Biscuit Topped Chicken Pot Pie

10 March 2020 Bookmark • 0

As we head into fall for real now, the consolation meals, like this Biscuit crowned fowl Pot Pie, are more and more attractive. This deliciously flavourful dish is the whole thing which you want in a comforting, one-pan casserole. It has the most amazingly creamy filling of bird & greens in gravy, topped with buttery, flaky biscuits baked right in. the ones smooth biscuits are golden on top, however beneath, they take in all that creamy gravy, creating a great crust.

Hen Pot Pie, A conventional consolation Dish

It’s only a divinely best comfort dish, this hen pot pie. you can make fowl pot pie with a pastry crust, and, yes, this is so scrumptious, too. however this recipe is one that kind of simplifies the pie, and i like it just as an awful lot. The biscuits are easy to whip up, and these ones are made with beer. i have blanketed gluten-unfastened commands inside the recipe notes, and in case you’re looking for a gluten-free beer, right here’s a listing of brands: exceptional Gluten-free Beers.

Biscuit Topped Chicken Pot Pie

A awesome way to use Leftover chook and veggies

That is a perfect dish to make when you have leftovers from a roast chook dinner. You’ll already have leftover hen, gravy, and veggies simply expecting some soft, flaky biscuits to top it all off for a cutting-edge take on ultimate night’s dinner. it really works equally well with turkey, too so it’s ideal for the leftovers from a holiday ceremonial dinner. however even when you have to prepare dinner the chicken, this delicious pot pie is well worth making.

Cooking bird Pot Pie In forged Iron

As typical, I’m using my cast iron skillet. i really like cooking with my solid iron. It goes anywhere, from stovetop to oven, to the grill. And so long as I hold it well seasoned, it has an ideal cooking floor and heat distribution. however, you could easily make this recipe in a casserole dish or any other oven-safe pan. To serve, I endured with the cast iron using those lovable little loaf pans.

INGREDIENTS:

Filling:

2 tbsp olive oil
One small onion diced
2 carrots diced
2 stalks celery diced
1 clove garlic minced
2 chicken breasts boneless, skinless, sliced into 2" cubes
4 cups low sodium chicken stock
1/4 cup flour
1/2 cup white wine or chicken stock
3/4 cup frozen peas
2 tsp fresh thyme leaves (or use dried)
1 tsp fresh rosemary leaves chopped
1 tsp fresh sage leaves chopped (or use dried)

Biscuit Topping:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup butter
3/4 cup of beer

INSTRUCTIONS:

Heat oil over medium-high In a large cast-iron skillet, or dutch oven
Add onion, garlic, carrot, and celery, cooking until vegetables are softened, about 5 minutes
Add chicken, and cook, stirring, until browned, about 5 minutes
Add chicken stock and bring to a boil
In a measuring cup or small bowl, whisk together flour and wine until you have a smooth paste with no lumps.
Slowly whisk wine mixture into the pot, continuing to whisk until the broth is thickened to a gravy texture and smooth.
Add thyme, rosemary, sage, and frozen peas.
Taste and add salt and pepper as desired.
Reduce heat to low and allow to simmer gently while you make the biscuits
Preheat oven to 400°
In a bowl, combine flour, baking powder, and salt
Add butter, and using a pastry blender, or your fingers, combine until mixture resembles coarse crumbs
Add beer, mixing quickly until a smooth dough forms
Roll dough into a ball and on a lightly floured surface, roll out to a 1/2 inch thickness.
Use a round cookie cutter or a glass to cut dough into circles
Cover the top of the chicken mixture with dough circles, with circles touching, but not overlapping
Bake in center of the oven for 10 minutes or until biscuits are golden