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Warm up with the best chicken pot pie recipe

This week we are featuring a recipe by Karyl of Karyl’s Kulinary Krusade.  Honestly, you can’t even look at the picture of this delicious chicken pot pie without your mouth watering!  Please visit Karyl for more, Yes, I said it again, mouth-watering recipes, restaurant reviews and more!

chicken pot pie

 

Biscuit Chicken Pot Pie

Prep Time

35 mins

Cook Time

35 mins

Total Time

1 hr 10 mins

 

Course: Main Course

Cuisine: American

Keyword: Biscuits, Chicken, Chicken Pot Pie, Comfort Food, Homemade Sauce

Servings: 2

Ingredients
  • 2 boneless, skinless chicken thighs (8-10 ounces)
  • 2 cups vegetable or chicken broth
  • 3 sprigs fresh thyme leaves (leave on stems)
  • 4 teaspoons fresh-cracked black pepper
  • 2 teaspoons sea salt
  • 3 1/2 Tablespoons butter, divided
  • 4 ounces white button mushrooms, stems removed and caps sliced
  • 1/4 cup yellow onion, diced small
  • 1/4 cup carrots, diced small
  • 2 stalks celery, diced small
  • 3 cloves garlic, minced
  • 1/2 cup frozen peas
  • 2 Tablespoons all-purpose flour
  • 2 cups whole milk
  • 2-4 buttermilk biscuits, quartered

 

Instructions
  1. In a large, wide-bottom saucepan, bring the vegetable or chicken broth to a boil. Add 2 teaspoons pepper and 1 teaspoon salt, plus thyme. Lay chicken flat in broth, reduce to simmer and cook for 15 minutes, turning once halfway through.
  2. Remove saucepan from heat, and allow the chicken to rest in broth for 5 minutes. Remove chicken and cut into bite-sized pieces. Discard thyme. Remove broth and reserve
  3. Preheat oven to 350 degrees.
  4. While chicken cooks, melt 1/2 Tablespoon butter in large skillet. Add mushrooms and saute over medium-low heat for 10 minutes. Remove from skillet and set aside
  5. Melt 1 Tablespoon butter or avocado oil in the same skillet. Add onion, celery, and carrots, and saute over medium-low heat for 10 minutes. Add garlic and saute for 5 minutes
  6. Melt 2 Tablespoons butter in saucepan used for chicken. Sprinkle flour into saucepan and whisk constantly, until smooth, about 2 minutes. Slowly add in reserved broth, whisking occasionally, for 3 minutes. Slowly add in milk, whisking occasionally for 3 minutes, until sauce is thickened. Season with 2 teaspoons fresh-cracked black pepper and 1 teaspoon sea salt
  7. Spray baking dish(es) with cooking spray. Fold chicken, vegetables, and peas into sauce. Pour mixture into baking dish(es), top with biscuits, and bake
  8. NOTE: This will be scorching hot, so make sure to let Biscuit Chicken Pot Pie rest for about 5 minutes before serving

 

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