Biscuit Topped Chicken Pot Pie | One Pot Classic Comfort Food

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.

Welcome to the kitchen and introduce the dish: Biscuit Topped Chicken Pot Pie.

Discuss the use of chicken thighs for flavor, mentioning they are cheaper and more flavorful than chicken breasts.

Unroll the chicken thighs and season them heavily with mosquite seasoning, salt, pepper, garlic powder, and lemon pepper.

Grill the chicken thighs, starting with indirect heat for 15-20 minutes, then move to direct heat to finish cooking.

Check the chicken after 6-8 minutes for doneness, looking for good color and pulling apart slightly.

Remove the chicken from the grill once cooked and set aside.

In a 12-inch Dutch oven, melt a stick of butter over medium-high heat.

Add diced celery, thinly sliced carrots, and diced yellow onion to the pot and stir to coat in butter.

Cook the vegetables for 8-10 minutes until tender, then add minced garlic and cook for an additional 2 minutes until fragrant.

Pour in chicken broth and gradually add flour while stirring to thicken the mixture.

Add heavy cream and stir well to avoid clumps of flour, then add a can of sweet corn without draining it.

Let the mixture simmer for 4-5 minutes on low heat, ensuring it thickens as it cooks.

Cut the grilled chicken into pieces and mix it into the pot with the vegetable mixture.

Top the mixture with spoonfuls of biscuit dough before baking.

Transfer the Dutch oven to the oven and bake until the biscuits are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens