Effortless Chicken Pot Pie Biscuits (Print Version)
# Ingredients:
→ Filling
01 -
135 g frozen peas
02 -
1 teaspoon low sodium soy sauce or Worcestershire sauce
03 -
1 chicken bouillon cube
04 -
120 ml half and half cream
05 -
43 g plain flour
06 -
0.25 teaspoon ground sage
07 -
0.5 teaspoon dried rosemary
08 -
0.5 teaspoon dried thyme
09 -
0.5 teaspoon onion powder
10 -
2 cloves garlic, minced
11 -
80 g carrots, finely diced
12 -
80 g celery, finely diced
13 -
80 g onion, finely diced
14 -
56 g unsalted butter
15 -
710 ml chicken broth
16 -
Black pepper, to taste
17 -
Salt, to taste
18 -
2 small boneless, skinless chicken breasts
→ Biscuit Topping
19 -
Unbaked buttermilk biscuit dough (store-bought or homemade)
# Instructions:
01 -
If you want the biscuits to look extra golden, brush the tops with melted butter and pop back in at 232°C for another 3 to 5 minutes until deep brown.
02 -
If your skillet can't go in the oven, scoop the filling into a greased 20x20 cm baking dish. Lay the cold, unbaked biscuits on top. Put it in the oven as your biscuit dough says—218°C works for most—then bake 15 to 18 minutes. Biscuits should puff up and go a lovely golden color.
03 -
Toss in the frozen peas. Keep it on the stove until they're nicely warmed through, then take it off the heat.
04 -
Crumble the bouillon cube in, splash in soy sauce or Worcestershire, and add your shredded chicken. If the mix is crazy thick, pour in a bit more broth until it feels right.
05 -
Slowly pour in about two-thirds of the chicken broth you set aside. Stir every time you add more so it stays smooth. Pour in the half and half a little at a time so the sauce gets creamy.
06 -
Shake the flour over the veggies. Stir it all around so everything gets coated. Cook for about 2 minutes, mixing all the time so the flour taste goes away.
07 -
First, melt your butter over medium heat in a wide skillet. Toss in onions, celery, and carrots. Cook and stir now and then, about 5 to 6 minutes, till soft. Stir in the garlic and all the dried herbs and onion powder for another minute.
08 -
Sprinkle both sides of your chicken with salt and pepper. Optionally, add more herbs if you like. Put them in a medium pot, cover with chicken broth, and bring to a super gentle simmer with the lid cracked. Cook 15 minutes or until they're cooked through. Pull out the chicken and shred it with two forks. Save the broth for later.
09 -
Whip up your favorite biscuit dough, or cut up premade dough. Keep these raw biscuits cold in the fridge as you get the filling ready. You'll lay them on just before baking.
# Notes:
01 -
You can swap chicken breasts for thighs or use pre-cooked chicken, but cooking times will be a little different.
02 -
Want an extra punch of taste? After adding the flour, pour in some dry white wine and let it bubble off before adding the other liquids.
03 -
Go ahead and make the filling up to two days before. Just chill it and warm it later when you're ready to finish baking.
04 -
Numbers here don't count the biscuits on top. You'll want to check your biscuit box or your own recipe for those details.