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Chicken Pot Pie with Biscuits
45 minutes
15 minutes
Yield: 6
Steps
- Prep: Preheat the oven to 425 degrees.
- Biscuits: Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
- Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
- Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.
Originally published at pinchofyum.com. Reproduced for personal collection.
