Biscuit Topped Chicken Pot Pie
Using biscuits instead of a pie crust offers a nice change of pace. The recipe comes together quickly and portions are easier to serve.
Servings: 0
Ingredients
Filling:
- 1 Tbs. Avocado Oil
- 1 cup Chopped Yellow Onion
- 1 cup Chopped Carrots
- 1/2 cup Chopped Celery, chop fine
- 2 cloves Garlc, minced
- 1/4 cup All-purpose Flour
- Pinch Kosher Salt
- Pinch Fresh Ground Pepper
- 4 cups Low Salt Chicken Broth
- 2 cups Shredded Chicken i use a store bought rotisserie chicken.
- 1 cup Frozen, or fresh, peas
- 2 tsp. Poultry Seasoning
Biscuits:
- 2-1/2 cups Bisquick
- 2/3 cup Whole Milk
- 2 Tbs. Salted Butter, melted
Instructions
Filling:
- Preheat oven to 425°.
- Heat oil in a large skillet, over a medium heat. I like to use a cast iron. Make sure it is oven safe!Add onion, carrots and celery to pan and sautés out 4 minutes. You are looking to soften the veggies.Add garlic and continue cooking.Stir in flour, salt and pepper and stir to coat vegetables with flour.
- Stir in stock and bring to a boil. Reduce heat a little and simmer for 5-10 minutes, whisking ocassionally.Stir in shredded chicken and peas and let cook another 5 minutes.Stir in poultry seasoning and taste to adjust flavor.*You can use fresh herbs like thyme, oregano and parsley here. I would stay away from Rosemary since it is so strong.
Biscuits:
- Combine bisquick and milk until a soft dough forms.Turn our onto a lightly floured surface. Press with hands or roll out to 1/2” thick. Cut into 2” biscuits Tip: If you are using a biscuit cutter do not twist, come straight back up. This will give you a thicker biscuit.This should make about 8 biscuits. Layer the biscuits on top of the filling and brush each with melted butter.
- Bake at 425° For 35 minutes. Biscuits should be golden brown and cooked through.Keep a eye on biscuits. If they get too brown, lightly cover with foil to finish baking.Let stand 5 minutes before serving.