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chicken pot pie

rodeo1mom avatar
Recipe by
Carole Davis
@rodeo1mom
Upper Arlington, OH

If you like chicken pot pie this is a great recipe with a little twist. It has a great biscuit crust

►
yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For chicken pot pie

  • 4
    boneless skinless chicken breasts
  • 4 tsp
    salt
  • 1 stick
    butter plus a little extra for greasing
  • 1/2 c
    sliced celery(2 stalks) plus a bag of frozen stew vegetables
  • 2
    shallots chopped(you can use an onion instead)
  • 1 pinch
    black ground pepper
  • 1 1/2 c
    milk
  • 1 c
    frozen corn
  • 1 c
    frozen peas
  • 1 tsp
    celery seeds
  • 1 pinch
    garlic powder
  • 1/4 c
    grated parmesan cheese( i use kraft)
  • CRUST
  • 2 c
    baking mix (i use bisquick)
  • 1 tsp
    ground black pepper
  • 2 stick
    butter melted
  • 2 c
    buttermilk
  • 1/2 c
    grated parmesan cheese

How To Make chicken pot pie

  • 1
    Preheat oven to 375*
  • 2
    For the filling: Place the chicken breasts in a large stockpot along with 2 teaspoons of the salt and enough water to cover. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes. Remove the chicken to a plate to cool, reserving 3 cups of the broth; supplement with canned chicken stock if you are short. When cool enough to handle, cut the chicken into bite-size pieces.
  • 3
    Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the celery, stew vegetables and onion and a pinch of salt and pepper; cook until the onions are soft and almost translucent, 4 to 5 minutes. Add the remaining 4 tablespoons butter and, once melted, add the flour to make a roux. Cook the flour for 2 minutes, stirring constantly, then add the milk and reserved chicken broth. Simmer, stirring frequently, until the mixture thickens, 5 to 7 minutes. Stir in the chicken, corn, peas, celery seeds, parmesan cheese and garlic powder. Remove from the heat.
  • 4
    Grease eight 10-ounce ramekins with butter and place on a large, rimmed baking sheet or jellyroll pan. (Alternatively, grease one 9-by-13-inch baking dish.)
  • 5
    Grease eight 10-ounce ramekins with butter and place on a large, rimmed baking sheet or jellyroll pan. (Alternatively, grease one 9-by-13-inch baking dish.)
  • 6
    For the crust: In a large mixing bowl, whisk together the baking mix and pepper until well blended. Whisk in the melted butter and buttermilk until smooth. Stir in the Parmesan. Pour some batter into each ramekin and smooth over the top, being careful not to mix it into the filling. Bake until the crust is crispy and nicely browned, 40 to 45 minutes. Let sit for 10 minutes before serving.
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