Comfort Food Perfected (Recipe: Homemade Chicken Pot Pie with Herbed Biscuit Topping)

I’m not going to claim that Chicken Pot Pie with Herbed Biscuit Topping is traditional bed & breakfast food.

Only some B&B’s offer nightly dinner service and of the inns that do, it’s hard to imagine if Homemade Chicken Pot Pie with Herbed Biscuit Topping would make the menu. It’s certainly not the most elegant or fussy dish one could prepare, but it is wholesome, comforting and satisfying, with an appeal and flavor that is impressive nonetheless. In my opinion, it is the pinnacle of comfort food and I would welcome its appearance on any menu.

Ideally served in a rustic, laid-back setting and best enjoyed in the cool temperatures of fall, winter and early spring, the following recipe for Chicken Pot Pie with Herbed Biscuit Topping has been a long time in the making—I’ve been actively perfecting it for the last 10 years. Seem like a long time? It is, but I’ve cultivated some patience over the years and have come to realize that tastes and preferences evolve.

Because I can never leave well enough alone, I may continue creating variations of this recipe, experimenting even further. But this dish, which I finally consider perfected, has such tremendous flavor, texture and consistency, to not share it now would be a downright shame.

Since self-expression is part of what makes cooking such fun, I invite you to tailor the vegetables in this recipe to your individual tastes. Perhaps you prefer a more traditional pot pie and will incorporate corn, peas, carrots or potatoes. Perhaps you’re a bit unconventional and will choose to add broccoli, cauliflower or even brussel sprouts. While this recipe lays a terrific foundation, how you build your pot pie from the veggies up will define your preferences as a cook. Now is the time to let your personality shine!

Note – while traditional toppings for pot pies range from pastry crusts to puff pasty sheets and beyond, the Herbed Biscuit Topping featured here adds an interesting, worthwhile touch. Full of flavor and easy to prepare, these biscuits would be delightful on their own. But when paired with the ingredients in this Chicken Pot Pie, these biscuits add an entirely new and welcome dimension, not to mention create tidy, individual servings. No guessing where to cut!

From my kitchen to yours, I hope you will embrace this recipe, my favorite version of Homemade Chicken Pot Pie. May it bring you as many compliments and requests for seconds as it has me. Enjoy!

Homemade Chicken Pot Pie with Herbed Biscuit Topping

(recipe from InnCuisine.com, adapted from many sources over the years)

While the following recipe list may seem daunting, read through it. You’ll find it’s not as complicated as it first appears.

for the Chicken Pot Pie

• 3 cups cooked chicken (approximately 3-4 boneless, skinless breasts) diced into bite-size chunks
• 1 & 1/2 cups fresh mushrooms, sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium-sized onion, diced
• 3-4 cloves garlic, minced
• 2-3 tablespoons olive oil
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 2 & 1/2 cups low-sodium chicken broth
• 1 & 1/3 cups low-fat milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon crushed rosemary

for the Herbed Biscuit Topping

• 2 cups Bisquick baking mix
• 2/3 cup low-fat milk
• 1 teaspoon rubbed dried sage
• 1/4 teaspoon crushed rosemary
• 1/4 teaspoon thyme

Preheat oven to 375 degrees F for baking. Spray your favorite casserole dish (13×9x2″ or 11×9x3″) with non-stick cooking spray.

In a 10″-12″ inch skillet over medium heat, cook onion, red and green bell peppers in 2-3 tablespoons olive oil until soft; add mushrooms and garlic, cooking until tender. Remove vegetables from pan and transfer to a prepared casserole dish. Return skillet to stove top. Over low-medium heat melt butter; blend in flour, salt, pepper, poultry seasoning and rosemary, cooking mixture until bubbly and smooth. Add broth and milk; stir constantly over low-medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; add cooked, diced chicken and warm through. Pour mixture over the sauteed vegetables already in the casserole dish; stir well to combine.

To make the Herbed Biscuit Topping, combine Bisquick, milk, sage, rosemary and thyme; stir well until combined. Drop by even tablespoonfuls (individual mounds) onto prepared, unbaked, chicken pot pie. This will allow you to create 8 individual-sized portions for easy serving control.

Place batter-topped pot pie into a preheated 375 degree F and bake for 35 minutes, or until biscuits are light, golden brown. Remove from oven, allow to rest for 5 minutes; serve as individual portions.

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Tagged as: comfort food recipes, dinner recipes, herbed biscuit recipe, herbed chicken pot pie with herbed biscuit topping reicpe, homemade chicken pot pie recipe, pot pie recipes