I didn’t get around to posting a recipe last week because we were drowning in the 171 boxes that arrived from Hong Kong! After 9 straight days of effort, most of the rooms look normal again, so we have stopped the takeout and are back to cooking. (I will tackle the remaining few rooms/areas that need more organizing when I regain my strength a bit. š)
I have made this Chicken Pot Pie with Biscuits from Pinch of Yum twice since we moved back, and we have found it so comforting and delicious both times. While it is a bit more effort than the recipes I typically post, it is totally doable on a weeknight with a bit of planning. I personally find that biscuits are way less fussy than pie crust, and we now prefer them as a topping for our pot pies. One of the best things about this recipe is that it makes a lot, so it is great for sharing (my in-laws like it, too!), or for another dinner or a couple of lunches later in the week. (You can either reheat it in the microwave for softer biscuits or in the oven for better results but a bit longer of a wait.)
The first time I made this recipe I followed it pretty much to the letter and it was delicious. This week, my bare fridge and desire to use things up meant I improvised a bit. I used buttermilk for the biscuits (yum!), and since I didn’t have carrots, I subbed a bag of frozen mixed vegetables with peas, carrots and corn, which I mixed in with the chicken. (I threw in a few extra peas as well.) I also had some red potatoes, so I diced those and boiled them for about 8 minutes and mixed them in with the chicken. That version was great, too! So feel free to put in the veggies that your family likes best to suit your own tastes.
I don’t tend to buy rotisserie chickens, so I poached two very large chicken breasts and shredded them instead. While it takes 30-45 minutes, it is pretty hands off and I like that there is no added salt that way. I use this Poached Chicken recipe from Recipe Tin Eats. Since I usually forget to take the chicken out 30 minutes before I do find it takes me longer than 20 minutes to get to the correct temperature of 165 F. I usually start checking after 30 minutes or so.
I hope that you try this Chicken Pot Pie with Biscuits and add your own spin to it!
