the baker upstairs: biscuit chicken pot pie

5.29.2015

biscuit chicken pot pie

Yum

I fully recognize that I should probably be sharing delightful summer recipes by this point in the year, but the weather has been so weird this year that I'm kind of stuck on the warm comfort food recipes. It has been rainy for the last week or so, and all I want at the end of the day is something creamy and delicious. This biscuit chicken pot pie is comfort food at its best! It’s completely from-scratch and so full of delicious flavor. It’s a delicious dinner that comes together quickly, but tastes like you worked on it all day long. It’s full of juicy chicken and vegetables, all smothered in a creamy homemade sauce and topped with light and fluffy biscuits. This pot pie is totally family friendly and sure to become a new favorite!


Seriously, though, it doesn't get any better than delicious buttery biscuits layered over a creamy sauce with juicy chunks of chicken and vegetables. Yum!


Biscuit Chicken Pot Pie

for the creamy chicken mixture:
2 cups potatoes, peeled and diced
1 cup carrots, diced
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk
1 cup frozen peas
2 cups shredded cooked chicken (I used rotisserie)
salt and pepper to taste

for the biscuits:
2 cups flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into pieces
3/4 cup buttermilk (or milk plus a splash of vinegar)

Preheat the oven to 350. Bring a pot of lightly salted water to a boil and add the carrots and potatoes. Cook 10-15 minutes, or until the vegetables are tender. Drain and set aside. While the vegetables are cooking, melt the butter in a large skillet over medium heat. When the butter is melted, whisk in the flour to form a paste. Let cook 2-3 minutes, until golden. Slowly add the chicken broth, followed by the milk, whisking constantly and adding a little at a time to form a smooth sauce. Stir in the shredded chicken, frozen peas, and cooked vegetables and heat through. Season to taste with salt and pepper.

To make the biscuits, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller. Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over the middle (like you’re folding a letter) and pat out again to about 6 x 9 inches. Cut biscuits out of the dough using desired size of biscuit cutter (I usually use a 2 inch cutter).

Pour the chicken mixture into the bottom of a 9 x 9 baking dish. Top with biscuit cutouts. Place in preheated oven and bake 30-35 minutes, or until the biscuits are golden on top and cooked through. Let sit for a few minutes before serving to allow the sauce to thicken.


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