Chicken Pot Pie with Biscuits
Ingredients
The pot pie filling
-
2
tbsp
butter
-
1
small
onion, diced
-
1½
cups
carrots, diced
-
1
cup
celery, diced
-
2
cups
baby gold potatoes, diced
-
1
tsp
onion powder
-
1
tsp
dried thyme
-
1
tsp
salt
-
½
tsp
pepper
-
⅓
cup
all-purpose flour
-
2½
cups
almond milk
-
1½
cups
chicken stock
-
3
cups
shredded or finely diced cooked chicken
-
1
cup
frozen peas
The biscuits
-
1½
cups
all-purpose flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
2
tbsp
butter, cubed
-
½
cup
plain Greek yogurt
-
⅓
cup
almond milk
-
1
large
egg
-
1
tbsp
honey
Instructions
- Preheat the oven to 375°F and grease a 10-inch cast iron skillet or a 9x13 dish.
- Chop and dice all vegetables.
- In a large Dutch oven or saucepan, heat butter over medium-high heat until melted, then add the onions, carrots, celery, and potatoes, cooking for 7-8 minutes until softened.
- Add onion powder, thyme, salt, and pepper, then sprinkle in the flour and stir, cooking for an additional minute.
- Slowly add almond milk and chicken stock, scraping the bottom of the dish, then add chicken and peas, bringing to a simmer for 2-3 minutes until thickened.
- In a large bowl, mix flour, baking powder, baking soda, and salt, then add cubed butter and blend until fine crumbles form.
- In a separate bowl, whisk together yogurt, milk, egg, and honey, then pour into the flour mixture and stir until a dough forms.
- Pour the filling into the skillet and scoop biscuit dough on top to form 6 large biscuits.
- Place a baking sheet under the skillet and bake for 28-30 minutes until biscuits are golden brown.
- Let cool for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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