Biscuit Topped Chicken Pot Pie
Class Guide
Estimated Run Time: 2 hours
Short Version
I'll show you how to make chicken pot pie filling and top it with homemade buttermilk biscuits! This recipe is perfect for a cold winter day.
Equipment List:
Apron
Kitchen Towels
Measuring Spoons
Measuring Cups
Chef Knife
Cutting Board
Peeler
Serving Spoon
Rubber Spatula
Whisk
Box Grater
2x Mixing Bowls
Large Cast Iron Skillet
Bench Scraper
Plastic Wrap to wrap the biscuit dough while chilling.
Metal sheet tray to chill the biscuit dough on.
Rolling Pin
Recipes
Biscuit Topped Chicken Pot Pie
Yield: 6
Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M
Ingredients
Filling
Biscuits
Instructions
Filling
- Preheat the oven to 425 F.
- Pull the meat from the bones of your pre-roasted chicken into small pieces. Set the chicken aside to be incorporated into the gravy base later.
- Heat a large heavy bottomed skillet with two tablespoons of neutral flavored oil. Once heated sauté carrots, celery and onions to the pan. Cook for 2 minutes or until softened. Add the minced garlic and bay leaf. Cook for another minute until fragrant.
- Add to the veggies in the pan, two tablespoons of butter. Once melted, stir in the three tablespoons of flour and cook, stirring constantly. Be sure to fully incorporate the flour.
- Add the 5 cups of chicken broth to the pan. Season with dried herbs and salt and pepper to taste. Stir out any lumps with a whisk and bring to a simmer on medium heat. Turn the heat to low and simmer for 10 mins.
- Cut the biscuit dough into 12 individual biscuits. Arrange them on top of the chicken pot pie mix with an inch between them on all sides, leaving room for them to expand while baking.
- Place the pan in the oven and bake for 20 minutes.
- Remove from the oven and let rest for 5 mins before serving.
Biscuits
- Combine the dry ingredients in a large bowl.
- Grate the chilled butter into the bowl and add the vegetable shortening. Mix loosely to combine.
- Make a well in the center of the bowl and add in the milk and buttermilk.
- Mix until just combined. Turn the dough out onto a floured work surface and knead the dough gently to incorporate the drier bits. Stop when the dough just comes together. Wrap the dough tightly in plastic wrap and put into the cooler to chill the butter for 30 minutes to an hour.
- Remove the dough from the cooler and unwrap. On a floured work surface roll out the dough in one direction until it is ½” thick. Turn the dough 90 degrees and fold it into itself in thirds. Repeat this process three times. Finally roll the dough out to 1” thickness.
- Using a metal round or a water glass cut the biscuit dough. Folding and rerolling the excess dough punch out another set of biscuits.
- Arrange the biscuits on top of the chicken filling and bake in the oven at 425 F for 20 minutes. You may also bake them alone on a sheet tray lined with parchment paper. Reduce the baking time to 15 minutes if baking separately.
Nutrition Facts
Calories
455.87Fat
33.06Sat. Fat
18.27Carbs
30.20Fiber
3.24Net carbs
26.96Sugar
5.34Protein
10.82Sodium
1671.28Cholesterol
82.00