Chicken and Corn Chowder Pot Pie with Biscuit Top

• 1 1/2 cups diced cooked chicken
• 1 cup frozen corn
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 1/2 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 2 cups biscuit baking mix
• 1/3 cup milk
• 2 tablespoons melted butter
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook celery and carrots until softened.
3. 3 Stir in flour, then gradually add milk and broth, whisking until smooth.
4. 4 Add thyme, smoked paprika, corn, and chicken; simmer until thickened.
5. 5 Transfer mixture to a greased baking dish.
6. 6 In a bowl, mix biscuit baking mix, milk, and melted butter until dough forms.
7. 7 Drop spoonfuls of dough over chowder.
8. 8 Bake for 25-30 minutes until biscuits are golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Mixing bowl
• Whisk

Variations

• Add diced potatoes for extra heartiness.
• Substitute half the chicken broth with cream for a richer chowder.

Substitutions

• Use self-raising flour instead of biscuit baking mix.
• Substitute smoked paprika with regular paprika for a milder flavor.

Pairings

• Perfect with a crisp green salad or roasted vegetables.
• Pairs well with a slice of apple pie for dessert.

Nutrition

Tips

• For extra flavor, sauté aromatics like garlic or onion with the celery and carrots.
• If you prefer a crispier biscuit top, brush with a little melted butter before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered with foil at 350°F.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.
• A glass of Chardonnay pairs beautifully with this dish.

FAQ