Chicken Pot Pie with Biscuits


Winter has arrived! I was walking into work this morning, wishing for the first time this year that I’d have grabbed both a hat and some gloves on my way out the door. The cold certainly came in handy last night as I was making my annual double batch of buckeyes (a couple hundred of them it makes). Back porches make ideal spots to chill buckeyes.

They’re such a pain to make. The dough has to be cold enough not to stick to the 1 ½ tablespoon scoop AND cold enough not to stick to your hands, yet not too cold so that it’s pliable enough to roll into a smooth ball. It’s all in the timing.

That said, the girls and I had mixed together the butter, powdered sugar, and peanut butter in the stand mixer before they went to bed. Except I forgot to secure the arm of the stand mixer before turning it on…and yep, I’m pretty sure I showered Shea in powdered sugar last year doing the EXACT same thing.

The girls had so much fun laughing over the whole fiasco and were actually quite helpful in cleaning up. I mean, it was sugar/peanut butter/butter and I know there was plenty of taste testing going on (albeit from the floor of the kitchen). After they went to bed, it was 3+ hours of rolling, chilling, dipping, and cleaning. And yet, it wouldn’t seem like Christmas time without buckeye making…so I’ll shut it.

Another thing that is so very apropos for this time of year? Comfort food, duh. And what better comfort food is there than chicken pot pie? Better yet, skip the crust (tell me it’s not just me!) and add biscuits instead. Genius and a total shortcut.

Short-short cut? The refrigerated biscuits. I used the smaller tube and it was plenty enough to serve up 6 servings of this warm and cozy meal. Shockingly, my kids didn’t inhale it (so confused), but I wasn’t too bent out of shape. I selfishly wanted ALL the leftovers.

Chicken Pot Pie with Biscuits

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 6 servings

 

Ingredients

  • 4 Tbsp unsalted butter
  • a few sprigs of thyme, minced
  • 2 shallots, diced
  • 4 carrots, peeled and thinly sliced
  • 4 celery stalks, thinly slices
  • ¼ cup flour
  • 2 cups whole milk
  • 1½ cups low-sodium chicken broth
  • 4 cups (~20 oz) shredded rotisserie chicken
  • 2 cups frozen peas
  • 1 tsp salt
  • squeeze of lemon juice
  • black pepper, to taste
  • 7.5 oz tube refrigerated buttermilk biscuits

Instructions

  1. Preheat oven to 425 degrees F.
  2. Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Slowly and gradually, add the milk and the chicken broth, stirring constantly. Add chicken and peas. Season with salt, pepper, and lemon juice.
  3. Arrange biscuits on top of filling. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Serve hot.

Nutrition Information

Serving size: 1⅓ cups mixture with scant 2 biscuits Calories: 429 Fat: 14.3 Carbohydrates: 38.8 Sugar: 19.5 Sodium: 811 Fiber: 5.3 Protein: 34.8 Cholesterol: 106

3.5.3251

Be well,



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