This is an easy one-dish, no mess comfort food. Chicken and biscuits make a great casserole.
Chicken Pot Pie
PRINT the recipe:
Forget chicken pot pie! This is biscuit pot pie, and it's amazing! Soft golden biscuits on top of a hearty chicken with vegetable filling. Homemade and comforting, what more do I need to say?
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
INGREDIENTS
- 1/3 cup unsalted butter
- 3/4 cup diced onion
- 3/4 cup diced celery
- 1 tsp salt
- 1 lb chicken breast, boneless & skinless
- 1 1/2 cups chopped carrots
- 1 cup diced sweet potato
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup flour
- 1/2 cup white wine
- 1 tbsp Dijon mustard
- 2 tsp dried thyme
- 2 3/4 cups chicken stock
- 1 cup pearl onions
- 1 cup peas
For the biscuits:
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1/2 cup butter, diced
- 1 1/4 cups buttermilk
- salt on top of biscuits
INSTRUCTIONS
Preheat oven to 425°F. In a 6-quart stockpot, melt butter and sauté the onion and celery with 1 tsp salt over medium-low heat. Sauté until the onion is soft and translucent, 6-8 minutes.
Next, prepare the roasted vegetables. Place the carrots, sweet potatoes, and chicken breast on a large sheet pan. Drizzle with olive oil, salt, and pepper. Roast in preheated onion until the chicken registers 160°F and the vegetables are tender when inserted with a knife. Remove from oven and set aside.
Once the onion and celery are soft and translucent, add the flour. Stir and cook the flour until it is slightly toasted and just starting to stick to the bottom of the stockpot, 3-4 minutes. Pour in the white wine, Dijon mustard, and thyme. Whisk until smooth. Continue to whisk and add the chicken stock until the mixture is smooth and thick. Stir in the pearl onions and peas to warm through, 2 minutes. Remove from the heat and add the roasted carrots, sweet potatoes, and shredded chicken. Pour into a greased 9x13-inch baking dish and prepare biscuits.
Combine the flour, baking soda, baking powder, salt, and sugar. Stir to combine. Add the diced butter and work into flour. Add buttermilk and stir.
Scoop biscuits onto top of prepared filling, making approximately 12 biscuits. Sprinkle with salt and bake in preheated 425°F oven until the biscuits are golden and the filling is bubbling, 30-40 minutes. Remove from oven and cool before serving.
#dinner #chicken #potpie #onedish
Red Lobster Cheddar Biscuit POT PIE
If you enjoy Red Lobster's Cheddar Biscuits, then you will love this pot pie. also check out my Red lobster Cheddar Bay biscuit bowl.
Cheesy chicken pot pie casserole
Professional Baker Teaches You How To Make CHICKEN POT PIE!
Chicken Pot Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes:
Recipe
Yield: 8 servings
Prep Time: 50 minutes
Cook Time: 60-75 minutes
Ingredients
Filling
3 Tbsp (45 g) butter
½ lb (225 g) cremini mushrooms, sliced
1 medium onion, diced
1 large carrot, peeled & diced
¼ cup (35 g) all-purpose flour
2 ½ cups (625 mL) chicken stock
2 tsp (10 mL) chopped fresh thyme
2 bay leaves
4 cups (750 g) diced cooked chicken, (white, dark or both)
1 cup (250 mL) fresh or frozen peas
salt & pepper
Crust & Assembly
1 recipe savoury pie dough:
¼ cup (35 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
2 cups (160 g) coarsely grated Cheddar cheese
1 large egg
3 Tbsp milk
Directions
1. Preheat the oven to 375 F (190 C).
2. In a large saucepot, melt the butter over medium-high heat and add the mushrooms, sautéing until almost all the juices cook away, about 6 minutes. Reduce the heat to medium, add the onion and carrot and sauté 5 minutes more. Add the flour and stir constantly for about 2 minutes until the flour just begins to stick at the bottom. Add about ½ cup (125 mL) of the stock and stir (this will thicken quickly, but without lumps). Add another cup (250 mL) of the stock and stir, bringing to a full simmer before adding the remaining 1 cup (250 mL) of stock as well as the thyme and bay leaves. Bring this up to a simmer, reduce the heat to medium-low and cover, simmering until the carrots are tender, about 10 minutes. Remove the bay leaves, add the diced chicken and the peas and heat until warmed through, season to taste and then cool to room temperature or chill to assemble later on.
3. To assemble, roll one of the discs of dough on a lightly floured surface to just under ¼ inch (6 mm) thick and into the shape of the baking dish you wish to use (it should hold about 2L, but can be any shape provided it’s more than 1 ½-inches (45 mm) tall). Dust the bottom of the baking dish with flour and line the dish with the dough, trimming away any excess.
4. Make the Cheddar topping by breaking up the other disc of pie dough into pieces in a bowl and add the additional flour and baking powder. Use a pastry cuter, or your hands, to break it down further and cut in the Cheddar cheese. Whisk the egg and milk together and add this to the cheese crumble, stirring until blended (it will look lumpy).
5. Spoon the cooled (or chilled) chicken filling into the lined baking dish and spoon the Cheddar crust onto top. Bake this for 30 minutes at 375 F (190 C) and then reduce the temperature to 350 F (180 C) and bake for another 30 minutes (adding 15 minutes more if the filling was chilled). Let the pie sit for 15 minutes before scooping to serve.
The chicken pot pie can be made up to 2 days in advance and reheated in a 325 F (160 C) oven.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#ChickenPotPie #OhYum #AnnaOlson
How to make Cheddar Bay Biscuit Chicken Pot Pie
All the comforts of this classic dish come together with a restaurant favorite to make an incredibly tasty dinner! The Cheddar Bay Biscuit mix turns out fluffy and compliments the creaminess of this Southern casserole while there's plenty of cream and stock to keep it perfectly moist. You have to give this a try. YOU HAVE TO!
Get the entire recipe and instructions on the BLOG: