Chicken Pot Pie with Biscuits

This feels like a good time to say something profound, which leads me to this:

Chicken pot pie with biscuits is just so good.

Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. It’s rich with lots of layers of flavor, but it’s humble and old-fashioned in all the right ways. It just goes straight to the heart.

It is the very essence of comfort food. And if you cross me on this, I’ll bring you a chicken pot pie with biscuits to change your mind.

Why Biscuits For Chicken Pot Pie

I have strong-ish feelings that biscuits are better than actual pie crust when it comes to chicken pot pie.

Reasons I like biscuits better:

• They are easier and faster to make from scratch.
• They are more forgiving.
• They are arguably MORE delicious.
• THEY ARE BUTTERY LITTLE BISCUITS FOR CRYING OUT LOUD.

Ingredients For This Chicken Pot Pie

While this is an easier version of the beloved chicken pot pie, there’s still a little bit of time and love that goes into it.

• Biscuits: Flour, butter, salt, milk, the usual suspects.
• Filling: chicken, vegetables, aromatics, milk, broth, white wine, and MORE BUTTER.

Got it? Let’s go.

How To Make Chicken Pot Pie with Biscuits

When starting on your pot pie adventure, there are three important Biscuit Things to consider.

1. Use good butter.
2. Grate your butter.
3. Don’t overmix everything. Just gently bring it together, fold it out once or twice, and then cut straight down with your biscuit cutter – AS IF! More like the rim of a drinking glass. If you own a biscuit cutter you are light years ahead of me.

Gravy with vegetables and chicken in the pan, biscuits on top, a quick trip to bake in the oven in a baking dish and….

Love of your life – creamy, buttery, golden brown and savory – speaking to you right here.

I can think of zero situations that are not improved drastically by a chicken pot pie with biscuits.

Chicken Pot Pie: FAQs

Can I use canned biscuits?

Absolutely! Canned biscuits definitely work here. Although, if you have the time, homemade biscuits are really something special!

Can I use turkey instead of chicken?

Sure can! Shredded turkey would work great as a sub here.

Can I make this pot pie vegetarian?

Yes! Just omit the chicken, use veggie broth, and add in a bit more veggies (or even potatoes) to make it vegetarian-friendly.

Prefer To Watch Instead Of Read?

Print

Chicken Pot Pie with Biscuits

---

4.9 from 38 reviews

• Author: Lindsay
• Total Time: 1 hour
• Yield: 6

Print Recipe

Pin Recipe

Description

Chicken Pot Pie with Biscuits! Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping. YUM.

---

Ingredients

Units

Biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons very cold salted butter
• 3/4 cup whole milk

Filling:

• 4 tablespoons salted butter
• a few sprigs of thyme
• 2 shallots
• 4 carrots, peeled and sliced thinly (about 2 cups)
• 4 celery stalks, chopped (about 1 cup)
• 1/4 cup flour
• splash of dry white wine (optional)
• 2 cups whole milk
• 1 1/2 cups chicken broth
• 4 cups shredded chicken (I use a rotisserie chicken)
• 2 cups frozen peas
• 1 teaspoon salt
• squeeze of lemon juice, black pepper, etc.

---

Instructions

Video

1. Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
   
2. Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
   
3. Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.
   

Equipment

Stainless Steel Mixing Bowl

Buy Now →

Box Grater

Buy Now →

Dutch Oven

Buy Now →

The equipment section may contain affiliate links to products we know and love.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Bake
• Cuisine: American

Keywords: chicken pot pie, biscuit chicken pot pie, comfort food recipe, chicken pot pie with biscuits

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

Recipe Card powered by

More Cozy Comfort Food Recipes

• Vegetarian Shepherd’s Pie (real food meets comfort food!)
• Date Night Rigatoni with Sausage and Kale (restaurant-level, right at home)
• The Best Swedish Meatballs (classic cozy!)
• Basic + Awesome Creamy Potato Soup (simple, all homemade, and so so comforting)
• Sunday Chili (thick, hearty, and slow-simmered)
• Instant Pot Wild Rice Soup (super creamy and ready in an hour!)

---

Time To Show You Off!

Tag @pinchofyum on Instagram for a chance to be featured

---

One More Thing!

This recipe is part of our coziest comfort food recipes page. Check it out!

