Right off the bat, there are two important things you need to know: 1.) I strongly dislike chicken pot pie, and 2.) I love my husband dearly. Despite thing #1 above, thing #2 (and a lightning strike idea recently, in which my brain suddenly screamed “You could use CHEDDAR BISCUITS as a chicken pot pie crust!”) compelled me to make a chicken pot pie last night… and from what I’m told, it was mighty tasty.
(I CAN, however, tell you that the extra cheddar biscuits made a terrific accompaniment to my dinner of scrambled eggs and bacon.)
Chicken Pot Pie with Cheddar Biscuit Topping
For the filling:
1 T olive oil
1lb boneless, skinless chicken breasts or thighs
1 medium onion, chopped into 1/2″ pieces
3-4 small carrots, cut into 1/4″ rounds
4 cloves garlic, minced
8 oz peas (fresh or frozen)
2 T butter
2 T all purpose flour
2 cups chicken stock
1/2 cup heavy cream
kosher salt and black pepper
For the biscuits:
1 1/2 cups all-purpose flour
1 1/2 T sugar
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
4 T cold butter, cut into small cubes
3/4 cup buttermilk, well-shaken
2 oz sharp cheddar, grated
1.) Heat a large skillet or pot over medium heat, and add the olive oil to it. Chop your chicken into bite size pieces, season it with a generous pinch each of salt and pepper, and add to the pot. Cook the chicken until nicely browned and just cooked through; remove to a paper towel-lined plate.
2.) Add the carrots to the hot pot, and cook until the edges are starting to brown, about 2 minutes. Season with salt and pepper (a pinch each); add the onions, and cook both until they are lightly browned and slightly softened, another 3-4 minutes or so. Add the garlic, and cook until just fragrant, about 30 seconds.
3.) Preheat your oven to 425°. Add the 2 tablespoons of butter to the vegetables in the pot, and allow the butter to melt. Once it has melted, sprinkle the flour over the vegetables, and stir until all the flour is moistened. Allow the flour-coated vegetables to cook for 2-3 minutes, to cook out the raw flour taste.
4.) Pour the chicken stock into the pot, and use a wooden spoon to stir and scrape up all the browned bits from the bottom of the pan. Allow everything to come to a simmer, and add the heavy cream. Add the chicken back into the pot, and allow the sauce to simmer until it has thickened slightly, 4-5 minutes.
5.) While the chicken and vegetables are simmering, make your biscuits (the method is here – stir the cheddar in at the same time as the buttermilk).
6.) Add the peas to the chicken and vegetable mixture, stirring them in. Pour the mixture into a baking dish, and evenly space the biscuits across the top.
7.) Bake for 15-20 minutes, until the biscuits are nicely browned, and the gravy is bubbling. Serve hot!
As I mentioned above, I don’t eat chicken pot pie (I am not a fan of gravy, and I’m not really fond of peas, either) – but my husband had nothing but great things to say about this dish. As a matter of fact, he ate 2/3 of the pan in a span of about 30 minutes! I would absolutely make it again, when we’re in need of some delicious comfort food – it’s even pretty enough to make for company!
I just can’t get into gravy, I’m sorry,