{"id":417,"date":"2022-09-01T14:26:28","date_gmt":"2022-09-01T14:26:28","guid":{"rendered":"https:\/\/inthekitchenwithvesna.com\/?post_type=cp_recipe&p=417"},"modified":"2022-10-04T22:50:24","modified_gmt":"2022-10-04T22:50:24","slug":"chicken-pot-pie-topped-with-homemade-biscuits","status":"publish","type":"cp_recipe","link":"https:\/\/inthekitchenwithvesna.com\/?cp_recipe=chicken-pot-pie-topped-with-homemade-biscuits","title":{"rendered":"Chicken Pot Pie Topped with Homemade Biscuits"},"content":{"rendered":"

Elevate this classic dish with a delicious and creamy sauce, vibrant vegetables, and easy homemade biscuits. <\/h2>\n

Ingredients<\/h3>\n
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Roasted Chicken Breast<\/div>\n
3<\/span> <\/span> thick chicken breasts<\/span><\/div>\n
2<\/span> tbsp<\/span> extra virgin olive oil<\/span><\/div>\n
½<\/span> tsp<\/span> sea salt<\/span><\/div>\n
½<\/span> tsp<\/span> fresh ground pepper<\/span><\/div>\n
½<\/span> tsp<\/span> poultry seasoning<\/span><\/div>\n
Preheat oven to 425 degrees. Line a sheet pan with foil or parchment paper, place the chicken breasts down and season both sides with salt, pepper and poultry seasonings. Roast for 20 minutes and let rest and cool before chopping in cubes.<\/span><\/div>\n
Ingredients for the Pot Pie<\/div>\n
3<\/span> tbsp<\/span> unsalted butter or olive oil<\/span><\/div>\n
1<\/span> <\/span> medium onion diced<\/span><\/div>\n
3<\/span> <\/span> carrots diced<\/span><\/div>\n
2<\/span> <\/span> stalks of celery sliced<\/span><\/div>\n
3<\/span> <\/span> cloves garlic minced<\/span><\/div>\n
1<\/span> <\/span> zucchini cubed<\/span><\/div>\n
1<\/span> <\/span> small red pepper cubed<\/span><\/div>\n
1<\/span> <\/span> small yellow pepper cubed<\/span><\/div>\n
1<\/span> cup<\/span> fresh or frozen green beans cut into 1 inch pieces<\/span><\/div>\n
1<\/span> cup<\/span> fresh or frozen butternut squash cubed<\/span><\/div>\n
4<\/span> tbsp<\/span> unsalted butter<\/span><\/div>\n
½<\/span> cup<\/span> flour<\/span><\/div>\n
2<\/span> cups<\/span> milk<\/span><\/div>\n
1 ½<\/span> cups<\/span> chicken or vegetable stock<\/span><\/div>\n
½<\/span> cup<\/span> cream or you can add additional milk<\/span><\/div>\n
1<\/span> tsp<\/span> sea salt<\/span><\/div>\n
½<\/span> tsp<\/span> fresh ground pepper <\/span><\/div>\n
1<\/span> tbsp<\/span> fresh thyme chopped or 1 teaspoon of dried + more for garnish<\/span><\/div>\n
1<\/span> tbsp<\/span> fresh Italian parsley chopped or 1 teaspoon of dried<\/span><\/div>\n
1<\/span> cup<\/span> fresh or frozen peas<\/span><\/div>\n
In a large, deep saut\u00e9 pan on medium high heat melt the butter and add onions, carrots, celery and saut\u00e9 for 3-5 minutes occasionally stirring. Reduce heat to medium and add the garlic, zucchini, the peppers, green beans, butternut squash, and saut\u00e9 for a few more minutes. Add the butter, flour, and gently stir to incorporate all the ingredients together. Then add the milk, chicken stock, cream, salt, pepper, thyme, parsley, and increase the heat to medium high. Continue stirring until the flour is well incorporated, and it comes to a light simmer. Reduce heat to medium and let cook for an additional 8\u201310 minutes occasionally stirring. Turn the heat off and add the chopped chicken and peas, gently mix together. Transfer to a greased 9 x 13 deep casserole baking dish. Let it sit while you get started on the biscuits. Note you can also use store prepared biscuit dough if you don\u2019t wish to make the your own.<\/span><\/div>\n
Homemade Biscuits<\/div>\n
2 ½<\/span> cups<\/span> flour, plus more for dusting the work surface<\/span><\/div>\n
2<\/span> tsp<\/span> baking powder<\/span><\/div>\n
1<\/span> tsp<\/span> baking soda <\/span><\/div>\n
1<\/span> tbsp<\/span> sugar<\/span><\/div>\n
Pinch of salt<\/span><\/div>\n
10<\/span> tbsp<\/span> very cold salted or unsalted butter, I usually freeze mine and then grate it into the flour mixture) 1 1\/2 cups of buttermilk or milk or half and half<\/span><\/div>\n
Additional ingredients for garnishing the top of the biscuits<\/div>\n
2<\/span> tbsp<\/span> melted butter<\/span><\/div>\n
Fresh thyme leaves<\/span><\/div>\n
Salt & Pepper<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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\n
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Preheat the oven to 400 degrees<\/p>\n<\/div>\n<\/div>\n

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In a large bowl add the flour, baking powder, baking soda, sugar, pinch of salt and whisk together. Grate the frozen or very cold butter into the dry ingredients. Using a fork gently mix the flour and butter then add the buttermilk and stir until it just comes together.<\/p>\n<\/div>\n<\/div>\n

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Flour a workspace, using your hands transfer the dough onto the floured surface. Gently knead the dough a few times just long enough for it to come together, you don\u2019t want to overwork it.
\nThen mostly using your palms flatten the dough into a rectangle about 1 1\u20442 inch thick, fold one end into the middle then fold the other end over the first end.<\/p>\n<\/div>\n<\/div>\n

\n
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Again flatten the dough with your palms into a rectangle about 1 1\u20442 inch thick, push and tuck any uneven edges with your hands. Using a sharp knife make a slice down the center and then crosswise to make 2″ x 3″ biscuit pieces.<\/p>\n<\/div>\n<\/div>\n

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Place the casserole dish close to the biscuits and transfer the biscuits carefully with a spatula over the chicken and vegetable mixture leaving some room between each biscuit, don\u2019t press down just lay them on top.<\/p>\n<\/div>\n<\/div>\n

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Brush the top of each biscuit with melted butter, add a very light sprinkle of salt and pepper and a few fresh thyme leaves on each. Bake for 20\u201325 minutes or until the biscuits have a golden color and the sauce starts to bubble. Serve immediately, and enjoy!<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":420,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[7],"class_list":["post-417","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-family-dinners"],"_links":{"self":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=417"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/media\/420"}],"wp:attachment":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=417"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}