The post Chicken Pot Pie with Biscuits appeared first on Pinch of Yum.

from Pinch of Yum https://ift.tt/36MX29P

Really Good Corn Casserole

Clear a spot on the Thanksgiving table this year for this deliciously savory, unstoppably scoopable corn casserole with its hint of sweet, its confetti of bacon, and pulls of sharp cheddar cheese. There is a new side dish in town and it is not messing around.

This is not like a loose creamed corn and it is not sturdy or dry like a cornbread. It’s somewhere delightfully in the middle with a soft tight texture that feels almost more like a corn custard but also…not quite that? It’s a bit of a uniCORN situation (lol, sorry forever). It is a truly unique and highly inviting texture and we just cannot stop piling scoop after golden scoop onto our holiday plates. The sweet corn is speckled throughout so you get little bursty bites here and there. Plus, garlic and bacon and cheese so, you know, all the best things.

Also, we don’t want to brag but, it is just really beautiful. Sure, that whole slow-roasted turkey thing is often the star but….honestly, we would maybe just pop this gal in the center of the table and see how it goes.

Creamed Corn Vs. Corn Casserole: What’s The Difference?

Creamed corn — maybe you love it, maybe you hate it — has several different variations in its prep (heavy cream? cream cheese? corn milk from the cob? yes, that’s a thing), but one thing that is consistent is that it is well, creamy. A lot of sauciness among your corn kernels. There are several delicious recipes out there for it that go way beyond the canned version you may have discreetly pushed aside when passed to you during holidays past. And though a can of creamed corn on its own maybe isn’t everyone’s favorite, a can of it in this recipe is very chef’s kiss! It helps keep the casserole supple and thick enough that it holds together scoop after scoop.

Corn casserole, however, is entirely different than creamed corn. It is a very popular southern holiday side dish and it is super moist, almost creamy with bright bursty corn kernels throughout. It’s like creamed corn, cornbread and almost a soufflé all in one dish!

Ingredients For Corn Casserole

Straight up corn casserole is nothing short of amazing but we’re feeling festive, it’s the Holiday Series, and we wanted to zazz things up a little. And when one zazzes, one must gather:

• bacon
• onion and garlic
• sharp cheddar cheese
• fresh chives

Once your zazzers are collected, grab your pantry basics (flour, sugar, baking powder, etc) along with some:

• cornmeal
• frozen corn
• can of creamed corn
• sour cream
• butter
• eggs

No Jiffy Box Here! Corn Casserole From Scratch

We’re going fully from scratch here on this so you can tuck away that little box of Jiffy mix. No judgment on a box mix at all, we love a good shortcut. But bringing this casserole together from scratch is really key to its delicious flavor and addicting texture, you can adjust the sweetness and flavors as you see fit, and it really isn’t all that much more time-consuming!

You’ll start with crisping bacon and end with showering cheddar cheese and chives on top, and everything in between is pretty simple.

1. Bacon. You’ll start by crisping up your bacon and then you’ll get your onions and garlic going in that same pan for optimal yum boosts. You’ll chop up the bacon and save half for the mix and half to toss on top at the end.
2. Batter. Mix your dry ingredients and then whisk together your wet ones in a separate bowl. Add the corn, creamed corn, sour cream, onion mixture, half the bacon bits and all their salty goodness, and then slowly incorporate your dry ingredients.
3. Bake. Pour into a greased baking dish and bake for about 35 minutes. Remove and cover with shredded sharp cheddar cheese, the rest of the crispy bacon, and some fresh chives and bake for 5 minutes more.

Then plop that beauty IN THE CENTER OF YOUR TABLE and see if anyone can even finish their “oohs and aaahs” before digging into that rich golden goodness. It’s so, so good.

If corn casserole is already part of your holiday feast, congratulations on being very smart and good at holidays, and also please consider trying this zazzed up version this year? If you’re new to it, whoo boy, you’re in for such a beautiful, rich, deeply comforting, delicious surprise. Merry holidays to you.

Corn Casserole: FAQs

How can I make this ahead of time?

You can prep this casserole by doing everything through step 2 and baking the casserole in a greased baking dish for 35 minutes. Cover and store in the fridge for up to 2 days. Rewarm in the oven at 350 degrees for 10 minutes and complete the rest of step 3.

