Mouthwatering Chicken Biscuit Pot Pie Recipe
Are you in search of a hearty, savory and satisfying meal that will please your taste buds beyond belief? Look no further than this Chicken Biscuit Pot Pie recipe from none other than the culinary guru himself, Alton Brown.
Not only is this recipe packed with flavor, but it is also made with wholesome ingredients such as low-fat buttermilk, white cheddar cheese, sage and thyme. And who can resist a golden brown biscuit topping that perfectly complements the creamy chicken filling?
I assure you that this dish will impress even the pickiest of eaters. So gather your apron and best kitchen utensils, and let’s get to work on creating a meal worth savoring.
Why You’ll Love This Recipe
Are you in the mood for some comfort food? Look no further than this delicious Chicken Biscuit Pot Pie recipe from none other than Alton Brown himself. Trust me, once you’ve tasted this delightful dish, you’ll be hooked!
First off, let’s talk about the chicken. Brown chicken that’s been cooked just right is tender and juicy, making it the perfect centerpiece for any pot pie recipe. And as for the biscuits? They’re a fluffy delight made with low-fat buttermilk and white cheddar cheese which makes them melt in your mouth.
Now, let’s not forget about the herbs! The cayenne pepper, sage, and thyme all work together to create a dynamic flavor profile that will tantalize your taste buds. Plus, with just the right amount of kosher salt added to the mix, each bite will have just the right hint of savory goodness.
Not to mention the low sodium chicken broth used in this recipe adds even more depth and richness to each spoonful. With a creamy sauce that pulls everything together, every bite of this chicken biscuit pot pie is like a warm embrace on a cold winter’s day.
And finally, baking your pot pie to golden-brown perfection is the cherry on top of this already delicious dessert. Just imagine popping open that oven door and being greeted by the aroma of freshly baked biscuits and savory chicken filling- it’s simply mouthwatering!
In conclusion, this recipe is an absolute must-try for anyone who loves classic comfort food with a twist. So why wait? Fire up that oven and get ready to indulge in some serious deliciousness with Alton Brown’s Chicken Biscuit Pot Pie recipe!
Ingredient List
For this delicious and comforting alton brown recipe, you are going to need some specific ingredients that work together to create an unforgettable flavor. Some of these ingredients include unsalted butter, which brings richness and creaminess to the dish, all-purpose flour that help achieve the ideal biscuit dough texture, and low-fat buttermilk which we will use to moisten the dough in bulk style.
Here’s the full list of what you’ll need:
1.5 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons unsalted butter
3/4 cup low-fat buttermilk
And for the filling, we’ll need:
3 tablespoons unsalted butter
2 cups low sodium chicken broth
2 cups cooked chicken meat, cubed or shredded
1 teaspoon kosher salt
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon cayenne pepper (optional)
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup whole milk.
We’ll also use some flavorful condiments for this dish such as white cheddar cheese, sage and thyme. Make sure to have them on hand before you start cooking to ensure you’re able to execute this bird pie worth an entire bush!
The Recipe How-To
It’s time to roll up my sleeves and get started with this mouth-watering Chicken Biscuit Pot Pie recipe from Alton Brown! Before I dive in, let’s gather all the necessary ingredients:
– 1 pound bulk style chicken sausage
– 3 tablespoons unsalted butter
– 3 ounces all-purpose flour
– 2 cups low sodium chicken broth
– 1 1/2 cups whole milk
– Sage, thyme, and cayenne pepper for seasoning the filling
– Kosher salt and freshly ground black pepper to taste
We’ll also need some tools such as a large skillet, a whisk, a large mixing bowl, and an oven-safe pot or baking dish. To begin with the cooking process, we need to follow these simple steps:
Step 1: Brown the chicken sausage
In a large skillet over medium heat, start browning the chicken sausage, making sure to crumble it into small pieces as it cooks.
Step 2: Add butter and flour mixture
Once the chicken sausage has browned evenly for about 5 minutes, add butter and wait until it melts. Slowly sprinkle in flour, making sure no lumps form in the pan. We want a beautiful golden brown roux to develop.
Step 3: Add low sodium chicken broth and milk
Whisk in the low sodium chicken broth slowly and bring it to simmer. Keep stirring continuously and add whole milk until well mixed. The mixture will turn creamy white with brown speckles from the sausages.
Step 4: Season with herbs and spices
Now is time to add in sage, thyme, cayenne pepper flakes. Start by adding a small pinch of the herbs because too much of them can overpower the flavors of your pot pie filling. Finally add a sprinkle of kosher salt and freshly ground black pepper per serving taste.
Step 5: Add filling mixture into pot pie dish
Pour filling mixture into an oven-safe pot or baking dish until about three-quarters full. Preheat oven at 400°F.
Step 6: Make biscuits batter & top up the dish with biscuit dough.
