Chicken Pot Pie with Biscuits - Revision history

Jennifer at 01:53, 27 May 2025

2025-05-27T01:53:17Z

← Older revision		Revision as of 01:53, 27 May 2025
Line 23:		Line 23:
	* 2 cups whole milk		* 2 cups whole milk
	* 1/2 cup heavy cream ''(sub with whole milk if you want)''		* 1/2 cup heavy cream ''(sub with whole milk if you want)''
	* 4 cups shredded chicken ''(I use ~~a rotisserie~~ chicken)''		* 4 cups shredded rotisserie chicken ''(can use raw chicken, just cook with the shallots)''
	* one 10-ounce bag of frozen peas		* one 10-ounce bag of frozen peas
	* tiny little squeeze of lemon juice		* tiny little squeeze of lemon juice

Jennifer at 01:45, 27 May 2025

2025-05-27T01:45:32Z

← Older revision		Revision as of 01:45, 27 May 2025
Line 27:		Line 27:
	* tiny little squeeze of lemon juice		* tiny little squeeze of lemon juice

	# Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
	# Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.		Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
	# Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste!
			Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.

			Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste!


	''Original recipe found at www.pinchofyum.com''		''Original recipe found at www.pinchofyum.com''

			[[category:Entrees]]

Jennifer: Created page with " Biscuits: * 2 cups flour * 1 tablespoon baking powder * 1 tablespoon sugar * 1/2 teaspoon kosher salt * 6 tablespoons very cold salted butter * 3/4 cup whole milk Filling: * 4 tablespoons salted butter * a few sprigs of thyme * 4 shallots, minced ''(about 1/2 cup)'' * 4 cloves garlic, minced * 4 carrots, peeled and sliced thinly ''(about 2 1/2 cups)'' * 4 celery stalks, chopped ''(about 1 cup)'' * 2 teaspoons coarse kosher salt, divided * 1/3 cup flour * splash of dr..."

2025-05-27T01:44:52Z

Created page with " Biscuits: * 2 cups flour * 1 tablespoon baking powder * 1 tablespoon sugar * 1/2 teaspoon kosher salt * 6 tablespoons very cold salted butter * 3/4 cup whole milk Filling: * 4 tablespoons salted butter * a few sprigs of thyme * 4 shallots, minced ''(about 1/2 cup)'' * 4 cloves garlic, minced * 4 carrots, peeled and sliced thinly ''(about 2 1/2 cups)'' * 4 celery stalks, chopped ''(about 1 cup)'' * 2 teaspoons coarse kosher salt, divided * 1/3 cup flour * splash of dr..."

New page

Biscuits:

* 2 cups flour
* 1 tablespoon baking powder
* 1 tablespoon sugar
* 1/2 teaspoon kosher salt
* 6 tablespoons very cold salted butter
* 3/4 cup whole milk

Filling:

* 4 tablespoons salted butter
* a few sprigs of thyme
* 4 shallots, minced ''(about 1/2 cup)''
* 4 cloves garlic, minced
* 4 carrots, peeled and sliced thinly ''(about 2 1/2 cups)''
* 4 celery stalks, chopped ''(about 1 cup)''
* 2 teaspoons coarse kosher salt, divided
* 1/3 cup flour
* splash of dry white wine ''(about 1/2 cup, sub chicken broth)''
* 2 cups chicken broth
* 2 cups whole milk
* 1/2 cup heavy cream ''(sub with whole milk if you want)''
* 4 cups shredded chicken ''(I use a rotisserie chicken)''
* one 10-ounce bag of frozen peas
* tiny little squeeze of lemon juice

# Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
# Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.
# Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste!

''Original recipe found at www.pinchofyum.com''