This recipe is for what I consider to be the easiest way to make a chicken pot pie. The biscuit dough on top adds a nice deviation from the standard flavorless pie crust and makes it fun to eat. The best thing about this dish is it tastes even better as leftovers. Tasting Guidelines: Taste is savory and hearty. Weight is medium-heavy but can be balanced with savory, vinegar, and sugar. Texture is soft. Good for people with low to moderate treatment side effects. Best categorized as classic American.
Prep Time20 minutesmins
Cook Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken, chicken pot pie, recipes, southern
Servings: 6People
Author: Chef Ryan Callahan
Cost: $10
Equipment
Cutting board
Chef's knife
Saute Pan
Ingredients
Food Ingredients:
3chicken breastscooked and chopped
1/2c.of cheddar cheese
6oz.red potatoesmedium diced
6oz.carrotsmedium diced
1yellow onionmedium diced
6oz.peas
6oz.corn kernels
1can cream of chicken
1can cream of mushroom
1–2 cups of water
Your favorite baking quick mix prepared for biscuits but adding 1 tsp. baking soda
Flavor Balancers:
kosher salt to taste
2tbsp.soy sauce
black pepper to taste
1/2tsp.cayenne or red pepper
2tbsp.apple cider vinegar or red wine vinegar
1tbsp.sugarif using red wine vinegar
Aromatics:
2teaspoonsred curry powder
1tbsp.ground sage
Instructions
Cook your chicken breast. Sauté chopped chicken until chicken gets a light brown color. Add veggies to sauté pan, and saute together, being careful not to burn them.
Prepare your biscuit dough as directed, making certain to add the baking soda. Once chicken has gotten a little golden brown on it. Add your spices and seasonings except for soy sauce, vinegar, and sugar. After mixing seasonings thoroughly, add the soy sauce and coat all food thoroughly. Allow soy sauce to reduce. Add vinegar allow to reduce. Add sugar and canned soups. Mix well. If needed, add water to adjust thickness. Add cheddar cheese mixing thoroughly. Pour filling mixture into a large casserole dish, preferably glass or ceramic dish.
At this point, it is all personal preference.
Method 1
Roll out biscuit dough into a long sheet of dough. Place sheet of dough over filling, making certain that the dough is larger than the casserole dish. Cut off excess trimmings. Cut small cuts in dough to allow pot pie to vent while cooking.
Method 2
The “drop biscuit” method. This is my preferred method because I feel that it adds a certain Southern charm to it. You take the biscuit dough and either roll out the dough onto a sheet and cut biscuits, laying the biscuits on top of the filling. Or free form balls of dough with your hands, about the size of a golf ball, and dot the top of the pot pie filling with freshly made drop biscuit dough.
Bake in preheated oven at 375°F until biscuits/pie covering is thoroughly cooked, about 15 minutes.
Notes
If you are in a hurry, and time is of the essence, feel free to save some time and pick up pre-made biscuit dough from your grocery store.