Ultimate Comfort Food Recipe: BISCUIT CHICKEN POT PIE | Creamy & Buttery

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.

Preheat the oven to 400°F (200°C).

In a large skillet, melt 4 tablespoons of butter over medium heat.

Add 1 cup of diced onion, 3/4 cup of diced carrot, and 3/4 cup of diced celery. Sauté until softened.

Season with salt and pepper, then add 1 bay leaf and 2 sprigs of herb (rosemary or thyme).

Incorporate 1 cup of your choice of veggies (like mushrooms, potatoes, or zucchini).

Sprinkle in 1/4 cup of all-purpose flour and stir to combine.

Pour in 1/2 cup of white wine and cook until slightly reduced.

Add 1 to 1 1/2 cups of chicken stock and 1 1/2 cups of half & half (or the milk and cream mixture). Stir until thickened.

Fold in 1 1/2 cups of cooked chicken meat.

For the biscuit topping, in a bowl, combine 2 cups of all-purpose flour, 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 tablespoon of baking powder, and 1/4 teaspoon of baking soda.

Cut in 4 oz of very cold butter until the mixture resembles coarse crumbs.

Stir in 1 cup of cubed cheddar cheese and 1/2 cup of scallion.

Add 1 1/4 cups of buttermilk (or the yogurt and milk mixture) and mix until just combined.

Pour the chicken filling into a baking dish and top with the biscuit mixture.

Bake in the preheated oven for about 25-30 minutes or until the biscuits are golden brown.

Cooking Techniques

Spice Level:

Allergens