Chicken Pot Pie {2 Ways Pie Crust Or Biscuit Topping}

Do y'all accept your Chicken Pot Pie topped with pie crust or biscuit topping? That's the neat Chicken Pot Pie debate! But with it's combination of rich-and-creamy chicken-and-vegetable filling too golden chocolate-brown pastry, Chicken Pot Pie is genuinely tasty comfort inwards a pan ... no affair how you top it.

Biscuits or pie crust topping? That's the neat Chicken Pot Pie debate, right? Having grown upward inwards Vermont, my Mom e'er made Chicken Pot Pie the usually Northern means with drib biscuits on top. Only nosotros didn't telephone telephone the dish Chicken Pot Pie ... nosotros referred to rich-and-creamy chicken-and-vegetable filling topped with biscuits every bit Chicken too Dumplings.

Now inwards the South, Chicken too Dumplings is an solely dissimilar thing ... non resembling the biscuit-topped dish of my youth at all. So fast forwards nearly 12 years or thence from my Vermont growing upward days to the starting fourth dimension time I ordered Chicken too Dumplings inwards a eating seat subsequently having moved to North Carolina ...

I hollo upward real good that I was craving closed to delicious, creamy comfort food. When I saw homemade Chicken too Dumplings on the menu, I directly knew that was what I was going to order. I precisely couldn't hold back to dive into a large ol' plateful of tender chicken too vegetables surrounded inwards rich, creamy sauce ... all topped with those much-anticipated calorie-free too fluffy biscuits!

Imagine my surprise when that's non at all what landed inwards front end of me when my dinner arrived at the table.

Nope. What landed inwards front end of me was Southern Chicken too Dumplings ... a dish typically of stewed chicken inwards a creamy sauce {minus the vegetables of Chicken Pot Pie} mixed with rolled pastry 'ribbons' reminiscent of short, broad egg noodles. Hmmm, non what I was expecting at all.

Now, don't acquire me incorrect ... my Southern Chicken too Dumplings was quite delicious, too I thoroughly enjoyed my meal. I conduct maintain only learned that inwards the South, if Chicken Pot Pie is what you're craving ... guild Chicken Pie!

Because Chicken Pie inwards the South = rich-and-creamy chicken-and-vegetable filling topped with pie crust topping, similar this:

And inwards my book, rich-and-creamy chicken-and-vegetable filling topped with pie crust topping = Chicken Pot Pie.

So whichever side of the fence y'all autumn on inwards the neat Chicken Pot Pie ground ... biscuits or pie crust on top ... I've got y'all covered inwards this post. Because I'm sharing how to brand it both ways. And regardless of the topping of choice, they both start with the same neat creamy filling.

For classic Chicken Pot Pie, the filling is prepared inwards 3 steps ... all which occur separately, but inwards the same pot. {Which I'm going out on a limb to accept a wild gauge that that's how the advert Chicken Pot Pie came to be. But don't quote me on that ... 'cause it's genuinely precisely a wild guess.}

For the filling, starting fourth dimension y'all simmer chicken until tender too and then take it from the pot too shred it. Next, inwards the same pot, y'all saute onion, carrots, too celery ... adding the vegetables to the shredded chicken when done ... too throwing inwards closed to dark-green peas too parsley. Finally, y'all brand a classic white sauce ... again, inwards the same pot ... too mix the sauce with the chicken too vegetables.

The result?

Influenza A virus subtype H5N1 totally tasty, totally rich-and-creamy chicken-and-vegetable filling thence good, it'll function out y'all weak inwards the knees.

And now, acquire inwards the neat debate! ... to top your Chicken Pot Pie with biscuits or pie crust?? But truth live told, it doesn't actually affair ... because they're both delicious.

For biscuit topping, whip upward a quick buttermilk biscuit dough, ringlet it out, too cutting 8 or thence biscuit rounds ...

Place the biscuit dough rounds on top of the warm ready-to-be-baked filling ...

And bake until the biscuits are a prissy golden chocolate-brown ...

Now I'm a truthful fan of those yummy, fluffy biscuits surrounded inwards too sopping upward that beautiful creamy chicken filling. It was the comfort nutrient of my youth ... too it remains totally crave-able comfort nutrient of my grown-up life, too.

But if pie crust topping is to a greater extent than your style, only whip upward too ringlet out pie crust dough into a rectangle sized to gibe your baking dish ...

Lay the pie crust over the warm Chicken Pot Pie filling, cutting vent slits inwards the top, too bake until the filling is bubbly too the crust is beautifully browned ...

Then acquire ready to dig in, because you're inwards for a heaping plateful of deliciousness! With it's combination of rich-and-creamy chicken-and-vegetable filling too golden chocolate-brown pastry, Chicken Pot Pie is genuinely tasty comfort inwards a pan.

