Chicken Pot Pie with Buttermilk Biscuits

This chunky stew delivers a bounty of chicken and vegetables in every bite. In one satisfying spoonful, you get nuggets of chicken, peas and corn in a garlic and herb-infused broth. And those golden brown biscuits nestled on top? They soak up that delicious stew on the bottom and remain perfectly flaky on top. Pure comfort in every savory bite.

Let's face it, chicken pot pie is the ultimate comfort food. It's warm, it's eaten with a spoon, you can use a bowl or a mug, and every ingredient conjures up joyful childhood memories. Even if your mom didn't make it, chicken pot pie is one of those retro recipes that will never go out of fashion.

What I like about this version is the BISCUITS. Instead of using a traditional pie crust, I topped individual portions with warm, flaky biscuits. The biscuit bottom soaks up the sauce and the top stays flaky, buttery and crisp. It's a textural sensation you simply must try.

The other benefit of using biscuits? You can prep the stew in advance! That's what I did - 2 days in advance. Make the chicken mixture as instructed and, once it cools to room temperature, cover it with plastic and refrigerate for up to 2 days. When you're ready to serve, warm the mixture in large saucepan over medium-low heat and top with the freshly baked biscuits.

About the biscuits: You need just 4 to 5 biscuits for 4 to 5 servings. If you buy and bake a larger container of biscuits (the 12-ounce container makes 10 biscuits), serve the extra baked biscuits on the side or save (and reheat) them for breakfast! They're great with a little butter and honey...

Chicken Pot Pie with Buttermilk Biscuits

6-ounce container refrigerated biscuits (5 biscuits) - see note above
1 tablespoon olive oil
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/2 cups chicken stock or chicken broth
1/3 cup each frozen peas and frozen corn (or 2/3 cup frozen mixed vegetables), keep frozen until ready to use
Salt and freshly ground black pepper

Cook the biscuits according the package directions.
Meanwhile, heat the oil in a large stock pot or saucepan over medium-high heat. Add the chicken and cook for 5 minutes, until the pieces are browned on all sides, stirring frequently. Remove the chicken from the pan, transfer to a plate, and set aside.
Melt the butter in the same pan over medium-high heat. When the butter is bubbly, whisk in the flour until smooth. Add the chicken stock, oregano, basil, onion powder, and garlic powder and bring to a simmer. Return the chicken to the pan with any accumulated juices from the plate. Return to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Add the frozen vegetables and simmer for 3 minutes, until the vegetables are hot. Season to taste with salt and pepper before serving.
Ladle the stew into bowls and top with the biscuits.

Servings: 4-5