August 4, 2014

Country Chicken Pie

A rustic, savory pie recipe of chicken and gravy topped with with buttery biscuits! Tip: use frozen biscuits to save time!


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.

Country Chicken Pie | A rustic, savory pie recipe of chicken and gravy topped with with buttery biscuits! Tip: use frozen biscuits to save time!

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!

Country Chicken Pie | A rustic, savory pie recipe of chicken and gravy topped with with buttery biscuits! Tip: use frozen biscuits to save time!

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!

You can use homemade, frozen or canned biscuits for this recipe. I'd love to tell you I make homemade biscuits for this but... well... I always cheat and use the frozen biscuits. They're so good and SO EASY!

Country Chicken Pie | A rustic, savory pie recipe of chicken and gravy topped with with buttery biscuits! Tip: use frozen biscuits to save time!


Country Chicken Pie


Country Chicken Pie
Yield: 6 Servings
Author:
prep time: 10 Mcook time: 35 Mtotal time: 45 M
A rustic, savory pie recipe of chicken and gravy topped with with buttery biscuits! Tip: use frozen biscuits to save time!

ingredients:

  • 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
  • 12 uncooked biscuits (see notes)
  • Melted butter

instructions:

How to cook Country Chicken Pie

  1. 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 15 minutes then cut into bite-sized pieces, cover and set aside.
  2. Measure 2½ cups of cooking stock; set aside. You should have enough stock but if you don’t, add water until you have 2½ cups total liquid.
  3. Sauté onion, celery and carrots in butter until tender. 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.
  4. Add reserved 2 ½ cups chicken stock and half-and-half to veggies and stir continuously until smooth and thickened (about 3-5 minutes). Stir in chicken.
  5. 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!

NOTES:

Use homemade, canned or frozen biscuits. I use frozen. Don't judge me!
chicken gravy, chicken and biscuits, chicken pot pie, chicken stew, biscuits, canned biscuits, frozen biscuits, no creamed soup, no cream soup, homemade, easy, southern, country-style, recipe, best, old school
Dinner, Supper, Casserole
Southern

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This recipe was shared at Meal Plan Monday and the Weekend Potluck!


27 comments:

  1. Do you think I could make, bake and freeze this? I'm on a mission to stock my Uni daughter's freezer with "real" food she can defrost and reheat. ;) Also, how would you suggest to reheat it (and how long/etc.) Thanks SO much and LOVE your site and recipes! :)

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    1. I'm really not sure! I think it would freeze well but since I've never frozen one, I can't say for sure. If starting from frozen I'd probably cover and bake at 350 for 30-40 minutes or so then uncover and bake at 375 until the biscuits are done. If you try it, let us know how it goes!

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  2. This was delicious, and a hit with the whole family. I scaled back the filling, but still used 12 biscuits, and we'll all enjoy leftovers tomorrow. Next time, half the filling with 9 biscuits will be perfect for us. (Can you tell we love biscuits?) (And the frozen biscuits were perfect.) I think next time I can put dinner on the table more quickly if I can pull chicken and stock from the freezer. Thanks so much for sharing!

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  3. Do you put the biscuits on frozen, or do you have to thaw them first?

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    1. Either way. See the instructions for both cooking times :o)

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  4. Would ground thyme work, instead of dried thyme?

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  5. Hi! Can you say which brand biscuits that you used? These look really fluffy! Thanks!

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    1. I have no idea! I just buy whatever's on sale!

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  6. How many does this recipe feed?

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  7. I made this last night. It was pretty good. I thought it needed more salt, but that's probably my own fault because I really didn't add much salt in the cooking process, since I'm not really a salt person. But this does need it. And I think next time I make it I'm going to add a little more liquid to the filling. I used frozen biscuits, it worked fine and was simple, but I like a little more liquid to let those biscuits sop up all that flavor. And my favorite way to cook chicken breasts is to toss them into a crock pot, sprinkle them liberally with Montreal steak seasoning, add a little chicken broth and then let them cook until they're tender. I think I could use that method in this dish with excellent results. Also, my husband absolutely hates celery, so I substituted turnips :-) Thanks for a great recipe!

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  8. This sound great! I always use frozen biscuits - - we much prefer them to the canned variety, and they bake up so well! I will have to make this recipe this weekend. Thanks for sharing!

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  9. Recipe sounds great! On my to do list now. Silly question about the biscuits; do you always use frozen ones and are they frozen because you have bought on sale? Or do you make your own and free them?

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    1. I almost always use frozen biscuits because (and don't tell anybody this) I'm not a great biscuit maker! GASP!!! I love the Pilsbury ones.

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  10. I made this last night and it was a hit. They got seconds and thirds. I would definitely make this again. Very easy to make. We had a salad as a side since my husband always wants a side. Eating leftovers as I type. Thanks for the recipe.

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    1. I forgot to add I had to add a little more salt. I am normally not a salt adder. I would definitely make more liquid since the biscuits soaked up all the juice. Other than that it was perfect.

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  11. This was delicious! I used the canned biscuits and 12 didn't seem to be enough of them cuz they did not cover the total top. Excited for lunch tomorrow :)

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  12. I have made it twice and it comes out great. The taste is amazing. I didn't change a thing. It is a great recipe.

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  13. This is a great recapies but apologies for changing slightly as in Australia we don't have biscuits and daughter coeliac instead cooked chicken and vegetables in organic chicken stock with all the herbs and cream and served on gluten free pasta. Before she found out about her coeliac disease we used puff pastry on top but struggled to find good one to substitute. A great recapie and thanks from down under

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  14. what are biscuits? I'm English really want to make them but what I know as a biscuit is definitely not for topping chicken stew. are they scones?

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    1. Here is a good link for southern buttermilk biscuits (ALONG WITH VARIATIONS): http://www.southernliving.com/food/how-to/perfect-buttermilk-biscuit-video
      Puffed pastry is also very good. I just buy the frozen pastry. Hope this helps.

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  15. I will have to try this! I just made a pot pie tonight, using left over of your creamy chicken and potato soup recipe!!! It's my favorite!

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  16. Approximately how long do you cook the chicken in the first step?

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    1. Hi Beverly! Your comment went to the spam folder for some reason so I'm just now seeing this - sorry! Bring them to a slow simmer, cover, then cook an additional 15 minutes.

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  17. Mandy, I share your 'distaste' of peas. I used to pick them out of everything and now I've put my big girl panties on and eat as many as 12 a year. I've come a long way baby!

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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy