“Biscuit Love” Chicken Pot Pie

Chicken pot pie

I’m calling this delicious dish Biscuit Love Chicken Pot Pie because well it just fits. πŸ˜‰ I started off with the intent of making Chicken Pot Pie Soup, but then I saw this can of biscuits in my fridge staring at me and I could just smell them. Mmmm… Something about the combo of a fresh warm biscuit and tender chicken and veggies in a light cream sauce is the perfect recipe for a cold winter day. 

These were bone-in, skin on… I simply sprinkled with a little salt and pepper, added a little bit of minced garlic and ~1/3 cup of chicken broth to the crock pot and WOW – perfectly tender chicken that literally just fell of the bone. 

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I removed the skin before slicing, but some of the fat obviously cooks into the chicken which = super moist flavorful chicken! These were so cheap too… this will be my go to chicken method for all soups from now on. 

Side note … this would be a perfect way to prepare some chicken for a toddler just startin out with table foods. I always found it difficult to find soft enough protein to give them. But, de-skin and remove the chicken from the bones (obviously) and cut in little pieces and I guarantee your little one will gobble this up! 

Now, you could also just eat this as Chicken Pot Pie Soup if you don’t want the addition of the biscuit love :). Just simply make the recipe and do not add on top of a biscuit. You could just serve the soup with crackers, dumplings might be a delicious addition, or even could break up the biscuit and put in the soup at end. I ate some leftover for lunch today (and omitted the biscuit, because it can be pretty hearty even just as soup). 

chicken pot pie soup

I actually really like that you can have it either way! Biscuit Love Chicken Pot Pie or Chicken Pot Pie Soup. The Biscuit version feels more like hearty dinner and the soup is perfect for leftovers… especially since this recipe makes a huge batch! 

chicken pot pie

I hope you enjoy this as much as we did! This Biscuit Love Chicken Pot Pie would be fun for a late lunch time mid afternoon meal if you’re having family in town visiting for the holidays or looking for something you can make ahead for a Christmas meal even. 

“Biscuit Love” Chicken Pot Pie

Hearty meal perfect to share. Could also be served as Chicken Pot Pie Soup. 

Course Main Course
Cuisine American
Keyword biscuits, chicken, chicken noodle soup, comfort food, pot pie, winter soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Becky French

Ingredients

  • 6 chicken thighs I used bone-in, skin on (could also use skinless chicken breasts)
  • 2 Tbsp olive oil
  • 1/2 yellow onion chopped
  • 3 celery stalks chopped
  • 3 carrots chopped
  • 2 Tbsp flour
  • 2 14 ounce cans of whole potatoes or 2 baking potatoes (cooked and cubed)
  • 3 cloves garlic minced
  • 2 bay leaves
  • ~28 ounces chicken broth homemade or store bough
  • 1 cup milk I used 2%
  • ~2 Tbsp parsley chopped
  • 1/2 cup frozen peas
  • salt and pepper to taste
  • 1 can biscuit dough (8 biscuits) or homemade is even better!

Instructions

  1. Place the chicken thighs in slow cooker. Sprinkle with salt and pepper. Add 1 clove garlic minced over top. Pour 1/3 cup of chicken broth in. Cook on low heat for ~8 hrs or until fully cooked and tender. 

  2. Remove the skins and bones from chicken. The meat should literally fall right off. Save the broth in the crock pot for later. 

  3. Heat 2 Tbsp olive oil in large pot over medium heat that you plan on making the soup in.

  4. Wash and peel the carrots, celery, and onion. Roughly chop. Add the veggies to the pot and cook for 5-10 minutes until softened. Add the remaining 2 cloves of minced garlic for the last ~1 minute of cooking. 

  5. Add the flour and stir until veggies are evenly coated. 

  6. Add the chicken broth you saved from the crock pot, plus more so you have ~28 ounces total (~3.5 cups). Add the milk and bay leaves.  Stir to combine. 

  7. Bake the biscuits while soup is simmering. Set aside when done. 

  8. Drain the cans of potatoes and cut into chunks. Add the potatoes and frozen peas to soup. Simmer ~15 minutes until everything is heated through. Add salt and pepper as needed to taste. 

  9. Cut biscuits in half and top with generous ladle of soup. Top with chopped parsley (optional). Enjoy!! 

Recipe Notes

The chicken could be cooked ahead of time and saved in refrigerator to save time. Some people also like corn in their chicken pot pies. (I’m just not a big corn fan)

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 321 Calories from Fat 85.5
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 2.2g 11%
Trans Fat g
Cholesterol 42.6mg 14%
Sodium 650.1mg 27%
Total Carbohydrate 14.9g 5%
Dietary Fiber 2.5g 10%
Sugars 3.6g
Protein 14.5g 29%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts does not include Biscuit. The average biscuit has ~160 calories.Β 

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