Chicken and Biscuit Pot Pie

Published April 22, 2012 by jenmatteson

I couldn’t tell you the last time that I had a pot pie, but I do think they are delicious!  There is still a little chill in the air in Minnesota, and it was mostly cloudy all day long with a few light showers.  This recipe from Jessy at Gourmet: Day to Day was perfect for a day like today.  It’s not quite a pot pie, but it certainly comes close, plus the flavors are so deep, it tastes like it took all day to cook, but it didn’t!  I substituted frozen corn for green beans as I didn’t have any.  It’s pretty quick, partially because I used leftover chicken and didn’t have to cook any.  And, at 400 calories per serving, it’s even healthier than an actual pot pie!

Chicken and Biscuit Pot Pie

Source: Gourmet: Day to Day
Servings: 6

Ingredients:

For the Filling
olive oil
1 medium onion, chopped
2 medium or 3 small carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 1/2 cup skim milk
1/4 cup all-purpose flour
1 cup low sodium chicken broth
1 cup frozen pees
1 cup frozen corn
1 1/2 tbsp fresh thyme or 3/4 tsp dried thyme
2 cups boneless skinless chicken breasts, cooked and cubed

For the Biscuits
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp unsalted butter, cold, cut into 1/4-inch pieces
2 tsp olive oil
1/2 cup low fat buttermilk

Directions:

1. Filling: Preheat the oven to 375 degrees.  Heat olive oil in deep skillet (oven safe if you have one).  Saute onions, carrots, and celery until they begin to soften, about 5 minutes.  Add garlic and season with salt and pepper.  Cook for an additional 2 minutes.  Add milk.

2. Whisk flour and chicken broth together until the flour is completely dissolved.  Add mixture to the vegetables and bring to a boil.  Reduce the heat to medium-low and cook for 2 minutes more.  Add peas, corn, thyme and chicken to pan.  Salt and pepper to taste.  If not using an oven safe skillet, transfer to baking dish (or individual ramekins).

3. Biscuits: In a food processor, add flour, baking soda, baking powder, and salt.  Pulse until just combined.  Add butter, and pulse until pebble sized pieces are formed.  Add buttermilk, then oil.  Pulse until the mixture is just combined; do not over mix.

4. Drop the batter in 6 mounds on top of the filling mixture (or one on each ramekins).  Bake until the biscuits are golden brown and filling is bubbling, about 20 minutes.

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2 comments on “Chicken and Biscuit Pot Pie

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