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 very cold butter and work it into the dry ingredients with your hands. Add the milk and stir gently with a fork until it comes together.
3. Turn the dough onto a clean counter, fold it over a few times, and pat it into a 1 to 2 inch thick layer. Cut out 6 to 8 biscuits with a cutter, the rim of a glass 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. Stir in the flour and cook for 1 to 2 minutes.
6. Add the wine and let it cook off. The mixture will be thick and sticky.
7. Gradually stir in the chicken broth, milk and cream, letting the mixture rest briefly after each addition, until it looks like a thick, creamy soup.
8. Add the chicken and peas. Season with the remaining salt, pepper and a tiny squeeze of lemon juice. Remove the thyme sprigs.
9. Arrange the biscuits over the filling and brush them with milk or melted butter. Bake for 15 to 20 minutes, until the filling is hot and bubbling and the biscuits are cooked through.
10. Rest for 10 minutes before serving, and season with salt and pepper to taste.

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

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