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Chicken Pot Pie and Biscuits
Author:
Katie
Ingredients
STEW
2
chicken breasts
1
stalk of celery chopped
1
large carrot chopped
1
yellow onion chopped
3
cloves
of garlic minced
1
yukon gold potato peel and chopped
2
cups
water
2
chicken bouillon cubes
¼
tsp
pepper
¼
tsp
basil
¼
tsp
herbs de provence
¼
cup
heavy cream
¼
cup
milk
¼
cup
frozen peas
¾
cup
broccoli chopped
2
tbsp
cornstarch
1
tbsp
extra virgin olive oil
BISCUITS
2
cups
flour
½
cup
butter
⅓
cup
milk
½
tsp
salt
1 ½
tsp
baking powder
½
tsp
sugar
EGG WASH
1
tbsp
water
1
egg
Instructions
STEW
Heat oil in a medium / large pot. Add chicken breasts and cook for 5 minutes on each side. Cover the pan and let chicken cook all the way through.
Remove chicken from the pan and slice into bite sized pieces.
Add onion, celery, carrots, and garlic to the pot. Saute till onions are translucent, be careful not to burn.
Sprinkle on cornstarch and stir, let cook for a minute.
Pour in water and add bouillon cubes.
Add potatoes, peas, spices and cover pot. Let cook for 8 minutes.
Mix in milk, cream, and add in cut up chicken. Let simmer for 5 more minutes and make sure potatoes are done.
Line 9 x 9 casserole pan with chopped broccoli.
Preheat the oven to 425 degrees F.
BISCUITS
In a large bowl, mix together flour, salt, sugar, and baking powder.
Cut cold butter into small cubes. Using hands or pastry cutter, smash butter into flour. You could also grate the butter.
Mix in milk to dough, when dough starts to come together, use hands to work dough into a ball.
Roll dough out to ½” thickness and cut out biscuits.
Cover biscuits with damp cloth while waiting to use them.
Pour stew onto broccoli in the casserole pan. Place the pan on a cookie sheet to avoid spillage in the oven.
Lay biscuits on top and brush egg wash on top of them.
Bake uncovered for 18-20 minutes or until biscuits have risen and turned golden.