Biscuit Topped Chicken Pot Pie
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
401 kcal
-
Course
Main Course
-
Cuisine
American
Biscuit Topped Chicken Pot Pie
Report
Chicken Pot Pie is quick and easy comfort food with a golden biscuit topping.
Share:
Ingredients
Filling
- 2 tablespoon olive oil
- onion diced, one small
- 2 carrot diced
- 2 celery diced, stalks
- 1 clove garlic minced
- 2 chicken breast boneless, skinless, sliced into 2" cubes
- 4 cups chicken stock low sodium
- ¼ cup flour
- ½ cup white wine or chicken stock
- ¾ cup peas frozen
- 2 teaspoon thyme or use dried, fresh leaves
- 1 teaspoon rosemary chopped, fresh leaves
- 1 teaspoon sage chopped (or use dried, fresh leaves
Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup butter
- ¾ cup beer
Instructions
- Heat oil over medium-high In a large cast-iron skillet, or dutch oven
- Add onion, garlic, carrot, and celery, cooking until vegetables are softened, about 5 minutes
- Add chicken, and cook, stirring, until browned, about 5 minutes
- Add chicken stock and bring to a boil
- In a measuring cup or small bowl, whisk together flour and wine until you have a smooth paste with no lumps.
- Slowly whisk wine mixture into the pot, continuing to whisk until the broth is thickened to a gravy texture and smooth.
- Add thyme, rosemary, sage, and frozen peas.
- Taste and add salt and pepper as desired.
- Reduce heat to low and allow to simmer gently while you make the biscuits
- Preheat oven to 400°
- In a bowl, combine flour, baking powder, and salt
- Add butter, and using a pastry blender, or your fingers, combine until mixture resembles coarse crumbs
- Add beer, mixing quickly until a smooth dough forms
- Roll dough into a ball and on a lightly floured surface, roll out to a ½ inch thickness.
- Use a round cookie cutter or a glass to cut dough into circles
- Cover the top of the chicken mixture with dough circles, with circles touching, but not overlapping
- Bake in center of the oven for 10 minutes or until biscuits are golden
Notes
- For a gluten-free chicken pot pie, use a gluten-free flour blend in both the filling and the biscuit topping. Replace the beer with a gluten-free beer, or another liquid, such as milk, or white wine using the same measurement.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
44g
(15%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
44mg
(15%)
Sodium
382mg
(16%)
Potassium
685mg
(15%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3855IU
(77%)
Vitamin C
9.9mg
(11%)
Calcium
124mg
(12%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 382mg | 16% |
| Potassium | 685mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3855IU | 77% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 124mg | 12% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
