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: Chelsea
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
Preheat oven to 400F.
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.
Add flour and cook for 1 minute. Slowly whisk in the milk and chicken stock, then bring to a boil.
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.
Transfer chicken mixture to a 2-litre baking dish; set aside.
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.
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.
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/