Chicken pot pie is the ultimate cold-weather comfort food in my book. And though I love making a traditional pot pie with a buttery, flakey pie crust, this time I wanted to try something new — and a little easier. So, instead, I made an herb biscuit batter, dropped spoonfuls of it on top of the chicken, vegetable, and gravy filling, and baked it until it was bubbly and golden brown.
Chicken Pot Pie Topped With Herb Biscuits
2015-01-19 17:55:13
Serves 4
Ingredients
- 1/2 cup onion, diced
- 1 1/2 cups peeled and diced white potatoes
- 1 cup frozen pea and carrot blend
- 1 cup cooked chicken, chopped
- 2 cups chicken broth
- 1 cup 1% milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 2 teaspoons fresh parsley, chopped
- 1/2 teaspoon salt
- Ground black pepper
For the Biscuits
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 2 tablespoons cold unsalted butter, cut into small cubes
- 2 tablespoons vegetable shortening
- 1/2 cup milk
For the Filling
- In a large skillet over medium heat, melt butter. Add onion and cook, stirring occasionally, for about 5 minutes, until soft.
- Stir in flour, and cook for 1 minute until golden brown.
- Stir in broth, and then add potatoes, bring to a simmer, cover, and cook for about 10 minutes, stirring frequently. Stir in frozen vegetables, and cook for about 1 minute. Add in cooked chicken, and then stir in milk, herbs, and salt and pepper. Cook until slightly thickened and heated through.
- Pour into a greased 2 1/2-quart baking dish.
For the Biscuits
- Combine the flour, baking powder, salt, and thyme in a mixing bowl. Using a pastry blender (or your hands), work in shortening and butter until a pebble-like consistency forms. Stir in milk.
- Drop tablespoons of biscuit batter evenly on top of filling.
- Bake uncovered for 30 minutes.
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