Description
This chicken biscuit pot pie recipe only requires one pan and despite having a few extra steps is totally doable for a weeknight meal, especially when you need something cozy. In a big rush? Just swap the from-scratch biscuits for your favorite canned or frozen and allow 3 to 4 minutes extra baking time.
Ingredients
For the biscuits:
3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
2 cups buttermilk
For the pot pie:
3 tablespoons olive oil
1 small onion, chopped
3 medium celery ribs, chopped
3 medium carrots, chopped
1/2 cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half
Kosher salt and ground black pepper, to taste
3 cups cooked chicken, shredded to cut into bite-size pieces
Instructions
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Heat the oven to 450 degrees F.
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Heat the oil in a large skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
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Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
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Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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Grate the butter on the large holes of a box grater and add it to the flour mixture. Use a wooden spoon to mix in the butter — and don’t be gentle.
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Make a well in the flour-butter mixture and pour in the buttermilk. Mix together with the wooden spoon. Use a 1/3 cup measure (or medium ice cream scoop) to scoop the dough out on to the pot pie. You may not have enough space for all the biscuits.
- Scoop the remaining biscuits onto a baking sheet. Bake the pot pie and biscuits for 18 to 25 minutes until browned and bubbly.