Chicken Potpie With Chive Biscuits Recipe

Name: Chicken Potpie With Chive Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 4 tablespoons unsalted butter; 1 onion, chopped; 2 ribs celery, thinly sliced; 6 tablespoons all-purpose flour; 2 cups low-sodium chicken broth; 1 cup half-and-half; 2 boneless, skinless chicken breast halves, about 6 oz. each, cut into 1/2-inch pieces; 2 boneless, skinless chicken thighs, about 3 oz. each, cut into 1/2-inch pieces; Salt and pepper; Topping:; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter, cut into small pieces; 1 cup plus 2 Tbsp. buttermilk; 2 tablespoons minced fresh chives

Servings: persons

Filling:
4 tablespoons unsalted butter
1 onion, chopped
2 ribs celery, thinly sliced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup half-and-half
2 boneless, skinless chicken breast halves, about 6 oz. each, cut into 1/2-inch pieces
2 boneless, skinless chicken thighs, about 3 oz. each, cut into 1/2-inch pieces
Salt and pepper
Topping:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup plus 2 Tbsp. buttermilk
2 tablespoons minced fresh chives

1
Make filling: Melt butter in a large skillet over medium-high heat. Add onion and celery; cook, stirring often, until softened, 3 to 5 minutes. Add flour and stir for 1 minute. Pour in broth and increase heat to high. Boil, stirring and scraping bottom of skillet, until mixture is thick, about 1 minute. Reduce heat to medium-low and stir in half-and-half. Add chicken and cook until firm, turning once or twice, about 5 minutes. Season with salt and pepper. Pour into a 2-quart baking dish.
2
Preheat oven to 425u00b0F; line a large baking sheet with foil. Make biscuit topping: In a food processor, combine flour, baking powder and salt. Pulse briefly to mix. Add butter and pulse until mixture resembles coarse meal. With machine running, add 1 cup buttermilk all at once. Add chives and process just until dough forms a ball. Turn out onto a floured work surface and knead for about 10 seconds. Roll out to 1/2-inch thickness. Use a 2-inch cookie cutter to form biscuits. Gather dough, roll out and cut out more biscuits (you should have about 16 total). Place on top of filling. Brush biscuits with 2 Tbsp. buttermilk. Place baking dish on lined sheet and bake until filling bubbles and biscuits are lightly browned, about 25 minutes. Serve hot.
3
Make It Ahead: Prepare the filling through Step 1 up to two days in advance. Cover and chill. Bring to room temperature before proceeding. To Freeze: Make the pie but do not bake. Freeze uncovered until firm, then wrap in plastic wrap and foil and return to freezer. To reheat, uncover, re-cover in foil and bake at 375u00b0F for 1 hour. Raise heat to 425u00b0F, remove foil and bake 20 minutes longer, until filling bubbles and biscuits are lightly browned.

1402

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: Filling:, 4 tablespoons unsalted butter, 1 onion, chopped, 2 ribs celery, thinly sliced, and more.

Yes, Chicken Potpie With Chive Biscuits 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.

Chicken Potpie With Chive Biscuits

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