BUTTERMILK BISCUIT CHICKEN POT PIE
I believe this may be a spin on a Cook's Illustrated recipe. Found it on Good Life Eats, Katie Goodman.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- BUTTERMILK BISCUIT: Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
- Transfer mixture to a medium bowl and add the buttermilk. Stir until the dough gathers into moist clumps, adding up to 2 tablespoons extra buttermilk (adding 1 tablespoon at a time) if the dough is still dry. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
- At this point, refrigerate the dough rounds on a cookie sheet covered with plastic wrap while preparing the pot pie filling recipe. When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.
- POT PIE: Adjust oven rack to lower-middle position and heat the oven to 400 degrees F. Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 8-10 minutes until chicken is just done. Transfer chicken to a bowl and reserve the leftover broth.
- Using the same pan, heat the oil over medium-high heat. Saute the onion, celery and carrot until tender, about 4 minutes. Add garlic and saute an additional minute. Season with salt and pepper. Shred the chicken into bite size pieces and set aside in a bowl with the sauteed vegetables.
- Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Whisk in reserved chicken broth, milk and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
- Stir the chicken and vegetables into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish. Immediately top with biscuits. Bake at 400 degrees for 30 minutes.
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WINESHIA ROBINSON
[email protected]This chicken pot pie is the perfect comfort food. The biscuits are flaky and the filling is creamy and flavorful. I love that I can make it ahead of time and it still tastes great.
Kenneth Gerecke
[email protected]This recipe is a winner! The biscuits were light and fluffy, and the filling was creamy and flavorful. I will definitely be making this again.
Kekhutsitse Ntoampe
[email protected]This chicken pot pie is so delicious and comforting. The biscuits are flaky and the filling is creamy and flavorful. I love that I can use leftover chicken to make it.
Mehtab Ali
[email protected]This is a great recipe for a quick and easy weeknight meal. The biscuits were flaky and the filling was creamy and flavorful. I will definitely be making this again!
Amon Banda
[email protected]I made this recipe for a family gathering and it was a huge success! The biscuits were perfectly golden brown and the filling was creamy and flavorful. Everyone loved it!
Sandra Huff
[email protected]This is the best chicken pot pie recipe I've ever tried! The biscuits were so light and fluffy, and the filling was creamy and flavorful. I will definitely be making this again.
Conrad Kamara
[email protected]I made this chicken pot pie for a potluck and it was a hit! The biscuits were golden brown and flaky, and the filling was creamy and flavorful. I received so many compliments on it.
Ibrar Raja
[email protected]This recipe is a keeper! The buttermilk biscuits were the perfect topping for the creamy chicken filling. I used a rotisserie chicken to save time, and it worked great. The whole family loved it!
Cabdirsaaq Shuceyb
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The biscuits are so flaky and the filling is creamy and comforting. I like to add a bit of cayenne pepper to the filling for a little kick.
Grace Najjingo
[email protected]This buttermilk biscuit chicken pot pie is now my go-to comfort food. It's so easy to make and always turns out perfectly. The biscuits are always light and fluffy, and the filling is always creamy and flavorful. I love that I can adjust the vegetabl
MRAHAD
[email protected]I made this for a potluck dinner and it was a huge success! Everyone raved about the delicious biscuits and creamy filling. Definitely a new favorite recipe in my cookbook.
Aust Malone
[email protected]I added some chopped carrots and celery to the filling for extra veggies. The pot pie was a hit with my kids, who are usually picky eaters. Thanks for sharing this recipe!
Appuagyei Reginald
[email protected]This recipe was easy to follow and the results were fantastic. The chicken pot pie was creamy, flavorful, and the biscuits were flaky and golden brown. A hit with the whole family!
kammi baba
[email protected]My first time making chicken pot pie and it turned out amazing! The buttermilk biscuits were a great touch and added a delicious crunch to the dish. Will definitely make again!
Rhodah Andayi
[email protected]I've tried many chicken pot pie recipes, but this one is by far the best. The biscuits on top were perfectly golden brown and the filling was creamy and flavorful. Highly recommend!
Ava Cunrod
[email protected]I made this recipe for my family and they loved it! The biscuits were so light and fluffy, and the chicken filling was flavorful and comforting. A definite keeper!
Ali Lala
[email protected]This buttermilk biscuit chicken pot pie was an absolute delight! The combination of flaky biscuits and creamy chicken filling was perfect. I'll definitely be making this again.