Chicken and Biscuit Pot Pie Recipe - In The Kitchen With Jonny Episode 168

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Heat olive oil in a big pot over medium-high heat.

Add 1 inch pieces of boneless skinless chicken thighs to the pot and season with adobo seasoning. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink.

Add diced onion, carrots, and celery to the pot. Cook for another 5 to 7 minutes.

Add butter to the pot and let it melt.

Stir in all-purpose flour and cook for 1 minute, stirring occasionally to eliminate the raw flour taste.

Pour in low sodium chicken broth and add dried parsley and dried thyme. Mix well and let it cook for 5 minutes over medium heat.

Add defrosted frozen peas and heavy cream to the mixture. Stir and cook for 10 minutes over medium heat.

Taste the mixture and add salt and pepper if needed, then transfer it to a 9-inch baking pie dish.

Place the baking dish on a baking sheet lined with aluminum foil to catch any spills.

Top the mixture with store-bought buttermilk biscuits and sprinkle with black pepper.

Bake in the oven at 350°F for 20 to 25 minutes, until the biscuits are golden brown (22 minutes for the creator).

Let it sit for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens