Biscuit-Topped Chicken Pot Pie
This Chicken Pot Pie recipe is one of my favourite comfort foods - piping hot chicken stew topped with golden, buttery biscuits. Homey and satisfying.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 6 boneless skinless chicken thighs, cut in bite-sized pieces
- 1 medium onion chopped
- 1 medium stalk celery chopped
- 2 cups shredded cabbage
- 3 tbsp flour
- 2 cups milk
- 2 cups chicken broth
- 1 large potato cut in bite-sized pieces
- ¼ tsp dried thyme
- 1 bay leaf
- salt and pepper
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cold butter cubed
- 1 cup buttermilk
Instructions
- Heat olive oil and butter in a dutch oven (oven-proof casserole) over medium-high heat. Brown chicken pieces on all sides; transfer to a plate.
- Add onion, celery and cabbage to dutch oven and saute until softened. Stir in flour; cook 2 minutes. Gradually add milk and chicken broth, stirring constantly. Return chicken to pot; add potato, thyme and bay leaf. Cover and cook until potato is cooked through and stew thickens, about 20 minutes. Season well with salt and pepper.
- Meanwhile, preheat oven to 400 degrees.
- To make biscuit topping, whisk together flour, baking powder, baking soda and salt. Using a pastry blender (or working quickly with your fingers), work butter into flour mixture until it resembles coarse crumbs. Add buttermilk and stir until just combined.
- Using two spoons, drop biscuit dough on top of stew. Bake 15-20 minutes until golden brown.