Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
4 - 6
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Course
Main Course
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Cuisine
American
Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Cheddar Chive Biscuits:
- 1 cup of flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 4 tbsp cold butter diced
- ½ cup sharp white cheddar shredded
- 2 tbsp fresh chives snipped
- ½ cup cold buttermilk
- 1 egg + 3 tsp water whisked well, for egg wash before baking
Chicken and Mushroom Pot Pie Filling:
- 3 tbsp butter
- ½ sweet yellow onion diced
- 4-5 mushrooms sliced
- 2 carrots sliced
- 4-5 small baby yellow potatoes diced
- 1 clove of garlic minced
- 3 tbsp flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup Cooked Chicken Breast diced
- ½ cup frozen peas
- Sea Salt and Freshly Cracked Pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Make the biscuits by combining the flour, baking powder, salt, and baking soda together in a bowl. Add the diced butter and cut with a pastry cutter until crumbly.
- Add the sharp white cheddar and chives along with the buttermilk; mix until just combined. Don't over mix.
- Dump the dough out on a floured surface and roll into a rectangle (you may have to sprinkle the dough with flour if it's too sticky).
- Fold the dough in half over itself, and roll into another rectangle. Repeat two more times.
- On the last time, roll the dough out 1/4 inch thick.
- Use a 2 1/2 inch biscuit cutter and cut 8 biscuits. If needed, re-roll scraps to make the final biscuit.
- Place the biscuits in the freezer while you make the pot pie.
- Make the pot pie filling by heating the butter over medium-high heat in a large cast iron skillet.
- Add the onions, mushrooms, carrots, and potatoes then cook, stirring often, for 10 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the flour to the vegetables and gently mix evenly, cooking the flour for a minute or two.
- Slowly add the chicken broth and milk, stirring often. Bring mixture to a boil then simmer for 3-4 minutes, allowing it to thicken a bit.
- Add the chicken and frozen peas; mix well. Taste and season with sea salt and freshly cracked pepper, to taste.
- Add the biscuits to the top of the pot pie filling.
- Whisk together the egg with the water.
- Brush each biscuit top with a bit of the egg.
- Place into the oven and bake for 17-20 minutes, or until the biscuits are golden brown.
- Remove from the oven and allow to cool for a few minutes before serving. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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