Chicken Pot Pie
Ingredients
Filling
-
1
cup
potatoes, cubed small
-
1
cup
small cauliflower florets
-
1
cup
carrots, cubed
-
2–3
tablespoons
olive oil
-
1
medium
onion, chopped small
-
3
cloves
garlic, minced
-
2
stalks
celery, chopped
-
2
teaspoons
fresh sage, minced
-
2
teaspoons
fresh rosemary, minced
-
2
chicken breasts (12 ounces)
cut into 1-inch chunks
-
½
cup
white wine
-
4
tablespoons
butter
-
¼
cup
flour
-
2
cups
chicken broth
-
1
teaspoon
sea salt
-
½
teaspoon
nutmeg
-
½
teaspoon
black pepper
-
½
cup
peas
-
½
cup
cream
-
1
tablespoon
lemon juice
Biscuits
-
1
cup
all-purpose flour
-
1
cup
whole wheat pastry flour (or sub all-purpose)
-
1
tablespoon
baking powder
-
½
teaspoon
salt
-
1
tablespoon
fresh rosemary, minced
-
5
tablespoons
butter, frozen and grated
-
1
cup
cold buttermilk
Instructions
- Prepare the filling by simmering diced potatoes, cauliflower, and carrots until tender, then drain.
- Sauté onions in olive oil until caramelized, then add celery and garlic and cook for an additional 5 minutes.
- Add chicken, rosemary, and sage to the pan, cooking until the chicken is done.
- Deglaze the pan with white wine, then melt butter and whisk in flour.
- Stir in chicken broth, salt, potatoes, cauliflower, carrots, pepper, and nutmeg, and bring to a simmer.
- Remove from heat and mix in peas, cream, and lemon juice.
- For the biscuits, preheat the oven to 425°F.
- Combine flours, baking powder, salt, and rosemary, then mix in grated butter and buttermilk until just combined.
- Scoop biscuit dough onto the filling and bake at 425°F for 10 minutes, then reduce to 375°F and bake for an additional 20 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
412
Total fat
22.4g
Total carbohydrates
37.6g
Total protein
16.8g
Sodium
765.3mg
Cholesterol
78.5mg
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