It is often said that the savory magic of bacon elevates any dish, and this extraordinary Chicken Pot Pie with Biscuits and Bacon stands as undeniable proof. Imagine a deeply comforting, creamy chicken filling, rich with tender chicken and vibrant vegetables, all crowned with a delectable topping of homemade bacon cheddar biscuits. It’s not just a meal; it’s an experience that transforms a classic into an unforgettable culinary delight.
For more comforting chicken dishes, you’ll also adore our Creamy Chicken and Biscuits recipe!
Embrace the Warmth: Why This Chicken Pot Pie is Your New Favorite Comfort Food
As the crisp air of autumn settles in and the days grow shorter, our culinary cravings instinctively turn towards dishes that offer warmth, comfort, and a touch of nostalgia. There’s something uniquely reassuring about a hearty, homemade meal, and few dishes capture this essence quite like a classic chicken pot pie. But what if we told you we found a way to elevate this beloved dish to an entirely new level of deliciousness and ease?
Enter our irresistible Chicken Pot Pie with Biscuits and Bacon. This isn’t just any pot pie; it’s a celebration of rich flavors and satisfying textures, designed to banish the chill and bring joy to your dinner table. Forget the fuss of traditional pastry crusts! We’re topping our creamy, savory chicken and vegetable filling with fluffy, golden-brown biscuits infused with the irresistible crunch of bacon and the sharp, comforting tang of cheddar cheese. It’s a twist that’s both ingenious and utterly delicious, making this recipe a standout for cozy evenings and family gatherings.
The Secret Weapon: Bacon Cheddar Biscuits
While we certainly appreciate the artistry of a perfectly flaky pie crust, there’s an undeniable charm and convenience to using biscuits as a topping. Not only do they cut down on preparation time, but when those biscuits are loaded with savory bacon and sharp cheddar, they become a game-changer. These aren’t just an afterthought; they’re an integral part of the dish, offering a soft, tender interior and a slightly crispy, cheesy exterior that perfectly complements the rich filling beneath.
Each bite delivers a symphony of flavors and textures: the tender chicken, the earthy vegetables, the luxurious creaminess of the sauce, and then, the star of the show – a warm, buttery biscuit bursting with smoky bacon and melted cheese. It’s a comforting combination that appeals to everyone, from the pickiest eaters to the most discerning palates. This recipe takes everything you love about chicken pot pie and adds layers of flavor and texture that make it truly exceptional.
Essential Ingredients for Your Ultimate Chicken Pot Pie
Crafting this savory pot pie begins with selecting high-quality ingredients that build layers of flavor. Here’s a closer look at what you’ll need and why each component is crucial:
- Bacon: This recipe truly celebrates bacon, using it in two key ways. For the rich filling, diced bacon crisps up, lending its smoky flavor to the base. For the biscuits, more diced bacon adds a delightful texture and a burst of savory goodness. While you can cook strips and crumble them, dicing prior to cooking ensures more even distribution and crispiness.
- Fresh Vegetables: A medley of classic pot pie vegetables forms the heart of the filling. You’ll need aromatic onions, sweet carrots, crisp celery, and tender peas. These not only add essential nutrients and vibrant color but also contribute to the comforting texture of the pie. Fresh garlic provides an indispensable aromatic depth to the savory gravy.
- Butter: Butter is your best friend in this recipe, utilized in three distinct stages. It forms the base for the filling’s roux, providing richness. Diced, cold butter is essential for creating light and flaky biscuits. Finally, a brush of melted butter on top of the baked biscuits gives them a beautiful golden sheen and extra flavor. Unsalted butter is recommended for better control over the overall seasoning.
- All-Purpose Flour: Flour plays a dual role here. In the filling, it combines with butter to create a roux, thickening the chicken broth and cream into a luscious, velvety gravy. In the biscuits, it provides the structural foundation for a tender, fluffy texture.
- Chicken Broth (or Stock): This liquid gold forms the savory base of your pot pie gravy. Chicken broth works wonderfully, but for an even deeper, more robust flavor, consider using chicken stock. Its richer collagen content can also contribute to a silkier gravy.
- Heavy Whipping Cream: To achieve that signature creamy, decadent texture in your pot pie filling, heavy whipping cream is indispensable. It adds richness and a luxurious mouthfeel that milk simply can’t replicate. While you *could* use milk for the biscuits if you prefer a lighter result, heavy cream in the biscuits delivers unparalleled tenderness and flavor.
- Cooked Chicken: Convenience is key, so this recipe calls for already cooked chicken. Whether you prefer shredded or diced, use what you have on hand. Leftover roasted chicken, boiled chicken breasts, or even a quick rotisserie chicken from the grocery store are all excellent choices that save valuable time. Learn how to prepare perfect shredded chicken for this and other recipes.
- Baking Powder: This leavening agent is crucial for giving the biscuits their characteristic lift and tender crumb. Ensure your baking powder is fresh for the best results.
- Cheddar Cheese: Freshly shredded sharp cheddar cheese is woven into the biscuit dough, melting into pockets of cheesy goodness that perfectly complement the bacon. Shredding your own cheese from a block provides superior flavor and texture compared to pre-shredded varieties.
- Salt and Pepper: These fundamental seasonings are vital for balancing and enhancing all the flavors in both the filling and the biscuits. Season generously to taste throughout the cooking process.
Step-by-Step Perfection: Crafting Your Chicken Pot Pie with Biscuits
Creating this comforting dish is a straightforward process, broken down into manageable steps for delicious results every time.
STEP 1: Begin with the Flavorful Filling. Start by preheating your oven to 400ºF (200ºC). In a large skillet over medium heat, cook your diced bacon until it’s perfectly crisp and golden. Using a slotted spoon, transfer the crispy bacon pieces to a plate lined with paper towels to drain, reserving them for later. Carefully discard most of the rendered bacon grease, leaving about 1 tablespoon in the skillet. This flavorful fat will be the foundation for sautéing your vegetables.
STEP 2: Sauté the Aromatics. Return the skillet with the remaining bacon grease to medium heat. Add the chopped carrots, diced onion, and sliced celery. Sauté these vegetables, stirring occasionally, until they become tender and slightly translucent, which typically takes about 5-8 minutes. Next, stir in the minced garlic and cook for another minute until it becomes fragrant. Finally, add the frozen peas and cook for one more minute to warm them through. Season this vibrant vegetable mixture generously with salt and freshly ground black pepper to taste. Once seasoned, pour the entire vegetable mixture into a 9×13-inch baking dish. Cover it loosely with foil to keep it warm while you prepare the gravy.
STEP 3: Craft the Velvety Gravy. Using the same skillet (no need to clean it!), melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about a minute to create a roux. This roux is what will thicken your gravy. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Continue to cook and whisk until the mixture begins to bubble and thicken, reaching a creamy consistency. Once thickened, stir in the heavy cream and cook for an additional minute, allowing it to incorporate fully. Finally, fold in the reserved crispy bacon and the cooked chicken into the gravy. Pour this luscious chicken and gravy mixture directly over the warm vegetables in the casserole dish. You can give it a gentle stir if desired, but the ingredients will meld beautifully as it bakes. Re-cover the dish with foil as you prepare the biscuit topping.
STEP 4: Prepare the Bacon Cheddar Biscuits. In a separate small skillet, cook the three slices of diced bacon until they are perfectly crisp. Remove them to a paper towel-lined plate to drain and set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Add the cold, diced butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flaky biscuits.
STEP 5: Form the Biscuits. Add the crispy bacon pieces and the shredded cheddar cheese to the flour and butter mixture. Stir them in gently until evenly distributed. Pour in the heavy cream and mix just until the dough comes together. Be careful not to overmix, as this can lead to tough biscuits. Lightly dust a clean work surface with flour and turn the biscuit dough out onto it. Knead the dough a few times, just enough to bring it together into a cohesive ball. Roll the dough out to approximately 1/3 inch thick. Using a round cutter (about 3 inches in diameter is ideal), cut out your biscuits. You should yield between 8-12 biscuits, depending on the size of your cutter and how efficiently you cut them.
STEP 6: Bake to Golden Perfection. Uncover your casserole dish containing the pot pie filling. Carefully arrange the prepared bacon cheddar biscuits on top of the filling. Place the dish in your preheated 400ºF (200ºC) oven. Bake for approximately 20-25 minutes, or until the biscuits are beautifully golden brown and cooked through, and the rich filling underneath is bubbling invitingly. If you notice the biscuits browning too quickly, you can loosely tent the dish with foil to prevent over-browning. Once baked, carefully remove the pot pie from the oven.
STEP 7: The Finishing Touch and Serving. As soon as the hot pot pie emerges from the oven, take your melted butter and gently brush it over the tops of the golden biscuits. This adds a beautiful shine and an extra layer of buttery flavor. Allow the dish to rest for about 5 minutes before serving. This brief resting period helps the filling set slightly and ensures the biscuits retain their best texture. Serve warm and enjoy the ultimate comfort food experience!
Expert Tips for a Perfect Pot Pie Every Time
- Biscuit Scraps: When cutting your biscuits, you’ll inevitably have some dough scraps. I recommend not re-rolling these, as overworking the dough can lead to tough biscuits. Instead, bake the scraps on a separate small baking sheet alongside your pot pie. They make fantastic little treats for snacking or for the kids!
- Bacon Cooking Strategy: You might notice the recipe separates bacon cooking for the filling and the biscuits. While it’s possible to cook all the bacon at once, I often find it easier to manage the two portions separately to ensure I don’t accidentally use all the bacon in the filling before getting to the biscuits. However, if you’re a multi-tasking pro, feel free to cook all the bacon together and then divide it.
