Cozy Chicken Pot Pie With Biscuits Recipe

When the weather turns chilly and you crave a warm, satisfying meal, there’s nothing quite like a homemade chicken pot pie to lift your spirits. This cozy chicken pot pie recipe features a rich, creamy filling with tender chunks of chicken, vegetables, and a buttery, flaky crust that will make you feel like you’re wrapped up in a cozy blanket. Perfect for dinner, leftovers, or even freezing for a rainy day!

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Ingredients:

For the Chicken filling:

• 2 tablespoons butter
• ½ cup onions, finely diced
• 2 small boneless skinless chicken breasts
• 2 teaspoon of chilli powder (optional)
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• ¼ cup mixed seeds (mustard seeds and cumin seeds)
• 2 cups water

For the Vegetable filling:

• 2 tablespoons butter
• ½ cup onions, finely diced
• 1 diced chilli pepper (optional)
• ½ cup carrots, finely diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• ¼ cup mixed seeds (mustard seeds and cumin seeds)
• 1/3 cup flour
• 1 tablespoon of dried mixed herbs
• 1 cup whole milk (or heavy cream for a richer filling)

For the crust biscuits:

• 1 package of puff pastry
• 1 egg (for egg wash)

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Instructions:

Step 1: Prepare the chicken

1. In a large bowl, mix and blend in 2 teaspoons of chilli powder, 1 teaspoon of salt and 1 teaspoon of pepper (or to taste).

2. In a large skillet or saucepan, heat 2 tablespoons of butter over medium heat. Add ½ cup onions, diced chilli pepper, ¼ cup mixed seeds and sauté for about 5 minutes.

3. Add the chicken breasts to fry until medium brown or for about 15 minutes.

4. Add 1 cup of water to the fried chicken and leave to boil until the chicken is soft.

5. Use a strainer to remove the chicken and keep the left over water aside.

6. Use two forks to break the chicken apart into shreds.

Step 2: Prepare the vegetables

1. In another large skillet or saucepan, add 2 tablespoons of butter over medium heat. Add ½ cup diced onions, minced garlic, all the diced vegetables and the other ¼ cup of mixed seeds. Sauté for about 5 minutes, until the vegetables are softened.

2. Add in the flour and the dried mixed herbs and mix until smooth.

Step 3: Assemble the mixtures

1. Add the shredded chicken to the vegetable pot and mix until blended.

2. Pour in the left over water from the chicken.

3. Pour in the 1 cup of milk or heavy cream and mix.

4. Lower the heat a bit and let the mixture simmer for about 20min.

Step 4: Prepare the crust

1. Roll out your puff pastry on a lightly floured surface.

2. Cut the pastry into strips.

3. Twist the strips and roll them into flowers (you can also make any shapes you want).

4. Crack the egg and rub some over each pastry shape.

5. Place a baking sheet in a tray and bake on 375°F (190°C) for 15 minutes or until crispy and brown.

6. OR place in an air fryer at 375°F (190°C) for 15 minutes or until crispy and brown.

Step 5: Assemble Pot Pie

1. Dish out your desired amount of the chicken and vegetable mixture into a bowl and place desired amount of puff pastry biscuits on top.

2. Serve and enjoy 😉

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Tips and Variations:

• Chicken: Rotisserie chicken is a great shortcut here! It’s tender, flavorful, and saves you time.
• Vegetables: Feel free to switch up the veggies based on what you have on hand. Celery and mushrooms would make a great addition. Mixed frozen vegetables speed up the process as well.
• Crust: If you’re craving a more rustic look, you can make a lattice crust on top for a charming touch. Just be sure to leave enough slits for steam to escape.

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There you have it – a cozy, comforting chicken pot pie that’s perfect for family dinners. It’s the kind of dish that not only fills your stomach but also warms your soul. Enjoy every bite, and don’t forget to pass it down as a family favorite!