Biscuit-Topped Chicken Pot Pies / Pies Recipe

Name: Biscuit-Topped Chicken Pot Pies / Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups organic low sodium chicken broth; 3 carrots, peeled and finely chopped; 2 medium yukon gold potatoes, peeled and finely chopped; 1 stalk celery, finely chopped; 4 tablespoons salted butter; 1 medium onion, finely chopped; 12 small cremini mushrooms (we used button mushrooms) or 16 button mushrooms, finely chopped (we used button mushrooms); 1 teaspoon chopped fresh thyme; 2 cups flour; 5 tablespoons flour; 1 cup milk; ¼ teaspoon freshly grated nutmeg; 2 teaspoons salt or 2 teaspoons Mrs. Dash seasoning mix; fresh ground black pepper, to taste; 3 pinches red pepper flakes (or to taste) (optional); 2 teaspoons finely chopped flat leaf parsley; 2 ½ cups chopped cooked chicken, preferably a mixture of white and dark meat (we used only white meat); ¼ cup frozen sweet peas; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 5 tablespoons cold unsalted butter, cubed; ½ cup grated sharp cheddar cheese; 2 teaspoons minced fresh sage; 1 egg; ½ cup buttermilk (well shaken); 2 tablespoons buttermilk (well-shaken); 1 egg yolk, whisked with; 1 tablespoon milk

Servings: persons

2 ½ cups organic low sodium chicken broth
3 carrots, peeled and finely chopped
2 medium yukon gold potatoes, peeled and finely chopped
1 stalk celery, finely chopped
4 tablespoons salted butter
1 medium onion, finely chopped
12 small cremini mushrooms (we used button mushrooms) or 16 button mushrooms, finely chopped (we used button mushrooms)
1 teaspoon chopped fresh thyme
2 cups flour
5 tablespoons flour
1 cup milk
¼ teaspoon freshly grated nutmeg
2 teaspoons salt or 2 teaspoons Mrs. Dash seasoning mix
fresh ground black pepper, to taste
3 pinches red pepper flakes (or to taste) (optional)
2 teaspoons finely chopped flat leaf parsley
2 ½ cups chopped cooked chicken, preferably a mixture of white and dark meat (we used only white meat)
¼ cup frozen sweet peas
1 ½ teaspoons baking powder
½ teaspoon baking soda
5 tablespoons cold unsalted butter, cubed
½ cup grated sharp cheddar cheese
2 teaspoons minced fresh sage
1 egg
½ cup buttermilk (well shaken)
2 tablespoons buttermilk (well-shaken)
1 egg yolk, whisked with
1 tablespoon milk

1
Preheat oven to 425 degrees F.
2
TO PREPARE BISCUITS:.
3
To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.
4
Using two forks, your fingers or a pastry cutter, cur in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough.
5
Stir in cheese and sage.
6
In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
7
Lightly flour a counter, a rolling pin, and your hands.
8
Divide dough into 2 balls.
9
Roll out first ball to a 1/4-in.
10
thickness, then use a 2 1/2-in.
11
biscuit cutter or glass to cut into rounds, scraping and rerolling dough as needed.
12
Repeat with second ball.
13
Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
14
PREPARE CHICKEN & VEGETABLES;.
15
In a medium saucepan over high heat, bring chicken stock to a boil.
16
Add carrots, potatoes, and celery.
17
Lower heat to medium and cook until vegetables are tender, 5-7 minutes.
18
Drain vegetables, reserving stock; set both aside separately.
19
In a large Dutch oven melt salted butter over medium heat.
20
Add onion, cook until golden, 6-8 minutes.
21
Add mushrooms; cook 5 more minutes.
22
Add fresh thyme and 5 tablespoons flour and cook 2 minutes.
23
Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
24
Season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.
25
Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.
26
FINAL ASSEMBLY & BAKING:.
27
Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
28
Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.
29
Serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.
30
Enjoy!

1582

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 ½ cups organic low sodium chicken broth, 3 carrots, peeled and finely chopped, 2 medium yukon gold potatoes, peeled and finely chopped, 1 stalk celery, finely chopped, and more.

Yes, Biscuit-Topped Chicken Pot Pies / Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscuit-Topped Chicken Pot Pies / Pies

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