Moving on to make biscuits, start by mixing all-purpose flour, kosher salt, baking soda, baking powder ingredients in a separate large mixing bowl then add diced cold unsalted butter chunks. Mix until you achieve breadcrumb-like texture not smaller than pea-sized Buttermilk creates an acid-base reaction that helps dough rise while adding moisture when baked but don’t use too much so the dough remains tacky instead of sticky. Pour buttermilk into flour mix then stir GENTLY until dough forms but DON’T OVERMIX IT.
Take tablespoon scoops of biscuit batter on top of filling mixture from step five before popping into preheated oven at 400°F ensuring it’s centered towards
Substitutions and Variations
If you want to switch things up, I have a few substitution suggestions to make this recipe your own. You can swap the chicken out for turkey, beef, or even vegetables to create a different pot pie experience. Additionally, try adding some diced carrots or potatoes to the filling for more texture and flavor.
You could also experiment with different cheeses like Gouda or Swiss instead of white cheddar cheese. Add a pinch of cumin instead of cayenne pepper to give it an earthy flare. For those who don’t prefer sage or thyme, substitute them with fresh rosemary instead.
For the low-fat buttermilk in the biscuits, you can opt for almond milk or soy milk instead; it may change the texture slightly but ultimately still adds a nutty flavor that complements chicken pot pie well. In this recipe, I have used low-sodium chicken broth, but you can use vegetable broth for vegetarians.
If you are feeling adventurous and want to experiment further, try adding sliced mushrooms or artichokes to the filling. You can also use puff pastry instead of biscuit dough if that’s what you prefer – it’s flakier and richer than biscuits but is equally delicious.
With so many variations and substitutions available, your imagination is your only limit when it comes to customizing this classic dish. Be bold and make it your own!
Serving and Pairing
Once ready to serve, it’s time to plate and pair this delicious chicken biscuit pot pie. This dish can be served as a complete meal on its own or you may pair it with your favorite side dish.
Since the chicken biscuit pot pie is already loaded with flavors and textures, I suggest serving it with some simple steamed vegetables like broccoli, carrots or green beans. These dishes are not too heavy or overpowering and provide a nice balance to the richness of the pot pie.
Another great option is a crisp green side salad with a tangy vinaigrette dressing. The acidity of the vinaigrette helps cut through the creaminess of the pot pie while also providing some fresh, bright flavors that perfectly complement the dish.
For a more indulgent pairing, consider serving this dish with some crispy bacon or sausage on top. The saltiness works well with the creaminess of the biscuit pot pie and will add a layer of crunch to every bite.
Finally, we always recommend serving this dish warm from the oven. It’s best when your fork cuts into the golden brown crust revealing a creamy mixture of chicken and veggies.
So whatever you decide to pair it with, make sure to enjoy this delicious pot pie recipe any way that suits your taste buds!
Make-Ahead, Storing and Reheating
Now, let’s talk about the Make-Ahead, Storing and Reheating. This is a comfort dish that leftovers can be just as delicious as the fresh-out-of-the-oven dish! Here are some tips to ensure your chicken biscuit pot pie lasts for days and days.
If you want to make this dish ahead of time, the best way to do that is to make the filling and biscuit dough separately. Then assemble them when ready to bake. You can keep either one in the fridge for up to 3 days. If you prefer to make it further in advance, pop it in the freezer for up to 3 months.
To reheat a slice, my go-to method is putting it in the oven at 350°F for about 15 minutes. If there are leftovers of both the filling and biscuits separately, reheat them on low heat on the stovetop or microwave them in separate containers.
When storing leftovers, make sure they are completely cool before sealing them tightly in an airtight container or wrapped individually in plastic wrap. This prevents ice crystals from forming and ensures freshness when reheated.
Remember that while reheating leftovers can be simple, they should not be overlooked. Be sure your chicken biscuit pot pie reaches an internal temperature of 165°F before serving. You don’t want any unexpected bacteria lurking around!
Overall, this recipe is great for meal prepping or freezing for those busy weeknights when cooking might seem daunting. Just remember to store everything properly and reheat with care, and you’ll have a golden brown bird pie worth two bushels!
Tips for Perfect Results
Making a perfect chicken biscuit pot pie can be challenging, but with these tips, you’ll nail it every time. To achieve the best results, it’s essential to follow precise measurements and timing. Here are some tips for ensuring that your chicken pot pie turns out perfectly savory and satisfying.
First, make sure to use fresh ingredients for your recipe. Fancy reconstituted herbs may appeal to your values, but they won’t do your taste buds any favors. Instead, opt for fresh thyme and sage as well as freshly ground black pepper. It’s worth the extra effort, believe me!
When making the biscuits for the pot pie crust, make sure to handle the dough gently. Overworking it can result in tough and rubbery biscuits. Remember not to overmix the biscuit batter; keep it slightly lumpy for better texture.