Can I freeze this casserole?

Yes! Store in an airtight freezer-safe container for up to 3 months.

How can I make this vegetarian?

Just leave out the bacon and add in a little bit more salt.

Prefer To Watch Instead Of Read?

Print

Really Good Corn Casserole

---

• Author: Eman @ Pinch of Yum
• Total Time: 1 hour 10 minutes
• Yield: 8 servings

Print Recipe

Pin Recipe

Description

Corn Casserole all zazzed up! Bursty bites of cream-style corn and sweet corn plus garlic, bacon, and cheese throughout – so you know it’s really, really good! 

---

Ingredients

Units

• 1 pound bacon
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 2/3 cup cornmeal
• 2/3 cup flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 egg
• one 15-ounce can corn
• one 15-ounce can cream-style corn
• 1 1/2 cups sharp white cheddar
• Chopped chives

---

Instructions

Video

1. Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another minute. Take the pan off the heat. Chop the bacon into bits.
   

2. In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
   

3. Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.
   

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Casserole
• Method: Bake
• Cuisine: American

Keywords: corn casserole, corn souffle, casserole side dish

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

Recipe Card powered by

More Thanksgiving Side Dishes We Love

• One-Hour Sheet Pan Thanksgiving Sides (side dishes made easy!)
• Miracle No Knead Bread (yes, YOU can make bread from scratch)
• House Favorite Brussels Sprouts (so easy and so delicious)

The post Really Good Corn Casserole appeared first on Pinch of Yum.

from Pinch of Yum https://ift.tt/3CXkrou

Coming Soon: The Holiday Series

It’s official! It’s happening! It’s the most wonderful time of year!

As soon as we round the corner into November, I’m ready for it all: nostalgic music, flickering candles, the smells of cinnamon and cloves, dogs in Santa hats, babies in Christmas jammies, twinkling lights, and hot mugs of coffee or wassail steaming in my face while quiet snow falls outside.

I’m ready for the warmth that comes from gathering a group of people around a table together, with all our differences and imperfections, and finding the joy that comes from tradition, reflection, and togetherness.

From the surface-level to the soul-deep, I’m ready for some holiday joy.

All of this big, sparkly energy has been channeled straight into our brand new Holiday Series, which is making its way to you just one week from today!

What Is The Holiday Series?

The Holiday Series is a collection of 12 classic, nostalgic, tried-and-true recipes for you and your people. These are recipes that – in my experience – have the power to create moments that are comforting, intentional, and joyful. You can look for 8 brand new recipes and 4 returning favorites that will be showcased throughout this series.

My ultimate hope for these recipes is that they foster a sense of welcome in your homes,

ground you in the moment, spark your holiday joy, and inspire you to create special moments and memories with people you love. Think holiday meals around the table with family, cookie baking with your little ones, happy hour snacks with a bottle of wine and a group of friends, and lazy mornings sipping coffee and brunching at home in Christmas jammies.

We’re dropping recipes starting next week! You can sign up for emails below to make sure you don’t miss a delicious thing.

What Kind Of Recipes Can I Look Forward To Making?

These are recipes that I hope will inspire you to take a deep breath, savor-the-moment, and make food into a moment, a memory, or an experience. These are recipes for special times.

Of course, I love all of these recipes more than what is normal. But here are some highlights and things to look for:

• a really excellent green bean casserole
• an over-the-top fall baking situation involving pumpkin biscuits, cinnamon apples, and mapley whipped cream
• life-changing chocolate cookies
• absolutely heavenly Swedish meatballs
• the cinnamon roll recipe I’ve been quietly making (and loving) for the last five years

I hope this series meets you right where you’re at this holiday season. After a heavy couple of years in this world, oof, we could all use some really love-filled, really human, really delicious food moments.

When and Where Do I Find The Recipes?

The Holiday Series kicks off on Monday, November 8th!

We’ll be sharing all the new recipes here on Pinch of Yum over the next 6 weeks. Here’s how you can access those recipes:

• Sign up below for emails!
• Follow us on social media! We will be sharing our new recipes on Facebook and Instagram.
• Just check back on the blog every couple of days to see what’s new!

The post Coming Soon: The Holiday Series appeared first on Pinch of Yum.

from Pinch of Yum https://ift.tt/2ZJ3DDb