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In the world of comfort food, few dishes bring the same warmth and satisfaction as a classic chicken pot pie. This beloved dish has graced family tables for generations, offering a hearty blend of tender chicken, vibrant vegetables, and a creamy sauce enveloped in a flaky crust. Its nostalgic flavors evoke memories of cozy family gatherings and cold winter nights spent huddled around the dinner table. Today, we're elevating this traditional favorite with a unique twist: Butter Swim Biscuit Chicken Pot Pie.

Butter Swim Biscuit Chicken Pot Pie

Savor the ultimate comfort food with this Butter Swim Biscuit Chicken Pot Pie recipe! Packed with tender chicken, colorful vegetables, and a rich, creamy sauce, this dish is topped with buttery swim biscuits for an extraordinary twist. Perfect for cozy family dinners or cold winter nights, this heartwarming pot pie is easy to make and bound to impress. Click through to discover the full recipe and bring warmth to your table!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1/2 cup onion, diced

1/2 cup celery, diced

2 cloves garlic, minced

4 cups chicken broth

1/2 cup heavy cream

2 tablespoons butter

2 tablespoons all-purpose flour

1 tablespoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

2 cups all-purpose flour (for biscuits)

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1/2 cup unsalted butter, melted

1 cup buttermilk

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken Filling: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, celery, and minced garlic, sautéing until softened, about 5 minutes.

      Add Veggies and Broth: Stir in the frozen mixed vegetables and cook for another 2-3 minutes. Pour in the chicken broth and bring to a simmer.

        Thicken the Sauce: Mix the flour with a small amount of water to create a slurry and slowly whisk it into the simmering broth. Add the heavy cream, dried thyme, salt, pepper, and paprika. Let it simmer for about 5-7 minutes, or until thickened. Add shredded chicken and mix well.

          Make the Biscuit Dough: In a bowl, combine 2 cups of flour, baking powder, baking soda, and sugar. In a separate bowl, mix the melted butter and buttermilk. Gradually fold the wet ingredients into the dry ingredients until just combined.

            Assemble the Pot Pie: In a 9x13 inch baking dish, pour the chicken filling evenly. Drop spoonfuls of biscuit dough over the filling, covering it generously.

              Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.

                Cool and Serve: Let the dish cool for a few minutes before serving for the filling to set.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the pot pie directly from the baking dish, garnished with fresh thyme sprigs for an inviting touch. Enjoy with a side salad for a complete meal!