Chicken Biscuit Pot Pie


Chicken and Biscuit Pot Pies

January 08, 2023

Yield: Serves 6

Prep time: 20

Cook time: 1:00

Total time: 1: 20


Ingredients

Chicken Filling 

 

  • 4 cups low sodium chicken broth or stock
  • 1 cup peeled and diced carrots, about 3
  • 3 cups cubed gold potatoes
  • 4 tbsp unsalted butter
  • ¾ cup finely chopped sweet yellow onion
  • 1 tsp minced garlic
  • ¼ cup all-purpose flour
  • ½ cup white wine (or chicken broth)
  • 1 cup half and half
  • 3 cups or 2 large chicken breasts, cubed
  • ¾ – 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
    1 tsp rosemary
  • 1 tsp sage


 

Biscuit Ingredients
 

  • 2 cups ap flour
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp butter
  • 1 cup buttermilk
  • 1-2 tbsp milk
  • Finishing salt and pepper
 

Instructions

Pot Pie Directions:

 

DIRECTIONS A - POT PIE SOUP

 

Peel and dice, carrots, potatoes, celery, and onion.  Keep the onion separate.  On a separate cutting surface, cut up your chicken into bite size pieces. 

 

Heat a 3 quart saucepan over medium heat with a small amount of olive oil drizzled over the bottom.  Add the chicken, and begin sauteeing.  After about 10 minutes, add the onion and continue cooking.  Add the seasonings, salt, pepper, garlic powder, tarragon, thyme, rosemary, and sage,  and cook until the smell blooms - about 45 seconds to 1.5 minutes.

 

Add the wine (if using) and allow to sizzle for about a minute - if using chicken broth, add now.  Add all the cut vegetables next, bring to a simmer - covered.  Simmer gently for about 30-45 minutes until the carrots are soft.  Remove the lid and gently simmer until the liquid is just slightly over the top of the mixture.

SEE DIRECTIONS B - BISCUITS while soup is simmering.

 

In a measuring cup, add 1/4 cup flour, then add enough water to make a thin slurry, whisking with either a small whisk or a fork until all of the lumps are completely gone.  Slowly add this mixture to the simmering pot of chicken and vegetables, stirring constantly.  The mixture should thicken quite a lot, bring back to a simmer, stirring constantly.  Taste and adjust your seasonings if necessary.  Add about 1/2 cup of half and half, stirring to combine, then turn off your heat, cover and allow to sit for 5 minutes.

 

While 1a is simmering - make your biscuits.  Add the flour, salt, baking soda, and baking powder to a small bowl.  Whisk to combine - then cut in your butter using your hands or a pastry cutter until all of the butter has been incorporated and is in small pieces.

 

DIRECTIONS B - BISCUITS

 

Preheat oven to 450.
 

Whisk together dry ingredients.  Chill butter in the freezer for 10 minutes, then cut into cubes. 

Work the butter into the flour with your hands, smashing the butter between your fingers until well distributed.
 

Pour in the buttermilk, and start mixing gently by hand until the dough comes together.  Shape dough into a rough rectangle, then fold the rectangle into thirds, pressing lightly.  Repeat the fold and press procedure for a total of 4 times.  Press or lightly roll the dough 1/2 inch thick.
 

Place a sheet of parchment paper on your sheet pan.  Cut your biscuits in your desired shape - I just use a sharp butcher knife and cut into squares.  Place the biscuits 1 inch apart and place the biscuits in the freezer for 10 minutes, while the oven continues to preheat.
 

Brush tops with melted butter, or the rest of the buttermilk, sprinkle with flakey salt and pepper.

Bake, 10-12 minutes

 

 
Spoon your pot pie soup into the dish of your choice, then top with one of the giant biscuits.



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