Buttermilk Biscuit Chicken Pot Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

biscuit dough

🥗Healthier: whole wheat biscuit mix

💰Cheaper: homemade biscuit dough

Whole wheat adds fiber and nutrients.

Cut the leek into half moons and wash in water to remove dirt.

Add olive oil to the bottom of a Dutch oven and add the cleaned leeks.

Cook the leeks until they are tender and translucent.

Add the rotisserie chicken to the leeks and stir.

Add the mirepoix blend to the chicken and leeks and stir to combine.

If the pan gets dry, add more olive oil.

Season the mixture with garlic, onion powder, dried fennel, herbs de provence or Italian seasoning, and chicken bouillon.

Add flour to the mixture to make a roux and cook for 3-4 minutes.

Add water to the roux and stir until it thickens into a gravy.

Add heavy cream to the mixture and stir.

Add frozen peas and carrots to the filling and stir to combine.

Pour the filling into a casserole dish.

Top the filling with refrigerated buttermilk biscuits.

Make an egg wash by whisking together an egg and cream, then brush it over the biscuits.

Sprinkle black pepper on top of the biscuits.

Preheat the oven to 350 degrees Fahrenheit and bake until the biscuits are golden brown.

Chop fresh parsley for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens