Chicken Pot Pie Bake
What is more comforting than Chicken Pot Pie? And when is a more comforting time to eat comfort food than when it rarely reaches 30 degrees outside? This is the perfect chicken pot pie recipe and definitely hit the spot.
It is pretty involved dish wise, but is worth the extra scrubbing work. The filling is creamy and delightful and the biscuits are moist and tasty - which is a big feat for me. It does make a lot so be prepared to eat a lot of leftovers or share with friends. Most importantly, enjoy it and let it warm your soul on these cold days.
Recipe:
Yield: 6-8 servings
For the filling:
3 cups chicken broth
1 lb chicken thighs and/or breasts
1 tbsp vegetable oil
1 onion, diced
3 large carrots, thinly sliced
2 ribs celery, diced
Salt and pepper
4 tbsp butter
1/2 cup flour
1 cup milk
1 tbsp dried parsley
1 tsp dried thyme
Squeeze of fresh lemon juice
1 cup frozen peas
For the biscuits:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
6 tbsp cold butter, cut into cubes
1/2 cup Parmesan cheese, grated
3/4 cup plus 2 tbsp heavy cream
Preheat the oven to 450 degrees.
Place the chicken and broth in a large pot and bring to a simmer. Allow to cook for 8-10 minutes until the chicken is no longer pink. Remove the chicken to a bowl, reserving the broth for later use, and shred (this works great using the basic kitchenaid attachment - seriously, it will change your life).
Meanwhile, begin making the biscuits by combining flour, baking powder, salt, pepper, and cayenne pepper in a medium bowl. Add the butter and work into the mixture until course and crumbly. Mix in the Parmesan cheese and then the heavy cream, mixing just until combined. Crumble onto a baking sheet, in 1/2 inch pieces, and bake for 10-13 minutes.
Heat the vegetable oil in a frying pan and add in the onions, carrots, and celery. Season with salt and pepper. Cook until tender, about 5 minutes. Add to the bowl with the chicken.
Return the pot to medium heat and melt the butter. Add the flour and whisk so that there are no chunks. Add the reserved chicken broth and cook until mixture thickens. Remove from the heat and stir in parsley, thyme, and lemon juice then add the chicken and vegetable mixture and stir until mixed. Pour mixture into a 9x13 pan and top with biscuit pieces. Bake for 15 minutes until bubbly and golden.
Source: slightly adapted from Annie's Eats
It is pretty involved dish wise, but is worth the extra scrubbing work. The filling is creamy and delightful and the biscuits are moist and tasty - which is a big feat for me. It does make a lot so be prepared to eat a lot of leftovers or share with friends. Most importantly, enjoy it and let it warm your soul on these cold days.
Recipe:
Yield: 6-8 servings
For the filling:
3 cups chicken broth
1 lb chicken thighs and/or breasts
1 tbsp vegetable oil
1 onion, diced
3 large carrots, thinly sliced
2 ribs celery, diced
Salt and pepper
4 tbsp butter
1/2 cup flour
1 cup milk
1 tbsp dried parsley
1 tsp dried thyme
Squeeze of fresh lemon juice
1 cup frozen peas
For the biscuits:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
6 tbsp cold butter, cut into cubes
1/2 cup Parmesan cheese, grated
3/4 cup plus 2 tbsp heavy cream
Preheat the oven to 450 degrees.
Place the chicken and broth in a large pot and bring to a simmer. Allow to cook for 8-10 minutes until the chicken is no longer pink. Remove the chicken to a bowl, reserving the broth for later use, and shred (this works great using the basic kitchenaid attachment - seriously, it will change your life).
Meanwhile, begin making the biscuits by combining flour, baking powder, salt, pepper, and cayenne pepper in a medium bowl. Add the butter and work into the mixture until course and crumbly. Mix in the Parmesan cheese and then the heavy cream, mixing just until combined. Crumble onto a baking sheet, in 1/2 inch pieces, and bake for 10-13 minutes.
Heat the vegetable oil in a frying pan and add in the onions, carrots, and celery. Season with salt and pepper. Cook until tender, about 5 minutes. Add to the bowl with the chicken.
Return the pot to medium heat and melt the butter. Add the flour and whisk so that there are no chunks. Add the reserved chicken broth and cook until mixture thickens. Remove from the heat and stir in parsley, thyme, and lemon juice then add the chicken and vegetable mixture and stir until mixed. Pour mixture into a 9x13 pan and top with biscuit pieces. Bake for 15 minutes until bubbly and golden.
Source: slightly adapted from Annie's Eats
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