Biscuit-Topped Chicken Pot Pie
 
Prep time
Cook time
Total time
 
Hearty chicken pot pie topped with an easy, fluffy biscuit to sop up all the sauce. This recipe yields enough for 2-3 people, but can easily be scaled for a larger crowd.
Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • Filling:
  • 1Tbsp olive oil
  • ½ an onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 cup mushrooms, quartered
  • ½ tsp dried summer savoury
  • ¼ tsp dried thyme
  • ¼ tsp dried parsley
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp all-purpose flour
  • ¾ cup milk
  • 1 cup sodium-reduced chicken stock
  • 1 cup green beans, chopped into 1-inch pieces
  • 2 cups shredded cooked chicken
  • .
  • Biscuit Topping:
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp cold butter
  • ¼ - ⅓ cup milk
Instructions
  1. Preheat oven to 400F.
  2. Heat oil in a large, heavy-bottomed saucepan over medium heat. Saute onion, garlic, carrots, mushrooms, summer savoury, thyme, parsley, salt, and pepper, stirring often, until onions are softened.
  3. Add flour and cook for 1 minute. Slowly whisk in the milk and chicken stock, then bring to a boil.
  4. Add green beans. Reduce heat and simmer for 5-8 minutes until mixture is thick enough to coat the back of a spoon. Stir in chicken.
  5. Transfer chicken mixture to a 2-litre baking dish; set aside.
  6. To make the biscuit topping, add flour, baking powder, and salt to a food processor. Pulse in butter until crumbly. Slowly add in milk, pulsing until a sticky dough forms. You may need just ¼ of a cup, you may need more.
  7. Transfer dough to a floured surface and knead a few times until smooth. Shape into a disk wide enough to cover your baking dish. Cut into 4 wedges, then place wedges on top of the chicken mixture.
  8. Bake for 35 minutes until biscuits are browned and no longer doughy on the bottom.
Notes
*if you don't have summer savoury, swap with dried thyme
Recipe by Port and Fin at https://portandfin.com/chicken-pot-pie/