1largechickencooked, boned, and cut into small pieces
1 ½teaspoonssalt
½teaspoonpepper
1cupcream or rich milk
2tablespoonsall-purpose flour
Favorite biscuit doughenough to cover the baking dish
Melted butterfor brushing
Instructies
Preheat your oven to 450°F (230°C).
In a mixing bowl, combine the cooked chicken pieces with any accumulated broth from cooking.
Season with salt and pepper, stirring to combine.
In a saucepan, whisk together the cream or rich milk and flour until smooth.
Cook over medium heat, stirring constantly, until thickened to a sauce-like consistency.
Combine the thickened sauce with the seasoned chicken, mixing well.
Transfer the mixture into a baking dish.
Roll out your favorite biscuit dough to cover the top of the baking dish.
Place the biscuit dough over the chicken mixture in the baking dish.
Brush the tops of the biscuits with melted butter.
Bake in the preheated oven for 20 minutes, or until the biscuits are golden brown and the filling is bubbling.
Remove from the oven and let it cool for a few minutes before serving.
Serve hot and enjoy the comforting flavors of this classic chicken and biscuit pie!
Notes / Tips / Wine Advice:
Wine Advice:Pair this classic chicken and biscuit pie with a medium-bodied white wine such as Chardonnay or a light red wine like Pinot Noir. Their balanced acidity and fruity notes will complement the creamy chicken filling and buttery biscuit crust, creating a delightful dining experience.