Another tip is to let your pot pie cool slightly before serving. This will help it firm up and make serving much easier. For equally-sized servings – let the pot pie cool before cutting – this will allow you to serve perfect individual pieces.
Finally, make the most out of leftover chicken biscuit pot pie by reheating it properly for another round of enjoyment. The key is reheating it slowly in the oven instead of microwaving it quickly; this will allow for even heating and avoids a spongy crust.
Follow these tips, and you’re guaranteed to make an excellent chicken biscuit pot pie worth two bushels of satisfaction!
FAQ
As we conclude this recipe article, let me tell you that there is always something to learn when it comes to cooking. Don’t worry; I’ve got you covered. Below are some frequently asked questions about Alton Brown’s Chicken Biscuit Pot Pie recipe. Read on and find out how to solve your chicken pot pie-making predicaments.
Why is my chicken pot pie runny?
Have you ever baked a chicken potpie only to find that it turned out runny and lacking in density? Chances are, your potpie simply didn’t receive enough bake time for its ingredients to properly set up and create that deliciously thick filling.
On the other hand, if you find that your crust is getting too golden or dark before the end of your bake time, here’s a pro tip: simply place a sheet of foil over the top to prevent it from burning. With a little extra care during the baking process, you can enjoy a perfect chicken potpie every time.
What does a bird in the pie is worth two in the bush?
The value of what we currently possess exceeds the worth of what we may have the opportunity to obtain; as the saying goes, “A bird in the hand is worth two in the bush.”
Should I thaw chicken pot pie before baking?
When it comes to baking a frozen pie, there’s no need to thaw it first. And if you’re not planning on serving it right away, you can store your pies in the freezer for up to six months. When you’re ready to bake, preheat your oven to 400 degrees and bake the pie for 25 minutes. Then, reduce the oven temperature to 375 degrees and bake for an additional 45 minutes to an hour or until the pie gets a complete golden brown color.
Bottom Line
In conclusion, if you are looking for a savory and comforting dish to warm up your home and belly, Alton Brown’s Chicken Biscuit Pot Pie is worth trying. With its flavorful blend of herbs and spices, creamy filling, and golden-brown biscuit topping, this recipe is sure to become a go-to during the colder months. And with the added benefits of using low-fat buttermilk and low-sodium chicken broth, you can indulge while still feeling good about what you’re putting into your body.
Whether it’s for a family dinner or to impress guests, this chicken biscuit pot pie is a crowd-pleaser that will have everyone asking for seconds. So why settle for a bland frozen pot pie when you can create something deliciously homemade with just a little bit of effort? Join the ranks of Good Eats fans and give this recipe a try today!
But don’t stop there – customize it with your own twists and variations using the substitution suggestions provided in this recipe article. And don’t forget to make the most out of any leftovers by storing and reheating correctly.
Trust me, once you take that first bite, you won’t regret investing the time and resources into making this amazing dish. In fact, you might even find yourself dreaming about it afterwards! So go ahead, channel your inner culinary explorer, and create your own bird pie worth two bushes with Alton Brown’s recipe now.
Chicken Biscuit Pot Pie - Alton Brown Recipe
Ingredients
Filling
- 1 lb chicken sausage (bulk-style, or removed from casings)
- 3 tablespoons unsalted butter
- 3 ounces all-purpose flour
- 2 cups whole milk, at room temperature
- 1 1/2 cups low sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 teaspoons freshly chopped sage
- 1 1/4 lbs shredded cooked chicken, about 5 cups
Biscuit Topping
- 3/4 lb all-purpose flour, plus extra for rolling
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped sage
- 1/4 teaspoon cayenne pepper
- 1/4 lb extra-sharp white cheddar cheese
- 1/4 lb unsalted butter, frozen
- 7 ounces low-fat buttermilk (1 cup less 2 tbsp)
Instructions
- In a 10" cast iron skillet over medium heat, cook chicken sausage until just done (no longer pink). Add butter. When melted, add flour and stir 1-2 minutes to cook out the raw-flour taste. Slowly add milk and broth and stir; reduce heat and simmer until thick, 2-3 minutes.
- Off heat, add salt, pepper, sage and shredded chicken. Stir well, cover and set aside.
- In a large bowl, whisk flour with baking powder, baking soda, salt, thyme, sage and cayenne. Stir in cheese and butter. Add buttermilk and stir until it forms a dough, then knead 30-60 seconds until it just comes together. Roll into a 1/2" thick sheet. Cut with a 3" biscuit cutter; you will need at least 9 biscuits, so you may need to re-roll the scraps to get enough. Cut by pushing your cutter straight down, then twisting.
- Place one biscuit in the center of the chicken mixture (still in the cast iron pan), then arrange the remaining biscuits around the outer edge of the pan. Place in preheated 400F oven for 20 minutes until biscuits are browned. DO NOT open the door. Cool 10 minutes before serving.
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.