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. Grate in the cold butter and work it into the dry ingredients with your hands. Add the milk and stir gently with a fork until combined.
3. Turn the dough onto a clean counter, fold it a few times, and pat it into a 1–2 inch thick layer. Cut 6–8 biscuits from it.
4. Melt the 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 salt and sauté for 5 minutes.
6. Add the flour and cook for 1–2 minutes.
7. Add the wine and let it cook off.
8. Gradually add the chicken broth, milk and cream, stirring and letting it rest between additions, until it thickens into a creamy soup.
9. Add the chicken and peas. Season with the remaining salt, pepper and a tiny squeeze of lemon juice. Remove the thyme sprigs.
10. Arrange the biscuits over the filling and brush them with milk or butter. Bake for 15–20 minutes until hot, bubbly 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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