Chicken Pot Pie & Biscuits. Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! And if our classic chicken pot pie sounds good, note you have to try our comforting Chicken Pot Pie Soup. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.
Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Or speed things up by using cooked chicken! You can cook Chicken Pot Pie & Biscuits using 19 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chicken Pot Pie & Biscuits
- It’s 2 of chicken breasts, split with bone and skin on.
- It’s 4 of carrots, 1-inch dice.
- You need 8 small of red potatoes, 1-inch dice.
- You need 2 tbsp of olive oil.
- It’s 1 tsp of sea salt.
- It’s 1/2 tsp of pepper.
- Prepare 4 tbsp of butter.
- You need 4 tbsp of flour.
- It’s 1/2 cup of chicken stock.
- You need 1/2 cup of half and half.
- Prepare 1 cup of frozen peas.
- Prepare of For biscuits.
- Prepare 1 1/4 cup of flour.
- It’s 1/2 tbsp of baking powder.
- It’s 1/2 tsp of salt.
- Prepare 1/2 tbsp of chives.
- You need 1 stick of butter.
- Prepare 1 of egg, beaten.
- It’s 1/4 cup of milk.
A pot pie is a type of pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry. The term is used in North America. This chicken pot pie recipe is loaded with flavor. It's got flaky pie crust and a buttery creamy I initially wanted to make an easy chicken pot pie.
Chicken Pot Pie & Biscuits instructions
- Step 1 : Roast the Chicken & Vegetables Preheat the oven to 425°F. Start by placing the chicken breasts on a baking sheet, drizzle with olive oil, then salt & pepper. On another sheet pan, place the carrots and potatoes and also drizzle with olive oil, salt and pepper, then toss to coat. Roast them in the oven for 20-25 minutes. The cooking time may vary depending on thickness of the chicken breast..
- Step 2 : Make the Cream Sauce In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth. Let the flour and butter cook for about 1 minute. Whisk in chicken stock and continue to whisk over low heat until smooth. Add in the half-and-half. Whisk until smooth. Cook over medium-low heat for 5-10 minutes until thick and bubbly – whisk constantly, or at lease every minute to keep it from burning on the bottom. When it is thick, turn off the heat..
- Step 3 : Combine When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes. Remove the skin and bones from the chicken and chop it up into 1-inch cubes. Add the chicken, carrots and potatoes into the cream sauce. Add the peas. Pour the mixture into a pie plate or other oven proof dish..
- Step 4 : Make Biscuits In a mixer, combine flour, baking powder, chives and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together egg and milk with a fork. Turn the mixer on low and slowly add the milk and egg mixture. Turn off the mixer once added..
- Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then roll it out into a disk – about 1/2 inch thick..
- Cut the disk into 6 biscuits, using a biscuit cutter or glass. Place the biscuits on top of the chicken stew. Bake at 400°F for 15-17 minutes..
So, I started out using refrigerated pie dough, all. Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate. This chicken pot pie uses rotisserie chicken in the smartest way. Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.