Chicken Pot Pie
43.1 هزار بار بازدید -
3 سال پیش
-
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Forget chicken pot pie! This is biscuit pot pie, and it's amazing! Soft golden biscuits on top of a hearty chicken with vegetable filling. Homemade and comforting, what more do I need to say?
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INGREDIENTS
- 1/3 cup unsalted butter
- 3/4 cup diced onion
- 3/4 cup diced celery
- 1 tsp salt
- 1 lb chicken breast, boneless & skinless
- 1 1/2 cups chopped carrots
- 1 cup diced sweet potato
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup flour
- 1/2 cup white wine
- 1 tbsp Dijon mustard
- 2 tsp dried thyme
- 2 3/4 cups chicken stock
- 1 cup pearl onions
- 1 cup peas
For the biscuits:
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1/2 cup butter, diced
- 1 1/4 cups buttermilk
- salt on top of biscuits
INSTRUCTIONS
Preheat oven to 425°F. In a 6-quart stockpot, melt butter and sauté the onion and celery with 1 tsp salt over medium-low heat. Sauté until the onion is soft and translucent, 6-8 minutes.
Next, prepare the roasted vegetables. Place the carrots, sweet potatoes, and chicken breast on a large sheet pan. Drizzle with olive oil, salt, and pepper. Roast in preheated onion until the chicken registers 160°F and the vegetables are tender when inserted with a knife. Remove from oven and set aside.
Once the onion and celery are soft and translucent, add the flour. Stir and cook the flour until it is slightly toasted and just starting to stick to the bottom of the stockpot, 3-4 minutes. Pour in the white wine, Dijon mustard, and thyme. Whisk until smooth. Continue to whisk and add the chicken stock until the mixture is smooth and thick. Stir in the pearl onions and peas to warm through, 2 minutes. Remove from the heat and add the roasted carrots, sweet potatoes, and shredded chicken. Pour into a greased 9x13-inch baking dish and prepare biscuits.
Combine the flour, baking soda, baking powder, salt, and sugar. Stir to combine. Add the diced butter and work into flour. Add buttermilk and stir.
Scoop biscuits onto top of prepared filling, making approximately 12 biscuits. Sprinkle with salt and bake in preheated 425°F oven until the biscuits are golden and the filling is bubbling, 30-40 minutes. Remove from oven and cool before serving.
#dinner #chicken #potpie #onedish
Forget chicken pot pie! This is biscuit pot pie, and it's amazing! Soft golden biscuits on top of a hearty chicken with vegetable filling. Homemade and comforting, what more do I need to say?
SUBSCRIBE for more great videos! http://bit.ly/WyseGuide
Like my page on Facebook: http://bit.ly/WyseGuideFB
Visit my website: http://bit.ly/Wyse_Guide
Check me out on Instagram: http://bit.ly/WyseGuideIG
------------------------------
INGREDIENTS
- 1/3 cup unsalted butter
- 3/4 cup diced onion
- 3/4 cup diced celery
- 1 tsp salt
- 1 lb chicken breast, boneless & skinless
- 1 1/2 cups chopped carrots
- 1 cup diced sweet potato
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup flour
- 1/2 cup white wine
- 1 tbsp Dijon mustard
- 2 tsp dried thyme
- 2 3/4 cups chicken stock
- 1 cup pearl onions
- 1 cup peas
For the biscuits:
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1/2 cup butter, diced
- 1 1/4 cups buttermilk
- salt on top of biscuits
INSTRUCTIONS
Preheat oven to 425°F. In a 6-quart stockpot, melt butter and sauté the onion and celery with 1 tsp salt over medium-low heat. Sauté until the onion is soft and translucent, 6-8 minutes.
Next, prepare the roasted vegetables. Place the carrots, sweet potatoes, and chicken breast on a large sheet pan. Drizzle with olive oil, salt, and pepper. Roast in preheated onion until the chicken registers 160°F and the vegetables are tender when inserted with a knife. Remove from oven and set aside.
Once the onion and celery are soft and translucent, add the flour. Stir and cook the flour until it is slightly toasted and just starting to stick to the bottom of the stockpot, 3-4 minutes. Pour in the white wine, Dijon mustard, and thyme. Whisk until smooth. Continue to whisk and add the chicken stock until the mixture is smooth and thick. Stir in the pearl onions and peas to warm through, 2 minutes. Remove from the heat and add the roasted carrots, sweet potatoes, and shredded chicken. Pour into a greased 9x13-inch baking dish and prepare biscuits.
Combine the flour, baking soda, baking powder, salt, and sugar. Stir to combine. Add the diced butter and work into flour. Add buttermilk and stir.
Scoop biscuits onto top of prepared filling, making approximately 12 biscuits. Sprinkle with salt and bake in preheated 425°F oven until the biscuits are golden and the filling is bubbling, 30-40 minutes. Remove from oven and cool before serving.
#dinner #chicken #potpie #onedish
3 سال پیش
در تاریخ 1399/12/16 منتشر شده
است.
43,139
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