Chicken Pot Pie with Biscuits

By Pinch of Yum · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F.
2. Mix the flour, baking powder, sugar and salt. Work in the very cold butter by hand until it is grated into the dry mix, then stir in the milk with a fork until it comes together.
3. Turn the dough onto a clean counter, fold it a few times into a layer 1 to 2 inches thick, then cut 6 to 8 biscuits with a cutter, a glass rim or a knife.
4. Melt the 4 tablespoons of butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic and thyme and sauté for 5 minutes.
5. Add the carrots, celery and 1 teaspoon of the salt and sauté for 5 minutes. Add the 1/3 cup flour and cook for 1 to 2 minutes. Add the wine and let it cook off.
6. Gradually add the chicken broth, the 2 cups milk and the cream, stirring and letting the mixture rest after each addition, until it becomes a thick, creamy soup.
7. Add the chicken and peas. Season with the remaining salt, pepper and a tiny squeeze of lemon juice to taste. Remove the thyme sprigs.
8. Arrange the biscuits on top of the filling and brush them with milk or melted butter.
9. Bake for 15 to 20 minutes, until the filling is hot and bubbling and the biscuits are cooked through. Rest for 10 minutes before serving.

Summarized from Pinch of Yum's video. Watch it for the details.

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