Chicken Pot Pie With Cheese Biscuit Topping

Name: Chicken Pot Pie With Cheese Biscuit Topping
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Southern,American
Ingredients: 1 large carrot, diced; 1 small potato, diced; 5 tablespoons (2 1/2 ounces) unsalted butter; 1 medium onion, diced; 1 stalk celery, sliced; 1 pound boneless chicken breasts, cut into 1-inch cubes; 5 tablespoons all-purpose flour; 1 1/2 cups chicken stock; 1 cup peas, thawed if frozen; 1/2 teaspoon thyme; 1 teaspoon kosher salt, to taste; 1/2 teaspoon freshly ground black pepper; 3 tablespoons heavy cream; 2 cups (9 ounces) all-purpose flour, spoon and sweep method); 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 7 tablespoons (3 1/2 ounces) unsalted butter, chilled, cut into small pieces; 1 cup (4 ounces) shredded sharp cheddar cheese; 2 tablespoons finely chopped green onions; 1/2 teaspoon cayenne pepper, optional; 3/4 cup buttermilk; 1 large egg yolk, mixed with 2 teaspoons of water, for topping

A flavorful chicken pot pie features a rich filling beneath a topping of savory cheese and green onion biscuits, offering a delightful alternative to traditional pastry.

⭐ 4.3 (83 reviews) Prep: 30 minCook: 25 minTotal: 55 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Southern American

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Ingredients

For the Chicken Pie Filling:

1 large carrot, diced
1 small potato, diced
5 tablespoons (2 1/2 ounces) unsalted butter
1 medium onion, diced
1 stalk celery, sliced
1 pound boneless chicken breasts, cut into 1-inch cubes
5 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 cup peas, thawed if frozen
1/2 teaspoon thyme
1 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream

For the Cheese and Green Onion Biscuits:

2 cups (9 ounces) all-purpose flour, spoon and sweep method)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons (3 1/2 ounces) unsalted butter, chilled, cut into small pieces
1 cup (4 ounces) shredded sharp cheddar cheese
2 tablespoons finely chopped green onions
1/2 teaspoon cayenne pepper, optional
3/4 cup buttermilk
1 large egg yolk, mixed with 2 teaspoons of water, for topping

Instructions

Preheat the oven to 350 F.
Boil diced carrots and potatoes in water for 10 minutes until tender; drain.
In a deep skillet, melt 5 tablespoons butter over medium heat. Sauté onions and celery for 2 minutes, then add chicken pieces and cook until opaque.
Stir in 5 tablespoons flour and cook for 2 minutes. Add chicken stock and thawed peas, cooking until thickened.
Incorporate the cooked potatoes, carrots, thyme, salt, pepper, and heavy cream; cook for 3 more minutes.
Pour the chicken mixture into a 2-quart baking dish.
In a food processor, pulse 2 cups flour, baking powder, salt, and baking soda. Add chilled butter pieces and pulse until coarse meal.
Transfer to a large bowl, then mix in cheese, green onions, and optional cayenne.
Add buttermilk and mix until a dough forms. Turn onto a floured surface, knead briefly, pat into a rectangle, and cut into biscuits.
Place the biscuits on top of the chicken pie filling.
Whisk an egg yolk with 2 teaspoons water; brush this over each biscuit.
Bake for 25 to 30 minutes, until biscuits are golden brown and the filling is bubbling.

Nutritional Info (per serving)

Calories: 719 kcal

Carbohydrate: 54 g

Cholesterol: 217 mg

Fiber: 4 g

Protein: 40 g

Saturated Fat: 22 g

Sodium: 1181 mg

Sugar: 6 g

Fat: 38 g

Unsaturated Fat: 0 g