Chicken Pie With Biscuit Topping
A hearty chicken pie with a flavorful vegetable and chicken filling topped with a buttery biscuit crust, ideal for comforting family dinners and gatherings.
Ingredients
Instructions
- Saute the chopped onion, green pepper, and celery in melted butter.
- Blend in flour, garlic salt, and pepper.
- Dissolve the chicken bouillon cube in water or chicken broth.
- Stir the dissolved bouillon into the vegetable mixture.
- Add evaporated milk to the mixture.
- Cook over medium heat, stirring constantly, until the sauce thickens.
- Add chopped cooked or canned chicken and crumbled bacon to the sauce.
- Pour the mixture into a lightly buttered 1 1/2-quart baking dish.
- Bake until the biscuit topping is golden and cooked through.
Tips & Substitutions
For a more flavorful filling, consider adding herbs such as thyme or rosemary. You can substitute the evaporated milk with heavy cream or a dairy-free alternative if desired. If you prefer a heartier dish, mix in frozen mixed vegetables or mushrooms. For a quicker option, use a store-bought biscuit dough for the topping. This dish can be enjoyed with a side salad for a refreshing balance.
Serving Suggestions
Serve the chicken pie hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a simple green salad or steamed vegetables for a complete meal. For a comforting side, consider serving with mashed potatoes or a warm bread roll. This dish is perfect for family gatherings or a cozy dinner night.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, about 20 minutes. Alternatively, you can use the microwave, but the biscuit topping may not retain its crispness. For best results, reheat in the oven to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pie With Biscuit Topping contains roughly 966 calories, with 8g protein, 39g carbohydrates, and 87g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 973mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken! Just dice it into small pieces and cook it thoroughly in the pan with the vegetables before adding the broth and other ingredients. Make sure the chicken reaches an internal temperature of 165°F (74°C) for safety.
Can I freeze the chicken pie?
Absolutely! You can freeze the unbaked pie for up to 3 months. When ready to bake, simply thaw in the refrigerator overnight and bake as directed. If baked beforehand, reheat from frozen at 350°F (175°C) until heated through, approximately 30-40 minutes.
What can I serve with this chicken pie?
This chicken pie pairs well with a variety of sides. Consider serving it with a crisp green salad, roasted vegetables, or even mashed potatoes for a comforting meal. Additionally, cornbread or a light, creamy soup can complement the dish perfectly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).