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Nutritional Guidelines (per serving) | |
---|---|
925 | Calories |
58g | Fat |
61g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 925 |
% Daily Value* | |
Total Fat 58g | 75% |
Saturated Fat 29g | 145% |
Cholesterol 176mg | 59% |
Sodium 1996mg | 87% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 8g | 30% |
Protein 40g | |
Calcium 613mg | 47% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This chicken pot pie is baked to perfection with a biscuit topping. Instead of the usual pastry crust, this chicken pie is topped with savory cheese biscuits. The biscuit dough is rolled to a pan-size rectangle and the biscuits are cut into squares, so none of the dough is wasted. A pizza cutter makes it easy to cut the dough into uniform squares. If you prefer a neater effect or round biscuits, feel free use a biscuit cutter.
For extra color and flavor, add some fresh chopped parsley to the biscuits. The egg wash gives the biscuits a nice shiny top. Sprinkle some poppy seeds or sesame seeds over the egg wash just before baking if you like.
Ingredients
- For the Chicken Pie Filling:
- 1 large carrot (diced)
- 1 small potato (diced)
- 5 tablespoons butter
- 1 medium onion (diced)
- 1 stalk celery (sliced)
- 1 pound chicken breasts (boneless, cut into 1-inch cubes)
- 5 tablespoons flour
- 1 1/2 cups chicken stock
- 1 cup peas (thawed if frozen)
- 1/2 teaspoon thyme
- 1 teaspoon salt (kosher, to taste)
- 1/2 teaspoon black pepper
- 3 tablespoons heavy cream
- For the Cheese and Green Onion Biscuits:
- 2 cups all-purpose flour (about 9 ounces; spoon and sweep method)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 7 tablespoons butter (chilled; cut into small pieces)
- 1 cup cheddar cheese (sharp, shredded; about 4 ounces)
- 2 tablespoons green onions (finely chopped)
- Optional: 1/2 teaspoon cayenne pepper
- 3/4 cup buttermilk
- 1 large egg yolk (mixed with 2 teaspoons of water, for topping)
Steps to Make It
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 Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside.
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In a deep skillet or saute pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and saute for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque.
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Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish.
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Heat the oven to 350 F.
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In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles ​coarse meal.
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Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well.Â
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Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together.
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Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters.
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Place the biscuits on the chicken pie filling.
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Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit.
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Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.
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