Chicken Pot Pie
Creamy chicken with potatoes, carrots, peas, celery, and onion topped with a freshly baked buttermilk biscuit
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Chicken Pot Pie
Creamy chicken with potatoes, carrots, peas, celery, and onion topped with a freshly baked buttermilk biscuit
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| Servings |
| 8 |
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Ingredients
- 8ea Southern buttermilk biscuitsbaked from a refrigerated roll
- 12oz boneless skinless chicken thighscut into strips/chunks
- 7oz boneless, skinless chicken breastcut into strips/chunks
- 2Tbsp vegetable or olive oilor a blend
- 3/4cup fresh carrot trimmed diced 1/4″
- 1/4cup onion trimmed and diced 1/4″
- 1/4cup fresh celery trimmed and diced 1/4″
- 3Tbsp all-purpose flour
- 2 1/2cup low sodium chicken broth
- 2/3cup potatoes peeled and diced 1/2″
- 1cup whole milk
- 2 1/4tsp Worcestershire sauce
- 1 1/8tsp Dijon mustard
- 3/4tsp kosher salt
- 1/4tsp ground black pepper
- 1/4tsp Tabasco hot pepper sauce
- 1/4cup frozen green peas
Instructions
- Bake biscuit dough according to package directions.
- Preheat oven to 375 F.
- On sheet pan coated with cooking spray, place chicken in single layer. Coat chicken with cooking spray.
- Bake until internal temperature reaches 165 F and juices run clear, 10 to 12 minutes. Cool. Dice 1/2″.
- In stockpot over medium-high heat, heat oil. Add carrot, onion and celery. Saute until vegetables are tender-crisp, 2 to 3 minutes.
- Add flour. Whisk until well blended. Cook, whisking often, 4 minutes. Whisk in broth until well blended. Cook, whisking constantly, until mixture thickens and boils.
- Add potato. Return to a boil. Reduce heat. Cover. Simmer 10 minutes.
- Add chicken and remaining ingredients except peas and biscuits. Cook, stirring constantly, until mixture comes to a boil. Reduce heat. Cover. Simmer 10 minutes.
- Stir in peas. Heat through.
- Portion chicken pot pie in bowls. Top each with a freshly baked biscuit.