- Seasoning is Key: Don’t underestimate the power of proper seasoning. Taste your filling as you go and adjust the salt and pepper as needed. A well-seasoned dish makes all the difference in flavor.
- Leftovers: This chicken pot pie makes for wonderful leftovers! While the biscuits might soften a bit upon reheating, the flavors will have melded beautifully, often tasting even better the next day. Store any remaining pot pie in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
Customizing Your Comfort: Variations to Try
Feel free to get creative with this recipe and adapt it to your preferences:
- Cheese Swaps: Not a fan of cheddar? Try Monterey Jack, Gruyere, or a blend of your favorite melting cheeses in the biscuits for a different flavor profile.
- Herb Infusion: Add fresh or dried herbs like thyme, rosemary, or parsley to the pot pie filling or even directly into the biscuit dough for an aromatic boost.
- Extra Veggies: Boost the nutritional content and flavor by adding other vegetables such as mushrooms, corn, green beans, or even diced potatoes to the filling. Just ensure they are cooked until tender before adding to the gravy.
- Spicy Kick: A pinch of red pepper flakes in the gravy or a dash of hot sauce can add a delightful warmth for those who enjoy a bit of heat.
- Gluten-Free Option: With appropriate gluten-free flour blends and thickeners, you can adapt this recipe to be gluten-free, ensuring everyone can enjoy this comforting meal.
Serving Suggestions
This Chicken Pot Pie with Biscuits and Bacon is a hearty meal all on its own, but you can enhance the dining experience with a simple side. A crisp green salad with a light vinaigrette provides a refreshing counterpoint to the rich, creamy pie. Alternatively, a side of steamed green beans or asparagus can add an extra touch of fresh vegetables.
More Comforting Chicken Dinner Ideas
If you’re craving more delightful chicken dishes that warm the soul, explore these family favorites:
- Classic Chicken and Dumplings
- Cheesy Chicken Lasagna with Green Chile
- Hearty Poppy Seed Chicken Casserole
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Chicken Pot Pie with Biscuits and Bacon
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Ingredients
Filling
- 6 slices bacon diced
- 2-3 carrots peeled, cut in half lengthwise, then sliced (about 1 cup sliced carrots)
- 1 medium onion diced
- 2 stalks of celery sliced
- 3 cloves garlic minced
- 1 cup frozen peas
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1/3 cup heavy cream
- 2 cups cooked, shredded or diced chicken
Bacon Cheddar Biscuits
- 3 slices bacon diced
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter cut into small pieces
- 3/4 cup shredded cheddar cheese
- 3/4 cup heavy cream
- 1 tablespoon butter melted
Instructions
Make the Filling:
- Preheat the oven to 400ºF (200ºC).
- Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside.6 slices bacon
- Drain the bacon grease from the skillet, leaving about 1 tablespoon in the skillet. Return to the heat and add the carrots, onion and celery and cook until softened, about 5-8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add in the peas and cook for an additional minute. Season with salt and pepper, then pour the vegetable mixture into a 9×13-inch baking dish. Set aside.2-3 carrots, 1 medium onion, 2 stalks of celery, 3 cloves garlic, 1 cup frozen peas
- Return the skillet to the heat and melt the butter over medium heat. Sprinkle in the flour and whisk for a minute. Slowly whisk in the chicken broth. Continue to cook until the mixture starts to bubble and become thick. Once the consistency of cream, stir in the heavy cream and cook an additional minute. Stir in the reserved bacon and the chicken. Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits.4 tablespoons butter, 4 tablespoons flour, 2 cups chicken broth, 1/3 cup heavy cream, 2 cups cooked, shredded or diced chicken
Make the Biscuits:
- In a small skillet, cook the bacon until crisp. Remove to a paper towel lined plate and set aside.3 slices bacon
- In a bowl, combine the flour, baking powder and salt. Add the butter, and with a fork or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 6 tablespoons butter
- Stir in the cheddar cheese and the bacon. Add the cream and stir just until combined.3/4 cup shredded cheddar cheese, 3/4 cup heavy cream
- Dust a work surface with flour and pour the mixture out onto it. Knead a few times, just until the mixture comes together. Roll the dough out to about 1/3” thick. Using a round cutter, about 3” in diameter, cut out 8-12 biscuits. (The amount of biscuits will depend on your pan and the size you cut them.)
- Uncover the pot pie mixture and place the biscuits on top. Bake the until the pot pie is bubbly and the biscuits have started to brown, about 20-25 minutes. If the biscuits start to get too brown, cover the dish with foil. Remove from the oven.
- As soon as the dish comes out of the oven, brush the melted butter on top of the biscuits. Let the mixture sit for 5 minutes before serving.1 tablespoon butter
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.