As someone who loves comfort food, I’m excited to share with you a unique twist on the classic chicken pot pie: Butter Swim Biscuit Chicken Pot Pie. This recipe combines the richness of butter swim biscuits with the hearty goodness of chicken pot pie, all in one delicious dish.
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Serving Size: 6-8 servings
Why You’ll Love It
This recipe is perfect for anyone looking for a comforting meal that’s both easy to make and packed with flavor. The butter swim biscuits add a crispy, buttery crust that complements the creamy chicken filling beautifully. Plus, it’s a great way to use up leftover chicken or vegetables.
Ingredients
For the Chicken Filling:
- 1 ½ cups cooked, diced chicken
- 1 cup mixed frozen vegetables (peas, carrots, corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Butter Swim Biscuits:
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 cups buttermilk
- ½ cup (1 stick) unsalted butter, melted
Instructions
- Prepare the Chicken Filling:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the onion and garlic and cook until softened.
- Add the frozen vegetables, chicken broth, heavy cream, thyme, salt, and pepper. Stir well.
- Bring the mixture to a simmer and cook until slightly thickened. Add the cooked chicken and stir to combine.
- Make the Butter Swim Biscuits:
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Pour in the buttermilk and stir until the dough is mostly combined. Be careful not to overmix.
- Pour the melted butter into an 8×8-inch baking dish. Place the biscuit dough on top of the butter and spread it evenly to the edges.
- Cut the dough into 9 squares (3×3 pattern).
- Assemble and Bake:
- Pour the chicken filling into a 9×13-inch baking dish.
- Place the biscuit squares on top of the filling, leaving some space between each biscuit for even cooking.
- Bake for 35 minutes or until the biscuits are golden brown.
Serving Suggestions
- Serve warm, garnished with fresh herbs like parsley or thyme.
- Pair with a side salad or roasted vegetables for a complete meal.
Tips for Customization
- Add Some Spice: Mix in some diced jalapeños or red pepper flakes for a spicy kick.
- Use Different Herbs: Try using rosemary or sage instead of thyme for a different flavor profile.
- Make it Vegetarian: Replace the chicken with sautéed mushrooms or bell peppers.
Nutritional Information (Approximate per serving)
- Calories: 450
- Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 60mg
- Sodium: 400mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 5g
- Protein: 25g
FAQs
Q: Can I use leftover turkey instead of chicken?
A: Yes, leftover turkey works perfectly in this recipe. Just adjust the seasoning according to your taste.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warm and crispy.
Q: Can I make the biscuits ahead of time?
A: While you can prepare the biscuit dough ahead, it’s best to bake the biscuits just before serving for the crispiest results.Enjoy your delicious Butter Swim Biscuit Chicken Pot Pie!
