Chicken Options:
Chicken thighs may also be used.
3 cups cooked chicken may also be used, but cooking fresh chicken in chicken broth adds a nice homemade flavor to this dish.
Adding Wine:
If desired, ¼ dry white wine can be added after the flour has cooked for 2 minutes. Simmer until the liquid is reduced and absorbed by the flour, then proceed. (About 2 minutes.) I like to use Sauvignon Blanc or Pinot Grigio.
Make-Ahead Method:
The filling can be prepared 2 days ahead of time. Let it cool and store in an airtight container in the refrigerator.
Buttermilk biscuits can also be prepared and stored (unbaked) in the fridge for 2 days.
When ready to bake, heat the filling in a skillet until warmed through. Add splashes of milk to thin it out if needed. Then top with biscuits and bake as outlined.
Be sure to try my classic Chicken Pot Pie recipe next!
This recipe is in The Cozy Cookbook on page 120!
Nutrition facts are based on Chicken Pot Pie filling and do not include Biscuits. See Biscuit recipe or package for separate nutritional facts.
Nutrition
Calories: 301kcal, Carbohydrates: 20g, Protein: 17g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 890mg, Potassium: 616mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3485IU, Vitamin C: 31mg, Calcium: 78mg, Iron: 2mg
