Imagine a thick, hearty chicken stew. It’s got tender chunks of chicken breast, hearty vegetables and velvety gravy holding it all together. OK, you got that image going? Now imagine someone just gave you a hot fluffy biscuit to sop it all up with. Got it? Are you drooling? Because my mouth is watering just typing this.
That’s exactly what this dish is.
It’s like a cross between Chicken Pot Pie and Chicken & Dumplings. The underside of the biscuits stays moist almost like a dumpling but the top cooks up fluffy. And they’re all piled on top of the yummiest chicken filling ever.
Lord, hep meh! I've already heated up another serving of this and we just ate supper three hours ago! And I’m actually looking forward to eating leftovers for lunch this week. Holla!
Feel free to add peas to this (add to the filling when you mix in the chicken). I know they would have been beautiful but –y’all forgive me – I hate sweet peas (English peas, sugar peas, early peas). Like, I hate them, hate them. I love every other pea there is, but I hate those round peas! I can tear up some black-eyed peas, crowder peas, butter peas or field peas, but I just can’t handle sweet peas. I hope we can still be friends!
Country Chicken Pie
4 large chicken breasts
1 14-oz. can chicken broth
1/3 cup water
1 teaspoon salt
2 cups chopped onion
2 cups chopped celery
2 cups chopped carrots
6 tablespoons butter
1/4 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1 cup half-and-half (table cream for the Canadians)
12 uncooked biscuits*
Cook chicken in chicken broth, water and salt in a covered pot over medium heat until cooked through. It’s OK if the broth doesn't cover the chicken – do not add more water. Remove chicken from stock, cool at least 10 minutes then cut into bite-sized pieces, cover and set aside. Measure 2 ½ cups of stock; set aside. You should have enough stock but if you don’t, add water until you have 2 ½ cups total liquid.
Sauté onion, celery and carrots in butter until onions are translucent. Add thyme, pepper, garlic and flour and stir until veggies are coated with the flour. Continue cooking and stirring for 2 minutes over medium heat.
Add reserved 2 ½ cups chicken stock and half-and-half to veggies and stir continuously until smooth and thickened (about 3-4 minutes). Stir in chicken until well combined.
Spray a 3-4 quart rectangular baking dish with cooking spray. Pour vegetable/chicken mixture into prepared pan. Top with biscuits then bake, uncovered, at 375 degrees until biscuits are golden brown on the top and cooked through (approximately 20-30 minutes for homemade or canned biscuits and 35-45 minutes if using frozen). Remove dish from oven then brush biscuits with melted butter. Serve and enjoy!
*Use homemade, canned or frozen biscuits. I used frozen. Don't judge me!