Herb Biscuit Chicken Pot Pie


This is an easy, filling chicken pot pie dish made from scratch, chock full of veggies and topped with golden herb biscuits.

Ingredients:

FOR THE FILLING

  • 1 lb boneless, skinless chicken breasts or already cooked, shredded chicken
  • 1 lb russet potatoes, peeled and diced into 3/4 inch pieces
  • 1 small yellow onion, diced
  • 1/2 lb carrots, peeled and sliced into rounds
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 2 cups white mushrooms, sliced
  • 6 tablespoons unsalted butter
  • 4 tablespoons flour
  • 3 cups chicken stock
  • 1/4 cup heavy whipping cream
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 cup frozen green peas

FOR THE BISCUITS

  • 1 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 4 tablespoons butter, chilled and cut into cubes
  • 1/2 cup buttermilk
  • 1 teaspoon fresh thyme, roughly minced
  • 1 teaspoon fresh rosemary, roughly minced

Instructions:

FOR THE BISCUITS

  1. In a large mixing bowl, combine flour, baking powder, baking soda, thyme, rosemary and salt.
  2. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
  3. Get full recipe==>>aberdeenskitchen.com

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