Homemade Butter Swim Biscuit Chicken Pot Pie
A comforting dish that combines flaky butter swim biscuits with a rich, creamy chicken filling, perfect for weeknight dinners or family gatherings.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Dry Ingredients
- 2 cups All-purpose flour For the biscuit base.
- 1 tablespoon Baking powder For leavening the biscuits.
- 1 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1 cup Unsalted butter Melted, for richness.
- 1 cup Milk Whole milk for moisture.
Filling Ingredients
- 2 cups Cooked chicken Shredded or diced.
- 1.5 cups Mixed vegetables Fresh or frozen.
- 2 cups Chicken broth Low-sodium preferred.
- 1 cup Heavy cream For a creamy filling.
- to taste Black pepper Freshly cracked.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine flour, baking powder, and salt. Whisk together.
- In a separate bowl, melt the butter and mix with milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a greased baking dish, pour half of the melted butter, then add the biscuit mixture evenly.
- In another bowl, combine chicken, mixed vegetables, chicken broth, heavy cream, and black pepper.
- Pour the chicken mixture over the biscuit batter.
- Drizzle the remaining melted butter over the top.
- Bake for 30-35 minutes until golden brown and bubbly.
- Let cool for 10 minutes before serving.
Notes
For variations, consider adding different vegetables or proteins, and adjust spices to taste.