Chicken pot pie with biscuits

Chicken pot pie with biscuits

Chicken pot pie with biscuits

Chicken pot pie is delicious comfort food, but it can be a hassle to make and roll out the pie crust. So I decided to make the filling into a creamy stew, and serve it with biscuits for sopping up the sauce. My favorite biscuit recipe is quick and easy to make, and bakes while the stew is simmering, so this delicious dinner can be on the table in about 30 minutes.

Chicken pot pie with biscuits
(Serves 6-8 + Makes 8 biscuits)
By Jane and Michael’s Gourmet Extravaganza

For the chicken pot pie stew:

  • 2 Tbsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 3 medium potatoes, diced
  • 1/2 tsp dried thyme
  • 2 cups chicken broth
  • 1 cup water
  • 2 chicken breasts
  • 1/2 cup milk
  • 1 Tbsp cornstarch
  • 1/2 cup frozen peas
  • Salt and pepper, to taste

Heat 2 Tbsp of vegetable oil over medium heat in a large pot. Sauté the onions, garlic, celery, and carrots until the onions are translucent.  Add the potatoes, dried thyme, chicken broth, and 1 cup of water. Bring to a boil, reduce heat, and simmer until the potatoes are tender. If you want a super-thick stew, use a potato masher to smash some of the potato chunks once they are cooked.

Meanwhile, simmer the chicken breasts in water (on the stove or in the microwave) until they are cooked through. Remove from the water and let cool slightly. Cut the chicken into bite sized pieces and add to the stew.

Stir 1 Tbsp cornstarch into 1/2 cup milk, and slowly add to the stew, while stirring. Add the peas and simmer for 5 minutes. Serve with biscuits (recipe below).

For the biscuits:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 2 Tbsp oil

Preheat oven to 425 degrees. Mix together the flour, baking powder, and salt. Add the milk and oil and stir until just mixed together.

Turn onto a floured surface and knead gently 5-6 times (the dough will be slightly sticky). Flatten to a 1-inch thickness and cut into 8 equal pieces. Bake on a greased cookie sheet for 13-18 minutes, or until biscuits are golden.

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