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Chicken pot pie with biscuit topping
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Chicken pot pie with biscuits

Chicken pot pie with biscuit topping. Simple comfort food.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • FILLING
  • 2 T. butter
  • ½ cup diced onion
  • 1 cup diced potatoes
  • 1 ½ cups diced carrots
  • 2 T. flour or stir in 2 T. arrowroot after adding the liquid
  • 1 ½ cups shredded/cubed leftover chicken
  • 1 ½ cups Chicken stock
  • ⅓ cup whole milk
  • ⅓ cup frozen peas
  • 1 t. sea salt I started with unsalted broth. If your broth is salted, start with a lower amount of salt and taste before adding more.
  • BISCUITS
  • 1 ¾ cup flour sprouted, whole wheat or unbleached white would all work fine
  • ½ t sea salt
  • 1 T. baking powder or baking soda
  • 7 T. butter softened and cut into cubes
  • ¾ c. milk

Instructions

  • Melt butter in large oven safe skillet over medium heat.
  • Add onions, potatoes, and carrots.
  • Saute until vegetables are tender, about 10-15 minutes.
  • While vegetables are cooking, make biscuits. (See recipe below.)
  • Add 2 T. flour to cooked vegetables and stir. This will look pasty. Cook for a couple of minutes to take the raw taste out of the flour.
  • Add stock, milk, chicken and salt and stir to combine. Cook until mixture is bubbly and thickened, stirring frequently.
  • Add peas to filling.
  • Top with raw biscuits and bake in 425 degree oven for 15 minutes until biscuits are puffed and browned.
  • BISCUIT INSTRUCTIONS
  • Mix dry ingredients.
  • Add butter and cut in to flour mixture.
  • Add milk and combine until it becomes a rough dough.
  • Transfer to a floured surface and kneed 10 times until mixture comes together to a nice soft dough. Add more flour if it is too sticky.
  • Press dough with fingers until it is ½ inch thick.
  • Cut with a biscuit cutter or a small round glass.