Chicken Pot Pie with Buttermilk Biscuits 🥧

Pot Pie Ingredients:

• 1 rotisserie chicken cut up (or cook your own chicken breast and shred the meat)

• 3 cups chicken stock

• 4 Tablespoons butter

• ½ cup onions, diced

• ½ cup celery, diced

• ½ cup carrots, diced

• 2 cloves garlic, minced

• 1 medium/large russet potato, diced

• 1/3 cup flour

• 3/4 cup half and half

• 1 tsp chicken bouillon

• 1 tsp Worcestershire sauce

• 1 cup frozen peas

• seasonings measure to your taste: salt, pepper, onion powder, garlic powder

• chopped fresh herbs: rosemary, thyme, sage

🐓 Pot Pie Directions:

1. Melt butter in a large pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes.

Then add the garlic and seasonings and cook for 1 more minute.

2. While that's cooking down, peel and dice the potato into small cubes and steam until fork tender.

3. Add flour to the sautéed vegetables a little at a time and stir, cook down for 2 minutes.

4. Add the chicken broth a little at a time, stirring to incorporate. Then add the half and half in the same way.

5. Add chicken bouillon and Worcestershire sauce. Then add the shredded chicken and steamed potatoes and stir to combine.

6. Add the frozen peas and stir to combine and heat through. Remove from heat.

9. Transfer filling to a lightly greased 9 x13-inch baking dish.

10. Add the prepared biscuits to the top and brush with melted butter. Bake per biscuit recipe instructions, or until biscuits are golden and set in the middle.

🧈 Biscuit Ingredients:

• 2 ½ cups all-purpose flour

• 2 tablespoons baking powder

• 1 teaspoon salt

• 2 teaspoons honey

• 1 stick very cold butter

• 1 cup + 3 Tablespoons cold Buttermilk

(I use Pillsbury premade Biscuits 😉)

🧈 Biscuit Directions:

1. Preheat oven to 425°

2. Add the flour, baking powder, and salt to a large mixing bowl and mix until combined.

3. Cut the cold butter into cubes and add it to the bowl.

Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.

4. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don't overmix. It will be sticky and crumbly.

5. Add the dough to a well floured surface and create a rectangle with your hands about 9 inches long.

6. Fold the left side into the middle, then the right side in on top of that.

7. Rotate the dough so that it's horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.

8. Form into a 10 x 7 inch rectangle about 1-inch thick.

9. Use a small cookie cutter or a glass and cut out circles in the dough. Do not twist the cutter, it will seal the edges and prevent airflow which will not allow them to rise.

Lightly flour the inside of the cutter in between to prevent sticking.

10. Once all are cut, roll the dough back out with your hands until it's 1 inch thick again and cut the remaining biscuits.

***11. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost

touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.

12. Bake for 15 minutes or until the tops are golden brown.

***If you are making the complete chicken pot pie skip step 11 unless you want to bake biscuits separately to prevent soggy bottoms if baked on the pie***

* make the biscuit recipe first and keep cut out biscuits on a floured plate in the fridge to stay cold until ready to bake. Then place the biscuits on top of the chicken pie filling in the prepared baking dish, brush tops with melted butter, and bake at 425° for about 15-20 minutes. *

#homemade #biscuits #chickenrecipe #chickenpotpie #dinnerideas