Biscuit Chicken Pot Pie

Yield: 6 Servings

Ingredients

Biscuits

• 2 cups flour
• 1 tbsp baking powder
• ½ tsp kosher salt
• 6 tbsp cold salted butter
• ¾ cup The Farmer’s Cow whole milk (plus more for brushing)

Filling

• 4 tbsp salted butter
• Springs of thyme or tarragon
• 2 cloves of garlic
• 2 shallots
• 4 carrots, peeled and sliced thinly (about 2 cups)
• 4 celery stalks, chopped (about 1 cup)
• 8 oz sliced mushrooms (optional)
• ¼ cup flour
• Splash of dry white wine (optional)
• 2 cups The Farmer’s Cow whole milk
• 1 ½ cups chicken broth
• 4 cups shredded chicken
• 2 cups frozen peas
• 1 tsp salt
• Pepper to taste

Instructions

• Preheat the oven to 425 degrees
• Make the Biscuits:
  • Mix flour, baking powder, 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 and fold it over a few times to get it into a 1-2 inch thick layer.
  • Cut 6-10 biscuits from it using a biscuit cutter, the rim of a drinking glass, or a knife.
• Prepare the filling:
  • Melt butter in a large oven-safe Dutch oven or pan.
  • Add the thyme (or tarragon), garlic, and shallots; sauté for 5 minutes.
  • Add the carrots and celery; sauté for 5 minutes.
  • Add the mushrooms; sauté for 5 minutes.
  • Add the flour; sauté for 1-2 minutes.
  • Add a splash of wine; let it sizzle out.
  • Slowly and gradually add the milk and chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup.
  • Add chicken and peas.
  • Season with salt and pepper.
• Arrange biscuits on top of the filling. Brush biscuits with milk or butter for extra browning.
• Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.

Date Posted: October 4, 2022

• Milk
• Eggs