted vegetables, tangy fruit salads, or even a mild soup. Consider balancing its heartiness with something light and refreshing to enhance the overall dining experience.

How Can I Store Leftovers Of The Pioneer Woman Chicken Pot Pie With Biscuits?

Store leftovers securely in a refrigerator-friendly airtight container. They remain fresh for up to three days. For the best taste and to retain the biscuit texture, reheat using an oven rather than a microwave. Ensure it’s heated thoroughly before serving.

What’s The Ideal Serving Temperature For This Pot Pie?

It’s optimal to serve this pot pie immediately after baking. Ensure it’s hot but allow it to cool slightly to avoid burning. The contrast between warm filling and crispy biscuits elevates the dish’s comfort factor.

Pioneer Woman Chicken Pot Pie With Biscuits

Pioneer Woman Chicken Pot Pie With Biscuits

Recipe By bc231cbf36d6c9f6f9c1ae90202f67c4?s=30&d=mm&r=gNicole Santa
The Pioneer Woman Chicken Pot Pie With Biscuits is a harmonious blend of classic comfort and culinary artistry
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 518 kcal

Equipment

  • Large skillet
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Pastry Cutter or Fork
  • Rolling Pin
  • Biscuit cutter or round glass
  • Baking dish
  • Oven
  • Wooden Spoon

Ingredients
  

For Pot Pie Filling:

  • All-purpose flour ¼ cup
  • Unsalted butter 4 tablespoons
  • Chopped yellow onion (1 medium) ¾ teaspoon
  • Dried thyme (or 2 tsp minced fresh) ¾ teaspoon
  • Low-sodium chicken broth 2 ⅓ cups
  • Half and half 1 cup
  • Frozen mixed vegetables 12 oz
  • Dried rosemary (or 2 tsp minced fresh) ¾ teaspoon
  • Cooked shredded rotisserie chicken (breast and thigh meat) 3 cups
  • Salt and freshly ground black pepper to taste

For Biscuits:

  • Unbleached all-purpose flour, scoop and level to measure (7.5 oz) 1 ½ cups
  • Baking soda ¼ teaspoon
  • Baking powder (preferably aluminum-free) 2 teaspoons
  • Buttermilk, chilled ¾ cup
  • Unsalted butter, cut into 6 pieces 6 tablespoons
  • Minced fresh parsley 1 tablespoon
  • Salt ½ teaspoon

Instructions
 

For Pot Pie Filling:

  • Start by heating a large skillet over medium-high heat. When preparing the Pioneer Woman Chicken Pot Pie With Biscuits, every step counts. Melt the butter and sauté the chopped yellow onion until translucent.
  • Stir in the all-purpose flour, ensuring the onions are evenly coated. Continue to cook for 1-2 minutes.
  • Slowly whisk in the low-sodium chicken broth followed by the half and half. This creamy base is essential for the Pioneer Woman Chicken Pot Pie With Biscuits.
  • Introduce the dried (or fresh) thyme and rosemary, and season with salt and black pepper.
  • Once the mixture starts to thicken, add the frozen mixed vegetables and shredded rotisserie chicken. Let it simmer for a few minutes, ensuring everything is well incorporated.
  • Preheat your oven to 425°F (220°C).

For Buttermilk Biscuits:

  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Introduce the cold butter pieces into the flour mixture, working them in with your fingers or a pastry cutter until a crumbly texture is achieved.
  • Pour in the chilled buttermilk and mix just until the dough comes together.
  • Roll out the dough on a lightly floured surface, and cut into desired biscuit shapes.
  • Gently fold in the minced fresh parsley, ensuring it's evenly distributed throughout the dough.

Combining The Two:

  • Pour the pot pie filling into a baking dish.
  • Place the buttermilk biscuits on top of the filling, ensuring they cover most of the surface.
  • Bake in the preheated oven for about 15-20 minutes or until the biscuits turn golden brown and the pot pie filling is bubbling hot.

Notes

  • When making the Pioneer Woman Chicken Pot Pie With Biscuits, opt for a rotisserie chicken to save time and enrich the flavor.
  • Opting for a frozen vegetable mix ensures you get a variety of veggies without the hassle of chopping each one.
  • While thyme and rosemary are recommended, feel free to substitute with herbs of your choice like basil or oregano for a different flavor profile.
  • The pot pie filling can be stored in the refrigerator for up to 2-3 days. The biscuits, however, are best consumed fresh.
  • Ensure that your biscuit dough is rolled out to at least a half-inch thickness to get that desired fluffiness.
Keyword Pioneer Woman Chicken Pot Pie With Biscuits