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Comfort food holds a special place in the hearts of many, especially when it comes to Southern cuisine. Rich in flavor and nostalgia, Southern dishes often evoke memories of family gatherings and warm kitchens. Among these beloved meals, chicken pot pie stands out as a true classic, bringing together tender chicken, savory vegetables, and a creamy filling, all encased in a deliciously flaky crust.

Classic Southern Biscuit Chicken Pot Pie

Indulge in the heartwarming flavors of Southern comfort with this creamy Chicken Pot Pie, featuring a delightful biscuit topping that takes this classic dish to new heights. Perfect for casual family dinners or festive brunches, this easy weeknight dinner is both satisfying and quick to prepare. Gather around the table and share the love of homemade cooking. Try it tonight and savor every comforting bite!
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Ingredients
  

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup buttermilk

For the Chicken Pot Pie Filling:

2 cups cooked chicken, shredded (rotisserie chicken works wonderfully)

1 cup frozen peas

1 cup frozen corn

1 cup chopped carrots (either fresh or frozen)

1 cup diced potatoes (you can use canned potatoes for convenience)

1/3 cup onion, diced

3 cloves garlic, minced

1/4 cup all-purpose flour

3 cups chicken broth

1/2 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons olive oil or butter for sautéing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) so it’s hot and ready for baking.

    Prepare the Biscuit Dough: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Add the cubed cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Create a well in the center and pour in the buttermilk. Stir the mixture gently until just combined, being careful not to overwork the dough. Lightly knead a few times until a soft dough forms. Set aside.

      Cook the Vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, minced garlic, chopped carrots, and diced potatoes. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables are slightly softened but not fully cooked.

        Make the Filling: To the skillet, add the shredded chicken, peas, corn, dried thyme, dried rosemary, and season with salt and pepper. Sprinkle the flour over this mixture and stir thoroughly to coat the vegetables and chicken in flour. Gradually pour in the chicken broth and milk while stirring continuously to avoid lumps. Cook for about 5-7 minutes, or until the mixture thickens and begins to bubble.

          Assemble the Pot Pie: Carefully pour the thickened chicken and vegetable filling into a greased 9-inch pie dish or an oven-safe skillet, spreading it evenly.

            Add the Biscuit Topping: Turn the biscuit dough out onto a lightly floured surface and gently pat it down to a thickness of about 1/2 inch. Use a biscuit cutter to cut out circles, or simply tear pieces off the dough and drop them randomly over the filling, ensuring some gaps are left for steam to escape.

              Bake: Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the biscuits on top are golden brown and the filling is bubbling around the edges.

                Serve and Enjoy: Once baked, allow the pot pie to cool for a few minutes before serving. Enjoy your warm, comforting Southern Biscuit Chicken Pot Pie with family or friends!

                  Prep Time, Total Time, Servings: 20 min | 55 min | 6 servings

                    - Presentation Tips: Serve the pot pie straight from the dish, garnished with fresh parsley for a pop of color, and accompany it with a simple side salad for a complete meal.