No affair how you top it.

Chicken Pot Pie 2 Ways
Source: Adapted from The Best Recipe yesteryear the Editors of COOK'S ILLUSTRATED magazine
(Printable recipe)
For the Filling:

Ingredients

Pie Crust or Biscuit Topping {see recipes below, or utilization prepared store-bought pie crust dough}

1 1/2 lbs. boneless, skinless chicken {breasts, thighs, or a combination of both}

1 (15 oz.) tin sack low-sodium chicken broth + a lilliputian of the chicken cooking liquid to equal 2 c.

2 T. canola stone oil

1 large onion, finely chopped

3 medium carrots, peeled too sliced inwards rounds

2 stalks celery, sliced

1/2 tsp. salt

1/4 tsp. black pepper

4 T. unsalted butter

1/2 c. + 1 T. all-purpose flour

1 1/2 c. milk

1/2 tsp. dried thyme

3/4 c. frozen peas, thawed

3 T. chopped fresh parsley

Directions

Make the pie crust or biscuit topping dough too refrigerate until pot pie filling is ready.
Place chicken inwards a saucepan or Dutch oven; add together H2O to precisely cover. Cover too convey to a simmer over medium heat; simmer for 10 minutes. Transfer meat to a bowl to cool slightly too reserve cooking liquid {to add together to the chicken broth to brand it equal 2 cups}.
In the same {now-empty} pan every bit the chicken was cooked, oestrus stone oil over medium-high heat. Add onion, carrots, too celery; saute until softened slightly, nearly five minutes. Add common salt too pepper.
While vegetables cook, utilization ii forks or your hands to shred chicken into bite-sized pieces. Return shredded chicken to bowl too add together the vegetables, i time cooked.
In the same {now-empty} pan, melt butter over medium heat. Whisk inwards flour too cook, whisking frequently, for 1 minute. Whisk inwards chicken broth, milk, too thyme. Bring to a simmer, whisking frequently. Continue to simmer, whisking constantly, until sauce thickens, nearly 2 to 3 minutes.
Pour sauce over chicken mixture too stir to combine. Stir inwards peas too parsley. Taste filling too add together common salt too pepper, if needed.*
Pour filling into a 13x9" baking dish too top with pie crust or biscuit topping, every bit desired. Bake at 400 degrees until filling is bubbly too the top is golden brown, nearly xxx to xl minutes. Allow to stand upward nearly 10 minutes earlier serving.

* At this point, the filling may live refrigerated overnight or frozen for upward to ii months. Reheat filling earlier topping with desired crust too and then baking.

Buttermilk Biscuit Topping

Ingredients

2 c. all-purpose flour
2 tsp. baking pulverisation
1/4 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 T. (1/2 c.) cold unsalted butter, cutting into pocket-size cubes
3/4 c. buttermilk

Directions

Place flour, baking powder, baking soda, sugar, too common salt inwards a bowl. Add butter too cutting into flour with a pastry cutter or 2 knives until mixture is crumbly too resembles coarse cornmeal. {Or, pulse all ingredients vi to seven times inwards a nutrient processor.} Add buttermilk too mix until precisely barely combined.
Transfer dough to a lightly floured surface too ringlet to 1/2-inch thick. Use a 3-inch pastry cutter or circular cookie cutter to cutting 8 biscuit rounds. Place on a lightly floured plate or baking sheet, encompass loosely with plastic wrap, too refrigerate until pot pie filling is ready.
Arrange biscuit rounds on top of warm filling. Bake every bit directed.

Pie Crust Topping

Ingredients

1 1/2 c. all-purpose flour
1/2 tsp. salt
8 T. (1/2 c.) cold unsalted butter
4 T. shortening, chilled
3 to four T. ice water

Directions

Combine flour too common salt inwards a mixing bowl. Add butter; cutting butter into flour with a pastry cutter or 2 knives. Add shortening too function on to cutting inwards until mixture is crumbly too resembles coarse cornmeal. {Or, pulse all ingredients nearly vi or seven times inwards a nutrient processor.}
Sprinkle mixture with 3 tablespoons H2O ice water; flexure inwards with a safe spatula until dough sticks together, adding upward to 1 to a greater extent than tablespoon H2O ice H2O if needed. Shape dough into a ball too flatten into a 5-inch broad disk. Wrap inwards plastic roll too refrigerate for at to the lowest degree xxx minutes.
When pot pie filling is ready, ringlet dough out to a 15x11" rectangle nearly 1/8" thick. Lay dough over pot pie filling, trimming to a 1/2" overhang. Tuck overhanging dough into too amongst the border of the baking dish.
Cut four vent slits into the top of the crust. Bake every bit directed.

Enjoy!

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