Sunday, November 20, 2016

Cheddar Biscuit Topped Chicken Pot Pie

I have always been a fan of Pot Pie. Traditionally we always make one after a big Chicken/Turkey dinner.

Normally my mom used the left over mashed potatoes as a topping or sometimes she made a pie crust for the top. When I saw this biscuit topped version I flipped! I LOVE biscuits, especially cheesy ones!

The butternut squash is a wonderful addition to this pot pie; it adds a nice creamy sweetness that I really liked. I don’t think I will ever make a pot pie without it again.

What you need,

1 tbsp. olive oil
1 small onion, diced
1 cup butternut squash, cubed
2 cups button mushrooms, sliced
½ red pepper, diced
1 clove garlic, minced
2 tbsp. fresh herbs (I used sage, thyme & rosemary)
5 tbsp. butter
1/3 cup flour
1¾ cup chicken stock
½ cup milk (I used 1%)
1 cup frozen peas
2 cups cooked chicken, chopped
Salt & Pepper to taste

For the biscuits,
2 cup all-purpose flour
6 tbsp. cold butter, cut into small pieces
1 tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tbsp. sugar
1¼ cup buttermilk
1 cup sharp cheddar cheese, grated

Heat your oven to 400 degrees. Lightly butter an 8x10 baking dish and set aside.

In a large skillet heat the olive oil over medium heat.
Sauté the onions for 3-4 minutes until they start to soften.  Add the squash and red pepper and cook for 10 or so minutes until they are fork tender. Add the mushrooms and cook 3 minutes more.  Stir in the garlic and herbs. 

Make a well in the centre of the veggies and melt the butter, add the flour and cook for 2 minutes until it is lightly browned.  Slowly whisk in the stock and milk. Season the mixture with salt and pepper.

Let it cook for a couple of minutes until it thickens up.  Stir in the chopped chicken and peas, stir to combine.

Use a little more stock if the mixture seems too thick.

Pour the mixture into the prepared pan.

Make the biscuits by combining the flour, baking powder, baking soda, salt and sugar in a large bowl. Use a pastry cutter or a fork to incorporate the cold butter until the mixture resembles coarse sand.

Add the buttermilk and gently stir just to combine.  Gently fold in the cheese.

Top the pot pie with the biscuit mixture. Just drop the dough by the ¼ cupful all over the top.

Bake for 20-25 minutes until the biscuits are golden and crisp and the pot pie is bubbly and thick.

Let the pot pie stand for 5 minutes before serving.

This was total comfort food. We loved it! I took it for lunch all week and it was just as good as day one.

This dish would be super cute for a dinner party baked in individual ramekins. Just make a nice salad on the side and you have a great dinner.

I suggest you try this pot pie version now, you are really gonna love it!



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