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Southern cuisine is renowned for its rich flavors and comforting dishes that evoke a sense of home. Among the many delightful offerings, the Southern Biscuit Chicken Pot Pie stands out as a quintessential comfort food, embodying the spirit of warm gatherings and cozy evenings. This dish beautifully combines tender chicken, hearty vegetables, and flaky biscuits, creating a satisfying meal that warms both the heart and the soul.

Classic Southern Biscuit Chicken Pot Pie

Experience the comforting essence of the South with this Southern Biscuit Chicken Pot Pie, perfect for cozy family dinners. Combining tender chicken, hearty vegetables, and fluffy biscuits, this dish is not just easy to make but also a heartwarming meal that brings everyone together. Its creamy texture and inviting aroma will warm your home on chilly nights. Try it tonight, and save this recipe for those busy weeknights when you crave something special!
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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 well)

1 cup frozen peas

1 cup frozen corn

1 cup chopped carrots (fresh or frozen)

1 cup diced potatoes (or 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: Preheat your oven to 425°F (220°C).

    Prepare the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. Stir until just combined and knead lightly until a dough forms. Avoid overworking the dough. Set aside.

      Cook the Vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, minced garlic, carrots, and potatoes, and sauté for about 5 minutes until the vegetables are slightly softened.

        Make the Filling: Stir in the shredded chicken, peas, corn, dried thyme, rosemary, salt, and pepper. Sprinkle the flour over the mixture and stir to coat. Gradually add the chicken broth and milk while continuously stirring. Cook until the mixture thickens and bubbles, about 5-7 minutes.

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

            Add Biscuit Topping: Turn the biscuit dough out onto a floured surface and pat it into a thickness of about 1/2 inch. Using a biscuit cutter, cut out circles or simply tear off pieces and drop them over the top of the filling. There should be gaps for steam to escape.

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

                Serve and Enjoy: Allow to cool for a few minutes before serving. Enjoy your Classic Southern Biscuit Chicken Pot Pie while warm!

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