Chicken Pot Pie with Cheddar Biscuits
We don’t cook separate meals for our boys, so when a dinner like this hits the table I know they can’t argue with these cheesy biscuits atop loads of vegetables. Everyone is happy.
Ingredients
Pot Pie Pilling
- 3 tbsp unsalted butter
- 2 lbs chicken thighs cut into pieces
- 1 onion diced
- 5 carrots diced
- 3 stalks celery diced
- 2 parsnips peeled and diced
- 1 tsp herbes de provence
- 8 ounces sliced mushrooms like baby bella
- 1/4 cup flour
- 3 1/2 cups chicken stock
- 9 ounces frozen peas
Biscuits
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup grated cheddar cheese
- 1/4 cup grated parmesan
- 6 tbsp cold unsalted butter cut into small pieces
- 1 1/4 cups buttermilk
Instructions
- Preheat your oven to 400. Melt the butter in a large dutch oven and season the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Working in two batches cook it about 2-3 minutes per side then remove onto a plate. Add your vegetables to the empty pot, onion through parsnip, along with the herbs and season with salt and pepper to taste. Cook for about 10 minutes, until vegetables are tender. Add mushrooms and cook, uncovered, about 5 more minutes.
- Add flour and stir for 2 minutes. Next, add stock and scrape up brown bits. Bring to a boil, then simmer for about 3-5 minutes to let the sauce get thick, stirring often. Stir in the chicken, peas, and more salt and pepper to taste. Pour the filling into a 9x13 casserole dish.
- Whisk flour, baking powder, baking soda, salt and pepper. Add cheese and toss to coat. Cut in the butter with a pastry cutter, and then add the buttermilk, stirring just until dough forms. Drop the biscuits into 12 mounds on top of the filling. Bake until golden and bubbly about 30-35 minutes. Enjoy!
Notes
If you're making the filling to then freeze, just make sure it cools before placing in the freezer. I'd store it flat in a freezer bag or two and label with the date!