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Chicken and Biscuits Pot Pie
Chicken and Biscuits Pot Pie
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Prep Time:
35 minutes
Total Time:
1 hour 45 minutes
Indulge in this simple and comforting chicken recipe for a cozy meal anytime.
Ingredients:
  • 1 1/2 cups Gold Medal™ Organic All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/4 cup cold butter, cut into pieces
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 3/4 cup cold buttermilk
  • 1/2 cup butter
  • 1 package (8 oz) fresh cremini mushrooms, quartered
  • 1/2 cup chopped onion
  • 1 teaspoon finely chopped garlic
  • 1/2 cup Gold Medal™ Organic All-Purpose Flour
  • 2 1/2 cups chicken broth
  • 3 small red potatoes, (about 1/2 lb) unpeeled, coarsely chopped (2 cups)
  • 1/2 cup coarsely chopped carrots
  • 3 cups chopped cooked chicken
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen baby sweet peas
  • 1/2 cup heavy whipping cream
Instructions:
  • Preheat your oven to 400°F. Grease a 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
  • In a medium bowl, combine 1 1/2 cups of flour, baking powder, and 1 teaspoon of salt. Use a pastry blender or fork to cut in the butter until the mixture resembles coarse crumbs. Gently mix in the cheese and buttermilk until just combined. Set aside for later use.
  • In a 4-quart saucepan, heat the butter over medium-high heat until it's sizzling. Add the mushrooms and cook for 4 to 5 minutes until tender. Transfer the mushrooms to a small bowl and set aside.
  • Place the saucepan back on the heat and melt the remaining 1/4 cup of butter over medium-high heat. Add the onion and garlic and cook for 2 to 3 minutes until tender. Stir in the 1/2 cup of flour and continue to cook and stir until the flour turns golden brown.
  • Gradually whisk in the broth, then add the potatoes and carrots. Cook until thickened, about 2 to 3 minutes.
  • Turn down the heat to medium; add chicken, 1 1/2 teaspoons of salt, and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is heated through and the potatoes are slightly tender. Mix in peas, cream, and the reserved mushrooms.
  • Transfer the chicken mixture into a baking dish. Spoon 12 heaping portions of biscuit dough (about 1/4 cup each) onto the hot mixture. Bake for 20 to 25 minutes or until the biscuits are golden brown. Allow it to cool for 10 minutes before serving.

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