Spring Chicken Pot Pie with Biscuit Topping

Name: Spring Chicken Pot Pie with Biscuit Topping
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes; 1 medium Yellow onion, diced; 2 medium Carrots, peeled and diced; 2 stalks Celery, diced; 1/2 cup All-purpose flour; 4 cups Chicken broth; 1/2 cup Heavy cream; 1 cup Frozen peas; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 cups All-purpose flour (for biscuits); 1 tbsp Baking powder (for biscuits); 1/2 tsp Salt (for biscuits); 1/2 cup Cold unsalted butter, cut into small cubes (for biscuits); 3/4 cup Buttermilk (for biscuits); 1 tbsp Fresh parsley, chopped (for garnish, optional)

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Perfect for a cool March evening, this Spring Chicken Pot Pie combines succulent chicken pieces with a medley of vibrant vegetables like carrots, peas, and celery, all simmered in a creamy, savory sauce. Instead of a traditional pastry crust, it's crowned with a golden-brown, flaky biscuit topping, adding a delightful texture and homemade charm. It's a hearty yet fresh meal that brings the flavors of spring to your table.

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Spring Chicken Pot Pie with Biscuit Topping

Prep Time30 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large oven-safe skillet or Dutch ovenLarge mixing bowlPastry blender or forkBiscuit cutter (optional)

Instructions

1
Preheat oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2
Add diced onion, carrots, and celery to the skillet. Sauté until softened, about 8-10 minutes. Stir in 1/2 cup flour and cook for 1 minute, stirring constantly.
3
Gradually whisk in chicken broth and heavy cream, bringing the mixture to a simmer. Cook, stirring, until the sauce thickens. Stir in frozen peas, dried thyme, salt, and pepper. Return the cooked chicken to the skillet and mix well. Remove from heat.
4
For the biscuits: In a large bowl, whisk together 2 cups flour, baking powder, and 1/2 tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add buttermilk and mix until just combined (do not overmix).
5
Turn the biscuit dough out onto a lightly floured surface and gently pat or roll to about 1/2-inch thickness. Use a biscuit cutter or knife to cut out 6-8 biscuits. Arrange the biscuits on top of the chicken mixture in the skillet.
6
Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly. Let stand for 5 minutes before serving. Garnish with fresh parsley, if desired.

Nutrition

Calories580 kcal

Protein40g

Fat32g

Carbohydrates

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, you can use about 3 cups of shredded or diced pre-cooked chicken. Add it to the sauce along with the peas to heat through.

Can I make this ahead of time?

You can prepare the chicken filling a day in advance and store it in the refrigerator. Prepare the biscuit dough just before baking for the best results.

What if I don't have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to equal 3/4 cup. Let it sit for 5 minutes before using.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.